Mini Sweet Potato Pancakes Recipe

Introduction

These Mini Sweet Potato Pancakes are a delightful twist on a breakfast classic, packed with wholesome oats and naturally sweetened with sweet potato puree. They’re perfectly bite-sized, making them great for quick mornings or a fun brunch treat.

Ingredients

• 2 cups rolled oats (uncooked, use gluten-free if needed)
• 1 tsp baking powder (aluminum free suggested)
• 1 tsp baking soda
• 1/4 tsp fine salt
• 1 tsp pumpkin pie spice or ground cinnamon
• 2 large eggs
• 1/2 cup milk of choice (unsweetened almond milk recommended)
• 2 tsp pure vanilla extract
• 1 cup canned sweet potato puree
• 2 tbsp maple syrup
• 2 tbsp flavorless oil (plus more for cooking)
• 2 tsp apple cider vinegar

Instructions

1. Step 1: Add oats, baking powder, baking soda, salt, and pumpkin pie spice to a high-speed blender. Blend until the oats become a fine powder.
2. Step 2: Add the eggs, milk, vanilla extract, sweet potato puree, maple syrup, oil, and apple cider vinegar to the blender. Blend until the mixture is well combined, stopping to scrape down the sides as needed.
3. Step 3: Heat a cast iron pan or skillet over medium-low heat. Lightly oil the pan. Use a tablespoon or small cookie scooper to drop a scant tablespoon of batter into the pan for each mini pancake. Flatten slightly to form even circles.
4. Step 4: Cook pancakes for about 2 minutes, until small bubbles form on the top and edges look dry. Flip and cook the other side for 30 seconds to 1 minute until lightly browned. Transfer cooked pancakes to a plate.
5. Step 5: Repeat with remaining batter until all pancakes are cooked. Serve warm with your favorite dip or syrup.

Tips & Variations

• For a dairy-free version, use plant-based milk such as almond or oat milk.
• Replace sweet potato puree with pumpkin puree or mashed ripe banana for a different flavor.
• Try adding a handful of chopped nuts or chocolate chips to the batter for extra texture and sweetness.

Storage

Let pancakes cool completely before storing in an airtight container. Keep them in the refrigerator for up to 4-5 days or freeze for longer storage. Reheat gently in a toaster or skillet to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes ahead of time?

Yes, you can prepare the batter the night before and refrigerate it. Cook the pancakes fresh in the morning for best texture and flavor.

What can I use instead of sweet potato puree?

If you don’t have sweet potato puree, canned pumpkin or mashed ripe bananas make good substitutes and will keep the pancakes moist and flavorful.

Mini Sweet Potato Pancakes Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

These Mini Sweet Potato Pancakes are a delicious and nutritious twist on classic pancakes, incorporating wholesome rolled oats and sweet potato puree for a naturally sweet and satisfying breakfast treat. Perfect for a cozy morning, they are lightly spiced with pumpkin pie spice and come together easily using a blender before being cooked on the stovetop to golden perfection.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 18 mini pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Pancake Batter

• 2 cups rolled oats (uncooked, gluten free if certified)
• 1 tsp baking powder (aluminum free suggested)
• 1 tsp baking soda
• 1/4 tsp fine salt
• 1 tsp pumpkin pie spice (or ground cinnamon)
• 2 large eggs
• 1/2 cup milk of choice (unsweetened almond milk recommended)
• 2 tsp pure vanilla extract
• 1 cup canned sweet potato puree
• 2 tbsp maple syrup
• 2 tbsp flavorless oil (plus more for cooking)
• 2 tsp apple cider vinegar

Instructions

1. Blend dry ingredients: Add the oats, baking powder, baking soda, salt, and pumpkin pie spice to a high-speed blender. Blend until the oats become a fine powder, creating a smooth oat flour base.
2. Add wet ingredients: Pour in the eggs, milk, vanilla extract, sweet potato puree, maple syrup, flavorless oil, and apple cider vinegar. Blend all ingredients until fully combined, stopping a few times to scrape down the sides to ensure an even mix.
3. Heat skillet: Preheat a cast iron pan or other skillet over medium-low heat and lightly grease with oil to prevent sticking.
4. Cook pancakes: Using a tablespoon or small cookie scoop, scoop a scant tablespoon of batter onto the skillet. Flatten each mound gently with the back of the spoon into an even, small pancake. Make 5 to 6 pancakes at a time in the pan.
5. Flip pancakes: Cook pancakes until small bubbles form on the surface and edges look dry, about 2 minutes. Flip carefully and cook for an additional 30 seconds to 1 minute until golden and cooked through.
6. Serve and store: Transfer cooked pancakes to a plate. Repeat with remaining batter. Serve warm with your favorite dip or topping. Allow leftovers to cool completely before storing in an airtight container in the refrigerator for 4-5 days or freezing for longer storage.

Notes

• Use certified gluten-free oats if avoiding gluten.
• Sweet potato puree can be substituted with pumpkin puree or mashed butternut squash if preferred.
• Adjust pumpkin pie spice with ground cinnamon or allspice based on taste.
• For vegan option, substitute eggs with flax eggs and ensure plant-based milk is used.
• Cook pancakes on medium-low heat to prevent burning and ensure even cooking.
• Leftover pancakes reheat well in toaster or skillet.

Keywords: sweet potato pancakes, mini pancakes, gluten free pancakes, healthy breakfast, oat pancakes, pumpkin spice pancakes