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Pumpkin Spice Sweet Potato Pancakes

A gluten-free breakfast that feels seasonal, using ingredients available year-round. Whip these up in under 30 minutes to serve at your next brunch.

Serves 4
Ready in 27 mins
Prep time 7 mins
Cooking time 20 mins
506 calories per serving


> 3/4 cup canned sweet potato puree
> 2 large eggs
> 3/4 cup lowfat milk
> 3 tbsp butter, melted and divided
> 1 tbsp apple cider vinegar
> 1/2 tsp vanilla extract
> 1 1/2 cup gluten-free all-purpose flour or almond flour
> 2 tsp pumpkin pie spice
> 1 tsp baking powder
> 1/8 tsp salt
> 1/2 cup pecans, coarsely chopped
> Maple syrup, for serving


Preheat oven to 250°F. In a large bowl, whisk together the sweet potato purée, eggs, milk, 1 tbsp melted butter, vinegar, and vanilla until smooth.
In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, and salt. Stir the dry mixture into the sweet potato mixture until just combined.
Heat a 12-inch nonstick skillet on medium. Brush with some of remaining melted butter. Once butter begins to foam, add batter ¼ cup at a time, to form pancakes. Cook 1–2 min. per side, until golden brown. Keep pancakes warm in oven while cooking remaining batter, if desired.
Serve pancakes topped with the pecans and maple syrup.


If you can’t find canned sweet potato purée, peel and chop a large sweet potato. Boil until tender, then drain. Pulse in a food processor until smooth.

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