Why You’ll Love Strawberry Yogurt Parfait Recipe

It gives a fun twist on traditional pancakes by using sweet potato as the base — adding natural sweetness plus a vibrant orange color.
Quick and easy: the batter comes together in minutes, and you’ll have pancakes on the griddle in short order.
Flexibility: you can use leftover roasted, boiled or baked sweet potatoes — a great way to reduce waste and repurpose leftovers.
Texture and flavor: the pancakes turn out moist and tender when you mix just enough, and the spices add warmth without being overwhelming.
Mix‑and‑match toppings: sweet syrup, yogurt, nuts or a savory twist — you can tailor them to your mood or the menu.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mashed sweet potatoes (about 1 cup)
2 large eggs
½ cup milk
2 tablespoons packed light brown sugar
1 tablespoon maple syrup (plus extra for serving)
¾ cup all‑purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
A pinch of nutmeg
2 tablespoons melted butter (plus extra for cooking)

Directions

Place the mashed sweet potatoes in a large bowl. Add the eggs, milk, brown sugar and maple syrup and whisk until combined.
Sprinkle in the flour, cinnamon, baking powder, salt and nutmeg on top of the sweet potato mixture. Stir until smooth, then add the melted butter and mix until combined.
Set a large non‑stick skillet over medium heat and add a small pat of butter. Once melted, drop about ⅓‑cup portions of the batter into the skillet.
Cook each pancake until bubbles form on the top (about 2‑4 minutes), then flip and cook for an additional 2‑3 minutes until golden and cooked through.
Repeat until all batter is used (you should get about 8 pancakes). Serve warm with maple syrup or your choice of toppings.

Servings and timing

Servings: About 8 pancakes
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

For a more potato‑pancake‑like texture, increase the mashed sweet potato to up to 2 cups — the recipe is forgiving.
Add mix‑ins: dried cranberries, chocolate chips, chopped nuts or citrus zest stirred into the batter add interest and flavor.
Make savory: top the pancakes with scrambled eggs, avocado, cream cheese or cottage cheese for a savory spin instead of maple syrup and sweet toppings.
Use alternative milk or melted oil/butter substitutes (like avocado oil or applesauce) if you’re adapting for dietary preferences.

Storage/Reheating

Let any leftover pancakes cool completely, then transfer to an airtight container and store in the fridge for up to 5 days.
They also freeze well: transfer to a freezer‑safe container or bag, freeze for up to 3 months, then thaw overnight in the fridge before reheating.
To reheat: microwave for about 40‑60 seconds wrapped in a damp paper towel, or heat in a skillet on the stove until warmed through.

FAQs

How can I make sure the pancakes are fluffy and not dense?

Avoid over-mixing the batter. Stir just until the ingredients are combined to keep the pancakes light and airy.

Can I use fresh sweet potatoes instead of leftovers?

Yes, just bake or boil sweet potatoes, mash them, and let them cool slightly before using. One cup of mashed sweet potato works best.

What toppings work best with these sweet potato pancakes?

Sweet options include maple syrup, yogurt, chopped nuts, banana or apple slices. For a savory version, try avocado, eggs, or cream cheese.

Can I use gluten‑free flour instead of all‑purpose flour?

Yes, a 1:1 gluten-free baking flour blend will work well. Just be sure your baking powder is gluten-free too.

Are these pancakes healthy?

They’re a healthier alternative to standard pancakes thanks to the sweet potato’s fiber and vitamins. Just keep toppings in check for a balanced meal.

Can I make the batter ahead of time?

Yes, but for best results, add the melted butter just before cooking. The batter can lose some lift if stored too long.

What’s the best way to reheat these pancakes so they stay good?

Use a skillet over low heat or microwave wrapped in a damp paper towel for about 1 minute to preserve texture.

Can I add extra spices to the batter?

Absolutely! Try extra cinnamon, ground ginger, or a pinch of cardamom to enhance the flavor.

Can I make these without eggs?

You can substitute each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), though the texture may be slightly different.

Do these pancakes freeze well?

Yes, they freeze beautifully. Cool completely, then freeze in a single layer before transferring to a freezer bag or container.

Conclusion

These sweet potato pancakes are a creative and satisfying way to start your day. They’re easy to prepare, rich in flavor, and incredibly versatile for sweet or savory cravings. Whether you’re working with leftover sweet potatoes or making a fresh batch, this is a breakfast you’ll want to come back to often.

Strawberry Yogurt Parfait