5-Ingredient Sweet Potato Banana Pancakes
Use up leftover mashed sweet potatoes with these delightful 5-Ingredient Sweet Potato Banana Pancakes! These mini pancakes are naturally sweetened, easy to make with pantry staples, and perfect to customize with classic pancake toppings.
- Total Time30 minutes
- Yield~18 small pancakes
Ingredients
Scale
- 2/3 cup baked mashed sweet potato
- 2 small to medium ripe bananas, mashed
- 2 large eggs, lightly whisked
- 6 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt (optional)
- cooking spray, olive oil or butter
- your favorite toppings (whipped cream, chopped nuts, maple syrup!)
Instructions
- Make the batter: Mix together the mashed sweet potato (2/3 cup) and bananas (2, ripe) with a fork, then mix in the eggs (2, lightly whisked) until smooth. Stir in the flour (6 tablespoons), a couple tablespoons at a time, followed by the baking powder (1/2 teaspoon), and optional pinch of salt as well, if using. Stir until just combined.
- Cook the pancakes: Heat a large, non-stick skillet over a low-medium heat, wait for the pan to heat up, then lightly coat with olive oil spray or butter. Cook about 2 tablespoons (or 1 heaping tablespoons) of batter per pancake, flipping when they’re golden brown (about 3 minutes per side). Work in batches until the batter is gone, reapplying oil as needed and keeping the cooked pancakes on a paper towel lined plate to absorb the condensation. Smaller pancakes tend to be easier to flip, so try not to make them too big.If they’re browning too fast, turn down the heat a little. If your oil or cooking spray is burning, I recommend turning down the heat and wiping the pan between batches.
- Serve & store: You should end up with about 18 small pancakes. Serve immediately with maple syrup, honey butter, whipped cream, chopped nuts, a dash of cinnamon, or any other desired toppings. Store leftovers in an airtight container in the fridge and enjoy within 3 days.
Notes
Sweet potato: One small sweet potato will make about 2/3 cup mashed sweet potato after baking, peeling and mashing. To bake, pierce the sweet potato a few times with a fork, then bake on a lined baking tray at 400F for about 45 minutes, or until fully fork tender. Larger sweet potatoes will take 10-15 minutes longer.
UPDATE: Recipe was re-tested and updated November 5, 2026. If you made this recipe prior to that date, please note the ingredients and instructions have changed slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast