Sweet Potato Pancakes

Sweet Potato Pancakes are the perfect incentive to get out of bed on a cool fall morning.. These pancakes are so fluffy and decadent, you’ll think they’re dessert, but the sweet potatoes make them a healthy choice. Plus, they couldn’t be easier to make. 

Sweet potato puree, milk, oil, cinnamon, and stevia are all it takes to make a stack of hearty, golden pancakes perfect for the season. At just 6 Points a serving, you’d be a fool to skip these—or any of our other Weight Watchers Breakfast Recipes!

Why you should try Sweet Potato Pancakes?

If you’re a pancake lover and feel like your day doesn’t officially start without a fluffy stack, Sweet Potato Pancakes are a must-try. Not only do they offer that classic pancake satisfaction, but they bring a lot more to the table, both in flavor and nutrition.

1. Natural Sweetness with Less Sugar: One of the best parts about using sweet potatoes in pancakes is their natural sweetness. This means you can cut back on added sugars or sweeteners, making these pancakes a healthier option for breakfast. The subtle sweetness pairs perfectly with the cinnamon, giving you all those cozy fall flavors without the need for extra syrup.
2. A Boost of Fiber and Nutrients: Sweet potatoes are packed with fiber, which helps keep you full and satisfied for longer. This is a huge plus for breakfast because it means you won’t be reaching for a mid-morning snack. Plus, sweet potatoes are rich in vitamins like A and C, making these pancakes as nutritious as they are delicious.
3. Perfect for Weight Watchers: At 6 Weight Watchers points per serving, these pancakes are a great way to indulge in a comforting breakfast while staying on track with your goals. You can enjoy these, knowing they’re packed with whole ingredients that will fuel your day.
4. Gorgeous Golden Hue: Let’s be honest — we eat with our eyes first, and the golden-orange hue of these pancakes is just beautiful. Thanks to the sweet potatoes, these pancakes have a vibrant, appetizing color that brightens up any breakfast plate. Whether you’re serving them for brunch guests or enjoying them solo, they’re a sight to behold.

Preparation Time: 10 minutes

Cooking Time: 10-12 minutes

Servings: 4 servings (Makes about 8 pancakes)

Portion Size: 2 pancakes per serving

6 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

• 1 cup sweet potato purée (about 230 g)
• 2 large eggs
• ½ cup milk, fat-free (120 ml)
• 1 teaspoon oil for the batter (vegetable or olive oil)
• 1 teaspoon cinnamon
• 3 packets Splenda or another sweetener of your choice
• ¼ cup all-purpose flour (30 g)
• 1 teaspoon baking powder
• Water (optional, only if the batter is too thick)
• 1 teaspoon oil for greasing the pan

Instructions:

1. Prepare the sweet potato purée: If you don’t already have it prepared, start by roasting or steaming your sweet potatoes. Bake them at 400°F (200°C) for 40-45 minutes until tender. Once cooled, remove the skin and mash them well to get about 1 cup (230 g) of smooth purée.
2. Mix the wet ingredients: In a large bowl, whisk together the sweet potato purée, eggs, milk, and 1 teaspoon of oil. Stir well until the mixture is smooth and creamy. If it’s too thick at this stage, add a little water (1-2 tablespoons) to loosen the consistency.
3. Add cinnamon and sweetener: Stir in the cinnamon and Splenda, ensuring everything is mixed thoroughly.
4. Combine with dry ingredients: In a small bowl, sift the flour and baking powder together. Slowly incorporate the dry ingredients into the sweet potato mixture. Be gentle with the mixing to avoid overworking the batter — it should remain thick but well combined.
5. Check batter consistency: Because there’s very little flour, the batter will be thick but spreadable. If it feels too thick, add water, 1 tablespoon at a time, until it reaches a pourable but still dense consistency.
6. Heat the skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with 1 teaspoon of oil. You don’t need much; just enough to prevent sticking.
7. Cook the pancakes: Once the pan is heated, drop about ¼ cup of batter for each pancake onto the skillet. Cover the pan to trap heat and ensure even cooking. Let them cook for 2-3 minutes until small bubbles form on the surface and the edges firm up slightly.
8. Flip and finish cooking: Flip the pancakes carefully and cook the other side for another 2-3 minutes until both sides are golden brown. Repeat with the remaining batter, adding a bit more oil to the pan as needed.
9. Serve: Serve warm with your favorite toppings. Fresh fruit, or a touch of cinnamon powder.

Variations and Substitutions for Sweet Potatoes Pancakes

One of the best things about Sweet Potato Pancakes is how versatile they are. Here are a few ways to mix things up:

1. Glute-Free: Swap out the regular flour for oat flour. While oat flour pancakes may not be as elastic as those made with traditional flour, they’re still super filling and gentle on your stomach. Plus, oats add extra fiber to keep you even more satisfied.
2. Indulge with syrup: While the natural sweetness of the sweet potatoes means you don’t need to add syrup, you can certainly drizzle a bit on top if you’re craving that classic pancake pairing. Just keep it light to maintain the health benefits of the recipe.
3. Add pumpkin spice: The blend of warm spices like nutmeg, cloves, and ginger will take these pancakes to a whole new level. It’s a great way to enhance the fall vibes and give the pancakes an extra flavor.

Tips and Tricks for Making Sweet Potatoes Pancakes

While Sweet Potatoes Pancakes are pretty straightforward, a few tips can make the process even smoother and the results even better. Here are five tips that will ensure you get perfect pancakes every time:

1. Roasting the sweet potatoes instead of boiling them brings out their natural sweetness even more. Simply peel and cube the sweet potatoes, then roast them in the oven until tender. This adds a rich, caramelized flavor to your pancakes that you won’t get from boiling.
2. Getting a smooth sweet potato puree is key for making fluffy pancakes. If you have an electric masher or immersion blender, use it to blend the sweet potatoes until they’re completely smooth. This will ensure there are no lumps in your batter, which can affect the texture of your pancakes.
3. If you’re short on time, canned sweet potato puree is a great shortcut. It saves you from roasting and mashing the sweet potatoes yourself, and the flavor is just as good. Just make sure the canned puree is 100% sweet potato with no added sugars.
4. A light coating of oil or cooking spray is essential for getting perfectly golden pancakes. You don’t need much — just enough to prevent sticking without making the pancakes greasy.
5. Cover the pan with a lid for even cooking. This traps heat and steam, helping the pancakes cook through without burning on the outside. It also makes flipping the pancakes easier, as the tops will set a bit more before you turn them over.