2-Ingredient Sweet Potato Pancakes

Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
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updated Jul 22, 2023
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2-Ingredient Sweet Potato Pancakes

The only gluten-free, dairy-free delicious pancake recipe you need.

Serves1

Makes4 (3-inch pancakes)

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Credit: Joe Lingeman

You’re probably in disbelief at this recipe title, but yes, you can make tasty pancakes with just two ingredients: baked sweet potato and eggs. (And, if you like, a pinch of salt and cinnamon, too). This protein-packed breakfast option is perfect for weekday mornings when you don’t want a smoothie or a grain bowl, but still want to work in some vegetables at the beginning of the day.

These pancakes have a crispy, caramelized outside and creamy, sweet interior — and they’re perfect for serving with maple syrup or nut butters.

Credit: Joe Lingeman

Use Your Blender for the Best 2-Ingredient Pancakes

The smoother the batter, the more tender the pancakes will be, which is why blending the batter is the best way to go (even a small smoothie blender will work!).

To make these pancakes a regular weekday breakfast, bake (or slow cook) a batch of sweet potatoes in advance. In the morning, all you’ll need to do is scoop out the cooked sweet potato flesh and add it alongside two cracked eggs in the blender. This recipe is written for one serving, but it doubles or triples well.

Comments

2-Ingredient Sweet Potato Pancakes

The only gluten-free, dairy-free delicious pancake recipe you need.

Makes 4 (3-inch pancakes)

Serves 1

Nutritional Info

Ingredients

  • 1 medium

    sweet potato, baked and cooled (about 8 ounces of baked sweet potato)

  • 2 large

    eggs

  • 1/8 teaspoon

    kosher salt

  • Pinch of ground cinnamon, optional

Instructions

  1. Combine the sweet potato, eggs, salt, and cinnamon, if using, in a small blender or food processor and blend until smooth. Alternatively, you can stir the ingredients together in a small bowl with a spoon, but some sweet potato chunks may remain. Set the batter aside to rest while you heat the pan.

  2. Heat an 8-inch nonstick or cast iron skillet over medium-high. Add 1/4 cup of the batter and cook for 3 minutes — this batter won’t bubble up like traditional pancake batter. Gently flip the pancake with a thin spatula and cook for an additional 3 minutes on the second side.

  3. Repeat with remaining batter and serve warm.

Filed in:
Breakfast
Dairy-Free
easy
Eggs
Gluten-Free
Ingredient