Sweet Potato Pancakes


When I was growing up my Grandma lived across the road. We would hang out at her place after school and be in and out all weekend. Grandma’s house was full of warmth, love and treats. My favourite one being her irresistible pikelets. My Grandma made everything with love and patience, I am not sure what else went into those pikelets but I believe that is why they tasted so good.

My kids have a version of pikelets or mini pancakes most weekends, they both love them. However these are not of my Grandma’s standard. The recipe below is quick, easy, and keeps everyone happy. These pancakes are perfect for breakfast, lunch, dinner and snacks. My kids will happily eat them without any topping. However, they especially love them with our raspberry jam.

Sweet Potato Pancakes

300 – 350 grams cooked sweet potato flesh*

4 eggs

coconut oil for cooking

*I roast the purple skinned white flesh sweet potatoes for this recipe. I typically bake them the night before and I make sure they are really well cooked to ensure a smooth and sweet pancake batter.

Place the potatoes and eggs into your blender or food processor. Quickly pulse until the mixture is smooth and well combined.

Heat your fry pan to medium heat. Melt your oil. Turn the fry pan to medium – low heat. Spoon small amounts of your mixture into the pan. I keep mine small so that they are easy to turn and easy for little fingers to eat. I cook mine for around 5 – 7 minutes on the first side. Gently turn and cook for approximately 4 minutes or until they look lovely! Enjoy!

  • leah wheatley

    Can you use orange sweet potato too?

    • bianca

      Yes Leah, you can, but if you can get the purple skinned ones it is well worth it, you will have to try both and compare. I hope you like them. Bianca

      • karen

        My husband made these with the orange sweet potatoes this morning and I have to say they were awful 🙂 will stick to the script next time, we love all the other WS recipes we’ve tried!

        • bianca

          I am sorry you didn’t like them Karen, I am glad you are enjoying our other recipes. Many thanks, Bianca

  • Sharon

    Okay now I have to Google what “pikelets” are…..lol! It’s so weird to read on your post tomorrow’s date……it’s like a message from the future!

  • Benjamin

    Lovely. Made them last night. Ate way too many:)

    Try to add rasins and cacao nibs.

    Thanks for sharing!

    • bianca

      Oh Fabulous!!! Thank you so much Benjamin, we love them too! I am rapt that you have enjoyed them, it is lovely of you to take the time to write. Many thanks, Bianca

  • happy lady

    I’m sure they are best hot off the pan, but how are they after being stored in the refrigerator?

    • bianca

      My daughter will often have them for breakfast the next day but I personally think they are much better eaten right away. I hope you like them. Many thanks, Bianca

  • Effie

    Yum! I’m going to try these mixed with salmon 🙂

    • bianca

      Effie I look forward to hearing about that, it sounds great! Be sure to let me know. xx

  • Alycia

    Hi! I just made these for dinner and loved how simple and easy they were to make! Thank you for the recipe! Unfortunately I found them a little bland. Does anyone know what I can top them with to add a bit more flavour? I’ve never had savoury pancakes before, so all my usual options of honey and berries are kinda out of the mix. Tried natural peanut butter, but that wasn’t very flavoursome. Any ideas?

    • Alycia

      Oh, and I used orange sweet potato. Would that have made a huge difference to the taste?

    • bianca

      Hi Alycia, thanks for writing. I saw your other message where you said you had used orange sweet potato, I personally think they are much nicer with the purple skinned variety if you can get your hands on them. These pancakes are delicious topped with the caramel sauce from our caramel mud cake recipe, or with our quick and easy blueberry jam. I hope that helps, be sure to let me know how you go if you try them again. Many thanks, Bianca

  • Linda

    Do you use syrup on these? or sour cream? or something else?

    • bianca

      Hi Linda, these are lovely with either our blueberry jam or the caramel sauce from the caramel mud cake recipe. I hope this helps. Many thanks, Bianca

  • Stephanie

    These look amazing!! I don’t have a food scale. Approximately what size/how many sweet potatoes is equal to 300 grams? Can’t wait to try these!!

    • bianca

      Hi Stephanie, I typically use one sweet potato but as size varies it is best to weigh it. I believe it is roughly 10.5 ounces. I would love to hear how you go with them. Many thanks, Bianca

    • Therese Corbett

      about two cups of sweet potato is 300grams Stephanie- the actual potato weighed 450 grams before cooking and peeling

      • bianca

        Thank you so much Therese, I am sure this will help many people. I really appreciate you taking the time share this. Many thanks, Bianca

  • Laura

    These look delicious! Do you think I could use (canned) pumpkin instead of sweet potato?

    • bianca

      Hi Laura, I have never used canned pumpkin, I think it cannot hurt to try, I would perhaps add in a little nut butter as well, the pumpkin lacks the starch that is in the potatoes. I hope that helps, Bianca

  • Liz

    Oooh, this looks delish! What’s a purple-skinned sweet potato? Might they have another name? What’s the difference from the orange ones, flavor-wise? I’ve never seen these in the US, but I’m intrigued!

