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Maple Sweet Potato Pancakes. These maple sweetened sweet potato pancakes are so thick and fluffy. Not to mention perfectly spiced and flavorful.

Maple Sweet Potato Pancakes stacked on a white plate.

Hey everyone. Serene from House of Yumm back today with another seasonal recipe. Fall might be my all time favorite season, just because of the food. Like these Maple Sweet Potato Pancakes. Made with sweet potato puree, maple syrup, and loaded up with cinnamon and nutmeg.

The smell of these pancakes alone are enough to satisfy.

This recipe is one that is easy to toss together, even in the morning before the coffee has kicked in and little mouths are demanding breakfast. To make it easier you can use canned sweet potato puree. Or if you make your own, just make the puree the day before and store it in the fridge so you’ll be ready to go. It’s super easy to make and I’ve included some steps in the notes with the recipe down below.

Maple Sweet Potato Pancakes stacked on a white plate with a bite cut out of the stack.

Even though these pancakes are sweetened with some maple syrup. I highly recommend giving them a ‘little’ drizzle with more just to ensure you really get the full effect.

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Maple Sweet Potato Pancakes

By: Serene Herrera
Maple Sweet Potato Pancakes. These maple sweetened sweet potato pancakes are so thick and fluffy. Not to mention perfectly spiced and flavorful.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 Pancakes



  • In a large mixing bowl combine the sweet potato puree and greek yogurt. Add in the milk, melted butter, egg and maple syrup. Stir to combine.
  • Add in the flour, baking powder, baking soda, salt, nutmeg and cinnamon to the mixing bowl. Stir to combine. Add in the vanilla extract and mix.
  • Heat a large skillet over medium heat. Spray with cooking spray or melt some butter on the pan. Using a 1/4 measuring cup scoop the pancake batter and pour onto the heated skillet. Work in batches of 3-4 pancakes depending on what can fit on the skillet.
  • Cook the pancakes for about 2-3 minutes, you will notice bubbles forming on the top of the pancake batter, then flip to cook the other side for an additional 2-3 minutes. Remove the pancakes from the skillet and continue until all pancake batter is cooked.
  • Serve warm with butter and additional maple syrup. Enjoy!


You can use pre-made canned sweet potato puree or you can make your own. To make your own peel the sweet potato and boil until softened. Then place the softened sweet potato into a food processor or blender. Pulse until completely pureed. Add water if needed to get desired consistency.


Calories: 93kcalCarbohydrates: 11gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 23mgSodium: 136mgPotassium: 67mgFiber: 1gSugar: 3gVitamin A: 140IUCalcium: 40mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Serene Herrera

Home cook, photographer, mother and lover of food. I love taking simple ingredients and creating delicious meals or sweet treats that the entire family will love, all with a hint of Texas charm.

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