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Sweet Potato Pancakes - A twist on a classic kid's favorite breakfast!

Who doesn't like pancakes?  

A quintessential dish for lazy weekends. But the best part of this recipe is that you can also do it as a 3 ingredient pancake on weekdays. This recipe is one of my daughter's favorite. I've modified it over time; If I have less time I will do a shorter 3 ingredient version, if I have more time like on a weekend I'll do the full recipe.  Either way, the result is a delicious, moist, and sweet pancake!

Sweet Potato, our star ingredient

Sweet potatoes are a nutrient powerhouse- a rich source of fiber, vitamin A, iron, vitamin B, and C.  It's also, one of my favorite foods I recommend when first starting solids with babies.  But what really highlights this recipe is because we roast the sweet potatoes beforehand.

A great tip for this recipe is to roast the sweet potatoes. This will caramelize the sweet potato, making it sweeter, without having to the sugar to the recipe.  

If you don't have time to roast it no worries, you can always do like my husband does and put it in the microwave for 5 minutes and Voila! If your kids are not sweet potato fans, this will be a great and different way to present this veggie to them, and who knows? Maybe they'll start to like them.

Why do I love this recipe?

  1. Simple to make as a 3-ingredient recipe- I love this recipe because's it's a mix between a rich pancake but simple enough during the weekdays as a 3 ingredient recipe.  This recipe is actually 6 ingredients, counting the spices, so again minimal effort.
  2. Boost in Nutrition- I love it because of the added boost in nutrition these pancakes provide compared to traditional pancakes. It's higher in fiber (especially if you use whole-wheat flour or )blended oat) and it's loaded with important nutrients for kids. The best part is that there is no added sugar, while still tasting sweet!
  3. Easy to modify-  I'm all about using recipes that can be easily modified. You can make this recipe with the flour of your choice and add an array of toppings like peanut butter, fruit, and nuts. Any way you serve it will be delicious! Check out the video below where I experiment with different ways of preparing this recipe.

How can your kids help?

You know me, I'm always giving you ideas of bringing your kids into the kitchen! And this recipe is not the exception.  The more they get exposed to new veggies, the more likely they are to try them.  Here are some simple ways they can help you in this recipe:

  • Washing the sweet potato
  • Mixing the dry ingredients
  • Cracking the egg
  • Sprinkling the cinnamon
  • Arranging nuts and fruit when serving

I hope you and your family enjoy this recipe of Yummy Yammy Pancakes as much as we do!

Variation of the recipe

Before I show you my main recipe, I will leave you here my easy variation for moments when you don't have all the time at hand.

3-Ingredient Sweet Potato Pancake


  • 1 medium sweet potato
  • 1 egg
  • 1 tablespoon flour
  • Optional (cinnamon & 1/2 tsp. baking powder)


  1. Combine sweet potato, eggs, flour, cinnamon, and baking powder
  2. Heat skillet to medium heat and scoop desired batter into pan. Cook for 3 minutes.  This batter will not buttle up like traditional pancakes. Make sure you cook well otherwise it will be hard to turn over.
  3. Repeat with the remaining batter. Serve and Enjoy!

Sweet Potato Pancakes

4 pancakes
Prep Time:
10 mins
Cook time:
30 mins
  • 1 medium sweet potato
  • 1 egg
  • 1/4 cup flour  (Optional: you can use flour of choice-almond, whole wheat or blended oats)
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. melted butter
  • 1/4 cup of milk ( I used whole)
  1. In a large bowl, whisk together the sweet potato, egg, melted butter, and milk
  2. Make sure the melted butter has cooled off. Add wet ingredients to dry ingredients and stir until everything is just combined.
  3. Melt butter in a large nonstick frying pan over medium heat.
  4. When butter is foamy, reduce heat to medium-low and add ½ cup pancake batter into the pan. Cook until bubbles start to form in batter and pancake is turning golden underneath, it should take 3-4 minutes, flip and cook the other side, another 3-4 minutes until is golden colored. Repeat with the remaining batter.
  5. You may serve it with peanut butter, toasted pecans or nuts, and fruits of your choice. Enjoy