Easy sweet potato pancake recipe with homemade sweet mashed potatoes are a great Fall breakfast or dessert. Fluffy and moist flapjacks with syrup drizzled on the top makes our mouths water.
This sweet potato pancake stack is really delicious year round, but around September it is just the flavor(s) I am craving. You could even use pumpkin puree instead during this time of year to make another bite of YUM your family will just love. (affiliate links present)
Sweet Potato Pancakes No Flour
Yes we do love our Cracker Barrel pancake mix but if you cannot handle gluten or flour we have a healthy alternative here. Below we use flaxseed, protein powder and other items to make a healthier version you may appreciate. I do include a sweet potato pancakes with pancake mix version as well though too. 😉
Now there are a few options as far as the main ingredient goes. The easiest is if you mash taters fresh and use that. Potato pancakes are super popular, and can be made both sweet and savory with them. Another option is to use leftover sweet potato casserole after the holidays!!
Healthy Sweet Potato Pancakes
You can of course make as many as you would like in our pancake stack. Making these for a larger crowd? Go ahead and double or triple the ingredients below and have at it! We most often make these after Thanksgiving for breakfast when I have leftover casserole in the fridge.
- 1 sweet potato cooked without the skin and mashed
- Egg whites
- 1/3 c protein powder plain works best
- 1 tsp vanilla
- 1/4 tsp cinnamon
- Vegetable oil
- 1/4 tsp salt
- Baking powder
- Flaxseed meal is a great add in to add fiber too
- 3 tbsp walnuts
Now if you wanted to make these with canned like our Sweet Potato Casserole Recipe with Canned Yams you could but I’d drain from the juice and pour on top of paper towels so you don’t add any more moisture than you need.
Sweet Potato Pancakes with Pancake Mix
If you want to make this as one of our Bisquick recipes (or other brand of mix) you certainly can. I almost always have a yellow box in my pantry and it is handy to make things way beyond just biscuits. This is just one of the tweaks we have made to it that you may love too.
- 1.5 cups Bisquick or Krusteauz pancake mix works well too
- 1 tsp Pumpkin Pie Spice
- One egg
- 1/2 cup baked Sweet Potato with the insides mashed to a sweet potato puree
- 1 Tbsp melted butter
- 1 cup of milk or alternative for dairy free
- 1 Tbsp apple cider vinegar
- 1 Tbsp maple syrup or agave nectar works
- 1 tsp vanilla
As usual and with either one of these you would mix dry ingredients together and then incorporate the wet until you get a batter, similar to our Sweet Potato Cake consistency. I have not used the boxed gluten free variety but I imagine it would work just the same as it would to make regular pancakes.
Alternatives to Flaxseed Meal
Chia seeds are similar to flaxseeds in terms of nutritional benefits and can be used as a substitute in recipes. They are high in fiber and Omega-3 fatty acids. When mixed with liquid, chia seeds form a gel-like consistency that can be used as a binder in recipes.
- Hemp seeds are another great alternative, providing a good amount of Omega-3 fatty acids, protein, and fiber. They have a mild nutty flavor and can be used in a variety of dishes.
- Ground sunflower seeds can be used as an alternative to flaxseed meal. They are lower in Omega-3 fatty acids compared to flaxseeds, but they still provide a nutty flavor and texture.
- Almond meal or almond flour can add a nice nutty flavor and texture to your recipes. While not as high in Omega-3s, they still offer nutritional benefits and can work well in baked goods.
- Oat bran is rich in soluble fiber and can be used to add texture and nutrition to recipes. It’s commonly used in baking and can serve as a binding agent.
- If you’re using flaxseed meal as an egg substitute, there are commercial egg replacers available that can serve the same purpose, such as products made from tapioca starch, potato starch, or other plant-based ingredients.
- Depending on the recipe, you might be able to use yogurt or unsweetened applesauce as a binding and moisture-retaining alternative.
