A large stack of sweet potato pancakes on a white plate topped with a pad of butter, pecans, and maple syrup.

Fluffy Sweet Potato Pancakes (gluten-free)

These Sweet Potato Pancakes are oh so fluffy, flavorful and made easy with less than 10 ingredients. You simply can’t go wrong with a stack of fluffy pancakes that are infused with sweet potato and warm spices. They will surely become a household favorite! Enjoy them for breakfast, brunch or brinner!

Prep: 10 minCook: 8 minTotal: 18 minutes
Servings: 12 pancakes 1x


  • 1 1/2 cups Krusteaz Buttermilk Pancake & Waffle Mix (gluten-free or regular) 
  • 1 tsp. pumpkin pie spice (may substitute cinnamon)
  • 1 large eggs
  • ½ cup mashed sweet potato (may substitute pumpkin or squash)
  • 1 Tbsp. melted butter
  • 1 cup milk of choice
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract


  1. In a large mixing bowl, combine the pancake mix and pumpkin pie spice. Mix and set aside.
  2. In a medium mixing bowl combine the egg, mashed sweet potato and butter. Mix until smooth then add the milk, apple cider vinegar, maple syrup and vanilla. Whisk together to combine well. 
  3. Add the wet ingredients to the bowl with the dry ingredients. Mix until just combined. Do not overmix. Let batter set for 2 minutes before making the pancakes. The batter will thicken as it sets. If pancakes seem too thin, add 1-2 Tbsp. more of the pancake mix. 
  4. Heat a griddle or skillet over medium-high heat. Add a little butter (about 1-2 tsp.). Once melted and hot, swirl the butter around the pan. Using a ¼ cup measuring cup, scoop the batter onto the skillet. 
  5. Let pancakes cook for 2-3 minutes or until bubbles form. Flip and cook for another 2-3 minutes or until pancakes are golden and cooked through. 
  6. Repeat until all of the batter has been used.
  7. Top with a little butter, syrup and crushed pecans or however you please. 

Nutrition Information

  • Serving Size: 3 pancaes
  • Calories: 270
  • Fat: 7 g
  • (Sat Fat: 3 g)
  • Sodium: 500 mg
  • Carbohydrate: 45 g
  • (Fiber: 1 g
  • Sugar: 15 g)
  • Protein: 7 g


© The Real Food Dietitians
Recipe By: Stacie Hassing

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