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Fluffy sweet potato pancakes

25 March 2019

These fluffy pancakes are a great way to get one of your five-a-day in before lunch.

Sweet potato and walnut pancakes
Sweet potato and walnut pancakes

Cooking time

25 minutes




  • 2 medium US sweet potatoes
  • 2 tsp. olive oil
  • 360ml milk
  • 2 eggs, beaten
  • 1 tbsp. vanilla extract
  • 150g Greek yoghurt
  • 110g wholegrain flour
  • 1 tsp. baking powder
  • 1 pinch of salt
  • 1 tsp. cinnamon
  • 1 cup of walnuts, roughly chopped
  • 2 tbsp. date syrup


1. Pre-heat the oven to 175°C.

2. Use a fork to prick the sweet potatoes. Place into the pre-heated oven for 20 to 30 minutes, or until soft.

3. Once soft, remove from the oven and set aside until cool enough to touch. Peel off the skin and discard, then place the sweet potatoes into a blender and purée. Set the purée aside to cool.

4. Mix the sweet potato purée with the oil, then add 120ml of the milk, the eggs, vanilla extract and yoghurt, and mix until smooth. Pour into a large bowl and then add the remaining milk, stirring to mix.

5. In a second large bowl, mix the flour, baking powder, the salt and cinnamon. Add the liquid and mix, then add the chopped walnuts and stir through.

6. Place an oiled frying pan over a medium to high heat until hot. For each pancake, place 2 to 3 tablespoons of batter into the pan. Fry for 3 minutes on each side until lightly browned, then remove from the pan and serve with a drizzle of date syrup.

Our thanks to American Sweet Potato for providing this recipe

Visit our sweet potato recipe section for more delicious meal ideas


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.