Total Time
Prep 3 mins
Cook 6 mins

Created by Jessica Seinfeld From the book "Deceptively Delicious" Sweet potato puree both sweetens and boosts the nutrition of this simple, quick breakfast.

Ingredients Nutrition


  1. In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using.
  2. Add the pancake mix and stir just to combine—the batter should be lumpy.
  3. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat.
  4. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.
  5. Cook until bubbles form on top of the pancakes and the batter is set (2-3 minutes).
  6. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.
Most Helpful

4 5

Made these yesterday for breakfast. I used yellow squash puree in place of the sweet potatoes and it worked fabulously. . .one could not detect the squash at all!!! Mine were VERY runny as written, so I added extra pancake mix and an egg.

5 5

I've only eaten sweet potatoes the only way I like them and that is baked with marshmallow topping and I was leary about trying this, but they were sweet and to my surprise these were good!

4 5

I make this with canned pumpkin. My kids love them. I personally find them heavy, but I'm not trying to trick myself.