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Sweet potato pancakes are one of those cozy breakfasts that disappear as soon as they hit the table in my house. Their gentle sweetness and soft texture make them the best kind of weekend treat and because they are gluten free everyone can dig in.
I made a huge batch for holiday brunch last year and there was not a single pancake left. Even my pickiest eater went back for seconds and thirds.
Ingredients
- Mashed sweet potato: brings incredible natural sweetness and keeps the pancakes tender
- Eggs: hold everything together and give that fluffy center
- Almond flour: keeps things protein rich and makes the pancakes light
- Cinnamon: offers a warm spiced flavor and balances the sweetness
- Baking powder: helps them rise to that just right pancake height
- Sweet potato selection: aim for one with deep orange flesh and firm skin no marks it roasts beautifully and brings the best flavor to these pancakes
Instructions
- Prepare the Sweet Potato:
- Roast or steam your sweet potato until completely soft. Peel and mash until creamy with no lumps. This is the key to smooth pancakes.
- Mix the Batter:
- Crack the eggs into a mixing bowl and whisk until combined. Add the sweet potato mash and stir until everything looks silky and even.
- Incorporate the Dry Ingredients:
- Add almond flour cinnamon and baking powder right into the bowl. Mix gently until there are no pockets of dry flour but do not overmix or pancakes may get dense.
- Heat and Grease the Skillet:
- Set a nonstick skillet over medium heat and add just enough oil to coat. Wait until a tiny drop of water sizzles before you start cooking.
- Cook the Pancakes:
- Spoon batter onto the hot skillet in small rounds. Let each pancake cook about two to three minutes until the bottoms are deep golden and you see bubbles on the surface. Flip carefully and cook another one to two minutes so both sides are golden. Let them rest on a plate while you cook the rest.
Sweet potato is truly the star in this recipe. Its mellow sweetness means you barely need syrup and its color is just gorgeous. I still smile remembering the breakfast table covered in little orange pancakes with every plate wiped clean.
Storage Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to three days. You can reheat gently in a toaster oven or skillet. If making ahead freeze between layers of parchment in a sealed freezer bag and refresh them in the oven at low heat.
Ingredient Substitutions
You can swap the almond flour with oat flour if nuts are off the table but texture will be a bit different. Try pumpkin puree if you are out of sweet potatoes just keep the pancake batter a little thicker to hold its shape. A sprinkle of nutmeg or ginger works perfectly in place of cinnamon if you want to switch things up.
Serving Suggestions
I love topping these pancakes with a dollop of thick Greek yogurt and a handful of berries. Warmed maple syrup is a classic and a spoon of seed butter adds even more staying power. These pancakes also work nicely with a fruit compote or a light dusting of powdered sugar if you are feeling fancy.
Nothing brightens up a slow weekend morning like a short stack of these sweet potato pancakes. However you serve them they are bound to become a new regular at your table too.
Common Recipe Questions
- → How do I achieve a fluffy texture?
Whisking the eggs well and using baking powder helps the pancakes rise and stay soft while cooking.
- → Can I use a different flour instead of almond flour?
Oat flour or a gluten-free blend can work, but almond flour gives the best moist, tender texture.
- → What toppings work well with these pancakes?
Try maple syrup, fresh berries, yogurt, or a sprinkle of cinnamon for added flavor and texture.
- → Can I make these pancakes dairy-free?
Yes, the pancakes themselves are dairy-free—just use a neutral oil for the skillet and dairy-free toppings.
- → How do I store leftovers?
Keep leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.