15 Delicious Sweet Potato Banana Pancakes Recipes

Morning cravings just got a whole lot tastier with our roundup of 15 Delicious Sweet Potato Banana Pancakes Recipes! Perfect for those cozy breakfasts in or a quick, nutrient-packed start to your day, these recipes blend the natural sweetness of bananas with the hearty goodness of sweet potatoes. Whether you’re a pancake pro or a weekend warrior in the kitchen, there’s a recipe here to make your mornings shine. Let’s flip into the list!

Fluffy Sweet Potato Banana Pancakes with Maple Syrup

Kickstart your morning with these Fluffy Sweet Potato Banana Pancakes, a perfect blend of sweetness and warmth that’s sure to delight. This recipe is designed for beginners, with each step carefully laid out to ensure success.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Egg – 1
• Flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ½ cup
• Maple syrup – for serving

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, mash the sweet potato and banana together until smooth.
3. Beat the egg into the sweet potato and banana mixture.
4. Add the flour, baking powder, and salt to the bowl. Mix until just combined.
5. Gradually stir in the milk until the batter reaches a pourable consistency.
6. Pour ¼ cup of batter onto the skillet for each pancake.
7. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
8. Flip the pancakes and cook for another 1-2 minutes, until golden brown.
9. Serve warm with maple syrup.

These pancakes are incredibly fluffy with a subtle sweetness from the banana and sweet potato. Try topping them with a dollop of Greek yogurt and a sprinkle of cinnamon for an extra flavor boost.

Vegan Sweet Potato Banana Pancakes with Almond Butter

After a long morning, there’s nothing quite like starting your day with a stack of warm, fluffy pancakes that are not only delicious but also packed with nutrients. These Vegan Sweet Potato Banana Pancakes with Almond Butter are the perfect blend of sweet and savory, making them a hit for any breakfast or brunch.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Almond butter – 2 tbsp
• Flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Almond milk – ¾ cup
• Maple syrup – 1 tbsp

Instructions

1. In a large bowl, mash the sweet potato and banana together until smooth.
2. Add the almond butter and mix well to combine.
3. Sift the flour, baking powder, and salt into the bowl, stirring gently to avoid lumps.
4. Pour in the almond milk and maple syrup, mixing until the batter is smooth. Let it sit for 5 minutes to thicken.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with a bit of almond butter.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for another 2 minutes until golden brown.
8. Repeat with the remaining batter, greasing the skillet as needed.

Ready to serve, these pancakes boast a moist texture with a subtle sweetness from the banana and maple syrup, complemented by the rich almond butter. For an extra touch, drizzle with more almond butter and a sprinkle of cinnamon before serving.

Gluten-Free Sweet Potato Banana Pancakes with Cinnamon

Zesty mornings call for a breakfast that’s both nourishing and delightful, and these gluten-free sweet potato banana pancakes with cinnamon are just the ticket. Easy to whip up and packed with flavor, they’re perfect for anyone looking to start their day on a sweet note.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Eggs – 2
• Cinnamon – 1 tsp
• Coconut oil – 1 tbsp

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
2. In a mixing bowl, mash the banana and sweet potato together until smooth.
3. Beat the eggs into the banana and sweet potato mixture until fully incorporated.
4. Stir in the cinnamon, ensuring it’s evenly distributed throughout the batter.
5. Pour ¼ cup of the batter onto the skillet for each pancake, cooking for 2-3 minutes until bubbles form on the surface.
6. Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through.
7. Tip: For evenly sized pancakes, use a measuring cup to pour the batter.
8. Tip: Keep the heat at medium to prevent the pancakes from burning before they’re fully cooked inside.
9. Tip: Let the pancakes sit for a minute after cooking to set, making them easier to handle.

Expect these pancakes to be wonderfully soft with a hint of sweetness from the banana and a warm spice from the cinnamon. Serve them stacked high with a drizzle of maple syrup or a dollop of almond butter for an extra treat.

Sweet Potato Banana Pancakes with Walnuts and Honey

Honey, let’s whip up a breakfast that’s as nutritious as it is delicious with these Sweet Potato Banana Pancakes. Perfect for a cozy morning, this recipe combines the natural sweetness of bananas and sweet potatoes with the crunch of walnuts and a drizzle of honey for a satisfying start to your day.

