Sweet Potato Pancakes

Susan Feliciano


I love sweet potatoes fixed just about any way. I was organizing my pantry and found a can of them that needed to be used. So I whipped up this recipe on the spur of the minute. The whole family loved them! I have since made them using fresh sweet potatoes, and they are just as good. You decide which way you like best.

★★★★★ 1 vote
12 pancakes
15 Min
20 Min


1 c
canned mashed sweet potatoes
1 1/2 c
whole wheat flour
3 1/2 tsp
baking powder
1 tsp
1 tsp
pumpkin pie spice
eggs, beaten
12 oz
canned evaporated milk
3 Tbsp
melted butter


1Drain a small can of sweet potatoes. Mash the sweet potatoes with a potato masher, adding back a bit of the syrup if necessary, to get one cup of puree. This could be done in a food processor, but I find it quicker to use a fork or potato masher.

Note: Fresh sweet potatoes can also be used. Microwave a sweet potato in its jacket about 7 minutes, remove pulp from the jacket, and mash with a bit of water or milk to make 1 cup of puree.
2Mix together the flour, baking powder, salt, and spice. Beat in the eggs and evaporated milk. Stir in the sweet potatoes until well blended. Finally, add in the melted butter.

Note: You can substitute mixed sweet spices for the pumpkin pie spice, such as 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp cloves or ginger.
3Grease and preheat griddle over medium heat, as for pancakes. Using a scant ΒΌ cup per pancake, drop batter on the greased griddle and cook until upper side glistens and bubbles start to break on top. Then flip and finish cooking the other side.
4Serve with butter and sorghum or maple syrup.

About this Recipe

Course/Dish: Vegetables, Pancakes
Main Ingredient: Potatoes
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy