My Fluffy Sweet Potato Pancakes Have 15 Grams Of Protein

You wouldn’t normally think of sweet potato pancakes as a high protein breakfast, but that’s exactly what these are! I made them when I had some extra mash to use up, with a goal of fluffy texture and higher protein than the traditional kind. I tried ricotta first, but settled on blended cottage cheese and a little extra flour for a better texture. Here’s why this sweet potato pancake recipe turned out to be the winner:

Fluffy, moist texture with cozy fall flavor – Using sweet potato mash can make pancakes flat and wet, even more so when you add other wet ingredients. I found that cottage cheese got me a better texture than ricotta, and I needed a thicker batter (with more flour) than I expected. The result? A fluffy, soft center and lightly sweet cinnamon-vanilla flavor that reminds me a little of pumpkin pie!
Use up leftover mashed sweet potatoes – Hey, it’s the reason I made this sweet potato pancakes recipe in the first place, so I’m not surprised if that’s the reason you’re looking at it, too. I just have a few tips to help you make it successfully, since leftover mash can vary significantly.
15 grams of protein per serving – You get a cozy stack of pancakes that feels like a treat, but still helps you fit more protein into your day. Because, goals.
One easy blender batter – No separate bowls of wet and dry ingredients! I blend everything until smooth, then cook the pancakes in a skillet.

So, if you’re like me and feeling the cinnamon, nutmeg, and vanilla fall flavor situation right now, make a tall stack of these sweet potato pancakes with me. And don’t forget the real blueberry syrup!

Stack of fluffy, golden sweet potato pancakes on a plate with berries.

Ingredients & Substitutions

Here I explain the best ingredients for my sweet potato pancake recipe, what each one does, and substitution options. For measurements, see the recipe card.

Mashed Sweet Potatoes – I recommend thick, smooth mashed sweet potatoes, like my picture below. Leftovers work too, but you’ll need to consider a few things if yours already have other ingredients mixed in:
- Milk or cream – A little is fine if the mash is still thick enough to hold its shape on a spoon. If it’s runny, I warm it gently in a saucepan to evaporate some moisture, then cool before measuring. Very thin mash doesn’t work well, because the pancakes turn out mushy and fall apart.
- Butter – Some butter is okay, but heavily buttered mash may make the pancakes softer and more prone to spreading.
- Sweetener or spices – Lightly sweetened mash is just fine. If yours already has cinnamon or other warm spices, I wouldn’t add extra spices to this sweet potato pancake batter.
- Savory seasonings – If your mash has garlic, onions, or savory herbs, I’d save it for something else. Those flavors don’t work as well with these sweet breakfast pancakes.
- Canned sweet potato puree – You can substitute 1 cup of unsweetened canned sweet potato puree for the mashed sweet potatoes. If it’s thick enough to hold its shape on a spoon, use it straight from the can. If it’s more wet, cook it in a saucepan over medium-low heat, stirring frequently until it thickens. Let it cool, then measure out 1 cup for the recipe. And make sure you’re using pure sweet potato puree, not sweet potato pie filling.
Einkorn Flour (a.k.a. Ancient Wheat Flour) – The base that makes these sweet potato pancakes actually fluffy. Einkorn is an ancient wheat with lower glycemic index and can be easier to tolerate for some people who otherwise don’t do well with gluten, including me. I used this einkorn flour in my testing. All-purpose flour works if that fits your needs. I also tested Wholesome Yum Blanched Almond Flour (which is finer than most brands), and it works well, but expect a more delicate texture. I recommend smaller sweet potato pancakes with almond flour, because it doesn’t have the gluten to hold them together as well.
Cottage Cheese – Adds protein and moisture. Blending makes it completely smooth, so you won’t have cottage cheese curds in the finished pancakes. I use and recommend full-fat for the best flavor and texture, but 2% is fine. Make sure to pour off any watery liquid on top.
Whey Protein Powder – For a protein boost as well, but also for structure. I use and love this unflavored whey protein isolate for my batters, because it has a neutral flavor, no fillers, and makes baked goods (and sweet potato pancakes) fluffier and sturdier. You can also use vanilla whey protein powder. I wouldn’t swap in collagen or a plant-based protein here, because the texture is quite different.
Eggs – For structure and lift. I don’t recommend swaps here because the batter is already delicate, but let me know how it goes if you try one.
Pantry Staples – Including baking powder, vanilla extract, cinnamon, nutmeg, and sea salt. The spices are optional and subtle as written, so double them if you like a stronger fall flavor. You can also use my pumpkin pie spice instead. And if your leftover mash is already salted, don’t add extra salt.
Avocado Oil – For frying the pancakes. Any neutral cooking oil you like is good, or you can even use melted butter as long as you don’t let the pan get too hot.

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Labeled recipe ingredients: sweet potatoes, einkorn flour, cottage cheese, whey protein powder, eggs, avocado oil, vanilla extract, cinnamon, nutmeg, baking powder, and sea salt.

Ways To Cook Sweet Potatoes For Pancakes

If you don’t already have leftover mashed sweet potatoes (see my ingredient notes above if you do!), you can easily make them from scratch. Here are my favorite ways to do that.

You need 1 cup for this recipe, and there’s no need to mash them until completely smooth. The blender will do that for you!

Microwave (fastest) – Pierce a medium sweet potato all over with a fork, place it on a microwave-safe plate, and microwave for 5 minutes. Turn it over, then continue in 1-minute bursts until a knife slides in easily. Let it cool enough to handle, then scoop out the flesh.
Oven – Follow my baked sweet potato method, but skip the oil and savory seasonings if you’re making them specifically for pancakes. At 425 degrees F (218 degrees C), medium whole sweet potatoes usually need 40-50 minutes, until very tender.
Air Fryer – Pierce a whole sweet potato and air fry at 390 degrees F (199 degrees C) until soft all the way through, usually 30-40 minutes for a medium one. You can also use leftover plain cooked pieces from my air fryer sweet potatoes if they haven’t been heavily seasoned.
Steam – Peel and cut sweet potatoes into roughly 1-inch cubes. Place them in a steamer basket above simmering water, cover, and steam for about 12-15 minutes, until very soft. Let excess moisture evaporate before measuring.

Whichever method you choose, check if the mash seems very wet. Sometimes I need to drain it before blending, or even simmer the mash (by itself) if it’s really watery. The right consistency is key so your sweet potato pancakes don’t turn out soggy!

How To Make Sweet Potato Pancakes

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Blend the batter. Add the mashed sweet potatoes, einkorn flour, cottage cheese, whey protein powder, eggs, baking powder, vanilla, spices, and salt to a blender or food processor. Blend until completely smooth. I look for a thick, creamy batter rather than a thin, pourable one.
Fry on both sides. Heat the avocado oil over medium heat. Add the batter in 1/4-cup portions. I spread the batter gently into a circle, about 3 inches wide, because it’s too thick to fully spread on its own. Flip once the undersides are golden and edges are dry. Sometimes bubbles form on top, like mine below, but sometimes not. Cook until golden on the other side. Repeat with the remaining batter to make all your sweet potato pancakes.

Thick sweet potato pancake batter blended in a food processor.

Sweet potato pancakes cooking in an oiled skillet.

Flipped sweet potato pancakes browning on the second side in the skillet.

Maya’s Recipe Tips

Don’t thin out this thick batter. It will be much thicker than typical pancake batter, and that’s intentional. Adding more liquid makes these sweet potato pancakes mushy, harder to flip, and prone to falling apart.
Watch the heat as you cook. I start around medium, but sometimes turn it down to medium-low as the skillet gets hotter. That way the outside can turn golden without getting too dark before the center sets.
To determine when to flip, look for dry edges. The edges should look dry and the underside should release cleanly. The pancakes may form some small bubbles (mine did in the picture above!), but not always because this batter is thick.
A very thin turner helps with flipping. This is one of those tools that makes a real difference! My favorite thin turner is technically a cookie spatula, but it slides underneath these little pancakes easily so they keep their shape.
You can choose your pancake size. The finished batter makes about 3 cups, enough for 12 pancakes using 1/4 cup each. For silver dollar pancakes, use 1/8 cup each to make about 24, or use 1/3 cup each for about 9 larger pancakes. The larger ones need extra care when flipping.
If you want mix-ins, add them only after blending. I like fresh blueberries (or you can use frozen blueberries if you add them without thawing), chopped dried cranberries for a tart, chewy bite, or mini chocolate chips for a sweeter version! Fold them in gently at the end or sprinkle them onto the portions right after they go in the skillet.

Sweet Potato Pancakes

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Meal Prep Options

There are multiple ways you can prep these sweet potato pancakes ahead! Many of you ask me about this with my other pancake recipes, and here’s what you can do for this one:

Prepare the sweet potatoes ahead – This is really the longest part, so I almost always at least do this in advance. Cook and scoop the sweet potato flesh up to 3-4 days ahead, or save leftover mashed sweet potatoes that are thick enough for the recipe. Refrigerate in an airtight container until you’re ready to make the batter.
Make the batter ahead – You can blend the batter ahead, but you’ll need to leave out the baking powder until the last minute, or your sweet potato pancakes will turn out flat! To add it later, just sift it over the batter and whisk in right before cooking. The rest of the batter you can blend in advance and keep in the fridge for 1-2 days.
Cook the pancakes ahead – Make the whole batch and cool it completely before storing. It’ll be good for 3-4 days in the fridge.
Freeze for later – I like to put parchment between the pancakes, so they don’t stick together when I freeze them. Keep them in the freezer for up to 3 months. You can thaw them first for more even heating, but I’ve reheated from frozen too.

Fluffy and flavorful sweet potato pancakes being drizzled with blueberry syrup.

My Favorite Topping Ideas

Because the pancakes are only lightly sweet, I love finishing them with something fruity or a little creamy. These are my favorite combinations:

Syrup – My Wholesome Yum Zero Sugar Maple Syrup is the classic choice for a fall breakfast. For something different, try my Blueberry Syrup (pictured above) or Strawberry Syrup, both made with real fruit!
Sauce – For a richer version that feels like dessert, top these with my sugar-free caramel syrup or chocolate sauce. I like them with a sprinkle of chopped pecans.
Fresh Fruit – I like sliced bananas, strawberries, or blueberries for some freshness and color.
Something Creamy – A dollop of Greek yogurt or a little almond butter makes these extra satisfying, plus they add even more protein.