If you’re looking to perk up your morning routine or bring a bit of cozy sweetness to brunch, Sweet Potato Pancakes with Maple Syrup will win you over at first bite. These fluffy beauties combine the rich, earthy flavor of sweet potatoes with just enough warm spice to feel like a breakfast treat and a nourishing meal all in one. Pair that with a generous drizzle of real maple syrup, and you’ll see why this recipe deserves a spot in your kitchen rotation—whether it’s weekend brunch or a breakfast-for-dinner kind of day!

Sweet Potato Pancakes with Maple Syrup Recipe - Recipe Image

Ingredients You’ll Need

It takes just a handful of humble ingredients to pull off this show-stopping stack. Each item has a role to play, lending flavor, texture, and even a little color to your Sweet Potato Pancakes with Maple Syrup.

Mashed cooked sweet potato: This is the star—bringing natural sweetness, gorgeous color, and super-moist texture to every bite.
All-purpose flour: Just the right structure so your pancakes stay nice and fluffy.
Brown sugar: Adds a subtle caramel note that complements the sweet potato and spices perfectly.
Baking powder: Gives your pancakes that essential lift so they puff up in the pan.
Ground cinnamon: A classic spiced warmth that brings the flavors together beautifully.
Nutmeg: Just a pinch deepens the cozy, autumnal aroma and flavor.
Salt: Balances out the sweetness and enhances all the other flavors.
Milk (dairy or non-dairy): Makes the batter smooth and pourable—use your favorite kind here!
Large eggs: Bind everything together and help create that signature pancake puff.
Melted butter or oil: Adds richness and keeps the pancakes soft inside.
Vanilla extract: A lovely, fragrant undercurrent that ties all the flavors in the batter together.
Butter or oil for cooking: Prevents sticking and helps your pancakes get that irresistible golden exterior.
Warm maple syrup for serving: The crowning touch that soaks in and brings everything to life!

How to Make Sweet Potato Pancakes with Maple Syrup

Step 1: Prepare the Sweet Potato Mixture

In a large mixing bowl, add your mashed sweet potato, milk, eggs, melted butter, and vanilla extract. Whisk until silky smooth, ensuring the sweet potato is well-integrated with no stubborn lumps. This step is the foundation for pancakes that are light yet tender, each bite colored by that unmistakable sweet potato orange.

Step 2: Combine the Dry Ingredients

In a separate bowl, mix together your flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. A quick mix ensures the leavening and spices are evenly distributed, so your Sweet Potato Pancakes with Maple Syrup have the perfect rise and consistent flavor throughout.

Step 3: Bring Wet and Dry Together

Pour the dry mixture into the wet ingredients bowl. Stir gently, just until all the flour streaks disappear; be careful not to overmix—some lumps are okay! This delicate touch keeps the pancakes airy and soft rather than tough.

Step 4: Heat the Skillet

Preheat a nonstick skillet or griddle over medium heat. Add a little butter or oil, swirling to coat the surface. A good, even heat and a slick of fat ensure those pancakes will flip easily and cook up with a gorgeous golden hue.

Step 5: Cook the Pancakes

Drop 1/4 cup of batter onto the hot skillet for each pancake and gently spread it into a circle. Let them cook for 2 to 3 minutes, watching for bubbles on the surface and set edges. Flip and cook an additional 1 to 2 minutes until both sides are golden and the centers are cooked through. The pancakes should be as inviting as a sunrise!

Step 6: Serve Warm with Maple Syrup

As soon as your Sweet Potato Pancakes with Maple Syrup are stacked high and steaming, it’s time for the main event: drizzle each serving generously with warm maple syrup. Watch as it pools and soaks in, promising a forkful of cozy sweetness every time.

How to Serve Sweet Potato Pancakes with Maple Syrup

Garnishes

While maple syrup alone is divine, don’t be shy about going a little fancy. A sprinkle of toasted pecans or walnuts adds crunch, while a dollop of Greek yogurt, crème fraîche, or even whipped cream takes them straight to brunch heaven. For a pop of color and freshness, throw some berries or thinly sliced bananas on top.

