Pin These cinnamon sugar sweet potato pancakes are pure comfort food for chilly mornings or lazy brunches when you crave something extra cozy. The batter comes together with mashed sweet potato and warm spices, creating fluffy bites finished off with a sparkling cinnamon sugar topping that melts into every golden pancake.
I whipped these up one fall morning with leftover sweet potatoes and have never looked back. My family asks for them every weekend now, and the aroma filling the kitchen is absolutely irresistible.
Ingredients
- All-purpose flour: gives the pancakes structure while keeping them tender. Opt for fresh, unbleached flour for the best rise and flavor
- Granulated sugar and brown sugar: provide just enough sweetness and a hint of caramel richness. Choose organic if you prefer stronger molasses notes
- Baking powder and baking soda: ensure these pancakes rise tall and fluffy
- Ground cinnamon and nutmeg: add cozy warmth. Use freshly ground spices if you can for extra fragrance
- Salt: enhances all the flavors. Fine sea salt disperses best in batter
- Mashed sweet potato: delivers moisture and subtle sweetness. Roast your potato for the richest, creamiest flavor (canned works in a pinch too)
- Eggs: bind everything together and add richness. Use farm fresh eggs for the most vibrant results
- Milk: thins the batter just enough for perfect pourability. Full-fat milk gives a rich, moist pancake but you can use non-dairy if needed
- Vanilla extract: brings out the spice and rounds out the flavor. Real vanilla makes a big difference here
- Unsalted butter, melted: brings depth and flavor. Always go for good-quality butter for the best browning
- Cinnamon sugar topping: adds a crunchy finish. Whisk these together right before serving for the freshest taste
Instructions
- Mix the Dry Ingredients:
- In a large bowl, whisk together your flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure everything is well combined so your pancakes rise evenly and have consistent flavor in every bite
- Prepare the Wet Mixture:
- In a separate bowl, blend together the mashed sweet potato, eggs, milk, vanilla, and melted butter. Take time to whisk until completely smooth for a fluffy, light batter
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry mixture. Using a gentle hand, stir until just incorporated. Do not worry about a few small lumps as they will smooth out during cooking and help keep the pancakes tender
- Heat and Prepare the Cooking Surface:
- Set a nonstick skillet or griddle over medium heat. Brush lightly with melted butter to prevent sticking and encourage a golden finish
- Pour and Cook the Pancakes:
- Scoop a quarter-cup of batter for each pancake onto your hot skillet. Watch closely as small bubbles begin to form on the surface and the edges of each pancake look slightly set, usually after two to three minutes
- Flip and Finish Cooking:
- Use a spatula to carefully flip each pancake. Cook the other side for one to two minutes, until both sides are golden brown and the center springs back when touched
- Mix the Cinnamon Sugar:
- Just before the pancakes finish, combine your remaining sugar and cinnamon in a small bowl for the topping
- Sprinkle and Serve:
- While each pancake is still hot from the griddle, sprinkle generously with cinnamon sugar so it melts into the surface. Serve immediately for maximum comfort
Pin One of my favorite moments with this recipe was making it for a snow day breakfast. Watching the cinnamon sugar caramelize atop the fluffy pancakes reminds me of those lazy weekends with everyone around the table and mugs of cocoa nearby.
Storage and Make-Ahead Tips
Store any leftover pancakes in an airtight container in the fridge for up to three days. You can also freeze the cooled pancakes in a single layer and then stack in a bag or container. Reheat in a toaster or oven for the best texture. Pancakes stay tender even after freezing thanks to the moisture from the sweet potato.
Best Ingredient Substitutions
If you want a heartier version swap half or all of the all-purpose flour for whole wheat. For dairy-free pancakes opt for any unsweetened non-dairy milk and use melted coconut oil instead of butter. To make it gluten-free just use a one-for-one gluten-free all-purpose blend and check all packaged ingredients for hidden wheat.
Serving Suggestions
These pancakes are perfection all on their own or you can elevate them further with a drizzle of maple syrup whipped cream or a handful of toasted pecans for crunch. Fresh berries bring some brightness and tang to each bite. I also love serving them with yogurt for a creamy contrast.
Bringing History and Tradition
Pancakes are a breakfast staple in many cultures but adding sweet potatoes is a technique often found in Southern US kitchens. The use of cinnamon sugar feels reminiscent of Sunday brunch tables and family gatherings especially during fall and winter. My family enjoys them as a way to stretch leftover roasted sweet potatoes into something brand new.
Pin Serve these pancakes piping hot and enjoy the irresistible cinnamon sugar crunch in every bite. They’re sure to become a beloved weekend tradition in your home.
Recipe Questions
- → How can I make pancakes extra fluffy?
Avoid overmixing the batter and use baking powder and baking soda as leavening agents. Lumps in the batter are fine.
- → Can sweet potato be substituted?
You can use cooked pumpkin or butternut squash for a similar texture and flavor.
- → What toppings pair well with pancakes?
Maple syrup, whipped cream, toasted pecans, and additional cinnamon sugar are recommended for extra flavor.
- → Is this dish suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly.
- → How should leftovers be stored?
Freeze leftover pancakes and reheat in a toaster or oven for best texture and flavor.
- → Can the flour be substituted?
Whole wheat flour adds heartiness, and gluten-free flour can be used with proper label checks.