2-Ingredient Sweet Potato Pancakes - Sinful Nutrition (2024)

by Emily Cooper 49 Comments

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These sweet potato pancakes require just two simple ingredients, making them a quick & easy paleo and gluten-free breakfast.

2-Ingredient Sweet Potato Pancakes - Sinful Nutrition (1)

Morning friends!

It's officially begun. The part where summer flies by in the blink of an eye after the fourth. The 13th already?!

I've been trying to enjoy these warm and sunny weekends as much as I can since I know as soon as I'm done this cup of coffee it will already be November.

But you know what that means?

All. The. Pancakes.

2-Ingredient Sweet Potato Pancakes - Sinful Nutrition (2)

I mean, I don't discriminate when it comes to pancakes. Any time. Any day. But there's just something about a short stack smothered in syrup and melty butter that just screams FALL! to me. Especially when said cakes are of the sweet potato variety.

2-Ingredient Sweet Potato Pancakes - Sinful Nutrition (3)

Notice how I didn't say (*gasp) pumpkin? Don't let them hear me say that out loud. No shame to that squash game, but sweet potatoes need their 15 minutes in the orange spotlight too. I've got your back S.P.

2-Ingredient Sweet Potato Pancakes - Sinful Nutrition (4)

It doesn't get much easier than 2 ingredients either. Like no one says, "two ingredients? Meh. Too much work." Unless that is, if you're my boyfriend. Who claims I make these "SOO much better" than he does. I fall for it every time. And then I'm thankful these only require 2 ingredients besides cinnamon, and the waterfall of syrup that ensues.

Cooking Tips:

  • No blender? You can make these without one by mashing the sweet potato by hand. The texture won't be as smooth, but the taste will be the same.
  • Make sure your pan is well buttered or oiled before adding batter to the pan. This will help get that nice golden brown exterior.
  • Add more flavor without any added sugar by adding pumpkin pie spice, or even make these savory by adding garlic powder, black pepper, and/or red pepper flakes.

2-Ingredient Sweet Potato Pancakes - Sinful Nutrition (5)

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2-Ingredient Sweet Potato Pancakes

★★★★★4.3 from 10 reviews
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Ingredients

Scale

  • 1 small sweet potato
  • 2 eggs
  • 1 tsp vanilla extract*
  • ½ tsp cinnamon*
  • *optional

Instructions

  1. Rinse and pierce sweet potato with a fork.
  2. Microwave on high for 3 minutes, or until tender.
  3. Let cool, and peel off skin.
  4. Add flesh of sweet potato to blender.
  5. Add eggs, and optional ingredients if using, and blend until smooth.
  6. Heat a large skillet over medium-low heat.
  7. Coat with non-stick spray.
  8. Pour batter into 2-inch diameter circles in skillet.
  9. Let cook 2-3 minutes, or until brown, flip, and cook an additional 1-2 minutes.
  10. Top with butter, maple syrup, and cinnamon if desired.
  • Category: Breakfast

[Tweet "The easiest sweet potato #pancakes you'll ever make! #paleo #glutenfree"]

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2-Ingredient Sweet Potato Pancakes - Sinful Nutrition (6)

2-Ingredient Sweet Potato Pancakes - Sinful Nutrition (7)

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Reader Interactions

Comments

  1. Katie @ Daily Cup of Kate

    I love pancakes! I used to add pumpkin to my recipe, but I bet sweet potato would be even better. Thanks for sharing!

    Reply

  2. Hannah @ CleanEatingVeggieGirl

    Legally Blonde is easily one of my favorite movies. It never gets old!

    Reply

  3. Dixya @ Food, Pleasure, and Health

    i love sweet potatoes in general but the idea of pancakes sounds delightful. also the water cup jenga is a cool idea.

    Reply

  4. GiGi Eats

    2 ingredients? I think I can handle that! 🙂

    Reply

  5. Laura @ Sprint 2 the Table

    I used to do these ALL the time when I was competing! It's really good with butternut squash too! Need to bring these back. 🙂

    Reply

  6. rachel @ athletic avocado

    I knew that you could make banana and egg pancakes but never sweet potato egg pancakes!! Yumy 🙂

    Reply

  7. Rachel @LittleChefBigAppetite

    2 ingredients!? Yes please!

    Reply

  8. Caitlyn

    I made this, but instead I made them savory by using some paprika, a little chili powder, fresh minced/diced jalepenos, and green onions! I liked the flavors, but I mashed instead of blended. It would have been fine if I had freshly cooked the sweet potato then mashed/whipped but I was using half of a cold left over.

    Reply

    • Emily Cooper

      I love your savory take on these Caitlyn! I'm going to have to try that next time. 🙂

      Reply

  9. Laura

    Do you think I could sub flax for the eggs? I have an allergy. 🙁

    Reply

    • Emily Cooper

      I haven't tried it with flax eggs before, but I don't think they would hold up their shape without eggs. I'll give it a go and see if it works, or let me know if you give it a try!