Side Dishes

Round out your meal with something savory or fresh for contrast. Crispy bacon or breakfast sausage transforms it into the ultimate weekend feast, while a vivid fruit salad or simple scrambled eggs lightens things up and balances out the sweetness of Sweet Potato Pancakes with Maple Syrup.

Creative Ways to Present

Feeling playful? Try making mini pancakes for a brunch platter, or stack them tall with alternating layers of nut butter or spiced apple compote. You can even cut shapes using cookie cutters for kids’ plates, or serve them as “pancake tacos” folded around yogurt and berries—a festive twist your family will love!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extras, let them cool completely before storing. Place the pancakes in an airtight container lined with parchment paper between layers to prevent sticking—refrigerate for up to three days. This way, Sweet Potato Pancakes with Maple Syrup become a delicious grab-and-go breakfast option.

Freezing

Sweet Potato Pancakes with Maple Syrup freeze beautifully! Arrange cooled pancakes in a single layer on a baking sheet before transferring them to a freezer bag. Pop out one or two whenever the pancake craving hits—they’ll keep well for up to two months.

Reheating

To bring pancakes back to life, toast them straight from the fridge or freezer for a slightly crisp edge, or microwave in short bursts until warmed through. Add your favorite toppings and enjoy a breakfast that feels freshly made, even on your busiest mornings.

FAQs

Can I substitute canned sweet potato puree?

Absolutely! Canned sweet potato puree works like a charm in Sweet Potato Pancakes with Maple Syrup. Just make sure it’s unsweetened and not mixed with yams or other add-ins for the best flavor and texture.

How can I make these pancakes dairy-free?

Just swap out the milk for your favorite non-dairy alternative (like almond, oat, or soy milk) and use a plant-based butter or oil in the batter and for the skillet. The results are just as indulgent and satisfying!

Can I make the batter ahead of time?

For best results, mix the wet and dry ingredients separately and store them in the fridge. Combine just before cooking, which prevents the baking powder from losing its magic and ensures the pancakes cook up tall and fluffy.

Are these pancakes suitable for freezing and meal prep?

Yes! Let the pancakes cool, layer with parchment, and freeze in a resealable bag. They reheat quickly and make for an easy, delicious breakfast throughout the week—just what you need for stress-free mornings.

How can I make these pancakes gluten-free?

Simply substitute an all-purpose gluten-free flour blend for the regular flour. Look for one designed for baking, and your Sweet Potato Pancakes with Maple Syrup will stay just as tender and tasty.

Final Thoughts

There’s something wonderfully comforting about a plate of Sweet Potato Pancakes with Maple Syrup, especially knowing how easy and customizable this recipe can be. Gather your favorite toppings, invite some friends or family, and watch these pancakes disappear—one golden, syrup-drenched bite at a time. Give them a try and savor how a cozy breakfast can brighten your entire day!

Sweet Potato Pancakes with Maple Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Author: Emma
Total Time: 25 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

These Sweet Potato Pancakes with Maple Syrup are a delightful breakfast treat that perfectly captures the flavors of fall. The warm, comforting blend of sweet potato, cinnamon, and nutmeg, paired with the richness of maple syrup, creates a satisfying and wholesome meal to start your day.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

Wet Ingredients:

1 cup mashed cooked sweet potato (about 1 medium)
1 cup milk (dairy or non-dairy)
2 large eggs
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
butter or oil for cooking
warm maple syrup for serving

Cook Mode Prevent your screen from going dark

Instructions

Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed sweet potato, milk, eggs, melted butter, and vanilla until smooth.
Combine Dry Ingredients: In a separate bowl, mix the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture and stir until just combined; do not overmix.
Cook Pancakes: Heat a lightly greased nonstick skillet or griddle over medium heat. Pour ¼ cup of batter onto the skillet for each pancake and spread slightly. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip and cook another 1–2 minutes until golden brown and cooked through.
Serve: Serve warm with maple syrup.

Notes

You can use canned sweet potato puree or make your own by roasting and mashing sweet potatoes.
Add chopped pecans or walnuts to the batter for a crunchy twist.
These pancakes freeze well—just reheat in the toaster or microwave.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American