This recipe for gluten free sweet potato pancakes has a special place in my weekend routine. I first combined mashed sweet potato with a gluten free blend during a chilly autumn morning when the pantry offered nothing but a few tubers and a jar of buttermilk. The result was unexpectedly luxurious: pancakes that are tender and slightly sweet with a pillowy interior and a lightly crisp edge. They became an instant favorite for Sunday brunch, a way to make mornings feel celebratory without a lot of fuss.

I discovered how forgiving these pancakes are when I swapped flours and milks, and that adaptability is part of what makes them so loved. The sweet potato adds moisture and depth, while a trusted gluten free blend like Cup4Cup or Kim's keeps texture consistent. Serving them with pecan honey butter and warm maple syrup elevates each bite—conversations slow and everyone lingers at the table. I often make a double batch so leftovers can be toasted the next day for breakfast sandwiches.

Ingredients

• Kim's gluten free flour blend or Cup4Cup, 2 cups: A high quality blend is essential for structure and mouthfeel. Choose a blend with a bit of xanthan gum included, such as Cup4Cup, to avoid separate binders. Measure by spooning into the cup and leveling for accuracy.
• Baking powder, 3 teaspoons: Ensures lift and a light crumb. Double-acting baking powder works best; check the freshness date for reliable rise.
• Ground cinnamon, 1/2 teaspoon and nutmeg, 1/4 teaspoon: Warm spice notes complement the sweet potato without overpowering the batter.
• Salt, 1/4 teaspoon: Small amount brightens the flavors and balances sweetness from the brown sugar.
• Buttermilk, 1 1/2 cups: Adds acidity for tenderness and a subtle tang. Whole milk buttermilk is ideal but use dairy free cultured milk if needed.
• Brown sugar, 1 1/4 cups: Adds moisture and caramel notes. Light or dark brown sugar both work; dark gives deeper flavor.
• Mashed cooked sweet potatoes, 3/4 cup: Cook until very soft, mash until smooth. Use roasted or boiled sweet potato for best flavor and texture.
• Eggs, 3 large, separated: Whisking whites adds volume and a lighter texture. Bring eggs to room temperature for better aeration.
• Butter, 3 tablespoons, very soft: Use softened butter or browned butter at room temperature for a nutty depth.
• Vanilla extract, 1 teaspoon: Rounds out the sweetness and complements the spices.
• Pecan honey butter: 1 stick butter at room temperature, 1/4 cup honey, 1/4 cup toasted chopped pecans. Stir until smooth and slightly fluffy.

Instructions

Prepare dry ingredients:Sift or whisk together 2 cups gluten free flour blend, 3 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt in a large bowl. Sifting aerates the flour and ensures even distribution of raising agents, which gives a consistent rise and avoids dense pockets.Combine wet ingredients:In a separate large bowl whisk 1 1/2 cups buttermilk, 1 1/4 cups brown sugar, 3/4 cup mashed sweet potato, the 3 egg yolks, 3 tablespoons very soft butter, and 1 teaspoon vanilla until smooth. The brown sugar should be fully dissolved into the buttermilk for even sweetness; a few vigorous whisks will warm the mix slightly and help dissolve the sugar.Fold in dry mix:Add the sifted dry ingredients to the wet mixture and whisk gently until just combined. Do not overwork the batter; gluten free flour blends can become gummy if overmixed. Small streaks of flour are okay but aim for a mostly homogenous batter.Whip egg whites:In a clean bowl, whisk the 3 egg whites until foamy and soft peaks form. This can be done by hand or with a hand mixer. Gently fold the whites into the batter in two additions, using a spatula and turning motion to preserve volume. The incorporated whites lighten the pancakes and improve texture.Cook on skillet:Heat a nonstick skillet or griddle over medium-low to medium heat and lightly grease with butter. Use about 1/4 cup batter per pancake. Dollop onto the skillet and cook until bubbles form and edges look set, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 1 1/2 to 2 minutes. Adjust heat so pancakes brown slowly without burning. Keep finished pancakes warm on a baking sheet in a 225°F oven while you finish the batch.Make pecan honey butter:Stir 1 stick softened butter with 1/4 cup honey and 1/4 cup toasted chopped pecans until smooth and slightly fluffy. Taste and add a pinch of salt if your butter is unsalted. Serve a generous dollop on warm pancakes so it melts luxuriously into each layer.

Storage Tips

Store cooked pancakes in an airtight container in the refrigerator for up to four days. To freeze, lay pancakes in a single layer on a baking sheet until firm, then stack with parchment between layers and seal in a freezer-safe bag for up to three months. Reheat in a 350°F oven for 8 to 10 minutes from chilled or 12 to 15 minutes from frozen. Avoid microwaving for long periods, which can make gluten free pancakes gummy; a quick 30 second zap to take the chill off followed by a brief oven crisp works well.

Ingredient Substitutions

If you need dairy free, swap the buttermilk for cultured dairy free milk plus 1 tablespoon lemon juice and let it sit 5 minutes. Replace butter with a plant-based spread for both the batter and pecan honey butter. For an egg-free version, use commercial egg replacer and omit the whipped whites; the texture will be slightly denser. If you do not have sweet potato, mashed pumpkin or mashed banana can provide similar moisture with different flavor profiles. Maintain the same volume when substituting.

Serving Suggestions

Serve stacks with a generous pat of pecan honey butter and warm pure maple syrup. Add roasted apple slices or a quick berry compote for acidity. For brunch, accompany with crisp bacon or a simple arugula salad dressed with lemon to cut through the richness. Garnishes such as extra chopped toasted pecans and a dusting of cinnamon create a beautiful presentation.

Cultural Background

Sweet potato in pancakes appears across American regional cooking where root vegetables are used to stretch and enrich batter. Combining sweet potato with warm spices and brown sugar echoes holiday flavors found in Southern kitchens. The idea of nut-infused compound butter is a classic technique used to add richness and flavor without extra steps at the table.

Seasonal Adaptations

In fall and winter, boost the spices with 1/4 teaspoon ground ginger and serve with spiced pear compote. In spring, lighten by reducing brown sugar to 3/4 cup and topping with fresh strawberry slices and a drizzle of honey. For summer, serve alongside grilled peaches for a sunny contrast to the warm spices.

Meal Prep Tips

For quick weekday breakfasts, cook a large batch on Sunday, cool completely, and freeze individual stacks. Pack reheated pancakes with yogurt and fruit for portable, balanced meals. Keep pecan honey butter in an airtight jar for up to a week in the refrigerator; at room temperature it will soften for serving.

These pancakes bring comfort and a hint of indulgence to any table. The texture is tender, the flavor warm and nuanced, and the pecan honey butter is the little flourish that makes the morning feel special. Try making a double batch the next time you have guests and watch how quickly the stack disappears.