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Stack of fluffy sweet potato pancakes topped with whipped cinnamon butter and maple syrup on a ceramic plate with toasted pecans.
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🥞 Sweet Potato Pancakes with Cinnamon Butter

These fluffy sweet potato pancakes are buttery, soft, and warmly spiced with cinnamon and nutmeg. Roasted sweet potato adds natural sweetness and creamy texture while whipped cinnamon butter melts beautifully into every warm stack. Perfect for cozy fall mornings, holiday brunches, or comforting weekend breakfasts.
Course Breakfast, Brunch
Cuisine American
Keyword autumn breakfast ideas, cinnamon butter pancakes, cinnamon pancakes, cozy breakfast recipe, fall pancake recipe, fluffy fall pancakes, fluffy sweet potato pancakes, holiday brunch pancakes, homemade pancakes, maple sweet potato pancakes, roasted sweet potato pancakes, sweet potato breakfast recipe, sweet potato pancakes, thanksgiving breakfast recipe, whipped cinnamon butter
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 pancakes
Calories 240kcal
Cost $10 for entire recipe

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.