Posted in Recipes


SWEET POTATO PANCAKES WITH FALL FLAVORS Posted on September 11, 201620 Comments

Sweet potato, cinnamon, and nutmeg seem to just scream, “Fall is here,” I am a huge fan of anything sweet potato flavored. They seem to end up on my dinner menu at least a couple of times a week. We had a pan full of baked sweet potatoes in the fridge, and after eating them for dinner and the next day for lunch, it was time to find a way to use them creatively.



That evening I was sitting at my computer hoping someone would take the initiative and make dinner. However, this never happened and off mom went to figure out what to feed this always hungry crowd. There they were, the sweet potatoes, sitting in that pyrex dish staring me down. After investigating my fridge a little further, I found a pack of breakfast sausage. Then it hit me, breakfast for dinner, with some kind of sweet potato pancake.


I have been in a fall state of mind. Cinnamon, nutmeg, and ginger need to appear somewhere in these pancakes. My family loves sweet potato muffins, so I thought it made sense to use a lot of the same flavors I use in my muffins. Here it is, my first taste of Fall, SWEET POTATO PANCAKES.




4 Cup Pancake Mix

1/2 cup Brown Sugar

3 tsp Pumpkin Pie Spice (which has all my Fall spices)

1/4 tsp salt

2 Sweet Potatoes (baked)

4 Eggs (beaten)

1/4 Cup Vegetable Oil

1 TB Vanilla

1/4 Cup Orange Juice

2 Cups Milk

Butter for Griddle


Sift pancake mix into a bowl. Add brown sugar, pumpkin pie spice, and salt, and mix. Remove skin from sweet potatoes and mash in a second bowl. Add eggs, vegetable oil, vanilla, orange juice, and milk and mix. Add wet ingredients to dry ingredients and mix until combined. Heat griddle to 325 degrees. Coat griddle with a small amount of butter. Using a ladle, scoop out batter on to griddle (about 3/4 cup portions). When bubbles begin to form on batter flip (about 5 minutes). Allow second side to cook for about 2-3 minutes, and then remove from griddle. Serve warm with butter and syrup.  Makes 18 pancakes.


These pancakes definitely put me in a fall state of mind. I served them along side crispy breakfast sausage, and fresh sliced tomatoes. There were only 5 of us eating that night, so we did not finish all 18 cakes. They heated up very well the next morning for breakfast. Enjoy a little taste of Fall in a pancake.


  1. I absolutely love sweet potatoes and would love to incorporate them into more dishes. I never would have thought about putting them in pancakes but I’ll have to give it a try!

  2. Sweet potato pancakes is something I have not yet made. They look and sound delicious. I will have to try this recipe. Thanks for sharing the recipe.

  3. I am not a huge fan of sweet potatoes, but these actually sound pretty good. I will have to give them a try.

  4. Sweet potato pancakes are so good!! Add a touch of honey butter and a sprinkling of pecans and you have maybe the most amazing breakfast ever!

Comments are closed.