If you’re searching for breakfast that feels like a weekend celebration—warm, fluffy, packed with flavor and drizzled in golden sweetness—look no further than Sweet Potato Pancakes with Maple Syrup. These beauties blend silky sweet potato with cozy spices and a whisper of vanilla, striking that magical balance between wholesome and indulgent. Each bite delivers gentle spice, toasty edges, and lots of homey comfort, making them as perfect for lazy Sundays as for special brunch gatherings. Once you taste these, you’ll see why Sweet Potato Pancakes with Maple Syrup keep finding their way onto my table, season after season!

Sweet Potato Pancakes with Maple Syrup Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Sweet Potato Pancakes with Maple Syrup is how a handful of simple staples turn into a showstopping breakfast. Every ingredient adds its own subtle layer—whether it’s the natural sweetness from the potatoes, the warmth of cinnamon, or the creamy richness of butter. Here’s what you’ll need, and why you truly don’t want to skip a single one!

Mashed Cooked Sweet Potato (1 cup): The heart of these pancakes; brings velvety texture, gorgeous color, and beautiful natural sweetness.
All-Purpose Flour (¾ cup): Forms the tender, fluffy base—substitute with whole wheat flour if you’d like a nutty boost.
Brown Sugar (1 tablespoon): Adds a hint of caramel-like depth and blends perfectly with the sweet potato.
Baking Powder (1 teaspoon): Lends lift, so your pancakes cook up light and airy.
Baking Soda (½ teaspoon): Works with the baking powder to ensure that irresistible fluffiness.
Ground Cinnamon (½ teaspoon): Brings warmth and makes your kitchen smell like fall—don’t skip it!
Ground Nutmeg (¼ teaspoon): A pinch packs a punch, balancing the sweetness with cozy spice.
Salt (¼ teaspoon): Just enough to enhance all those wonderful flavors.
Large Eggs (2): These bind the batter and add rich body for pancakes that hold together beautifully.
Milk (¾ cup): Creates a silky-smooth batter; use dairy or try almond milk for a lighter twist.
Vanilla Extract (1 teaspoon): Pulls everything together with a lovely aromatic note.
Melted Butter (2 tablespoons, plus more for cooking): Adds a touch of decadence to both the batter and the pan for those golden crisp edges.
Pure Maple Syrup (for serving): The finishing flourish that soaks each pancake in dreamy sweetness.

How to Make Sweet Potato Pancakes with Maple Syrup

Step 1: Gather and Prep Ingredients

Before you start, make sure your sweet potato is cooked, peeled, and mashed until smooth (leftovers work wonders here!). Measure out all your ingredients—getting set up now makes the rest of the recipe breeze by.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This step guarantees those spices and leaveners get evenly distributed, so every bite of Sweet Potato Pancakes with Maple Syrup bursts with flavor.

Step 3: Mix the Wet Ingredients

In a separate bowl, combine the mashed sweet potato, eggs, milk, vanilla extract, and melted butter. Whisk until totally smooth—this makes for a supremely silky batter that’s easy to work with and results in pancakes that are soft and tender inside.

Step 4: Combine Wet and Dry Mixtures

Gently pour the wet mixture over the dry ingredients. Stir with a spoon or spatula until just combined—don’t overmix! A few lumps are totally fine and will disappear as the pancakes cook, keeping them light and delicate instead of dense.

Step 5: Cook the Pancakes

Heat a nonstick skillet or griddle over medium, then add a pat of butter. For each pancake, pour about ¼ cup of batter onto your hot surface. Cook for 2–3 minutes, until bubbles dot the top and the edges begin to set. Flip and cook another 2 minutes until the other side turns beautifully golden brown and the pancake is cooked through.

Step 6: Serve with Maple Syrup

Stack those warm pancakes high, then give them a cascade of pure maple syrup. That drizzle turns each pancake into breakfast gold—and it wouldn’t be Sweet Potato Pancakes with Maple Syrup without it!

How to Serve Sweet Potato Pancakes with Maple Syrup

Garnishes

For a finishing flourish, try toasted pecans, walnuts, or even a handful of fresh berries. A dusting of powdered sugar or a small spoonful of whipped cream takes Sweet Potato Pancakes with Maple Syrup from breakfast to brunch masterpiece in seconds. If you love a little extra spice, a sprinkle of cinnamon over the syrup is irresistible.

