By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
145 cal · 25 min
Sweet Potato Pancakes
Recipe GLPR810507fb797dd2
Fluffy golden pancakes infused with warm spices and creamy sweet potato. These breakfast pancakes combine pumpkin pie spice and brown sugar for a subtly sweet, autumn-inspired flavor. Perfect served with syrup or applesauce.
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Ingredients
1 cup Complete pancake and waffle mix
1 teaspoon Pumpkin pie spice
1 teaspoon Vanilla extract
3 teaspoons Packed brown sugar
½ cup Mashed sweet potato, baked or canned
¾ cup Water
¼ cup Chopped nuts (optional)
Directions
Wash your hands thoroughly with soap and water before preparing the recipe.
In a large bowl, combine the pancake and waffle mix, pumpkin pie spice, vanilla extract, and brown sugar.
Stir in the mashed sweet potato and water until just combined, leaving some small lumps in the batter. Avoid overmixing, as this will result in tough pancakes.
Heat a skillet or electric griddle to 350 to 375 degrees Fahrenheit. Pour slightly less than 1/4 cup of batter onto the hot surface for each pancake.
Cook until bubbles form around the edges and move toward the center of the pancakes. At this point, sprinkle chopped nuts over each pancake if using.
Flip the pancakes carefully and cook the second side until the bottom is golden brown.
Transfer cooked pancakes to a serving plate. Serve warm with applesauce or syrup.
Comments
Sweet potato pancakes hit North Carolina's wheelhouse—we grow excellent sweet potatoes, and this recipe uses them smartly without fighting texture or cooking time. All ingredients are stocked at any Harris Teeter or Food Lion, so no special trips required. At roughly $8 to $10 total ($2–$2.50 per serving), it's solidly affordable, though you need to clarify which nuts and whether boxed mix or scratch; the stated 25 minutes ignores grating the sweet potato and mixing wet ingredients separately, so expect closer to 35–40 minutes for a weeknight. It reheats unevenly in a microwave but works well in a toaster, and makes a decent breakfast-for-dinner when you plate it fresh with toppings, though portion control matters—pancakes are fussy about heat and attention at the griddle.
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