Ingredients

– Sweet potato – 1 cup, mashed
– Banana – 1, mashed
– Egg – 1
– Flour – 1 cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Walnuts – ½ cup, chopped
– Honey – 2 tbsp
– Butter – 2 tbsp, for frying

Instructions

1. In a large bowl, combine the mashed sweet potato and banana until smooth.
2. Beat in the egg until fully incorporated into the mixture.
3. Sift together the flour, baking powder, and salt, then gradually fold into the wet ingredients to avoid lumps.
4. Gently stir in the chopped walnuts, reserving a few for topping.
5. Heat a non-stick skillet over medium heat (350°F) and melt a tablespoon of butter.
6. Pour ¼ cup of batter for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 2 minutes until golden brown and cooked through.
8. Repeat with the remaining batter, adding more butter to the skillet as needed.
9. Serve the pancakes warm, drizzled with honey and sprinkled with the reserved walnuts.
Unbelievably fluffy and packed with flavor, these pancakes offer a delightful contrast between the soft interior and the crunchy walnuts. Try stacking them high with extra banana slices and a dollop of Greek yogurt for an extra special touch.

Spiced Sweet Potato Banana Pancakes with Vanilla Yogurt

On a crisp morning, nothing beats the warmth of homemade pancakes, especially when they’re packed with the natural sweetness of sweet potatoes and bananas, spiced to perfection, and topped with creamy vanilla yogurt. This recipe is designed to guide you through each step, ensuring fluffy, flavorful pancakes every time.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, mashed
• Flour – 1 cup
• Egg – 1
• Milk – ½ cup
• Baking powder – 1 tsp
• Cinnamon – ½ tsp
• Nutmeg – ¼ tsp
• Vanilla yogurt – ½ cup

Instructions

1. In a large bowl, combine the mashed sweet potato and banana until smooth.
2. Add the egg and milk to the bowl, whisking until fully incorporated.
3. Sift the flour, baking powder, cinnamon, and nutmeg into the wet ingredients, stirring just until combined. Tip: Overmixing can lead to dense pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and leave small holes before flipping.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Serve warm, topped with vanilla yogurt.

Light and fluffy with a hint of spice, these pancakes offer a delightful contrast between the creamy yogurt topping and the moist, tender interior. For an extra touch of elegance, drizzle with honey or sprinkle with toasted nuts before serving.

Sweet Potato Banana Pancakes with Coconut Flour

Zesty mornings call for something special, and these Sweet Potato Banana Pancakes with Coconut Flour are just the ticket. Perfect for beginners, this recipe walks you through each step to ensure fluffy, flavorful pancakes every time.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Coconut flour – ½ cup
• Eggs – 2
• Coconut oil – 1 tbsp
• Baking powder – 1 tsp
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
2. In a large bowl, mash the banana and sweet potato together until smooth.
3. Add the eggs, vanilla extract, and coconut oil to the bowl, whisking until fully combined.
4. Sift in the coconut flour, baking powder, and salt, stirring gently to avoid lumps.
5. Let the batter sit for 5 minutes to thicken; this allows the coconut flour to absorb the liquids.
6. Pour ¼ cup of batter onto the skillet for each pancake, cooking for 2-3 minutes until bubbles form on the surface.
7. Flip the pancakes carefully and cook for another 2-3 minutes until golden brown.
8. Tip: Ensure your skillet is at the right temperature by sprinkling a few drops of water; if they sizzle, it’s ready.
9. Tip: For even cooking, resist the urge to press down on the pancakes while they’re cooking.
10. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Fluffy and naturally sweet, these pancakes boast a delightful texture from the coconut flour. Serve them stacked high with a drizzle of maple syrup or a dollop of Greek yogurt for a satisfying breakfast.

Chocolate Chip Sweet Potato Banana Pancakes

Discover the perfect blend of sweetness and nutrition with these Chocolate Chip Sweet Potato Banana Pancakes. Designed for those who love a hearty breakfast without the guilt, this recipe combines simple ingredients for a delicious outcome.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, mashed
• Egg – 1
• Flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Chocolate chips – ½ cup
• Milk – ½ cup
• Butter – 2 tbsp, melted

Instructions

1. In a large bowl, combine the mashed sweet potato and banana until smooth.
2. Add the egg to the sweet potato and banana mixture, whisking until fully incorporated.
3. Sift together the flour, baking powder, and salt, then gradually mix into the wet ingredients.
4. Fold in the chocolate chips gently to avoid overmixing, which can make the pancakes tough.
5. Heat a non-stick skillet over medium heat (350°F) and brush with a little melted butter.
6. Pour ¼ cup of batter for each pancake onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for another 2 minutes until golden brown.
8. Repeat with the remaining batter, adding more butter to the skillet as needed.

Enjoy these pancakes warm, with their fluffy texture and rich flavor enhanced by the melty chocolate chips. For an extra treat, drizzle with maple syrup or top with a dollop of whipped cream.

