Hi, Brunch. It’s good to see you again. No, no. Like, really good. You’re pretty much the thing we look forward to the most all week. And, your sweet potato pancakes? Oh, #swoon. You’ve outdone yourself. Really.

Sweet Potato Pancakes are your answer to an easy and delicious brunch right in your own dining room.

Now we all love a good pancake. But, mix in a hefty scoop of our favorite sprouted Sweet Potato chips? It’s pancake perfection. Perfect to adorn your Easter brunch table or just make for one happy Sunday breakfast. Since our chips are naturally gluten free, these are also super simple to make GF for all of your BFFs. All you need to do is simply swap out the AP Flour in the recipe for your favorite gluten-free flour alternative.

It’s not just our sweet potato goodness that gets added to this pancake. We add mashed sweet potato, as well, upping the sweetness and awesomeness (and the nutritional content, but, shhh. No need to tell the kiddos!).

Local maple syrup is the perfect addition to our newest sweet potato pancake recipe.

Don’t worry–the fun’s not over once you make the pancake. A generous topping of roasted pecans and a drizzle of local maple syrup is really what completes this dish. Who needs to go to brunch when you have the best of brunch right in your own kitchen?


Kids and adults alike will swoon over this new go-to breakfast recipe. Whether it’s a holiday or not, our pancake recipe is an easy and fun way to get your kiddos mixing up the batter in the kitchen and trying their hand at the whisk. You can handle plopping the sweet potato batter on the griddle and watching your pancakes puff to pastry perfection.

We’ve waited all week: reward yourself with brunch deliciousness.

Sweet Potato pancakes with roasted pecans and local maple syrup make brunch worth waiting all week for.


Sweet Potato Pancakes

  • prep: 15 minutes
  • cook: 30 minutes
  • servings: 3-4


1 cup ground Sweet Potato Corn Tortilla Chips

2 1/2 cups all-purpose flour

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

3 Tbsp brown sugar

2/3 cup mashed sweet potato

2 1/2 cups milk

2 tsp vanilla

4 tbsp butter, melted (plus more for cooking)

2 large eggs

Maple syrup & pecans, for serving


Use a food processor to grind your Simply Sweet Potato Corn Tortilla Chips into a texture similar to cornmeal. Add 1 cup of the ground chips to the flour, cinnamon, nutmeg, salt, baking powder, baking soda, and brown sugar. Set aside.

Whisk (or use a food processor/blender to make especially smooth!) the sweet potato together with the milk, vanilla, melted butter, and eggs.

Combine the wet and dry ingredients, and mix until mostly combined (it does not need to be smooth).

No need to overmix your batter! It won't be smooth, it's just important to get your pancake batter mixed together.

Heat a nonstick griddle over medium heat, and when it’s hot pour ⅓ cup at a time onto the griddle. Cook until each side is golden brown, and serve topped with maple syrup and pecans.

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