Side Dishes

These pancakes are wonderful on their own, but serving them alongside crispy bacon, breakfast sausage, or scrambled eggs creates a balanced and satisfying meal. For a lighter touch, add a bowl of Greek yogurt or a crisp fruit salad to keep things fresh and vibrant.

Creative Ways to Present

Sweet Potato Pancakes with Maple Syrup make a stunning brunch platter stacked tall with alternating layers of berries or banana slices. Offer a “pancake bar” with little bowls of add-ins and extra toppings. Or, cut mini pancakes with a cookie cutter for a fun, kid-friendly twist—perfect for parties or playful mornings!

Make Ahead and Storage

Storing Leftovers

If you have extra pancakes (lucky you!), let them cool completely, then store in an airtight container in the refrigerator for up to three days. Place a sheet of parchment or wax paper between each pancake to prevent sticking, making Sweet Potato Pancakes with Maple Syrup a snap to reheat.

Freezing

Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep for up to three months, so you can have Sweet Potato Pancakes with Maple Syrup ready at a moment’s notice—just grab, heat, and go!

Reheating

For the fluffiest results, reheat pancakes in a toaster oven or on a skillet over low heat until warmed through. You can also microwave them for 20-30 seconds if you’re in a hurry. Either way, don’t forget that final swirl of maple syrup to bring them back to their just-made glory!

FAQs

Can I make the batter ahead of time?

While freshly mixed batter yields the best pancakes, you can mix the dry and wet ingredients separately in advance, then combine right before cooking. This ensures maximum fluffiness when making Sweet Potato Pancakes with Maple Syrup.

Can I substitute the flour for a gluten-free option?

Absolutely! A 1:1 gluten-free baking blend works well and still produces wonderful results. Just be sure to check other ingredient labels (like your baking powder) if you’re sensitive to gluten.

How do I cook sweet potatoes for the recipe?

Roasting, steaming, or microwaving all work beautifully. Just make sure your sweet potato is fully cooked and mashed smooth, as any lumps can affect the pancake texture. Leftover baked sweet potatoes are especially convenient!

Is it possible to make these dairy-free or vegan?

To keep Sweet Potato Pancakes with Maple Syrup dairy-free, use your favorite plant-based milk (like almond or oat milk), and swap the butter for coconut oil or vegan butter. For a vegan version, use flax eggs in place of eggs and ensure your other swaps are vegan-friendly.

What’s the best way to keep pancakes warm for a crowd?

Place cooked pancakes in a single layer on a baking sheet and keep them in a low oven (about 200°F, or 90°C) until serving. This works like a charm when making Sweet Potato Pancakes with Maple Syrup for brunch gatherings or holidays!

Final Thoughts

There’s something truly special about bringing a plate of Sweet Potato Pancakes with Maple Syrup to the table—especially when they’re made with love and a splash of pure maple syrup. Whether you’re feeding hungry kids, hosting loved ones, or just treating yourself, these pancakes are sure to bring smiles and happy bellies. Give them a try and let them become the star of your next breakfast or brunch!

Sweet Potato Pancakes with Maple Syrup Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings (about 8 pancakes) 1x
Diet: Vegetarian

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Description

These Sweet Potato Pancakes with Maple Syrup are a delightful twist on traditional pancakes, offering a warm and comforting breakfast option with a hint of fall flavors.

Ingredients

Scale

Dry Ingredients:

3/4 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Wet Ingredients:

1 cup mashed cooked sweet potato
2 large eggs
3/4 cup milk
1 teaspoon vanilla extract
2 tablespoons melted butter (plus more for cooking)

Additional:

Pure maple syrup for serving

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Instructions

Dry Ingredients: In a large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Wet Ingredients: In another bowl, mix mashed sweet potato, eggs, milk, vanilla extract, and melted butter until smooth. Pour the wet mixture into the dry ingredients and stir until just combined.
Cooking: Heat a skillet over medium heat, grease with butter, pour 1/4 cup batter for each pancake, cook for 2–3 minutes until bubbles form, flip and cook for another 2 minutes until golden brown.
Serve: Serve warm with maple syrup.