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Sweet Potato Pancakes with Blueberries

Welcome to your new favorite breakfast recipe – Sweet Potato Pancakes! If you’re a busy individual who craves restaurant-quality food without compromising your health or budget, then you’re in for a treat. These pancakes are a delightful fusion of sweet potato goodness, protein-packed eggs, and a hint of cinnamon, all cooked up to fluffy perfection. Not only are they incredibly tasty, but they’re also packed with nutrients to power you through your day. Plus, with simple ingredients and easy prep, you can whip up a batch in no time and enjoy them throughout the week. Get ready to elevate your breakfast game and satisfy your cravings with these delicious and nutritious sweet potato pancakes!

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Calories: 360kcal | Carbohydrates: 51g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 158mg | Potassium: 541mg | Fiber: 5g | Sugar: 30g | Vitamin A: 16428IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 2mg
sweet potato pancakes and blueberries

Why This Recipe is Great for Meal Prep

  • Delicious Flavor Fusion: These pancakes marry the natural sweetness of sweet potatoes with the warm, comforting flavor of cinnamon and the delightful burst of freshness from blueberries. Each bite is a party for your taste buds!
  • Quick and Easy Prep: With just a few simple ingredients and minimal prep time, these pancakes are a breeze to whip up – ideal for busy mornings or Sunday meal prep sessions. You can even make a big batch and freeze them for later!
  • Budget-Friendly Brilliance: Eating healthy shouldn’t break the bank, and these sweet potato pancakes prove it. With affordable ingredients that are easy to find at any grocery store, you can enjoy restaurant-quality food without blowing your budget.
  • Versatile and Customizable: While these pancakes are fantastic as-is, feel free to get creative and customize them to suit your taste. Add a sprinkle of nuts or seeds for extra crunch, drizzle with a dollop of Greek yogurt or nut butter for added creaminess, or swap out the blueberries for your favorite fruit – the possibilities are endless!
  • Healthier Alternative: Traditional pancakes can be heavy on refined flour and sugar, but these sweet potato pancakes offer a healthier alternative without sacrificing flavor or texture. With natural sweetness from honey and the nutritional boost from sweet potatoes, you can indulge guilt-free knowing you’re nourishing your body with wholesome ingredients.

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Simple Ingredients for Sweet Potato Pancakes

  • Sweet Potato: The star of the show! Sweet potatoes are not only deliciously sweet but also incredibly nutritious. Packed with vitamins A and C, fiber, and antioxidants, sweet potatoes provide a hefty dose of essential nutrients. Plus, they add natural sweetness and a creamy texture to the pancakes without the need for added sugar or excessive fats.
  • Eggs: These protein powerhouses are essential for giving the pancakes structure and providing a hefty dose of satiating protein. Not only do eggs contribute to the fluffy texture of the pancakes, but they also help keep you feeling full and satisfied throughout the morning. Plus, eggs are an affordable source of high-quality protein, making them a budget-friendly addition to any meal.
  • Honey: A touch of honey adds just the right amount of sweetness to the pancakes without overwhelming the natural flavors of the sweet potato and cinnamon. Unlike refined sugars, honey offers trace amounts of vitamins, minerals, and antioxidants, making it a healthier sweetener option. Plus, a little goes a long way, making it a budget-friendly way to add sweetness to your pancakes.
  • Cinnamon Powder: This warm and cozy spice not only adds a delightful flavor to the pancakes but also boasts numerous health benefits. Cinnamon is rich in antioxidants and has anti-inflammatory properties, making it a great addition to any diet. Plus, its aromatic flavor complements the sweetness of the sweet potato and honey perfectly, creating a harmonious flavor profile that’s both comforting and delicious.
  • Blueberries: Bursting with flavor and nutrients, blueberries are the perfect topping for these sweet potato pancakes. Not only do they add a pop of color and freshness, but they also provide a host of health benefits. Blueberries are rich in antioxidants, vitamins, and fiber, making them a nutritious addition to any meal. Plus, they’re budget-friendly and readily available year-round, making them an affordable and convenient choice for topping your pancakes.
sweet potato pancakes and blueberries

How to Meal Prep Sweet Potato Pancakes

  1. Wash your sweet potato and give it a good poke all over with a fork. This step is not just for fun – it helps the steam escape while it cooks.
  2. Pop that spud in the microwave for about 5 minutes. After that, give it a little poke with a knife – if it slides in like butter, you’re good to go! If not, just give it another 30 seconds or so.
  3. Let your sweet potato cool for a bit, then peel off that skin like a pro. Now, mash it up real good in a bowl with a fork. Add in those eggs, honey, and cinnamon powder, and mix it all up until it’s smooth as silk. If you’ve got a blender handy, feel free to give it a whirl in there for an extra smooth batter.
  4. Heat up a drizzle of olive oil in a pan over medium heat. Use a 1/4 cup scoop to pour out your pancake batter – aim for pancakes that are about 3 inches wide. Cook ’em up for 2 to 3 minutes on each side, until they’re golden brown and cooked through.
  5. Serve up those golden beauties with a generous handful of fresh blueberries on top. Voila! You’ve just whipped up a batch of restaurant-quality sweet potato pancakes that are as easy on the wallet as they are on the taste buds.

