Pin Cinnamon Sugar Sweet Potato Pancakes are my family’s favorite way to use leftover sweet potatoes and add a touch of warmth to our Sunday mornings. These tender pancakes come alive with cinnamon and brown sugar and get a final sparkling crown from a cinnamon-sugar dusting that’s absolutely irresistible with your first steaming bite.
When I needed to entice my picky eater to the table during autumn I created these pancakes and now they are on our menu well into spring. Even my friends ask for the recipe after one bite.
Ingredients
- All-purpose flour: provides structure and stays tender choose unbleached for best results
- Granulated sugar and brown sugar: balance sweetness and moisture try dark brown sugar for a richer flavor
- Baking powder and baking soda: help the pancakes rise and stay airy check freshness for best lift
- Ground cinnamon and ground nutmeg: add warmth and complexity use freshly ground spices for richer aroma
- Salt: brings out all the flavors do not skip it as it highlights the sweetness
- Mashed sweet potato: gives color natural sweetness and plenty of moisture roast or steam for the most flavor
- Large eggs: bind everything together and give that fluffy rise choose high-quality free-range if possible
- Milk: ensures batter consistency and richness whole or two percent both work well or use your favorite non-dairy
- Vanilla extract: rounds everything out opt for real vanilla for depth
- Unsalted butter: gives richness subtle flavor and the batter will not be too salty use real butter for best texture
- Cinnamon sugar topping: adds sparkle and a sweet crunch sprinkle while pancakes are still hot
Instructions
- Measure and Whisk Dry Ingredients:
- Combine flour granulated sugar brown sugar baking powder baking soda cinnamon nutmeg and salt in a large bowl. Whisk thoroughly so the baking agents are evenly distributed and there are no spice clumps.
- Mix Wet Ingredients Thoroughly:
- In a separate bowl stir together mashed sweet potato eggs milk vanilla and melted butter until smooth. Make sure the sweet potato breaks down completely with no visible lumps for the best texture.
- Combine Wet and Dry Mixtures:
- Pour the wet mixture into the dry ingredients. Use a spatula or large spoon to fold gently until just combined. The batter should be mostly smooth with a few small lumps which will keep your pancakes tender.
- Preheat and Prepare Cooking Surface:
- Heat a nonstick skillet or griddle over medium heat. Once hot brush with a light coating of butter so the pancakes get little crispy edges and do not stick.
- Pour Batter and Cook First Side:
- Scoop about one quarter cup of batter for each pancake onto the skillet. Let them cook undisturbed until the edges look set and you see small bubbles popping through the top. This usually takes about two to three minutes depending on your pan and heat.
- Flip and Finish Cooking:
- Flip pancakes with a flat spatula and cook the second side for another one to two minutes. The bottoms should be deep golden brown and the centers cooked through if you press lightly in the center.
- Make the Cinnamon Sugar Topping:
- Mix granulated sugar and ground cinnamon in a small bowl until evenly blended. Use fine sugar for a more delicate finish.
- Sprinkle and Serve:
- While each pancake is still very hot right from the skillet shower with a generous pinch of cinnamon sugar. This helps it stick and gives the surface a sparkly sweet crunch. Serve immediately and enjoy warm with your favorite toppings.
Pin The sweet potato makes these pancakes so golden and moist I once brought a batch on a road trip and they stayed fresh all day for snacking. My daughter cannot get enough of that cinnamon sugar dusting and insists on helping with this final step.
Storage Tips
Let pancakes cool completely on a wire rack before storing to prevent sogginess. Stack with a piece of parchment or wax paper between layers and place in an airtight container or zip-top bag. Store in the fridge for up to four days or freeze for up to three months. To reheat pop straight into the toaster oven or warm gently on a skillet.
Ingredient Substitutions
For a heartier version swap half the all-purpose flour for whole wheat flour which adds nuttiness and extra nutrition. Non-dairy milk like almond or oat can replace the milk one for one if needed. If you want to use canned pumpkin instead of sweet potato use the same amount for a fall twist. Coconut oil can be used instead of melted butter for a different flavor.
Serving Suggestions
Serve with a drizzle of real maple syrup or a dollop of whipped cream for extra indulgence. For crunch sprinkle with toasted pecans or walnuts. Add fresh berries on the side or try a little Greek yogurt for tang. I love making a pancake stack and letting everyone add their own toppings at the table.
Cultural and Seasonal Notes
Sweet potatoes are a classic southern ingredient often found in fall and winter recipes. Cinnamon sugar pancakes have their roots in comforting American diner breakfasts but this version with sweet potato brings a unique and cozy twist. The color and aroma fit right in at a fall brunch or holiday breakfast table.
Pin These pancakes bring warmth and comfort and every bite is a reminder of cozy mornings together. Whip up a stack and share the cinnamon sweet joy.
Recipe FAQ
- → Can I use canned sweet potato instead of fresh?
Yes, canned sweet potato can be substituted. Ensure it's pureed and unsweetened for best results.
- → How do I store leftover pancakes?
Cool pancakes, stack with parchment between, seal airtight, and refrigerate up to 3 days or freeze for 1 month.
- → What is the best milk alternative for a dairy-free option?
Unsweetened almond, oat, or soy milk work well. Confirm ingredient labels for allergens and consistency.
- → Can whole wheat flour be used?
Yes, whole wheat flour adds a hearty flavor. Pancakes may be denser, so increase milk slightly if desired.
- → Which toppings pair well?
Maple syrup, whipped cream, toasted pecans, sliced bananas, or a dollop of yogurt provide delicious options.
- → Are these pancakes suitable for vegetarians?
Yes, this dish is vegetarian, containing eggs and dairy but no meat or animal-derived ingredients beyond that.