Sweet Potato Pancakes in Sheet Pan is a delightful breakfast with amazing flavors and a touch of health as well. Its freezer friendly and a make ahead morning meal along with being kid friendly.
My family loves pancakes so much that I make it quite frequently. However, most of the time we like to eat sweet potatoes in a simply boiled form like in a salad. In that case we consume a lot of fiber without too much added calories. However, this time I had quite a bit of boiled sweet potatoes sitting in my refrigerator. Therefore, I decided to make these sweet potato pancakes out of them.
Even though sweet potato is versatile vegetable and can be consumed in many different ways I cam up with some quick and family friendly for our morning meals.
In fact, since I was falling short of time to make individual stove top pancakes in a traditional form, I decided to bake these.
Moreover, mornings are always hectic so this idea of mine worked out perfectly well. It came out so so good that my family loved every bit of this recipe.
As a result, its my favorite go to breakfast now.
Therefore, I am sharing the recipe details here.
Ingredients for Sweet Potato Pancakes in Sheet Pan
Whole wheat flour
Boiled sweet potatoes
Flaxmeal soaked in water
Dairy free milk
How to make Sweet Potato Pancakes in Sheet Pan
Firstly, I mixed the dry ingredients in a mixing bowl and kept it aside.
Secondly, in a blender I combined all the wet ingredients and blended it smooth.
Next, I folded the wet ingredients into the dry ingredients and whipped it nicely to form a thick, sticky yet pouring consistency batter.
Thereafter, I poured the batter on the prepared sheet pan and spread it evenly with a spatula. Thereafter, I garnished it with walnuts and hemp seeds. Then, I placed it in the oven and let it bake for 15 minutes or until done.
Lastly, I cut them into square slices and served these with lots of maple syrup and fruits.
I personally enjoyed these with only fruits to save on some calories from the syrup.
- It is to be noted that 1 large boiled sweet potato is equivalent to 1 cup mashed sweet potato. Or else you may use 1 1/2 medium sized boiled sweet potatoes for this recipe.
- Despite the fact that flaxmeal should be soaked for longer, this recipe calls for only 2-3 minutes of soaking it in water. This way it is quick and very convenient. Also, this allows for no pre-planning.
- It is important to make sure to not use very large sheet pan for this recipe. Or else, in a large sheet pan the batter would spread a lot more than required and the pancakes would come out as thin slices. In addition, I have mentioned its sizes in the notes under recipe card.
- Another important thing to be noted is that the batter should be thick and sticky yet it should have pouring consistency. So as to conclude, the batter should not be runny yet not like a dough.
These are freezer friendly and stays good for about 2 months. In refrigerator they are good for about 2 weeks. I have mentioned the details in the recipe card below under notes.
Yes absolutely, I have mentioned the details in the recipe card below under notes.
I used 1/8 sheet pan for this recipe. However, ½ sheet pan also works for this recipe. You may need to use large sheet pan if doubling up the recipe.
The basic recipe of this sweet potato pancakes is oil free. I only greased the parchment paper with a cooking spray to make sure that the batter does not stick. If you have a very good nonstick sheet pan then pour the batter directly on it and bake.
You may skip it altogether or use sunflower seed butter.
Hungry for more? You may explore other pancakes recipe here:
Hot Chocolate Buckwheat Pancakes
Peanut Butter Apple Pancakes
Chickpea Flour Peanut Butter Protein Pancakes
Mango Cream Cheese Pancakes with Mango Puree
Caramelized Strawberry Sauce Pancakes
Orange Oatmeal Pancakes
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because we would like to see what you cooked. Also, you may explore more delicious recipes via my cookbooks.
Sweet Potato Pancakes in Sheet Pan
- 2 tbsp chopped raw walnuts
- 1 tbsp hemp seeds
- Preheat oven at 400-degree Fahrenheit and prepare a sheet pan with a greased parchment paper. In a mixing bowl combine all the dry ingredients, mix it well so that there are no lumps and keep it aside.
- In a blender combine all the wet ingredients and blend it smooth.
- Now, fold in wet ingredients into dry ingredients and whip it nicely until a smooth, thick and sticky batter is formed. It should be a pouring consistency.
- Pour the pancake batter on the sheet pan and spread it evenly with the flat side of the spatula. Top it with chopped walnuts and more hemp seeds.
- Place it in the middle rack of the oven and bake it for about 15 minutes or until the tester comes out clean. Take it out. If you feel its slightly undone at this stage then let it rest on a flat surface for 2-3 minutes. It will become firmer as it cools down. But do not over bake.
- Lastly, cut into desired slices and serve these with lots of maple syrup and fruits of your choice.
- How to measure sweet potato: 1 large sweet potato when boiled, peeled and mashed = 1 cup. If required you may take 1 ½ medium sized sweet potatoes to make it 1 cup mashed sweet potato.
- Soak flaxmeal for a little while just when mixing the ingredients. It does not have to be soaked for very long.
- Stove top option: You may make these pancakes in a traditional style on a skillet or a nonstick pan by pouring about ¼ cup of the batter at the center of the greased pan. Let it cook until golden brown at the bottom and dries up a bit at the top. Gently flip it over to the other side with the help of a spatula and cook again for few minutes or until golden brown in color.
- Sheet pan size: I used 1/8 sheet pan but ½ sheet pan also works very well for this recipe. Overall 15 inch sized sheet pan can be used for this recipe.You may have to use large sheet pan if doubling the recipe.
- How to store: Freezer – Pack them in a food saver or ziplock bags and freeze them for about 2 months. Simply take them out and microwave for 1 minute. Refrigerator – They can be refrigerated in an air tight glass container for about 2 weeks. Simply microwave them for 30 seconds before serving.
- This recipe makes about 12 big size square pancakes and serving size is 2 pancakes per person.
- If you have nut allergy then you may use sunflower seed butter instead of almond butter.