Save to Pinterest Fluffy cinnamon-spiced sweet potato pancakes are my weekend go-to when mornings call for something comforting and nourishing. The sweet potato makes each bite moist and tender while cinnamon fills your kitchen with cozy aromas perfect for autumn or any time you crave those fall flavors.
I tossed this together on a chilly Sunday when I had leftover baked sweet potatoes and it instantly became a breakfast my family asks for every fall.
Ingredients
- Mashed sweet potato: Choose orange-fleshed sweet potatoes for vivid color and natural sweetness. Roast them until soft for the best mash.
- Flour: All-purpose flour gives reliable fluff but you can mix in some whole wheat for extra heartiness.
- Sugar: Just a touch rounds out the flavors without overpowering the sweet potato. Try raw or light brown sugar for a hint of caramel.
- Cinnamon: Essential for warmth and depth. Fresh ground cinnamon really makes the flavor pop.
- Baking powder: This is your lift for pillowy pancakes. Always use fresh baking powder for best rise.
- Milk: Any milk works here. Dairy or unsweetened non-dairy give a tender crumb. Choose whole milk for richest flavor.
- Egg: Adds structure and helps the pancakes hold together. Use the freshest eggs for best results.
- Butter for cooking: Ensures crispy golden edges and prevents sticking. Choose unsalted high-quality butter for the fullest flavor balance.
Instructions
- Mix the Dry Ingredients:
- In a large mixing bowl whisk together the flour, sugar, cinnamon and baking powder. Make sure they are fully combined and any lumps are broken up. This prevents dense spots in your pancakes.
- Whisk the Wet Ingredients:
- In a separate bowl mix the mashed sweet potato, milk and egg. Blend thoroughly until the mixture is completely smooth. If your sweet potato mash is extra thick, add a tablespoon or two of milk to loosen.
- Combine Wet and Dry:
- Pour the wet mixture into the dry ingredients. Using a spatula, gently fold just until no dry flour shows. Small lumps are fine. Overmixing can make the pancakes tough so stir slowly and stop as soon as everything looks incorporated.
- Cook the Pancakes:
- Heat a large nonstick skillet or griddle over medium heat and add a generous pat of butter. When the butter is melted and sizzling, drop about a quarter cup of batter for each pancake. Cook until bubbles form around the edges and the bottom is golden and easy to lift, then flip and cook another minute or two until set through. The pancakes should be golden brown and fluffy. Stack them on a warm plate and repeat with remaining batter, adding more butter to the pan as needed.
- Serve While Warm:
- Serve your pancakes hot from the griddle with any toppings you love, such as maple syrup, toasted pecans or a dollop of Greek yogurt.
Save to Pinterest I always look forward to the subtle earthiness cinnamon brings to this batter. I remember my son dancing around the kitchen the first time he smelled these on the griddle. Pancake mornings always feel a little more special with cinnamon in the air.
Storage Tips
Keep leftover pancakes in an airtight container in the fridge for up to three days. Reheat gently in a toaster or in a covered skillet. You can freeze cooked pancakes with parchment paper between layers and pop them into the toaster for quick hot breakfasts. Store extra mashed sweet potato in the fridge to speed up next time.
Ingredient Substitutions
Swap flour for half whole wheat or spelt for added nuttiness. Use coconut or almond milk for a dairy free option. Substitute pumpkin puree for sweet potato to easily vary the flavor.
Serving Suggestions
Top pancakes with crunchy toasted walnuts or pecans. Add a dollop of whipped cream and a drizzle of maple syrup. Pair with crispy bacon and eggs for a savory-sweet breakfast spread.
Cultural Context
Sweet potatoes and cinnamon are classic ingredients in homey American fall baking. Pancakes made from root vegetables have been beloved for generations and reflect traditional comfort foods. This recipe is inspired by cozy autumn flavors and a love for gentle spice.
Seasonal Adaptations
These pancakes are perfect for fall brunch gatherings. Use local farm sweet potatoes for the best flavor in season. Try adding apple chunks or pears in early autumn for a fruit twist.
Success Stories
Many of my friends who swore they did not like sweet potatoes fell for these pancakes at first bite. It is a recipe that converts skeptics into fans. Serve them at your next brunch and watch them disappear.
Freezer Meal Conversion
Make a double batch, layer between parchment and freeze. Reheat straight from the freezer in the toaster or oven. Great for busy weekday mornings when you crave something homemade.
Save to Pinterest Enjoy these pancakes warm with your favorite toppings. They are sure to become a staple for cozy weekends or busy mornings alike.
Common Recipe Questions
- → What makes these pancakes especially fluffy?
Mashed sweet potato and baking powder combine to create an airy, moist texture with each bite.
- → Can I substitute regular potatoes?
Sweet potatoes add moisture and sweetness, but you may use regular potatoes for a milder flavor.
- → Is it possible to make these dairy-free?
Yes, substitute plant-based milk and use dairy-free butter for a delicious dairy-free option.
- → How do I know when to flip the pancakes?
Flip when the edges look set and bubbles appear on the surface, revealing a golden underside.
- → Can the batter be made ahead of time?
Prepare the batter fresh before cooking for the best texture and lift, as baking powder is most effective right after mixing.