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Sweet Potato Casserole Pancakes

  • Total Time: 35 minutes



For Pancakes:

  • 2 medium sweet potatoes, cooked
  • 1 1/2 cups of all-purpose flour
  • 3 tablespoons of sugar
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of ground nutmeg
  • 1 1/2 cups of milk (you can use unsweetened almond milk)
  • 3 tablespoons of unsalted butter, melted
  • 2 large eggs
  • 1/2 teaspoon of vanilla

For Topping:

  • Pecans
  • Brown Sugar
  • Mini Marshmallows


  1. Cook sweet potatoes. I put mine in the microwave for about 10 minutes. Remove skins. Optional: Process sweet potatoes in a food processor for a minute to make them extra creamy.
  2. Combine dry ingredients for pancakes in a large bowl and set aside.
  3. Combine wet ingredients and then fold in sweet potatoes.
  4. Add the wet ingredients to the large bowl with the dry ingredients and mix thoroughly.
  5. Using a 1/4 cup measuring cup, pour 1/4 cup of the batter onto a pre-heated skillet.
  6. Cook until golden brown on each side. These take a bit longer to cook than traditional pancakes.
  7. Take one pancakes per person that you are serving and place them on a baking sheet. Top with pecans and mini marshmallows and broil them on HIGH on the bottom shelf of the oven. Broil for ~8 minutes watching carefully that the marshmallows do not burn.
  8. Stack the broiled pancakes on top of plain sweet potato pancakes, sprinkle with brown sugar, and cover in maple syrup and ENJOY!!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes