Nutritious Breakfast Plate

Can I make you some sweet potato pancakes?

Fluffy Sweet Potato Pancakes (With Warm Spices & Honey Drizzle)

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These Sweet Potato Pancakes are one of the most nourishing, cozy breakfasts you can make at home — naturally sweet, subtly spiced, and perfect for anyone who loves real food made with simple ingredients. They are tender on the inside, lightly crisp on the outside, and full of flavors that remind you of homemade comfort: cinnamon, nutmeg, ginger, and a touch of honey.

What makes these pancakes special is the sweet potato base, which adds moisture, vitamins, and natural sweetness without needing refined sugar. When paired with protein-rich eggs and warming spices, they become a balanced, energizing meal that keeps you full for hours. This is the type of breakfast that not only tastes good — it feels good.

And if you love hair, skin, and nail wellness? Sweet potatoes are rich in beta carotene, Vitamin C, and nourishing antioxidants, making this a breakfast with real benefits.

Ingredients (Sweet Potato Pancakes)

Makes 6–8 pancakes

• 1 cup mashed cooked sweet potato (freshly boiled or steamed)

• 2 large eggs

• ½–1 cup milk of choice (almond, cashew, oat, or dairy — adjust as needed for consistency)

• 1 cup all-purpose flour

• 1 tablespoon avocado oil or melted coconut oil

• 1 tablespoon honey or maple syrup

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon ginger powder

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• Small pinch of salt

• Butter or oil for the pan

• Extra honey for drizzling

How to Make Sweet Potato Pancakes

1. Prepare the Sweet Potato Base

Start by cooking your sweet potato until soft. You can either boil, steam, or roast it. Once fully tender, mash it until it’s completely smooth — no lumps. The smoother the mash, the fluffier the pancakes will be.

Place 1 cup of mashed sweet potato into a mixing bowl and let it cool for 2–3 minutes before adding the eggs.

2. Add the Wet Ingredients

Whisk in:

• 2 large eggs

• Honey

• Vanilla extract

• Oil

Mix until creamy and well combined. The mixture will be slightly thick — this is perfect.

3. Add the Dry Ingredients

In a separate bowl, whisk together:

• Flour

• Baking powder

• Cinnamon

• Nutmeg

• Ginger powder

• Pinch of salt

Add the dry mixture into the wet mixture slowly, stirring gently.

Begin adding your milk little by little until the batter is smooth and pourable. Sweet potato batter can vary depending on the moisture in your potato, which is why the milk amount is flexible. You want it thick but not too dense — similar to classic pancake batter.

4. Cook the Pancakes

Heat a non-stick or cast-iron skillet on medium heat and add a touch of butter or avocado oil.

Pour small circles of batter into the pan and let them cook undisturbed for 2–3 minutes. When bubbles start forming on top and the edges look slightly set, gently flip. Cook the second side for 1–2 minutes until golden brown.

Sweet potato pancakes cook slightly slower than regular pancakes — give them time to set fully and they’ll be soft, fluffy, and perfectly textured.

Serving Suggestions (My Breakfast Plate)

I paired my pancakes with a nourishing, protein-balanced breakfast:

• 2 eggs, cooked to your liking

• Low-sodium turkey bacon (crispy edges, tender center)

• A drizzle of warm honey over the pancakes

This combination gives you:

fiber

antioxidants

protein

natural energy

long-lasting fullness

Perfect for mornings when you want to feel good from the inside out.

Sweet Potato Pancake Add-Ins (Optional)

Customize them based on your mood:

• Add blueberries into the batter

• Add chopped pecans or walnuts

• Use pumpkin pie spice instead of cinnamon

• Add a splash of lemon for brightness

• Replace honey with maple syrup for deeper flavor

These pancakes are extremely flexible and always turn out delicious.

How to Store & Reheat

These pancakes store beautifully, making them perfect for meal prep.

To Store:

Place cooled pancakes in an airtight container and refrigerate for up to 4 days.

To Reheat:

• Warm in a skillet with a little butter (or avocado oil)

• Or heat in the microwave for 20 seconds

• Or toast them for crispy edges

Avoid freezing — sweet-potato–based pancakes can change texture when reheated from frozen.

Important Note

Please do not consume this recipe if you are allergic or think you may be allergic to any of the listed ingredients.