Sweet Potato Pancakes Recipe with Caramel Ice Cream Topping

A Breakfast Idea That Uses Up Leftovers and Feels Like Dessert

Sweet potato pancakes give you the fluff of a good breakfast and the flavor of fall packed into every bite. This recipe uses cooked, mashed sweet potato blended into a spiced batter that cooks up golden and tender. It’s one of those sweet potato recipes breakfast cooks go back to again and again—because it’s reliable, flexible, and tastes like more effort than it is.

You’ll learn how to fold the ingredients to preserve fluffiness, how to use leftover sweet potato without compromising texture, and how to serve these with either sweet or savory toppings depending on the mood.

I’ve made a lot of sweet potato pancakes recipes over the years. Some came out heavy. Others lacked structure. This version balances sweetness, moisture, and lift. That combination builds trust, and that’s what you need first thing in the morning.

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Why These Pancakes Stand Out from Other Sweet Potato Recipes

Most sweet potato breakfast ideas lean heavily into sugar or spice. This one keeps things in check. Cinnamon and nutmeg lift the mashed sweet potato without overwhelming it. Buttermilk brings a slight tang. Brown sugar adds depth without cloying sweetness.

This makes a good base for toppings, both savory and sweet. You can turn this into a weekend breakfast stack with ice cream and caramel, or you can pair it with a scoop of avocado and a runny egg for something more like sweet potato fritters.

I’ve also used this exact batter to make sweet potato waffles. It works. But the pancake form cooks faster, with less mess. For brunch with friends, I usually reach for pancakes. For slower mornings, waffles get their turn.

If you’re storing leftover sweet potato recipes from earlier in the week, this batter brings them back to life without extra effort.

Try it with these Sweet Potato Muffins if you’re planning a batch-bake week for fall breakfast prep.

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Preparing the Mashed Sweet Potato and the Wet Ingredients

The texture of your pancakes starts here. I roast or boil a medium sweet potato until it yields easily to a fork. Once soft, I mash it smooth. Don’t leave big chunks behind—they’ll cause uneven cooking in the skillet.

To that, I add buttermilk, eggs, melted butter, and a dash of vanilla. Buttermilk gives the batter its lift and balance. If I’m out, I use whole milk and stir in a tablespoon of lemon juice, letting it sit five minutes to do its work.

Eggs bring structure. Vanilla adds warmth. Butter, melted and cooled slightly, blends in to create richness without heaviness.

This wet mixture should look smooth and feel fluid, not stiff.

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Combining Dry Ingredients and Folding Gently

In a separate bowl, I whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. The cinnamon rounds out the sweetness. The nutmeg sharpens it.

Once mixed, I pour the wet into the dry and stir gently with a wooden spoon or spatula. Never whisk it at this stage. Overmixing flattens the batter and tightens the gluten, leading to rubbery pancakes.

It’s okay to see a few streaks of flour or lumps of sweet potato. Those will even out on the skillet.

These Sweet Potato Brownies use the same method of folding wet into dry, and the texture proves it works.

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Cooking Tips for Even, Golden Pancakes

A non-stick skillet or well-seasoned griddle holds heat best. I grease it lightly with butter before each batch. Medium heat allows the center to cook through without burning the outside.

I scoop the batter in ¼ cup portions, letting it sit in the pan without spreading it too thin. Bubbles should rise to the surface after two minutes. That’s the signal to flip.

The second side cooks faster—usually one to two minutes. I transfer cooked pancakes to a covered plate or warm oven while finishing the batch.

For guests, I like to stack three per plate and garnish simply.

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Topping Ideas for Sweet or Savory Preferences

The recipe calls for vanilla ice cream and caramel sauce, and it works well as a sweet finish. If I’m serving this as a brunch dessert, I go that route. The contrast of warm pancake and cold ice cream lands just right.

But when I want something lighter, I switch to savory. A spoonful of sour cream, a few crushed walnuts, or even a sliced avocado with a poached egg work surprisingly well.

That’s the strength of this recipe it shifts easily from sweet potato snacks to full breakfast plates.

If you like variety in textures and forms, these Sweet Potato Waffles offer another direction with the same flavor base.

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Method Comparison: Roasting vs Boiling the Sweet Potato

I’ve tested both. Roasting brings out more sweetness and reduces excess moisture. The mash comes out drier, which helps the batter stay thick and cook evenly. Boiling works too, but you’ll need to drain well and cool the potato before mashing.

If time allows, I roast the sweet potato at 400°F for about 40 minutes, wrapped in foil. The flavor deepens. But on busier mornings, boiling gets the job done.

In my notes, I’ve circled the roasted version for better structure. That’s the one I use when making batches for guests or freezing extras.

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How to Store, Freeze, and Reheat

Once cooled, these pancakes stack neatly between pieces of parchment. I store them in an airtight container in the fridge for up to three days.

For longer storage, I freeze them in a single layer first, then bag them. They reheat best in a toaster oven or dry skillet. The texture holds. The flavor stays clean.

Microwaving works in a pinch but softens the edges more than I like.

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Final Thoughts and an Invitation to Share

These sweet potato pancakes work across seasons. They use what you already have, and they flex with how you want to eat. That matters in a good breakfast recipe.

Whether you’re making a single batch or prepping for the week, this one earns a spot in your regular rotation.

📌 Save this recipe to your Fall Breakfast board or Sweet Potato Snacks board.

🧁 Share in the comments how yours turned out, or if you’ve found a favorite topping. Let’s build breakfast ideas together.

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