There is something deeply reassuring about pancakes that feel like they are trying a little harder. Not in a fussy, spiralized way. More like they put on a linen shirt instead of a sweatshirt. These Sweet Potato Pancakes with Maple Yogurt are exactly that kind of upgrade. Cozy, golden, faintly virtuous, and still very much brunch.
They land in that sweet spot between “I planned this” and “I woke up tired but still wanted something chic.” The sweet potatoes bring warmth and structure, the pancakes cook up crisp at the edges, and the maple yogurt is creamy, tangy, and quietly indulgent. This is the kind of brunch that makes a random Saturday feel intentional.
Why You’ll Love These Sweet Potato Pancakes
- Fancy-feeling but low effort. Basic ingredients, one bowl, no separating eggs or performing feats of strength.
- Naturally cozy. Sweet potato, cinnamon, nutmeg. Soft sweater energy without leaning dessert.
- Brunch-flexible. Perfect for slow mornings, casual guests, or feeding yourself something better than toast.
- Toddler-adjacent friendly. Mildly sweet, soft inside, easy to serve without syrup if needed.
- Leftovers reheat well. A rare pancake that still behaves the next day.
These are pancakes for people who want brunch energy without committing to brunch plans.
Tips, Tricks, and Variations
Grate the sweet potatoes finely. This matters more than you think. Smaller shreds cook evenly and help the pancakes hold together without turning gummy.
If your batter feels too thick, add milk a tablespoon at a time. You want it spoonable, not pourable. Think rustic dollop, not crepe situation.
For a slightly tangier topping, add a pinch of salt to the maple yogurt. It sharpens everything and makes the pancakes taste more intentional.
Want to switch it up? Cardamom works beautifully in place of nutmeg. A little orange zest in the batter also plays very well with maple.
For a dairy-free version, use plant-based yogurt and oil instead of butter. Still excellent, still smug.
Serving and Pairings
Serve these stacked high with a generous dollop of maple yogurt and just enough syrup to let it drip down the sides. A hot mug of coffee is ideal. An iced latte if you are feeling aspirational. If this is a full brunch moment, scrambled eggs or crispy bacon on the side make it feel complete without stealing the spotlight.
They are also surprisingly good with fresh berries, especially if you lean into the tang to balance the sweetness.
FAQ
Can I make sweet potato pancakes ahead of time?
Yes. Cook the pancakes fully, let them cool, and store them in the fridge for up to three days. Reheat in a skillet or toaster oven to bring back the crisp edges.
Do these pancakes freeze well?
They do. Freeze in a single layer, then store with parchment between layers. Reheat straight from frozen in a pan or oven.
Can I make these gluten-free?
Absolutely. A good 1:1 gluten-free flour blend works well here. Just make sure it includes a binder like xanthan gum.
The Quiet Power of a Better Pancake
These Sweet Potato Pancakes with Maple Yogurt are not trying to reinvent brunch. They are simply making it feel a little more put-together. A little warmer. A little more worthy of a real plate.
Sweet Potato Pancakes with Maple Yogurt
Ingredients
Pancakes
- 2 medium sweet potatoes peeled and grated
- 2 large eggs beaten
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt to taste
- 1/4 cup milk
- 2 tablespoons butter for pan-frying
Maple Yogurt
- 1 cup Greek yogurt
- 2 tablespoons pure maple syrup
Garnish
- Fresh mint leaves
- Additional maple syrup for serving
Instructions
- In a large bowl, mix grated sweet potatoes, eggs, flour, baking powder, cinnamon, nutmeg, and salt. Gradually stir in the milk until a thick but spoonable batter forms.
- Heat butter in a skillet over medium heat until melted and foamy.
- Spoon batter into the pan to form pancakes. Cook for 3 to 4 minutes per side, until golden and cooked through. Transfer to a plate and repeat with remaining batter.
- In a small bowl, mix Greek yogurt with maple syrup until smooth.
- Serve pancakes warm with maple yogurt, mint leaves, and extra maple syrup if desired.