    • bianca

      Hi Liz, I am unsure if they are readily available in the US, I have a friend there who is not able to get them. They are generally called purple or red sweet potatoes. The standard orange flesh sweet potato will also work. I hope this helps, Bianca

      • Liz

        Hi Bianca, Thanks so much for the speedy reply! After I posted, I realized that, duh, I can ask the inter-webs. So I googled and it turns out that purple-skinned sweet potatoes are also known as Japanese sweet potatoes. Lucky me, I have a Japanese grocer just around the corner so I’ve picked some up and will be trying your wonderful recipe with my family on Saturday. So excited!

        • bianca

          Fabulous!! Thank you Liz. This information will be helpful to many, me included! I really appreciate you taking the time to write. I hope you enjoy the recipes. Many thanks, Bianca

  • Pingback: Easy and Customizable Pancakes()

  • Gale

    What are the portion sizes?

    • bianca

      Hi Gale, my kids can eat close to this entire batch between the two of them. I guess it depends on how hungry you are 🙂 I would say it would typically serve 2 – 4. I hope this helps.

  • Pingback: Sweet Potato Pancakes | Rinsky & Michelley Cleanse the Day()

  • Gina Chowdhury

    Sorry I think I must be misreading, do you roast the potatoes before????

    • Yes I do. I hope you like them. x

      • Gina Chowdhury

        No worries I will do so. Do you chop them up and roast them with oil or dry? Would steaming do or would the flavour be different. I got some purple sweet pots yesterday looking forward to making them x

        • Hi Gina, I dry roast them whole with skins on, once they cool the skins peel off easily. I hope you enjoy them. Bianca. x

  • Rhi

    My fave…1 whole banana, 1 egg, 1TB coconut flour, 1 date, 1 tsp raw cocoa powder…yum!!!

  • Deanna

    Woah – these are perfect! So easy, healthy and yum. They’ll become our staple pancake, methinks! Thank you muchly.

    • Thank you so much! I really appreciate the feedback. They are a hit at our place too. x

  • Llama Pow

    Made them and loved them!! Served them up with some banana-coconut ice cream, magic combo.

    • YUM! Thank you for the feedback. I am glad you liked them. x

  • Pingback: paleo sweet potato pancake egg protein vitamin healthy breakfast ghee()

  • Pingback: A week of breakfasts - Wholefood Simply()

  • kelly seach

    Hm, I’m wondering how these would go without egg, or with a substitute, as our littlest can’t have it 🙁

    • kelly seach

      The answer is, still tastes yum but very difficult to handle!

    • Hi Kelly, I have not tried them without egg sorry.

    • Abbey

      Did you use an egg substitute – like a flax egg – or did you omit it completely (basically just cook blended sweet potato)?

      • kelly seach

        My memory is a little hazy but I think I just omitted it Abbey (so yep, cooked the puree)

  • NaJayden

    Is it okay to boil the sweet potato instead of baking

    • You could but the results will not be the same. I you boil the potato it will absorb more moisture and not be as sweet. You can steam it but again it will not be quite as sweet. I hope that helps.

  • Whitney

    how many oz. or cups are 300 grams of potato?

    • I think it is just a little tiny bit over a cup???

  • Carly

    These are fabulous! So simple. And one way to get my little boy to eat almost a whole sweet potato! 🙂 These go well with your chocolate ‘Nutella’ sauce recipe for a treat!
    I’ve also made with one banana per two eggs, which is yummy too!

    • Thank YOU!! I am glad they are being enjoyed, my kids love them too. I hope you find many more recipes that your family enjoys. x

  • Dani

    hi there! i add a banana, some coconut flour and cacao powder to mine 🙂 however I find them extremely hard to flip, even when they are small! any tips?

  • Carla Westmaas

    Hi Bianca
    Here a big fan from Holland!

    • Hi Carla, thank you. That is great to hear.
      I roast the potato whole, in the skin, without any oil. I then remove the skin and just use the flesh for this recipe. I hope this helps.

  • Carla Westmaas

    Thank you for the reply.
    You cook them in the oven then? The sweet patato…

    One of your recipes..

  • Lori

    I am not sure I am familiar with a purple skinned, white flesh sweet potato. Do you get this somewhere special?

    • I live in Australia and it is readily available. You can use the orange variety if that is easier for you. x

  • Kate

    Hi, could you freeze these once cooked, in snaplock bags, to use cold in kids lunches?

  • Danielle

    Is this recipe in any of your books Bianca?

  • Lynda Grasso

    How do you cook the sweet potato to prepare it for the batter? (Time and temperature). Thanks!

    • It depends on size, I don’t time it sorry. I usually set the oven at around 180°C, I wash the potato and roast it whole until it is soft. I hope this helps.