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Sweet Potato Pancakes…my new favorite breakfast! These pancakes are fluffy, packed with sweet potato flavor, and topped with toasted pecans and honey-cinnamon butter.

My husband and I went to the Smokey Mountains National Park this past Memorial Day weekend. While we were there we dined at one of my favorite breakfast places-the Pancake Pantry! Well, let me tell you, when his pancakes came out and I took a bite of them I fell in love!

They were the best pancakes I had ever tasted. 🙂 I recreated this wonderful breakfast this past weekend and I was not disappointed! I think that sweet potato pancakes are now my favorite type of pancakes-go ahead and try them out, I am sure you will agree. You may never eat regular pancakes again!

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Sweet Potato Pancakes

Prep Time: 30 minutes
Cook Time: 25 minutes
Inactive Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 5
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  • 1 large sweet potato
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 5 1/2 tablespoons sugar
  • 1/2 tablespoon baking soda
  • 1 tablespoon baking powder
  • 3 cups buttermilk
  • 3 large eggs
  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped pecans
  • 1/4 cup unsalted butter, at room temperature
  • 1 1/2 teaspoons honey
  • 1/8 teaspoon ground cinnamon

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  • Prick the sweet potato several times with a fork and place on a double layer of paper towels in a microwave. Cook at full power for 5 minutes; turn the potato over and continue to cook at full power until tender but not mushy, about 5 minutes. Cool 10 minutes. Halve the potato crosswise and scoop out the flesh into a medium bowl; discard the skin.
  • In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In the bowl with the sweet potato, add the buttermilk, egg yolk, melted butter, honey, cinnamon, and nutmeg; whisk to combine. In a small bowl, beat egg whites until light and fluffy. Add sweet potato mixture and egg whites to the dry ingredients mixing until just combined. Let the batter stand for 1 hour.
  • Preheat oven to 350 degrees F. Toast pecans on a baking sheet in the preheated oven 10 minutes.
  • To make honey-cinnamon butter, combine butter, honey, and cinnamon and whip until light and fluffy. Set aside.
  • Heat a skillet over medium heat. Add batter by 1/2 cup pours and cook the pancakes, in batches, until golden brown on each side. Serve immediately with honey-cinnamon butter and roasted pecans.


Source: adapted from Food Network
Author: Laura

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