Sweet Potato Pancakes with Whipped Maple Butter

If you love breakfast, you'll love these sweet potato pancakes with whipped maple butter! They're the perfect switch from regular pancakes and have a great sweet potato flavor. Whether or not it's the fall season, these sweet potato pancakes are definitely a must!

Sweet Potato Pancakes Recipe

If you've been around here for a while, you might remember that breakfast is my favorite. If I could go out to eat for any meal of the day, it would definitely be breakfast.

It's probably more of the ambiance of having a hot cup of coffee (with unlimited refills/warm ups) and enjoying yummy food to start my day than anything else, but breakfast food also happens to be a big comfort food category of mine, so I tend to make it at home a lot.

I haven't used box mixes for pancakes in years, ever since I discovered you could make it yourself and keep it on hand for pancakes anytime. This homemade bisquick recipe is my favorite.

I love making fun pancakes for my kids, like Blueberry Cream Soda Pancakes or Chocolate Oat Pancakes.

Why you'll love this recipe

With the turn of fall, even in Arizona, I've been craving some good fall breakfast foods. I think you will love these pancakes because...

• It's so easy to make at home with fresh sweet potato and your favorite pancake mix.
• Sweet potato makes a healthy replacement for oil.
• Topped with homemade whipped maple butter, they taste better than the ones you can get at restaurants.

One of our very favorite brunch spots has sweet potato pancakes on the menu and they are one of my sons' favorite dishes! So making them at home seemed like a logical option.

Whipped Maple Butter

I'm not a fan of overly sweet pancakes/breakfasts nor do I give my son a lot of refined sugar.

To keep the sweet potato flavor the star of this recipe, I decided to use a simple whipped maple butter as a topping because these sweet potato pancakes really don't need a whole lot more than a bit of butter and syrup.

Maybe add a dash or two of cinnamon or pumpkin pie spice if you like!

If you want a little more fall flavor, my friend Susannah has a recipe for cinnamon syrup that would be divine over these pancakes.

Ingredients

I was pleasantly surprised at how easy it was to come up with this recipe. You basically make your own sweet potato "puree" and add it to the pancake mix with a little extra water. It essentially replaces the oil needed for pancake mixes.

Here's what you will need to grab at the grocery store:

• a cooked sweet potato
• water
• pancake mix
• aluminum-free baking powder
• unsalted butter
• maple syrup
• dash cinnamon

You can use any kind of pancake mix. I like to make my own (this homemade bisquick recipe is my favorite) but a boxed mix works too. Use a gluten-free version if needed.

If you need a vegan version, you can substitute your favorite cooking oil for the skillet (I like coconut oil). Use a vegan, plant-based butter to make the maple butter.

Making this sweet potato pancake recipe is so easy! You are not going to believe how simple it is. I've broken this recipe up into a few steps for you below.

How to make Sweet Potato Puree

Here's how to make the puree you will need for this recipe:

1. Wash sweet potato thoroughly and pat dry. Cook a sweet potato either in the oven or microwave.
2. For the microwave: Pierce sweet potato a few times with a fork or sharp knife. Place on microwave-safe plate and microwave for 5 minutes, turning halfway through. If it is not fork tender after 5 minutes, continue microwaving in 30 second increments.
3. For the oven: Preheat oven to 400°F. Pierce sweet potato a few times with a fork or sharp knife. Place on baking sheet. Bake in the oven for approximately 1 hour or until fork tender.
4. Use a fork to remove sweet potato from skin and place in a medium size bowl. Mash with fork (or use a blender).
5. Add water about a tablespoon at a time until sweet potato is a smooth, puree consistency.

This is great to do if you have leftover sweet potatoes from another recipe (hey there, Sweet Potato Turkey Burgers). You can also make the puree in advance so that you're ready to get started with pancakes first thing in the morning.

How to make Sweet Potato Pancakes

Once you have the puree together, you can start mixing up the pancake batter:

1. Heat an electric griddle, skillet or frying pan to medium heat.
2. In a large bowl, combine pancake mix with baking powder.
3. Add sweet potato puree and water.
4. Stir until batter is thoroughly combined, being careful not to over-mix. It's okay if there are still pockets of dry ingredients.
5. Batter will be thick, but should still be able to pour onto skillet. Add more water if needed.
6. Add unsalted butter to skillet, moving it around with spatula to melt over the entire skillet.
7. Pour ¼ cup of batter onto skillet. Pancake mix will not bubble as much as a normal mix does, so you'll need to just lightly lift the edge of the pancake and flip once the first side has browned and seems to have cooked halfway through.

Serve with you favorite toppings, such as whipped maple butter (recipe below!), melted butter or maple syrup. A sprinkle of cinnamon would also be really nice!

How to store leftover pancakes

Storing leftover pancakes is similar to storing leftover muffins. First, let the pancakes cool completely. Place them in an airtight, food-safe container and keep them in the fridge for up to 3 days.

Alternatively, you can freeze your leftover sweet potato pancakes in a freezer-safe container.

To reheat, you can toast them, microwave them or reheat them on the griddle.

More fall breakfast recipes

Here are some great fall breakfast and brunch ideas to make this season:

• Gluten Free Pumpkin Snickerdoodle Donuts
• Pumpkin Snickerdoodle Muffins
• Caramel Apple Crumble Muffins
• Iced Pumpkin Spice Latte
• Caramel Apple Smoothie
• Fresh Cranberry Orange Scones

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.