Seriously Sweet Potato Pancakes {Freezer Meal}

These moist, flavorful pancakes have a hidden ingredient - sweet potato. One try and you'll be hooked!


These Sweet Potato Pancakes are whole grain pancake perfection, if you ask me (well, it’s hard to beat these Pumpkin Pancakes). Plus, you might know my affinity for sneaking veggies in to my kids’ favorites. So win-win pancake recipe here. In fact, I tripled the batch for dinner tonight, fed them to my fam, and then froze another two batches for more quick breakfasts. Freezer meal instructions included below and 60+ more freezer-friendly recipes HERE.

Whole Grain Sweet Potato Pancakes

Seriously Sweet Potato Pancakes {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 25 mins
  • Cook Time: 3 mins
  • Total Time: 28 mins
  • Yield: about 12 pancakes 1x


These moist, flavorful pancakes have a hidden ingredient – sweet potato. One try and you’ll be hooked! Make a double batch and freeze some for a quick, healthy breakfast.


  • 1/2 cup all-purpose flour
  • 1 1/2 cup whole wheat flour
  • 4 teaspoons baking powder
  • 12 tablespoons brown sugar (I use 1 tablespoon of organic whole cane sugar)
  • 1 teaspoon cinnamon
  • pinch nutmeg
  • 1/4 teaspoon salt
  • 2 cups milk
  • 4 teaspoons melted butter or coconut oil, plus more for greasing skillet
  • 2 whole eggs
  • 1 sweet potato, cooked until tender, peeled and mashed
  • 1 teaspoon vanilla


  1. In a large bowl, whisk together the dry ingredients: flours, baking powder, brown sugar, cinnamon, nutmeg, and salt.
  2. In a small bowl, whisk together the wet ingredients: milk, butter/oil, eggs, mashed sweet potato, and vanilla.
  3. Add the wet ingredients to the dry ingredients. Stir just until combined, but do not overmix. Let the batter rest for about 5 minutes.
  4. Cook batches in buttered skillet over medium-low to medium heat until bubbles form on the surface, then turn over and cook until golden brown. Watch pancakes closely so they don’t burn. They cook quickly!
  5. Serve with butter and maple syrup.


Freezer Meal Instructions:
To Freeze:
Cook fully, cool completely, and store in a freezer bag.
To Prepare:
When ready to eat, pull them straight from the freezer, stick them in the toaster, and then microwave for 10-20 seconds if still cold in the middle.

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  4. Bethany says

    My 2- and 4-year old picky eaters devoured these! I didn’t have any whole wheat flour and they turned out great anyway. Added a bit more milk and about 1/4 cup applesauce to make them a bit thinner, to my girls’ liking. Served with a dollop of Cool Whip mixed with some additional cinnamon, so this was our dinner and dessert in one. I will definitely add these to our favorites. Thank you!

    • Rachel says

      Hey, that’s awesome! I’m a huge fan of sneaky nutrition like these pancakes. You’ll find over time, like the reader Nikki below, that you can add in even more good-for-you ingredients over time. 🙂

  5. Nikki says

    Wow! Was this recipe already doubled!? I followed all ingredients except for sweet potato I added 1 cup sliced pears and 1 cup pumpkin, doubling everything else AND added in about 4 cups fresh spinach. I pureed it all and ended up with 50 little pancakes! These are wonderful! I always add spinach in to any pancake recipe, you can’t taste it and can barely even see it, best way to get my little man to eat some veggies when he’s in a picky phase or not feeling well. As was the case this weekend, total loss of appetite due to a cold, but he ate a whole pancake then asked for ANOTHER this morning! Thanks for these wonderful recipes, I’ve been doing freezer meals/double or triple portions since last winter and don’t know how I ever lived without these little life hacks!

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  7. Myers Adoption says

    This is a great recipe. I didn't have sweet potatoes so I used 2 very ripe bananas. Really great tasting!!