Louisiana Sweet Potato Pancakes Recipe - Allrecipes.com
Louisiana Sweet Potato Pancakes Recipe
  • READY IN 45 mins

Louisiana Sweet Potato Pancakes

Recipe by  

"These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce."

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Ingredients Edit and Save

Original recipe makes 24 pancakes Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    45 mins


  1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
  2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
  3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2007

These were wonderful! Would be great for Thanksgiving time especially. I made two modifications to cut down on the fat: used only 2 Tbl. butter and used skim milk. I thought there was too much nutmeg flavor, so next time I will reduce to 1/4 tsp. I added 1 tsp. cinnamon and 1/2 tsp. vanilla, and will definitely do that again. Note that 3/4 lb. potatoes is the same as 2 1/2 cups cut up (in case you don't have a scale). I peeled and cut the potato into chunks before boiling, so I omitted the skin removal and mashing steps (they mashed very easily when blending with a mixer with the other ingredients). I mixed all wet ingredients with the potatoes in one bowl, then mixed all the dry ingredients in another bowl, putting them together at the end. I did have to add more milk (almost 1/2 cup) to make them more spreadable. Thanks so much for the recipe!

Most Helpful Critical Review
Feb 07, 2011

hard to cook so the middle isn't gooey.

Mar 03, 2006

I decided to try altering this recipe and it was great (adults and kids alike!). Instead of the 1-1/2 cups flour - I used 1 cup flour and 1/2 cups rolled oats. (seemed to really hold well and have a fluffy pancake - tasted great too!) I also added 1/4 tsp cinnamon and 1 tsp pure vanilla extract. We served it w/cinnamon sugar butter and all loved them!

Jan 02, 2004

This was awesome! Add chopped pecans to the batter or sprinkle them on top for a real Louisiana flavor. We froze half the batter for later use, and it was even tastier than the first day. I think the key is to let it sit for a while to really bring out the taste of the potatoes.

Dec 29, 2007

I made the recipe as written. These pancakes were awesome. I wasn't sure what 3/4lb of sweet potatoes comes out to so I used one cup mashed sweet potatoes and that was perfect. This recipes is a keeper for my family!

Feb 03, 2007

I really enjoyed this recipe. I omitted the butter, used whole wheat flour, used 1/2 cup oats in place of 1/2 cup flour, and added about a 1/2 tsp each of cinnamon and vanilla. I put the batter in the fridge over night and added a little extra milk in the morning. The first batch I made tasted doughy in the middle so the next batch I took the back of a spoon and spread out the batter. Very good!

Dec 14, 2003

I made this with canned sweet potatoes in syrup. I also added ginger and cinnamon to the batter. I used self rising flour and omitted the salt and levening. These turned out excellent! I am going to try it with canned pumpkin next.

Nov 08, 2003

This was soooo great. My mom grew some really giant sweet potatos and I didn't know what to do with them all. This recipe was wonderful! I even made them, placed them on a cookie sheet and froze them, then put them in ziploc bags, sonow when we want one or two (or for dinner) they are already made, I just have to nuke them for a moment or so.


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  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 549 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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