Reference the recipe card below for detailed instructions.

sweet potato pancakes and blueberries

Meal Prep Tips for Sweet Potato Pancakes

  • Batch Cooking: Whip up a big batch of sweet potato pancake batter and cook them all at once. Once cooled, store the pancakes in an airtight container in the refrigerator for up to 3-4 days. This way, you’ll have a quick and convenient breakfast option ready to go whenever hunger strikes.
  • Freeze for Later: If you want to prep even further ahead, these pancakes freeze beautifully. Simply place cooked and cooled pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or container, separating each pancake with parchment paper to prevent sticking. They can be reheated in the microwave or toaster for a quick and easy breakfast on busy mornings.
  • Portion Control: Use a measuring cup or scoop to portion out the pancake batter evenly for consistent pancake sizes. This ensures even cooking and makes it easier to track your serving sizes for portion control.
  • Customize Individual Servings: If you’re meal prepping for multiple people with different preferences, consider customizing individual servings. Add extra toppings like nuts, seeds, or extra fruit on top of individual portions to cater to everyone’s tastes.
  • Protein Boost: While these sweet potato pancakes already pack a protein punch thanks to the eggs, you can boost the protein content even further by serving them with a side of Greek yogurt or a drizzle of nut butter. This will help keep you feeling full and satisfied until your next meal.
  • Healthy Fats: Add some healthy fats to round out your meal by topping your pancakes with a sprinkle of chopped nuts or seeds. Alternatively, serve them alongside a small handful of avocado slices or a dollop of coconut whipped cream for an extra creamy touch.
  • Fiber-Rich Additions: For an extra fiber boost, add a handful of chia seeds or ground flaxseeds to the pancake batter for added fiber and texture.
sweet potato pancakes and blueberries

Sweet Potato Pancakes & Blueberries

Whip up these nutrient-packed Sweet Potato Pancakes for a delicious, budget-friendly breakfast that's perfect for busy mornings!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 360 kcal


  • bowl
  • fork
  • scoop
  • saute pan
  • spatula
  • microwave


  • 1 each sweet potato
  • 3 each large eggs
  • 2 tbsp honey
  • 1/4 tsp cinnamon powder
  • 1 cup blueberries
  • 1 tbsp olive oil


  • Wash the sweet potato and poke holes all around it with a fork
  • Microwave for 5 minutes. Check for doneness with a pairing knife. The knife should cut through easily (cook for an additional 30 seconds if still not tender)
  • Next, let it cool and remove the peel. Place it in a bowl and use the fork to mash it. Afterwards, add the eggs, cinnamon powder, and honey. Mix it all together until it is a smooth consistency like batter (you can also use a blender)
  • Add oil to a pan on medium heat and use a 1/4 cup scoop to pour each pancake (should make 3 inch pancakes)
  • Cook on each side for about 2 to 3 minutes
  • Serve with blueberries


Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here


Calories: 360kcalCarbohydrates: 51gProtein: 11gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 246mgSodium: 158mgPotassium: 541mgFiber: 5gSugar: 30gVitamin A: 16428IUVitamin C: 10mgCalcium: 79mgIron: 2mg

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Frequently Asked Questions

Can I use mashed sweet potatoes from a can instead of microwaving a fresh sweet potato?

Absolutely! Using canned sweet potato puree is a convenient alternative to microwaving and mashing a fresh sweet potato. Just be sure to check the ingredients list to ensure there are no added sugars or other unwanted additives.

Can I substitute the honey with another sweetener, like maple syrup or agave nectar?

Definitely! Feel free to swap out the honey for your preferred sweetener. Maple syrup and agave nectar are both delicious alternatives that will add a touch of sweetness to the pancakes. Just keep in mind that different sweeteners may vary in sweetness, so you may need to adjust the amount to taste.

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries if fresh ones aren’t available. Just make sure to thaw them before using and drain off any excess liquid to prevent the polenta from becoming too soggy.

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