Sweet Potato Pancakes

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These three ingredient sweet potato pancakes are quick and easy to make, super soft and perfect for breakfast!

A stack of seven pancakes drizzled with maple on a side plate with two raspberries.

Why This Recipe Works

  • Three ingredient recipe
  • Gluten-free and Dairy-free
  • Soft texture perfect for baby led weaning and toddler snacks.


Ingredients you will need

  • Mashed sweet potato
  • Apple sauce
  • Eggs
  • Cinnamon
  • Vanilla extract
  • Butter or oil for cooking
The ingredients to make sweet potato pancakes measured and laid out on a marble bench top.

Ingredient Notes and Substitutes

  • Mashed sweet potato: You can use canned sweet potato purée (look for unsweetened) or sweet potato baby food.
  • Apple sauce: You can use store bought (look for unsweetened) or homemade apple puree.
  • Cinnamon and Vanilla: The cinnamon and vanilla extract are optional ingredients, the add a little extra flavor but are not necessary. Ground nutmeg is also lovely in the batter.
  • If you are using oil for cooking choose a mild flavoured oil such as coconut oil, extra virgin olive oil is too strongly flavoured for these pancakes.


Step-by-step instructions

Below are illustrated step-by-step instructions to make my Sweet Potato Pancakes recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Prep: Cook and mash your sweet potato. I do this by putting a whole sweet potato into a baking dish and baking at 180 degrees celsius (360 F) until the flesh is soft and fork mashable.

The time this will take will depend on the size of the sweet potato. Around 45 minutes is how long mine takes. I cook my sweet potato in the oven when I have it on for other things like baking a cake, cookies or roasting chicken. 

Two raw whole sweet potatoes on a baking tray.
Two roasted sweet potato with their skins on sitting in a on a baking tray.

Step one: Whisk together all the ingredients in a mixing bowl (eggs, sweet potato, apple sauce, cinnamon and vanilla extract).

Eggs, mashed sweet potato and ground cinnamon in a glass mixing bowl with a whisk sitting next to the bowl.
Sweet potato pancake batter in a glass bowl sitting on a marble bench top.

Step two: Heat a skillet or fry pan over a medium-low heat and grease with butter or oil. 

Step three: Drop spoonfuls of the sweet potato pancake batter onto the pan, cook for 3-5 minutes before flipping and cooking for a further 3 minutes on the other side.

A close up of a golden brown pancakes cooking in butter on a skillet.

Enjoy!


A small pancake being lifted up on a slotted stainless steel spatula.

TOP TIPS & FAQs

Here is how you can make these three ingredient sweet potato pancakes perfectly every time!

  • As I've mentioned these sweet potato pancakes have a lovely soft texture, this means you do need to make sure they are fully cooked on one side before trying to flip them.
  • Cook in batches
  • I also find because of their soft texture it is better to make small (tablespoon sized) pancakes, you can absolutely make larger pancakes, just be aware they take longer to cook.
  • These pancakes cook best long and slow, i.e. a medium-low heat. Take the time to preheat your pan. I find using the end of a wooden spoon is a great way to know if your butter/oil is at the right temperature for cooking pancakes. When you put the end of a wooden spoon into the melted butter in your pan small bubbles should form around it. This means the temperature is right for making pancakes.
  • Because these pancakes started out as a baby led weaning recipe I do not include salt in the ingredients. However if you are making these for older children or adults, I recommend add a pinch of salt to the mixture, it does enhance the flavour.
  • Store leftover pancakes in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
  • Serve these pancakes with greek yogurt and a drizzle of maple syrup.
A small pink bento box packed with cauliflower florets, cucumber sticks and mini pancakes.


A baby led weaning plate of pancakes yogurt and raspberries next to a small pink sippy cup.

A small pancake being held up to the camera above a baby led weaning plate of more pancakes, yogurt and raspberries.
A stack of seven pancakes drizzled with maple, the stream of maple syrup is visible on a side plate with two raspberries.

Sweet Potato Pancakes

Simple three ingredient sweet potato pancakes, perfect for everyone in your family.
Print Rate
Course: Baby Led Weaning, Breakfast
Cuisine: American
Keyword: sweet potato pancakes, mini sweet potato pancakes, baby sweet potato pancakes, gluten free sweet potato pancakes
Diet: Dairy Free, Gluten free
Servings: 4 servings
Calories: 84kcal

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Ingredients

  • ¾ cup mashed sweet potato 185grams
  • 2 Tablespoon apple sauce
  • 2 eggs
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • butter or oil for cooking

Instructions

Prep

  • Cook and mash your sweet potato. I do this by putting a whole sweet potato into a baking dish and baking at 180 degrees celsius (360 F) until the flesh is soft and fork mashable. The time this will take will depend on the size of the sweet potato. Around 45 minutes is how long mine takes. I cook my sweet potato in the oven when I have it on for other things like baking a cake, cookies or roasting chicken.

Pancakes

  • Whisk together all the ingredients in a mixing bowl (eggs, sweet potato, apple sauce, cinnamon and vanilla extract).
  • Heat a skillet or fry pan over a medium-low heat and grease with butter or oil.
  • Drop spoonfuls of the sweet potato pancake batter onto the pan, cook for 3-5 minutes before flipping and cooking for a further 3 minutes on the other side.
  • Enjoy

Notes

  • As I've mentioned these sweet potato pancakes have a lovely soft texture, this means you do need to make sure they are fully cooked on one side before trying to flip them. 
  • Cook in batches 
  • I also find because of their soft texture it is better to make small (tablespoon sized) pancakes, you can absolutely make larger pancakes, just be aware they take longer to cook. 
  • These pancakes cook best long and slow, i.e. a medium-low heat. Take the time to preheat your pan. I find using the end of a wooden spoon is a great way to know if your butter/oil is at the right temperature for cooking pancakes. When you put the end of a wooden spoon into the melted butter in your pan small bubbles should form around it. This means the temperature is right for making pancakes. 
  • Because these pancakes started out as a baby led weaning recipe I do not include salt in the ingredients. However if you are making these for older children or adults, I recommend add a pinch of salt to the mixture, it does enhance the flavour.
  • Store leftover pancakes in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
  • Serve these pancakes with greek yogurt and a drizzle of maple syrup.
  • Mashed sweet potato: You can use canned sweet potato purée (look for unsweetened) or sweet potato baby food.
  • Apple sauce: You can use store bought (look for unsweetened) or homemade apple puree. 
  • Cinnamon and Vanilla: The cinnamon and vanilla extract are optional ingredients, the add a little extra flavor but are not necessary. Ground nutmeg is also lovely in the batter. 
  • If you are using oil for cooking choose a mild flavoured oil such as coconut oil, extra virgin olive oil is too strongly flavoured for these pancakes.

Nutrition

Serving: 3pancakes | Calories: 84kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 50mg | Potassium: 287mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10211IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg

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