Sweet Potato Banana Pancakes with Pecan Topping

You’ll find these Sweet Potato Banana Pancakes with Pecan Topping to be a delightful twist on your morning routine, combining the natural sweetness of bananas and sweet potatoes with the crunch of pecans for a satisfying breakfast.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Egg – 1
• Flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ½ cup
• Pecans – ¼ cup, chopped
• Maple syrup – 2 tbsp

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, mash the sweet potato and banana together until smooth.
3. Beat the egg into the sweet potato and banana mixture.
4. Add the flour, baking powder, and salt to the bowl, stirring just until combined.
5. Gradually mix in the milk to create a batter that’s thick but pourable.
6. Pour ¼ cup of batter onto the skillet for each pancake.
7. Sprinkle chopped pecans on top of each pancake while the first side cooks.
8. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
9. Flip the pancakes and cook for another 1-2 minutes until golden brown.
10. Drizzle with maple syrup before serving.

Perfectly fluffy with a hint of sweetness, these pancakes are a great way to start your day. Try serving them with a dollop of Greek yogurt for an extra protein boost.

Protein-Packed Sweet Potato Banana Pancakes

You’re about to whip up a breakfast that’s as nutritious as it is delicious. These pancakes combine the natural sweetness of bananas and sweet potatoes with a protein boost to keep you energized all morning.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Eggs – 2
• Almond flour – ½ cup
• Baking powder – 1 tsp
• Cinnamon – ½ tsp
• Coconut oil – 1 tbsp

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
2. In a large bowl, mash the banana and sweet potato together until smooth.
3. Beat the eggs into the banana and sweet potato mixture until fully incorporated.
4. Tip: For extra fluffy pancakes, let the batter sit for 5 minutes after mixing.
5. Add almond flour, baking powder, and cinnamon to the wet ingredients, stirring until just combined.
6. Pour ¼ cup of batter onto the skillet for each pancake.
7. Cook for 2-3 minutes until bubbles form on the surface, then flip.
8. Tip: Wait to flip until the edges look set to prevent sticking.
9. Cook for another 2-3 minutes on the second side until golden brown.
10. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.

Unbelievably soft and subtly sweet, these pancakes are perfect with a drizzle of almond butter or a sprinkle of toasted coconut for added texture.

Sweet Potato Banana Pancakes with Blueberry Compote

Ready to whip up a breakfast that’s as nutritious as it is delicious? These Sweet Potato Banana Pancakes with Blueberry Compote are a perfect blend of sweet and tangy, offering a hearty start to your day with minimal effort.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Egg – 1
• Flour – ½ cup
• Baking powder – 1 tsp
• Blueberries – 1 cup
• Maple syrup – 2 tbsp
• Water – 2 tbsp

Instructions

1. In a large bowl, mash the banana and sweet potato together until smooth.
2. Add the egg to the banana and sweet potato mixture, whisking until fully incorporated.
3. Sift the flour and baking powder into the mixture, stirring gently to avoid lumps.
4. Heat a non-stick skillet over medium heat (350°F) and pour ¼ cup of batter for each pancake.
5. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
6. For the compote, combine blueberries, maple syrup, and water in a small saucepan over medium heat.
7. Simmer for 5 minutes, stirring occasionally, until the blueberries burst and the sauce thickens.
8. Serve the pancakes warm, topped with the blueberry compote.

Combining the earthy sweetness of sweet potatoes with the natural sugars of banana, these pancakes are fluffy and moist. The blueberry compote adds a vibrant contrast, both in flavor and color, making it a visually appealing dish that’s sure to impress.

Sweet Potato Banana Pancakes with Chia Seeds

Here’s a simple yet nutritious breakfast option that combines the natural sweetness of bananas and sweet potatoes with the added health benefits of chia seeds. Perfect for a cozy morning, these pancakes are easy to make and packed with flavor.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Egg – 1
• Chia seeds – 1 tbsp
• Flour – ½ cup
• Baking powder – 1 tsp
• Milk – ¼ cup
• Butter – 1 tbsp, for frying

Instructions

1. In a large bowl, mash the ripe banana and sweet potato together until smooth.
2. Add the egg and milk to the bowl, whisking until fully combined.
3. Stir in the chia seeds, flour, and baking powder, mixing just until the dry ingredients are incorporated. Tip: Overmixing can lead to dense pancakes, so mix until just combined.
4. Heat a non-stick skillet over medium heat and add a small amount of butter to coat the surface.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to form before flipping to ensure the pancake is ready.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Transfer to a plate and repeat with the remaining batter.

Fluffy and moist, these pancakes have a delightful sweetness from the banana and sweet potato, with a slight crunch from the chia seeds. Serve them stacked high with a drizzle of maple syrup or a dollop of Greek yogurt for an extra protein boost.

