Maple-Glazed Sweet Potato Pancakes with Berry Compote

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Kid-approved pancakes with naturally sweet sweet potatoes and a vibrant berry compote that’s perfect for breakfast or brunch. This american-inspired breakfast ready in about 35 minutes layers grated sweet potato, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (14 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 310 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 cup grated sweet potato, 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp cinnamon; mix until no dry streaks remain.
  2. Step 2: Whisk in 2 tbsp maple syrup, 1/2 cup milk, and 2 tbsp melted butter until just combined—do not overmix.
  3. Step 3: Heat a nonstick skillet over medium heat and add 1 tbsp butter; pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.
  4. Step 4: Flip pancakes and cook for 1-2 more minutes until golden brown; keep warm while making compote.
  5. Step 5: In a saucepan, combine 1 cup mixed berries, 1 tbsp sugar, and 1 tsp lemon juice; cook over medium-low heat for 8-10 minutes until berries break down and sauce thickens slightly, stirring occasionally.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Maple-Glazed Sweet Potato Pancakes with Berry Compote take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Maple-Glazed Sweet Potato Pancakes with Berry Compote?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Maple-Glazed Sweet Potato Pancakes with Berry Compote?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Glazed Sweet Potato Pancakes with Berry Compote for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Maple-Glazed Sweet Potato Pancakes with Berry Compote?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes