Sweet Potato Egg Pancakes Recipe

Stack of homemade sweet potato egg pancakes with syrup and fruit

Sweet Potato Egg Pancakes Recipe

These 2-ingredient sweet potato egg pancakes are fluffy, naturally sweet, and packed with nutrition. Perfect for quick breakfasts, baby-led weaning, or meal prep.

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Course: Baby Food, Breakfast

Cuisine: American, Gluten-Free, Paleo

Prep Time: 10

Cook Time: 6

Batter Resting: 3

Total Time: 19

Servings:

Calories: 190kcal

Cost: $2–3

Equipment

1 Non-stick pan Prevents sticking and allows easy flipping
1 Mixing bowl Medium size for combining ingredients
1 Potato masher Or fork, to mash sweet potato
1 Whisk For fluffier texture
1 Spatula Wide spatula makes flipping easier
1 Measuring cup For portioning sweet potato and batter

Ingredients

Main Ingredients

1 medium sweet potato About 200g, cooked and mashed
2 large eggs
¼ teaspoon cinnamon Optional
1 pinch salt
1 tablespoon coconut oil or butter For cooking

Optional Add-ins

1 tablespoon vanilla extract Optional
1 teaspoon maple syrup Optional
¼ cup rolled oats For added texture
1 tablespoon almond butter Optional
fresh berries For serving

Instructions

Mash cooked sweet potato until smooth
Whisk eggs in a bowl
Mix sweet potato and eggs together
Add cinnamon, salt, and optional add-ins
Let batter rest for 2–3 minutes
Heat oil in non-stick pan over medium-low heat
Pour ¼ cup batter into pan for each pancake
Cook until bubbles form and edges are set
Flip and cook another 1–2 minutes until golden
Serve warm with toppings

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition