These fluffy sweet potato pancakes with cinnamon butter are soft, cozy, and packed with warm fall flavor. Made with roasted sweet potato, cinnamon, maple syrup, and rich whipped cinnamon butter, these homemade pancakes turn into the ultimate comforting breakfast for chilly mornings, holiday brunches, or weekend breakfast spreads.
The sweet potato keeps the pancakes incredibly moist and tender while the cinnamon butter melts into every warm bite. With golden buttery edges, soft fluffy centers, and cozy cinnamon-maple flavor, this easy sweet potato pancake recipe tastes like a cross between classic diner pancakes and sweet potato casserole.
🥞 Why You’ll Love This Sweet Potato Pancakes Recipe
Fluffy, soft, and tender
These sweet potato pancakes cook up light and fluffy with soft centers and golden buttery edges. The roasted sweet potato keeps each pancake moist without making the batter heavy.
Full of cozy cinnamon flavor
Warm cinnamon, nutmeg, vanilla, and a little maple syrup give these pancakes a comforting fall-inspired flavor that tastes perfect for breakfast, brunch, or holiday mornings.
Finished with whipped cinnamon butter
The homemade cinnamon butter melts into the warm pancakes and adds a rich, creamy, lightly spiced finish that makes this recipe feel extra special.
Perfect for make-ahead breakfasts
These fluffy sweet potato pancakes reheat well and can be frozen for easy breakfast meal prep. They are great for busy mornings, weekend brunch, or Thanksgiving breakfast.
🥞 Ingredients Notes for Sweet Potato Pancakes
Roasted sweet potato
Roasted sweet potato gives these sweet potato pancakes their soft texture, natural sweetness, and warm orange color. Roasting is best because it concentrates the flavor and keeps the pancake batter from becoming watery.
All-purpose flour
All-purpose flour gives the pancakes structure while keeping them fluffy and tender. Measure the flour lightly so the batter does not become too thick or dense.
Cinnamon and nutmeg
Cinnamon and nutmeg add cozy fall flavor that pairs beautifully with sweet potato. A small pinch of cloves can also be added for a deeper holiday spice flavor.
Sour cream
Sour cream adds moisture, tenderness, and a subtle tang that balances the sweetness in this fluffy sweet potato pancakes recipe.
Whipped cinnamon butter
The cinnamon butter is made with softened butter, honey, powdered sugar, cinnamon, vanilla, heavy cream, and salt. It melts into the warm pancakes and gives every bite a rich, creamy cinnamon finish.
🥞 How to Make Sweet Potato Pancakes
Make the whipped cinnamon butter
Beat the softened butter, honey, powdered sugar, cinnamon, vanilla extract, heavy cream, and salt together until smooth, creamy, and fluffy. Refrigerate the cinnamon butter while you make the sweet potato pancakes.
Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, optional cloves, and kosher salt. This helps evenly distribute the leavening and warm spices.
Mix the wet ingredients
In a separate bowl, whisk together the mashed roasted sweet potato, eggs, whole milk, sour cream, vanilla extract, maple syrup, and melted butter until mostly smooth.
Combine the pancake batter
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix the sweet potato pancake batter. A few small lumps are fine and help keep the pancakes fluffy.
Rest the batter
Let the batter rest for 5 to 10 minutes before cooking. This helps the flour hydrate and gives the pancakes a softer, fluffier texture.
Cook the pancakes
Heat a lightly buttered skillet or griddle over medium-low heat. Scoop about 1/4 cup batter for each pancake and cook for 2 to 3 minutes, until bubbles form on top and the edges look slightly dry.
Flip and finish cooking
Flip the pancakes carefully and cook for another 2 to 3 minutes, until golden brown and cooked through in the center. Lower the heat if the pancakes brown too quickly.
Serve warm
Serve the fluffy sweet potato pancakes warm with whipped cinnamon butter, maple syrup, toasted pecans, whipped cream, or crispy bacon.
🥞 Pro Tips for Sweet Potato Pancakes
Use roasted sweet potato
Roasted sweet potato gives these fluffy sweet potato pancakes the best flavor and texture. Boiled sweet potato can add too much moisture and make the pancake batter dense.
Do not overmix the batter
Stir the batter only until the dry ingredients are incorporated. A few small lumps are perfect and help keep the pancakes soft, fluffy, and tender.
Let the batter rest
Resting the sweet potato pancake batter for 5 to 10 minutes helps hydrate the flour and creates a lighter, fluffier texture.
Cook over medium-low heat
Sweet potato pancakes brown faster than regular pancakes because of their natural sugars. Medium-low heat helps the centers cook through while the edges turn golden and buttery.
Adjust the batter if needed
If your mashed sweet potato is very moist, add 1 to 2 tablespoons of flour. If the batter feels too thick, add 1 to 2 tablespoons of milk until it is thick but slowly pourable.
🥞 Sweet Potato Pancake Variations
Maple pecan sweet potato pancakes
Fold toasted chopped pecans into the pancake batter and drizzle the finished pancakes with warm maple syrup for extra crunch and cozy fall flavor.
Brown butter sweet potato pancakes
Brown the butter before adding it to the batter for a deeper caramelized flavor that pairs perfectly with roasted sweet potato and cinnamon.
Sweet potato marshmallow pancakes
Top the pancakes with toasted marshmallows and extra whipped cinnamon butter for a fun sweet potato casserole-inspired breakfast recipe.
Chocolate chip sweet potato pancakes
Add semi-sweet or dark chocolate chips to the batter for a sweeter dessert-style pancake variation that kids and adults both love.
Cream cheese cinnamon butter
Replace part of the butter with softened cream cheese for a tangy whipped cinnamon butter that tastes rich, creamy, and slightly cheesecake-like.