Sweet Potato Banana Pancakes with Pumpkin Spice

Just when you thought pancakes couldn’t get any better, we’re mixing sweet potatoes and bananas into the batter, then spicing it up with pumpkin spice for a fall-inspired twist. This recipe is perfect for beginners, guiding you through each step to ensure fluffy, flavorful pancakes every time.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Egg – 1
• Flour – 1 cup
• Milk – ½ cup
• Pumpkin spice – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Butter – 2 tbsp, melted

Instructions

1. In a large bowl, mash the banana and sweet potato together until smooth.
2. Add the egg, milk, and melted butter to the bowl, whisking until well combined.
3. Tip: For extra fluffy pancakes, let the batter sit for 5 minutes before cooking.
4. Sift the flour, baking powder, pumpkin spice, and salt into the wet ingredients, stirring just until combined.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
6. Pour ¼ cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
8. Tip: Don’t press down on the pancakes; let them rise naturally for the best texture.
9. Flip the pancakes and cook for another 1-2 minutes until golden brown.
10. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

These pancakes boast a moist, tender crumb with the natural sweetness of banana and sweet potato, accented by warm pumpkin spice. Try stacking them high with a dollop of whipped cream and a drizzle of maple syrup for an indulgent breakfast treat.

Sweet Potato Banana Pancakes with Oatmeal

Perfect for a cozy morning, these Sweet Potato Banana Pancakes with Oatmeal blend wholesome ingredients into a deliciously satisfying breakfast. Let’s walk through the simple steps to create this nutritious dish.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Oatmeal – 1 cup
• Egg – 1
• Baking powder – 1 tsp
• Cinnamon – ½ tsp
• Maple syrup – 2 tbsp

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a bowl, mash the banana and sweet potato together until smooth.
3. Add the oatmeal, egg, baking powder, and cinnamon to the bowl. Mix well to combine.
4. Pour ¼ cup of the batter onto the skillet for each pancake.
5. Cook for 2-3 minutes until bubbles form on the surface, then flip carefully.
6. Cook for another 2-3 minutes until golden brown and cooked through.
7. Drizzle with maple syrup before serving.

Light and fluffy with a hint of sweetness, these pancakes are a delightful way to start your day. Try topping them with a dollop of Greek yogurt and a sprinkle of nuts for added texture and flavor.

Sweet Potato Banana Pancakes with Apple Cider Syrup

Kickstart your morning with these fluffy Sweet Potato Banana Pancakes drizzled with homemade Apple Cider Syrup. Perfect for a cozy breakfast, this recipe combines the natural sweetness of bananas and sweet potatoes with the tangy zest of apple cider syrup.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Flour – 1 cup
• Egg – 1
• Milk – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Apple cider – ½ cup
• Sugar – ¼ cup

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a bowl, mash the sweet potato and banana together until smooth.
3. Add the egg and milk to the sweet potato mixture, whisking until fully combined.
4. Sift the flour, baking powder, and salt into the wet ingredients, stirring just until the batter comes together. Tip: Overmixing can lead to tough pancakes.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. For the syrup, combine apple cider and sugar in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes until slightly thickened. Tip: The syrup will thicken more as it cools.
8. Serve the pancakes warm, drizzled with the apple cider syrup.

Outstanding in flavor, these pancakes offer a delightful contrast between the soft, moist interior and the crispy edges. For an extra touch, top with a dollop of whipped cream or a sprinkle of cinnamon.

Sweet Potato Banana Pancakes with Whipped Cream and Berries

Over the years, I’ve discovered that the simplest recipes often bring the most joy, especially when they’re as nutritious as they are delicious. Today, we’re making Sweet Potato Banana Pancakes with Whipped Cream and Berries, a dish that’s as fun to make as it is to eat.

Ingredients

• Sweet potato – 1 cup, mashed
• Banana – 1, ripe
• Egg – 1
• Flour – ½ cup
• Baking powder – 1 tsp
• Milk – ¼ cup
• Whipped cream – for serving
• Mixed berries – for serving

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a bowl, mash the sweet potato and banana together until smooth.
3. Add the egg to the sweet potato and banana mixture, whisking until fully incorporated.
4. Sift the flour and baking powder into the mixture, stirring gently to avoid lumps.
5. Gradually add the milk, stirring until the batter reaches a pourable consistency.
6. Pour ¼ cup of batter onto the skillet for each pancake, cooking for 2-3 minutes until bubbles form on the surface.
7. Flip the pancakes and cook for another 2 minutes until golden brown.
8. Serve the pancakes warm, topped with whipped cream and mixed berries.

Now, these pancakes are wonderfully fluffy with a hint of natural sweetness from the banana and sweet potato. For an extra touch of elegance, drizzle with honey or sprinkle with cinnamon before serving.

Conclusion

Kickstart your mornings with these 15 Delicious Sweet Potato Banana Pancakes Recipes, each offering a unique twist on a breakfast favorite. Perfect for home cooks looking to add some wholesome, flavorful options to their repertoire. Don’t forget to try them out, leave a comment with your top pick, and share the love by pinning your favorites on Pinterest!