      Reply

  10. Pat

    I love the look of these, I want to make them, but I need a blender or food processor, any brand recommendations? I love the looks of your bright green one! I just stumbled on to your site, I love it! I am gluten, and dairy free, so shopping recipes! Especially for tortillas or wraps!

    Reply

  11. Cort Kalita

    Can I substitute egg whites instead of eggs?

    Reply

    • Emily Cooper

      I've never tried just whites, but I would imagine it would work just as well!

      Reply

  12. Cort Kalita

    Pancakes every good at everything white may liteing them up

    Reply

  13. Renata

    Hi Emily,
    I am doing the same receipe, but just egg whites, for my meal preparation of the week.
    I was wondering how long do you think those pankakes would last in the fridge?

    Reply

    • Emily Cooper

      I would say up to 4 days in the fridge, but I'm sure they would freeze well too!

      Reply

  14. J

    The eggs didn't seem to cook along with the potatoes, so there was a raw egg taste. Maybe i'm doing it wrong? Potatoes 'pancake' eventually, but not before some heavy crisping.

    Reply

    • Leila

      With these ingredients, you have to cook low and slow. Putting a lid on will also help cook the egg through 🙂 been making these for years!

      Reply

  15. Michelle

    These look yummy and I will be trying them tomorrow! How would I adjust the recipe to make them into waffles? I like pancakes, but I adore waffles. Any ideas? Thank you 🙂

    Reply

    • Emily Cooper

      Hmm.. I've never tried making them into waffles before, but I love the idea! I'm thinking it might work if you just pour the batter into a greased waffle iron? Not 100% sure if it would work though. Definitely let me know if you give it a try!

      Reply

  16. Mimi

    Im so happy I came across this! I've had banana pancakes many times but never sweet potato! I think I'll try this we recipe this week but in muffin form. I'll let u know how it turns out 🙂 thanks for posting this

    Reply

    • Cory

      Did these work in muffin form?

      Reply

      • Emily Cooper

        I've never given it a try, but that's a great idea!

        Reply

  17. Bry

    Do you by chance have any idea how many calories?

    Reply

    • Emily Cooper

      I haven't done a nutrition analysis on it, but I would say about 300 calories for the entire recipe.

      Reply

  18. Dee

    Could you use canned yams or sweet potatoes? I always have a can left after the holidays

    Reply

    • Emily Cooper

      I haven't tried it, but I think that would be a perfect way to use up leftovers! Great thinking! 😀

      Reply

  19. Fushia

    Could you use gelatin eggs as a substitute I am on a strict AIP diet right now and haven't not been able to reintroduce eggs yet.

    Reply

    • Emily Cooper

      I've never tried it with gelatin eggs, so I'm not sure if they would hold their shape or not. 🙁

      Reply

  20. Luxe

    These came out delicious. So easy to make and they flipped easily. I topped with unsweetened coconut cream, and for the syrup, I combined a small amount of maple syrup with Torani Sugar-Free Caramel flavored syrup.

    Reply

    • Emily Cooper

      So glad to hear it! Thanks for sharing! 😀

      Reply

  21. Meme

    I dont use a microwave,,,,so what do i put me in the oven for?

    Reply

    • Emily Cooper

      Hi Meme! I would pierce them with a fork, and bake in a 425 degree oven for about 45 minutes. Hope this helps!

      Reply

  22. Crystal

    Can someone please tell me how much a small sweet potato weighs? I made these and they didn't turn out very well. I think I might have not gotten enough sweet potato in mine. Mine turned out really "eggy: and not firm like a pancake. They didn't have much flavor either(and I added all of the extra ingredients).

    Reply

  23. Vicki Tran

    What are the nutrition facts for this recipe?

    Reply

  24. Suzanne

    This looks so good! What a great way to use some leftover sweet potatoes in the morning!

    Reply

  25. Vanessa

    Thanks for sharing! Do they reheat well?

    Reply

  26. Jessica

    I couldn’t get these to be pancake like. The batter was very soft and fell apart during cooking. But was tastey

    Reply

    • Emily Cooper

      Sorry to hear that! Sometimes adding an extra egg helps them stick together better. Glad it was still tasty though! 🙂

      Reply

  27. Desi

    I've tried the banana and egg variation of these pancakes so many times and although they're good, I can get over how thin and runny they end up. These sweet potato ones are a game changer! For sure would go with the optional vanilla extract and cinnamon. Thanks for the easy, tasty recipe!

    Reply

  28. Juli

    I have tried these and really like them! But I would love to have a cup amount for the small sweet potato. Thank you!

    Reply

  29. Sandy Laubenheimer

    Hi I made these but had a terrible time flipping them I even thinned the batter out a little bit but they still were delicious

    Reply

  30. Joyce

    I have to admit I was skeptical. But I tried this.
    Used a blender they turned out great .
    I used cinnamon, maybe next time pumpkin pie spice

    Reply

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