🥞 Storage and Make Ahead
How to store sweet potato pancakes
Store leftover sweet potato pancakes in an airtight container in the refrigerator for up to 4 days. Let the pancakes cool completely before storing to prevent excess moisture buildup.
How to reheat pancakes
Reheat the pancakes in a toaster, skillet, oven, or microwave until warmed through. A skillet or toaster works best for restoring the lightly crisp buttery edges.
How to freeze sweet potato pancakes
Freeze the pancakes in a single layer first, then stack them between sheets of parchment paper in a freezer-safe container or bag. Frozen pancakes can be stored for up to 2 months.
Make the cinnamon butter ahead
The whipped cinnamon butter can be made up to 1 week ahead and stored in the refrigerator. Let it soften slightly at room temperature before serving for the creamiest texture.
Make ahead breakfast option
These fluffy sweet potato pancakes are perfect for meal prep breakfasts and holiday mornings because they reheat beautifully while staying soft and tender.
🥞 Sweet Potato Pancakes FAQ
Can I use canned sweet potato puree?
Yes, you can use canned sweet potato puree for sweet potato pancakes, but make sure it is plain puree without added sugar, syrup, or spices. If it seems very wet, blot it lightly or add 1 to 2 tablespoons of extra flour to the batter.
Why are my sweet potato pancakes dense?
Sweet potato pancakes can become dense if the batter is overmixed, the sweet potato is too wet, or the skillet heat is too high. Stir gently, use roasted sweet potato when possible, and cook the pancakes over medium-low heat.
Can I make sweet potato pancakes ahead of time?
Yes, these fluffy sweet potato pancakes are great for make-ahead breakfasts. Store them in the refrigerator for up to 4 days or freeze them for up to 2 months, then reheat before serving.
Can I use buttermilk instead of whole milk?
Yes, buttermilk works well in this sweet potato pancake recipe. It adds extra tang and tenderness, but the batter may be slightly thicker, so add a splash of milk if needed.
What do I serve with sweet potato pancakes?
Serve sweet potato pancakes with whipped cinnamon butter, maple syrup, toasted pecans, whipped cream, crispy bacon, or caramelized bananas for a cozy breakfast or brunch.
🥞 Sweet Potato Pancakes with Cinnamon Butter
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Hand mixer or whisk (for cinnamon butter)
- Large nonstick skillet or griddle
- Spatula
- 1/4 cup measuring cup or cookie scoop
- Cooling rack or baking sheet (optional for keeping pancakes warm)
Ingredients
Sweet Potato Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons light brown sugar
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- Pinch cloves optional
- 3/4 teaspoon kosher salt
- 7/8 cup mashed roasted sweet potato
- 2 large eggs
- 1 1/4 cups whole milk
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon maple syrup
- 4 tablespoons unsalted butter melted
- Butter or neutral oil for cooking
Whipped Cinnamon Butter
- 1/2 cup unsalted butter softened
- 1 tablespoon honey
- 1 tablespoon powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1/8 teaspoon kosher salt
Instructions
Make the Cinnamon Butter
- In a medium bowl, beat together the softened butter, honey, powdered sugar, cinnamon, vanilla extract, heavy cream, and salt until smooth and fluffy.
- Refrigerate until ready to serve.
Make the Pancakes
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves if using, and salt.
- In another bowl, whisk together the mashed sweet potato, eggs, milk, sour cream, vanilla extract, maple syrup, and melted butter until mostly smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix. Some small lumps are perfectly fine.
- Let the batter rest for 5–10 minutes.
- Heat a lightly buttered skillet or griddle over medium-low heat.
- Scoop about 1/4 cup batter for each pancake onto the skillet.
- Cook for 2–3 minutes until bubbles appear across the surface and the edges begin looking slightly dry and set.
- Flip carefully and cook another 2–3 minutes until golden brown and fully cooked through in the center. Adjust heat lower if the pancakes brown too quickly.
- Serve warm with whipped cinnamon butter, maple syrup, toasted pecans, whipped cream, or crispy bacon.
Notes
- Roasted sweet potato gives these sweet potato pancakes the best flavor and texture. Roasting concentrates the natural sugars and prevents excess moisture that can make pancakes dense or gummy.
- For extra fluffy sweet potato pancakes, avoid overmixing the batter. Stir only until the dry ingredients are incorporated. A few small lumps are perfectly fine.
- Letting the pancake batter rest for 5–10 minutes before cooking helps hydrate the flour and creates softer, fluffier pancakes.
- Sweet potato pancake batter naturally browns faster because of the sweet potato’s sugar content. Cook the pancakes over medium-low heat for evenly cooked centers and golden buttery edges.
- If your mashed sweet potato is especially wet, add 1–2 tablespoons additional flour to maintain the proper batter consistency. The batter should be thick but still pourable.
- The whipped cinnamon butter can be made ahead and refrigerated for up to 1 week. Let it soften slightly before serving for the creamiest texture.
- These cinnamon sweet potato pancakes freeze beautifully. Store cooled pancakes between parchment paper layers and freeze for up to 2 months.
- For even deeper flavor, brown the butter before adding it to the pancake batter. Brown butter pairs especially well with roasted sweet potato and cinnamon.
- Serve these fluffy pancakes with maple syrup, toasted pecans, whipped cream, crispy bacon, or caramelized bananas for an extra cozy breakfast spread.
🥞 More Cozy Pancake Recipes You’ll Love
If you love these fluffy sweet potato pancakes with cinnamon butter, here are a few more cozy pancake recipes to try next. From warm fall flavors to fun dessert-inspired pancakes, these homemade pancake recipes are perfect for breakfast, brunch, and holiday mornings.
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