How to Make the Perfect Sweet Potato Pancakes with Maple Syrup
American · Easy · 30 min · 4 servings
These fluffy golden pancakes are made with mashed sweet potato folded right into the batter for natural sweetness and a gorgeous color. They are perfect for a cozy weekend breakfast and taste amazing drizzled with real maple syrup.
Why this recipe works
This Sweet Potato Pancakes with Maple Syrup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup mashed cooked sweet potato
- 1.5 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons maple syrup plus more for serving
Step by step instructions
Step 1: Mix the Batter
Whisk together flour, baking powder, and a pinch of salt in a large bowl. In a separate bowl whisk together sweet potato, milk, eggs, and maple syrup until smooth. Fold wet ingredients into dry ingredients until just combined, do not overmix.
Step 2: Heat the Pan
Heat a non-stick griddle or large skillet over medium heat and lightly coat with butter or cooking spray. The pan is ready when a drop of water sizzles immediately on contact.
Step 3: Cook the Pancakes
Pour approximately one quarter cup of batter per pancake onto the griddle. Cook for 3 to 4 minutes until bubbles form on the surface and edges look set, then flip and cook for 2 more minutes.
Step 4: Serve Warm
Transfer cooked pancakes to a warm plate and repeat with remaining batter. Serve immediately with a generous drizzle of maple syrup, a pat of butter, and a sprinkle of cinnamon if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- all purpose flour → whole wheat flour or a 1 to 1 gluten-free flour blend
- whole milk → almond milk or oat milk for a dairy-free version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the batter which develops gluten and results in tough rubbery pancakes
- Cooking on too high heat which burns the outside before the inside is cooked through
Nutrition facts
Per serving: 340 calories, 8g protein, 56g carbs, 9g fat, 4g fiber.
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