Sweet Potato Pancakes

Your kids will love these nutritious whole grain pancakes.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (Makes 16 small pancakes)
Calories 244 kcal
Author The Foodie Physician


  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 large egg
  • ¾ cup mashed sweet potato*
  • 1 ¼ cups milk (I used 2%)
  • 1 ½ tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • Oil or butter for frying
US Customary - Metric


  1. Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a bowl.
  2. Whisk the egg, sweet potato, milk, maple syrup, coconut oil and vanilla together in a second bowl. Add the dry ingredients to the wet ingredients and stir until just combined.
  3. Heat a nonstick griddle or skillet over medium heat and lightly coat with oil or butter. Pour the batter into the skillet using about 3 tablespoons of batter for each pancake. Cook about 2 minutes until the pancakes start to bubble at the edges and the bottoms are golden brown. Flip and cook another 1-2 minutes on the second side. Remove from skillet and repeat with the remaining batter.
  4. Serve pancakes plain or topped with butter and maple syrup.

Recipe Notes

*To make the mashed sweet potato, place one medium sweet potato (8 oz) on a microwave-safe plate and poke holes in it with a fork. Microwave 6-7 minutes until tender, flipping once halfway through. Cool and then cut in half and scoop out the flesh. Will yield about ¾ cup.

Nutrition Facts
Sweet Potato Pancakes
Amount Per Serving
Calories 244 Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Saturated Fat 4.4g28%
Sodium 462mg20%
Carbohydrates 39.3g13%
Sugar 10.9g12%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.