These pancakes need just a few simple ingredients. Made with sweet potato for natural sweetness and egg as a binder, then enhanced with a touch of cinnamon, they come out soft, fluffy, and naturally sweet. If you are craving a healthy breakfast, add these 3 ingredient sweet potato pancakes to your spread.
Why You’ll Love These Sweet Potato Pancakes
- Only 3 simple ingredients: All you need is sweet potato, eggs, and cinnamon
- Naturally sweet: Sweet potatoes add a delicious natural sweetness, so you don’t need to add refined sugar to the batter.
- Easy to make: Simply bake, mash, mix, and cook! No complicated steps or special equipment needed.
Ingredients
- 1 medium sweet potato
- Naturally soft and sweet
- 2 large eggs
- Binds the sweet potato and provides structure
- ½ teaspoon ground cinnamon
- Adds a warm and cozy flavor
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Preheat the oven to 400°F. Pierce the sweet potato several times with a fork and bake for 45–60 minutes, or until fork-tender. Cooking time will depend on the size of your sweet potato.
Let the sweet potato cool until comfortable to handle. Peel off the skin and mash the flesh with a fork until smooth.
Add the eggs and cinnamon to the mashed sweet potato. Whisk until everything is well combined and the batter is relatively smooth.
Lightly coat a nonstick skillet with cooking spray or oil and heat over medium-low heat.
Scoop small portions of batter into the skillet and gently spread into pancake shapes. Cook for 2–3 minutes, or until the edges begin to set and the bottoms are golden brown.
Carefully flip each pancake and cook for another 2–3 minutes, or until cooked through and golden on both sides.
Transfer to a plate and enjoy warm with maple syrup, honey, or your favorite toppings.
3 Ingredient Sweet Potato Pancakes Cooking Tips
Use a fully cooked sweet potato: Bake until fork-tender so the sweet potato is soft and easy to mash into a smooth batter.
Mash until smooth: Remove any large chunks to help the pancakes cook evenly and hold together.
Keep the pancakes small: Since these pancakes don’t contain flour, smaller portions are easier to flip and less likely to fall apart.
Cook over medium-low heat: This allows the centers to cook through without burning the outside.
Storage Tips
Refrigerator: Store in an airtight container for up to 4 days.
Frequently Asked Questions
Why are my sweet potato pancakes falling apart?
The batter may be too wet, or the pancakes may be too large. Make smaller pancakes and let the edges set before flipping.
How do I know when the pancakes are done?
The pancakes should be golden brown on both sides, with the centers fully cooked and set.
Common Mistakes
Using an undercooked sweet potato: Make sure the sweet potato is fork-tender before mashing. Undercooked sweet potato can leave lumps in the batter.
Cooking over high heat: High heat can burn the outside before the eggs have time to cook through. Use medium-low heat for the best results.
Flipping too early: Give the pancakes enough time to set before flipping. If the batter is still wet around the edges, wait another minute.
Ingredient Substitutions
Cinnamon → Substitute with pumpkin pie spice or nutmeg
What to Serve with Sweet Potato Pancakes
- Scrambled Eggs: Pair with scrambled eggs for a more filling and balanced breakfast.
- Crispy Bacon or Sausage: Serve with breakfast sausage or bacon for a savory contrast to the sweet pancakes.
- Nut Butter: Drizzle with peanut butter, almond butter, or cashew butter.
- Maple Syrup: A classic topping that adds extra sweetness.
- Honey Butter: Spread a little honey butter over warm pancakes for a rich, sweet finish.
3 Ingredient Sweet Potato Pancakes
Ingredients
- 1 medium sweet potato
- 2 large eggs
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F. Pierce the sweet potato several times with a fork and bake for 45–60 minutes, or until fork-tender. Cooking time will depend on the size of your sweet potato.
- Let the sweet potato cool until comfortable to handle. Peel off the skin and mash the flesh with a fork until smooth.
- Add the eggs and cinnamon to the mashed sweet potato. Whisk until everything is well combined and the batter is relatively smooth.
- Lightly coat a nonstick skillet with cooking spray or oil and heat over medium-low heat.
- Scoop small portions of batter into the skillet and gently spread into pancake shapes. Cook for 2–3 minutes, or until the edges begin to set and the bottoms are golden brown.
- Carefully flip each pancake and cook for another 2–3 minutes, or until cooked through and golden on both sides.
- Transfer to a plate and enjoy warm with maple syrup, honey, or your favorite toppings.
If you enjoyed this sweet potato pancakes recipe, you might also like my Hong Kong Style mango pancake or my chocolate chip pancakes.
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