![['Fluffy sweet potato pancakes stacked with a drizzle of maple butter and a sprinkle of cinnamon.', 'Close-up of golden-brown sweet potato pancakes with melting butter and syrup, showcasing their fluffy texture.', 'Side view of a stack of sweet potato pancakes topped with glossy maple syrup and a pat of butter.', 'Succulent sweet potato pancakes arranged on a plate, glistening with maple syrup and buttery goodness.']](https://timetocooks.com/wp-content/uploads/2026/07/sweet-potato-pancakes_1_U1-300x300.webp)
Easy Sweet Potato Pancakes with Maple Butter – Fluffy & Indulgent
These fluffy sweet potato pancakes are a delightful breakfast treat, topped with rich maple butter for added indulgence.
Ingredients
Sweet Potato Mixture
- 1 cup Mashed Sweet Potato (fresh or unsweetened canned puree)
- 1 cup Milk (substitute with almond, oat, or soy milk for dairy-free)
- 2 large Eggs
- 2 tablespoons Melted Butter (use plant-based for dairy-free)
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour (gluten-free blend can be used)
- 2 tablespoons Brown Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 1/2 cup Maple Syrup
- 4 tablespoons Butter (use plant-based for dairy-free)
Instructions
- Mix mashed sweet potato, milk, eggs, melted butter, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients until just mixed.
- Heat a lightly oiled skillet over medium heat and pour batter to form pancakes. Cook until bubbles form, then flip and cook until golden.
- Serve warm with maple syrup and a dollop of maple butter.
Notes
For a dairy-free version, use plant-based butter and milk.