Sweet Potato Pancakes: A Cozy Thanksgiving Breakfast Favorite

If there’s one dish that captures the warmth of fall mornings, it’s sweet potato pancakes. Soft, fluffy, and spiced just right, these pancakes are the perfect way to use leftover sweet potatoes after a holiday feast—or to celebrate the season with a cozy, homemade breakfast.

this recipe

Made in under 30 minutes with simple pantry ingredients, this recipe is ideal for everything from Thanksgiving morning to a lazy Sunday brunch. You can even make them ahead, freeze them, and warm them up on busy mornings. They’re just that good.

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Why You’ll Love These Sweet Potato Pancakes

Quick and easy to make
You only need one bowl and about 25 minutes from start to finish. The batter comes together in a few quick steps, and the ingredients are likely already in your kitchen.

Perfect for leftovers
This is one of the best ways to use up mashed sweet potatoes—especially after Thanksgiving dinner. Whether they’re roasted, baked, or boiled, they work beautifully in this recipe.

Fluffy texture and warm flavor
Sweet potatoes add natural sweetness and a creamy texture, while cinnamon and nutmeg bring warm, seasonal spice. The result is soft, pillowy pancakes with crisp edges and cozy fall flavor in every bite.

Kid-approved and customizable
These pancakes are a hit with kids, and you can easily mix in chocolate chips, chopped nuts, or dried cranberries. They also adapt well to gluten-free or dairy-free diets.

Ingredients You’ll Need

• 1 cup mashed sweet potatoes
• 2 large eggs
• ½ cup milk (dairy or non-dairy)
• 2 tablespoons brown sugar
• 1 tablespoon maple syrup
• ¾ cup all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Pinch of nutmeg
• 2 tablespoons melted butter (plus more for cooking)

Ingredient Notes and Substitutions

Sweet potatoes
Use leftover mashed, roasted, or baked sweet potatoes. Avoid sweet potato casserole or anything already sweetened or seasoned.

Milk
Whole milk adds richness, but oat milk or almond milk work great for a dairy-free version.

Flour
All-purpose flour is best, but a 1:1 gluten-free baking flour can be used with good results.

Eggs
If you're vegan, swap with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).

Butter
Melted butter adds flavor, but you can use coconut oil or avocado oil instead.

How to Make Sweet Potato Pancakes

Step 1: Mix the wet ingredients
In a large bowl, whisk together the mashed sweet potatoes, eggs, milk, brown sugar, and maple syrup until smooth.

Step 2: Add dry ingredients
Sprinkle the flour, cinnamon, baking powder, salt, and nutmeg over the wet mixture. Stir gently until just combined.

Step 3: Stir in melted butter
Add the melted butter and mix until the batter is fully incorporated. Let the batter rest for 5 minutes while your skillet heats.

Step 4: Cook the pancakes
Heat a nonstick skillet over medium heat and add a little butter. Pour ⅓ cup of batter for each pancake. Cook for 2 to 4 minutes until bubbles form on the surface, then flip and cook another 2 to 3 minutes.

Step 5: Serve and enjoy
Serve warm with maple syrup, chopped nuts, yogurt, or whatever toppings make your morning brighter.

Tips for the Best Sweet Potato Pancakes

Use room-temperature mashed sweet potatoes
Cold mashed potatoes can make the batter harder to mix evenly. Let them sit out for a few minutes first.

Don’t overmix the batter
Overmixing can lead to dense pancakes. Stir gently until everything is just combined.

Keep the heat medium-low
Too high, and the outsides will burn before the centers are cooked through. Patience pays off.

Make them ahead
You can prepare the batter the night before and store it in the fridge. Stir again before cooking.

Serving Suggestions for Fall and Thanksgiving

These pancakes shine with simple maple syrup, but they’re also perfect with:

• Whipped cream and cinnamon
• Sliced bananas, pears, or apples
• Greek yogurt and honey
• Toasted pecans or walnuts
• A dollop of cranberry sauce for a Thanksgiving touch

For a savory version, top them with scrambled eggs and avocado or a slice of turkey bacon.

Storage and Reheating

Refrigerator
Let pancakes cool completely before storing. Keep in an airtight container in the fridge for up to 5 days.

Freezer
Freeze pancakes in a single layer, then store in a freezer-safe bag. They’ll last up to 3 months.

Reheating
Microwave with a damp paper towel for 40 to 60 seconds, reheat on the stovetop, or pop in the toaster for crispy edges.

Frequently Asked Questions

More Sweet Potato Recipes for Fall

If you’re building your Thanksgiving menu or just want more cozy fall recipes, try these next:

• Oven Roasted Maple Sweet Potatoes – Perfect as a Thanksgiving side dish or meal prep veggie.
• Sweet Potato Chickpea Curry – A hearty and warming vegetarian dinner.
• Garlic Butter Roasted Sweet Potatoes – Buttery, crisp, and full of flavor.

Find More Ideas on Pinterest

Looking for more Thanksgiving inspiration, cozy breakfast recipes, or ways to use sweet potatoes? Follow along at Bake with Lina on Pinterest for new recipes and seasonal ideas.

Final Thoughts

Sweet potato pancakes are one of those recipes that feel both indulgent and wholesome. They’re easy to make, incredibly satisfying, and filled with the flavors of fall. Whether you’re enjoying them the morning after Thanksgiving or during a quiet weekend at home, this recipe is sure to bring warmth to your table.

Tried it? I’d love to hear how they turned out. Leave a comment, share your topping combos, or tag me if you post a photo. Happy cooking and happy Thanksgiving!

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