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All Posts, by Date » Baby Friendly Recipes » Baby Led Weaning Recipes » Sweet Potato Pancakes

Sweet Potato Pancakes

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These Sweet potato pancakes are made from only two ingredients. They are dairy, gluten and nut free making them ideal for those with food allergies. 

Child Looking at a Stack of 2 Ingredient Sweet Potato Pancakes

I have been making sweet potato pancakes ever since my youngest started solids. They are perfect for baby-led weaning as they are easy to pick up and have a lovely soft texture.

The ingredients are simple and they are a healthy start to the day!

 

How to Make Sweet Potato Pancakes Process Steps

Contents hide
1 HOW TO MAKE SWEET POTATO PANCAKES – TIPS & TRICKS
1.1 Preparing the Sweet Potato
1.2 Frying the Pancakes
2 WHAT DO SWEET POTATO PANCAKES TASTE LIKE
3 STORING GUIDELINES
4 Sweet Potato Pancakes
4.1 Ingredients
4.2 Instructions
4.3 Recipe Notes
4.3.1 * I first published this 2 ingredient sweet potato pancake recipe in Sep 2015. The recipe has remained the same but I have updated the photos and post information.

HOW TO MAKE SWEET POTATO PANCAKES – TIPS & TRICKS

Preparing the Sweet Potato 

  • Personally, I believe that roasted sweet potato works best in this recipe. You want to make sure the potato is really well cooked so it mashes easily. If you have never cooked sweet potato before then follow these instructions. 
  • The smoother the batter, the smoother the pancakes will be, which is why pureeing the sweet potato is ideal. If you do not own a blender/food processor then mashed will still work but your pancakes won’t be as smooth. The small lumps of sweet potato may be off-putting for some kids.  

Frying the Pancakes

As these pancakes contain no flour, they are harder to handle than regular pancakes. However, there are a few tricks you can follow to make sure you cook the perfect pancake every time.  

  1. Make your pancakes small. I usually make them 1 tbsp in size. This is not only a great size for babies but it also makes the flipping easier. I recommend sticking to 1-2 tbsp in size. 
  2. Turn the heat down to medium/low (depending on the stove top). This ensures that the batter cooks all the way through without burning. 
  3. Have patience! Wait until the pancakes are fully cooked on one side before flipping. This will take around 2-3 mins. 

Child Holding Pancake with Bite Out

WHAT DO SWEET POTATO PANCAKES TASTE LIKE

If you are expecting these sweet potato pancakes to taste like regular pancakes then you may be disappointed. Although they look like regular pancakes the texture and taste are different. 

Different doesn’t mean bad, however! The texture is soft and smooth (especially if you puree the potato) which babies and kids seem to love. 

The taste, without seasoning, can be a little bland which may be preferred by some kids, or be a good base for a number of delicious toppings.

I personally prefer to add flavour to the recipe with some spices. I add cinnamon and ginger but nutmeg would also be nice. Vanilla also works well. 

STORING GUIDELINES

These pancakes taste best freshly cooked but if you do have leftovers then allow the pancakes to cool and store in either the refrigerator or freezer. 

  • Refrigerator: Place leftover pancakes in an airtight container and refrigerate for 1-2 days. 
  • Freezer: Freeze on a baking tray then transfer to a freezable container/ziplock bag for 1-2 months. 

Stack of Sweet Potato Pancakes Served with Raspberry Sauce

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Child Looking at a Stack of 2 Ingredient Sweet Potato Pancakes
4.73 from 11 votes

Sweet Potato Pancakes

Made from only two ingredients, these sweet potato pancakes are a fantastic finger food and perfect for baby-led weaning.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Serves:13 tbsp pancakes
Hover over "serves" value to reveal recipe scaler
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Ingredients

  • 125g (1/2 cup) Sweet Potato Puree / Mashed Sweet Potato * SEE NOTE 1
  • 2 eggs
  • 3/4 tsp ground cinnamon (optional)
  • 1/4 tsp ground ginger (optional)
  • 1 tsp coconut oil (for frying)

Instructions

  • Mix the eggs and sweet potato together until fully combined. Add the cinnamon and ginger (optional) and stir through.
  • Heat the oil in a frying pan over medium heat.
  • Spoon one tablespoon of the mixture into the pan (these work best as small pancakes) and repeat to fill the pan. 
  • Turn the heat to medium/low and allow to cook for around 2 -3 mins
  • Flip and heat until cooked through (approx 2-3 mins)
    Repeat until mixture is used up. 

Recipe Notes

  1. Roasted sweet potatoes work best for this recipe. Add to a blender / food processor to make into a puree (full sweet potato puree instructions here). If you do not have a blender make sure to mash the potato really well to ensure no lumps in your batter. 
  2. Spices are optional but don't be afraid to add spices to the food you serve your baby. Alter to suit taste. 
  3. You can replace coconut oil with oil of choice or butter. 
*Nutritional information is a rough guide only, calculated using an online nutrition calculator. 
Nutrition Facts
Sweet Potato Pancakes
Amount Per Serving
Calories 21 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 25mg8%
Sodium 13mg1%
Potassium 55mg2%
Carbohydrates 2g1%
Protein 1g2%
Vitamin A 1885IU38%
Vitamin C 1.9mg2%
Calcium 9mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Course:Breakfast / Dessert / Snack
Cuisine:Western
Keyword:2 ingredient pancakes, baby pancakes, Sweet Potato Pancakes
Did you make this recipe?Tag me on Instagram at @healthylittlefoodies or leave me a comment & rating below.