Remember that the flavor, texture, and nutritional content of these alternatives may vary, so it’s a good idea to experiment and adjust your recipes accordingly. Additionally, if you have specific dietary restrictions or preferences, make sure to choose an alternative that aligns with your needs.
Bisquick Sweet Potato Pancakes
Now this is How to Make Crepes with Pancake Mix too. You could make these and instead fill the insides with the mashed taters inside with a bit of honey. Another great tweak to enjoy in the morning hours. Super simple ingredients when you use a boxed mix. There are many brands out there including store brands, and even Jiffy has one.
- Add to the blender cooked and skinned sweet potatoes, eggs whites, vanilla, protein powder, flaxseed meal or flour, baking powder, salt, cinnamon.
- Blend until smooth.
- If you think it is not thick enough you can add a bit more flaxseed meal or protein powder, mix in with a spoon.
- Set a pan over medium heat sprayed with non stick spray.
- Pour in about 1/4-1/3 cup of batter per flapjack.
- Allow to brown in 2 minutes or so, then flip and brown for 2 minutes or so on the other side.
One thing I haven’t tried yet is incorporating wheat flour into the mix. You could use our flour substitutes chart here if you wanted to swap out one for another to see which you like more.
How to Use Leftover Pancakes
Leftover pancakes can be repurposed in creative and delicious ways to avoid waste. You can tear them into pieces, place them in a baking dish, and pour a mixture of milk, eggs, sugar, and vanilla over them. Let it soak and bake until it forms a delicious raisin bread pudding! Here are some other ideas;
- Create sandwich-style breakfasts by layering savory or sweet fillings between two pancakes. For example, you could make a breakfast sandwich with scrambled eggs, cheese, and cooked bacon or a sweet version with Nutella and sliced bananas.
- Cut them into bite-sized pieces and layer them in a glass or bowl with yogurt and your favorite fruits. This creates a delicious and visually appealing pancake parfait.
- Warm up the leftover pancakes and serve them with a variety of toppings, such as fresh berries, whipped cream, chocolate chips, nuts, or a drizzle of maple syrup.
- Roll up with your choice of fillings. You could use cream cheese and jam, peanut butter and bananas, or even lunchmeat and cheese for a savory version.
- Fill with a mixture of scrambled eggs, sautéed vegetables, and cheese, and then fold them into wraps for a hearty breakfast or brunch option.
- Tear into smaller pieces and layer them in a baking dish with ingredients like eggs, milk, cheese, and cooked breakfast meats. Bake until the mixture is set for a pancake casserole.
- Place a scoop of your favorite ice cream between two to make a fun and delightful ice cream sandwich.
Cut into small nugget-sized pieces and serve them with dipping sauces like fruit compote, chocolate sauce, or honey. Now jump to recipe and get started on a few for your family!
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Sweet Potato Pancake Recipe
- 1 pan
- 1 blender
- Sweet Potato Pancakes without Flour – Use ingredients above. Add to the blender cooked and skinned sweet potatoes, eggs whites, vanilla, flaxseed meal, protein powder, baking powder, salt, cinnamon. Blend until smooth.
- If you think it is not thick enough you can add a bit more flaxseed meal or protein powder, mix in with a spoon. Then move to step 4.
- Sweet Potato Pancakes With Pancake Mix – 1.5 cups Bisquick or Krusteauz pancake mix works well too + 1 tsp Pumpkin Pie Spice + One egg + 1/2 cup Mashed Sweet Potato + 1 Tbsp butter, melted + 1 cup of milk + 1 Tbsp apple cider vinegar + 1 Tbsp maple syrup or agave nectar works + 1 tsp vanilla – Whisk together in a bowl.
- Set a pan over medium heat sprayed with non stick spray. Pour in about 1/4-1/3 cup of batter per flapjack. Allow to brown in 2 minutes or so, then flip and brown for 2 minutes or so on the other side.