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Sweet Potato Pancakes with Spiced Apple Compote

Breakfast· Real Food· Seasonal

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Whole Wheat Sweet Potato Pancakes with Spiced Apple Compote: Tender, whole wheat, sweet potato pancakes are topped with a spiced apple compote–a great way to start any day!


Sweet Potato Pancakes topped with spiced apples
The first weekend of fall calls for a special breakfast.

Sweet Potato Pancakes with Spiced Apple Compote happens to be the PERFECT fall breakfast recipe.

Filling? Check!

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Healthy? Check! 

Reminiscence of fall and cooler temperatures? Check!  

Delicious? Double check! 

Sweet Potato Pancakes with Spiced Apple Compote

As you know, I LOVE sweet potato recipes. I eat them in savory dishes, sweet dishes, for breakfast, lunch, dinner, and dessert.

You add the warming spices of cinnamon, ginger, and nutmeg to apples simmering in pure maple syrup–well, I am beyond ready to toss the googles into storage and break out my sweaters and boots.

Since sweaters were not an option in the 90 degree weather, I would opt to pretend it was fall. Easy to do when you take a bite of these pancakes.

Easy Sweet Potato Pancakes with Cinnamon Apples

How to Make Sweet Potato Pancakes

  • Mix together dry ingredients in large mixing bowl.
  • Whisk together wet ingredients.
  • Combine dry and wet ingredients, together being careful to not over-mix.
  • Heat large griddle or nonstick skillet over medium-high heat.
  • Scoop pancake batter by 1/4 cup measurements onto heated griddle.
  • Cook until bubbles appear on surface of pancakes and flip and cook an additional minute or two.

Apple Compote Recipe

Maple syrup is delicious on sweet potato pancakes, but simmered spiced apples takes these pancakes to a whole new level of deliciousness.

  • Bring apples, cider, spices and maple syrup to a boil.
  • Reduce to a simmer and cover.
  • Allow to simmer until apples are tender, about 25 minutes while making and cooking the pancakes.

Notes on Sweet Potato Pancakes and Apple Compote:

  • Feel free to substitute the cooked, mashed sweet potato with canned pumpkin. You may need to cut back on the liquid just a bit, as canned pumpkin tends to be moister then cooked sweet potato. Yes, they will be Pumpkin Pancakes, but still just as yummy.
  • Use Instant Pot Sweet Potatoes to easily make sweet potato puree.
  • Apple Cider adds so much flavor to both the compote but feel free to omit and just use water. Even apple juice works in this spiced apples.
  • I use whole wheat pancakes in the batter. You can use all-purpose or 1:1 Gluten Free Flour–both work and I have made the gluten free whole wheat sweet potato pancakes with success.
  • Buttermilk is my go-to when making pancakes if I have it. If you don’t happen to have buttermilk, add 1 teaspoon lemon juice or white vinegar to milk and let sit for 5 minutes. It will work!
  • If you want to keep these dairy-free, use almond milk or apple juice in batter.
  • If you don’t have butter, or want to make these Dairy-Free Sweet Potato Pancakes, I recommend using melted coconut oil. Canola oil will work as well.
  • Have extra? Freeze for future use.  Just lay out the pancakes in one layer on a cookie sheet and freeze for 30 minutes. Then remove and and place in freezer safe bag or container. Then pop one or more out of the bag at a time and reheat for 2 minutes and serve.

More Pancake Recipes

Sweet Potato Pancake Recipe

Spiced Apple Sweet Potato Pancakes
5 from 1 vote
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Sweet Potato Pancakes with Spiced Apple Compote

Easy whole wheat sweet potato pancakes that are topped with cinnamon apples. 

Course Breakfast
Cuisine American
Keyword Apple Compote, Sweet Potato Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 342 kcal

Ingredients

For the Spiced Apple Compote

  • 2 Braburn apples diced into 1/2inch cubes
  • 1/4 cup apple juice or cider or water
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon freshly ground ginger root
  • 1/4 cup maple syrup

For the Sweet Potato Pancakes

  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup or 1 large cooked, mashed sweet potato (skin removed)
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 2 tablespoons melted butter or canola or melted coconut oil

Instructions

Apple Compote

  1. Bring all ingredients to a boil. Reduce to a simmer and cover. Allow to simmer until apples are tender, about 25 minutes while making and cooking the pancakes.

  2. For the pancakes:

Sweet Potato Pancakes

  1. Mix together the flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Set aside.

  2. Whisk together the milk, eggs, vanilla, maple syrup, and melted butter. Stir into dry ingredients until just combined.
  3. Set aside the batter, while you heat a greased or non-stick skillet to medium heat.
  4. Scoop 1/2 cup batter onto griddle for each pancake. Flip when bubble start to appear, about 5 minutes. Flip and cook for another 3-4 minutes.

Recipe Notes

  • Feel free to substitute the cooked, mashed sweet potato with canned pumpkin. You may need to cut back on the liquid just a bit, as canned pumpkin tends to be moister then cooked sweet potato. Yes, they will be Pumpkin Pancakes, but still just as yummy.
  • Apple Cider adds so much flavor to both the compote but feel free to omit and just use water. Even apple juice works in this spiced apples.
  • I use whole wheat pancakes in the batter. You can use all-purpose or 1:1 Gluten Free Flour--both work and I have made the gluten free whole wheat sweet potato pancakes with success.
  • Buttermilk is my go-to when making pancakes if I have it. If you don't happen to have buttermilk, add 1 teaspoon lemon juice or white vinegar to milk and let sit for 5 minutes. It will work!
  • If you want to keep these dairy-free, use almond milk or apple juice in batter.
  • If you don't have butter, or want to make these Dairy-Free Sweet Potato Pancakes, I recommend using melted coconut oil. Canola oil will work as well.
  • Have extra? Freeze for future use.  Just lay out the pancakes in one layer on a cookie sheet and freeze for 30 minutes. Then remove and and place in freezer safe bag or container. Then pop one or more out of the bag at a time and reheat for 2 minutes and serve.
Nutrition Facts
Sweet Potato Pancakes with Spiced Apple Compote
Amount Per Serving
Calories 342 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 71mg 24%
Sodium 328mg 14%
Potassium 576mg 16%
Total Carbohydrates 60g 20%
Dietary Fiber 6g 24%
Sugars 23g
Protein 9g 18%
Vitamin A 69.4%
Vitamin C 4%
Calcium 18.7%
Iron 11.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  8. Oh, wow! Such a great recipe and so original! I love apple compote, I’ll have to try it on your pancakes recipe. Thanks for such a delicious idea.

    Reply

  9. Congrats on your new home!!
    I don’t use sweet potato nearly enough. Sounds so good with apple!! Thanks for linking up at #SaucySaturdays.

    Reply

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