 

 * I first published this 2 ingredient sweet potato pancake recipe in Sep 2015. The recipe has remained the same but I have updated the photos and post information. 

 

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Meet Amy

Amy Whiteford is a Mum to two boys and is trying her hardest to bring them up to be Healthy Little Foodies. She has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition and uses her knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more

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77 Comments

  1. M Wells says

    3 stars
    This recipe was super simple but my baby did not care for it. I may try it again in the future but I didn’t care for it either.

    Reply

  2. Nola says

    I made these the first time following the recipe and they turned out ok. I found the texture a bit weird though. Next time I added a few teaspoons of chickpea flour to get a good consistency and they turned out great. My one year old twins loved them with some cream cheese on top.

    Reply

  5. J. Lewis says

    I definitely plan on making these! What do you think about making the batter and freezing it in small batches?

    Reply

    • Amy says

      Hi, I haven’t actually tried freezing the batter so can’t say for sure. I’ve frozen the pancakes once made and that works well. 🙂

      Reply

  7. Lauren says

    4 stars
    The taste of the pancakes was great however I could not get them to cook without falling apart! Ugh…out of the whole batch I only had 3 look like pancakes – the rest were in pieces. Tips for keeping them together when you flip them? They definitely browned and I waited for them to cook.

    Reply

    • Amy says

      Sorry you didn’t have much luck flipping the pancakes, Lauren. What size did you make them? I recommend that you make these one tablespoon in size, cook on a medium-low heat and cook for around 2-3 mins before flipping. If you did all this then I wonder if it could be the pan. I used a non stick so found them easy to flip.

      Reply

  8. amy says

    Hiii all these recipes look amazing!! What would you recommend for 8 month old?? scared to give him things incase he isn’t yet old enough!!

    Reply

  9. Rhianna Day says

    5 stars
    Thank you for this recipe! My 7 month old loved them and I felt confident feeding them to her as they are so soft and easy for her to feed herself! Love your site 🙂

    Reply

  11. Heather Newman says

    I would love to try these with my baby, however, he can’t tolerate the protein in egg. Have you tried these with an egg replacer?

    Reply

    • Amy says

      Hi Catherine, did you see my cooking tips in the post? I recommend keeping the pancakes small, 1-2 tbsp of batter in size. Turn the heat down to medium-low to allow the batter to cook all the way through without burning the surface and lastly be patient, wait until the pancakes are fully cooked on one side before flipping. This will take around 2-3 mins.
      If you did all this then I am really not sure what could have gone wrong, sorry.

      Reply

  13. CuteLittleDarling says

    5 stars
    Thank you, Amy, for this great recipe! Pinned!
    I made these pancakes last week and my babies loved them!
    Also, I wanted to add that my cousin makes some similar to these using puree pumpkin.

    Reply

  16. Kids Eat by Shanai says

    These look great, have seen them made with pumpkin but my kids gag at pumpkin and love sweet potato!

    Reply

  17. HANNAH says

    5 stars
    we love this recipe! so easy to make, easy to clean up and delicious to eat for mumma and bubba. thanks for sharing xx

    Reply

    • Amy says

      Hi Jennifer, did you get my e-mail? Without trying, I can’t say. Canned pumpkin isn’t popular here so I have never bought it before and I am unsure of the texture. It would be worth a try…

      Reply

    • Amy says

      Hi Rishni, I can’t remember if I have ever frozen these but I would say they would freeze well. I would fully cook, allow to cool and then freeze on a baking tray before transferring to a freezable container/zip lock bag.

      Reply

  20. Mabelle says

    Trued these with my (might I add fussy) 8 month old who decided to do blw himself. He will not stop eating them! I feel horrible as i already hate of them myself because they were so good

    Reply

  23. Simone says

    These look great. My girls love making pancakes with me and love adding the veg themselves 🙂 Will have to try without the flour and just the sweet potato and egg next time!

    Reply

  24. Nikki Frank-Hamilton says

    I love this! And the photo is incredible, I wouldn’t want to wait for my portion either! I am gluten free so this is right up my alley. Perfect fall recipe, I am pinning. I gotta try these! Thanks.

    Reply

  27. CakePants says

    I can’t believe how few ingredients these pancakes have! Sweet potatoes are a favorite in my household, so I’m sure these pancakes will be a hit. They look fantastic!

    Reply

  28. Charlotte Oates says

    I love the idea of these. I quite often have a bit of leftover sweet potato so I’ll have to give these a try next time I do.

    Reply

  29. Claire Foodie Quine says

    Spotted these on #recipeoftheweek and had to come and take a look. They are a wee bit similar to Scottish Tattie Scones.

    Reply

    • Amy says

      Thanks Maxabella. Have you tried banana pancakes? They are a bit similar textured to them but I do find the sweet potato pancakes slightly thicker and easier to handle.

      Reply