Fluffy Sweet Potato Breakfast Pancakes

Super easy recipe for these ultra fluffy and tasty sweet potato pancakes. I made them using butter milk and eggs, but you can also make a vegan version using plant based milk and chia seeds as an egg substitute, see how below:

To replace one egg mix 1 tablespoon of chia seeds with 3 tablespoons of water. Let it sit for 5 minutes until the mixture becomes gel.


Prep Time: 5 mins
Cook Time: 20 mins
Yields: 4


  • 1 cup mashed sweet potatoes
  • 1 egg (use chia-seed egg substitute, if vegan)
  • 1 cup butter milk (use plant milk, if vegan)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 1 teaspoon apple cider vinegar
  • 1-2 tablespoons honey (use maple syrup, if vegan)


  1. In a bowl combine mashed potatoes and eggs and milk, mix well. In a separate bowl mix flour, baking powder, baking soda and spices together. Add the dry ingredients into the mashed potato mixture and stir until well combined and no lumps remain. Add in apple cider vinegar and honey, mix until combined.
  2. Drop about 2 tablespoons of the batter onto the pan over medium heat. When bubbles pop, flip the pancake over. Cook for another couple of minutes. Repeat with the remaining batter.
  3. Serve pancakes warm with fresh blueberries, peanut butter and coconut flakes. Enjoy right away!

Nutrition Facts

Per serving: 297 KCALS | 2.2G FAT | 0.8G SAT FAT | 59.3G CARBS | 9G SUGAR | 2.7G FIBRE | 9.5G PROTEIN

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