This sweet potato pancakes recipe is made with whole wheat flour and is the perfect way to start the day! These pancakes have a subtle sweetness and are the best sweet potato pancakes and are a healthy kid approved breakfast adults will love too.
When I wrote my baby food cookbook, I wanted it to be useful in every day life, not just for babies, which is why I have a whole section on ‘the top twelve ways to use your baby food maker after baby food.’
It’s one of my favorite sections of the book (along with the ‘beyond baby’ section) because it shows you how there are so many ways to use your a baby food maker (and different ways to use baby food purees) to make everyday recipes – like sandwich spread, or strawberry sauce (perfect for when you have guests over, it’s good on these sweet potato pancakes, or on ice cream).
The point is that I love making recipes the whole family will enjoy. So now that I’ve started feeding the twins baby food and making homemade baby food again, it’s nice to be able to feed them, and then make a family breakfast that my son and us adults like: sweet potato pancakes!
To make sweet potato pancakes, all you do is make sweet potato puree, and then use that in your pancake batter. The batter is good for pancakes or waffles (yay for sweet potato waffles!!)
My toddler’s favorite food is pancakes and waffles, I love that we make healthy pancakes and waffles by adding in sweet potato puree.
Next time you’re looking for a delicious family breakfast, I’d highly recommend making a batch of these sweet potato pancakes. I usually make a double batch, cook them all, and then freeze them for those days we’re short on time.
Other recipes you might enjoy:
- Easy Sweet Potato Cornbread Muffins
- The Best Eggless Waffles Recipe
- Whole Wheat Banana Chocolate Chip Waffles
Sweet Potato Pancakes
- 1/2 cup sweet potato puree
- 2 large eggs beaten
- 3/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup whole-wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Make sweet potato puree (you could also use pumpkin or squash puree).
- In a medium bowl, stir together the sweet potato puree, eggs, milk, and vanilla.
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and nutmeg. Combine the dry and wet ingredients and stir until blended.
- Heat a skillet or griddle, spray with cooking spray, and pour the batter to form pancakes; I like to use a 2-tablespoon scoop to make even pancakes. Flip .