Sweet Potato Pancakes

Sweet Potato Pancakes // Erin Skinner from The Speckled Palate for My Cooking Spot


I haven’t always been a sweet potato fan, and thinking about that now makes me a little sad because sweet potatoes are awesome and oh-so-versatile.

Now, I’m a huge proponent of breakfast, and when I was training for a marathon this spring, I started experimenting with foods to eat before and after long runs, including foods to eat the day before these behemoth workouts. (Because I quickly learned, if you’re running 16, 18, 20 miles? One meal the night before ain’t gonna cut it and give you all the goodness you need to make it through!)

And since I’m allergic to bananas, which are packed full of potassium, I started introducing a lot of sweet potatoes into my diet to make up for my inability to eat bananas.

Sweet Potato Pancakes // Erin Skinner from The Speckled Palate for My Cooking Spot

These Sweet Potato Pancakes are simple to pull together and delicious for a day before a long run breakfast. Added bonuses? They call for no sugar (and are sweetened by local honey!) and no dairy products, and I’m sure you could substitute out the egg for a vegan-friendly option if you’d like to try it out.

In fact, these pancakes were eaten the day before my first marathon… and I can attest that they’re a winner!

Sweet Potato Pancakes


  • 3/4 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup sweet potato, cooked and pureed
  • 3/4 cup unsweetened vanilla almond milk (or regular milk)
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsweetened applesauce
  • 1 tablespoon local honey
  • 1/4 cup chopped pecans


  1. In a large bowl, combine the dry ingredients -- the flour, baking powder, baking soda, salt and cinnamon -- and whisk together.
  2. In a smaller bowl, combine the wet ingredients -- the sweet potato puree, milk, egg, vanilla extract, applesauce and honey -- and stir until smooth.
  3. Pour the wet ingredients into the dry ingredients and slowly mix together, stirring until just combined. Do not overmix the batter, as the pancakes will not rise and be as fluffy if you do.
  4. Heat a griddle over medium heat on the stove. Spray the pan with nonstick cooking spray or use a little butter to grease it.
  5. Once pan has warmed, pour the batter into silver dollar sized pancakes. Sprinkle a few chopped pecans over the formed pancakes.
  6. Cook until bubbles appear on the surfaces of the pancakes, then flip and cook for another 1-2 minutes, or until the other side has browned and the pancakes have cooked through.
  7. Using a spatula, transfer the pancakes off the heat to your plate. Serve warm with syrup, and enjoy!

Sweet Potato Pancakes // Erin Skinner from The Speckled Palate for My Cooking Spot

What do you like to add sweet potatoes to?

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Erin is a professional photographer and social media manager who has a penchant for baking and cooking. She discovered her love of all things in the kitchen during her collegiate years when she missed being able to cook her own meals, and as soon as she moved off campus, she began playing with her food... and has been doing so ever since. On her blog, The Speckled Palate, she shares tried and true favorite recipes from her kitchen, as well as new faves, as she creates new dishes and tinkers her way through some well-loved cookbooks.

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  1. Oh my heavens these looks incredible! I’ve never had anything like this before and it’s definitely going on my list!

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