Sweet Potato Kefir Pancakes (Gluten-Free)

Why you’ll love it

• Surprisingly easy! Perfect for slow weekend mornings or quick-prep brunches that still feel special. 
• Genius use for leftovers. What better way to repurpose extra sweet potatoes and reduce food waste?
• Made with kefir. A fermented dairy packed with gut-healthy probiotics that support digestion, immune health, and overall well-being.
• Gluten-free and flexible. The recipe is naturally gluten-free and can be made dairy-free with simple swaps.

Ingredients you’ll need

• Gluten-free flour. I’ve had great success with King Arthur’s gluten-free 1:1 all-purpose flour. It bakes up light and fluffy with no gritty texture. If gluten isn’t a concern, feel free to use regular all-purpose flour instead. 
• Baking powder. This is the leavening agent that helps the batter rise, resulting in light and fluffy pancakes. Ensure it’s fresh for optimal results. 
• Brown sugar. Just a touch elevates the natural sweetness of the sweet potato, adding a deep, caramelly flavor. Coconut sugar is also an option if you prefer a more natural, unrefined sweetener. 
• Cinnamon + nutmeg. These cozy spices complement the sweet potato and give your pancakes a warm, comforting flavor. 
• Salt. Just a small amount enhances and balances the flavors.
• Milk. I used low-fat Fairlife milk for an added protein boost. Almond or oat milk also works. 
• Kefir. Unsweetened kefir works beautifully in this recipe. If you substitute buttermilk, just note that it won’t offer the same probiotic benefits.
• Whole eggs. Provides structure and a nutrition boost to the pancake batter.
• Pureed sweet potato. You can use canned organic sweet potato puree or make your own by baking or boiling a sweet potato, peeling it, and blending it in a food processor to get that whipped, silky texture. Just make sure it’s cooled to room temperature before mixing it into your batter. 
• Vanilla extract. Just a splash rounds out the flavor and enhances the natural sweetness of the other ingredients –don’t skip it!

Step 1: Mix the batter. In a large bowl, whisk together all the dry ingredients until well blended. Then stir in the sweet potato, eggs, kefir, milk, and vanilla until just mixed. Allow the batter to sit for 5 minutes while you heat the skillet.

Step 2: Prepare the griddle. Meanwhile, preheat a non-stick griddle or skillet over medium heat, then lightly coat it with a pat of butter (for the best flavor) or avocado oil cooking spray.

Step 3: Portion and cook. Using a 1/4 cup measuring cup for each pancake, scoop the batter onto the hot griddle, and cook for 2-3 minutes.

Step 4: Flip and finish. Carefully flip each pancake and cook for another minute or two, or until golden brown and cooked through. Serve immediately with your favorite syrups and toppings. 

Recipe tips and FAQs

• A silky batter = recipe success. If your batter is on the chunkier side after mixing (especially if you puréed your own sweet potato), just transfer it to a blender and blend until smooth for evenly cooked, tender pancakes. I prefer to puree the mashed sweet potato in a mini food processor or bullet blender before adding it to the batter.
• Letting your batter sit for a few minutes before cooking allows the sweet potato and flours to fully hydrate, resulting in a thicker batter and fluffier pancakes. This step isn’t optional –it’s essential!
• Preheat your griddle on medium heat. You want it hot enough to sear the outside, but not so hot that the surface scorches before the center cooks through. To test, flick a drop of water onto the surface –if it sizzles and evaporates, you’re good to go.
• Flip at the right time. Wait until bubbles form on the surface and the edges begin to look set before flipping. Once flipped, resist the urge to press down with your spatula, or else you’ll flatten the fluffiness.
• To keep your pancakes warm between batches, transfer the cooked pancakes to a baking sheet and place it in a 200°F oven while you finish the rest.

Variations

One of the best things about these sweet potato pancakes is all of these delicious ways to switch things up:

• Warm spices: Beyond the cinnamon and nutmeg, enhance the cozy vibes with a dash of ground ginger, clove, or allspice. Pumpkin spice also works well here.
• Chopped nuts: Stir in a handful of chopped pecans or walnuts for a nutty crunch that pairs perfectly with sweet potato and cinnamon. 
• Mini chocolate chips: A handful of mini semi-sweet or dark chocolate chips adds a little indulgence to these otherwise healthy pancakes.
• Protein boost: Try adding a scoop of vanilla or unflavored protein powder, or stir in chia seeds or hemp hearts for a little extra protein and texture. 

Serving suggestions

I love serving these cinnamon-spiced sweet potato pancakes with a pat of butter, a little organic apple butter, and a drizzle of real, grade-A dark amber maple syrup for good measure. 

They’re also delicious topped with almond butter, chopped pecans or walnuts, granola, homemade whipped cream with a dusting of cinnamon, or even a dollop of vanilla Greek yogurt and fresh or cooked fruit like these Cinnamon-Baked Apples or these Roasted Maple Pears.

Storing and freezing

Storing: Let leftover pancakes cool completely, then store them in an airtight container in the refrigerator for up to 4 days.

Freezing: Arrange the cooled pancakes in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag and store in the freezer for up to 2 months. 

Reheating: I like reheating these kefir pancakes in the air fryer at 250ºF for 4-5 minutes. It brings back that freshly cooked, crispy on the outside and tender in the middle, texture. You can also just pop them in the toaster or a dry skillet over medium heat. Unfortunately, the microwave tends to dry them out.

More pancake recipes

• High Protein Blueberry Oat Pancakes (Gluten-Free)
• Greek Yogurt Protein Pancakes
• Fluffy Strawberry Protein Pancakes
• Protein Buttermilk Pancakes with Candied Maple Bacon
• Cottage Cheese Pancakes (High-Protein and Gluten-Free)
• Chocolate Protein Pancakes
• Apple Cinnamon Protein Pancakes
• Easy Protein Pumpkin Pancakes

If you love this gluten-free sweet potato kefir pancake recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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