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Sweet potato butter and salt pancakes:

Now let’s be honest, butter and salt are just the greatest combination. And when you add them to some homemade sweet potato pancakes, now that’s for sure a game changer!

Ingredients you will need:

  1. Steamed sweet potatoes (I love using Japanese sweet potatoes)
  2. Pasture-raised eggs
  3. Vanilla extract
  4. Vanilla bean paste (optional, but I highly suggest)
  5. Cinnamon
  6. Ginger spice or Primal Palate Gingersnap seasoning if you have it
  7. Baking soda
  8. Flaxseed meal (optional)
  9. Coconut flour
  10. Pasture-raised butter
  11. Flaky salt (my favorite is Seesalt  Fleur de see and you can use my code: MHK15 for 15% off)
  12. Maple syrup

How to prepare the steamed sweet potatoes in the Instant pot:

I steamed my sweet potatoes in my Instant pot. Peel and chop the sweet potatoes, add trivet to the inside of the Instant pot, add 1 cup water, place the chopped sweet potatoes on trivet. And close the Instant pot, seal the valve, and set to steam function for 8 minutes. Once done steaming, quick release the pressure, drain the water, remove trivet, and with a potato masher, mash up the sweet potatoes.

But if you don’t have an Instant pot, steam your sweet potatoes either in a steamer basket, or however you typically steam your potatoes or vegetables.

Prepping the pancake batter:

Once the steamed sweet potatoes have cooled completely, add eggs, and mix. And then add in the rest of the ingredients and mix. Let the batter sit at room temperature for at least 10-15 minutes to allow the batter to set and firm up.

Should the batter be thick?

Yes, the batter will be a thicker consistency. Don’t be alarmed if it seems too thick, this will make the pancakes nice and fluffy.

Cooking the pancakes:

Once the batter has sat at room temperature for the 10-15 minutes. Add 1 Tbsp of butter to a pan on medium heat and melt. And add 1/4 cup of batter to the pan (I cooked 4 at a time) and either wet the bottom of the measuring cup, the back of a spoon, or finger tips and form/flatten the pancakes batter to form round circles the best you can. Because the batter is so thick, they may not turn out to be perfect, but who needs perfectly round pancakes? And cook 2-3 minutes each side.

And once the 4 pancakes are done cooking, transfer to a plate and let rest while you add another Tbsp of butter to pan and cook the remaining 4 pancakes.


Add another slice of butter on top of your stack, drizzle some maple syrup, and sprinkle some flaky salt.

Can I meal prep these ahead of time?

Oh yes, these make for a great prep ahead option. I even like to individually freeze a batch for a morning I need something quick and don’t have anything prepped. But just don’t add any of the maple syrup or additional toppings until you are going to enjoy them.

If I meal prep them ahead of time how do I reheat?

I like to stick mine in my convection oven and bake 300 F for 10 minutes or toast function for 3-4 minutes. But you could also throw them in the microwave for 30-45 seconds to reheat. But they also taste great cold so if you are in a hurry, just eat them straight out of the refrigerator.

Check out these other pancake recipes:

Flourless Sweet Potato Pancakes

Banana Gingerbread Pancakes

Blueberry banana pancakes

Sweet Potato Salt and Butter Pancakes:

Makes 8 small pancakes


  • 1 cup steamed sweet potato I used 2 small-medium size Japanese sweet potatoes
  • 3 large pasture-raised eggs
  • 1 tsp vanilla extract
  • 1 tsp vanilla bean paste Optional
  • 1 tsp cinnamon
  • 1/2 tsp ginger spice or Primal Palate Gingersnap seasoning
  • 1 tsp baking soda
  • 2 Tbsp flaxseed meal Optional
  • 2 Tbsp coconut flour
  • 1/4 cup pasture-raised butter melted + 2 Tbsp for cooking pancakes in
  • 1/2 tsp flaky salt + 1/4 tsp salt for sprinkling on top I use Seesalt Fleur de sel


  • 1-2 Tbsp maple syrup
  • 1/4 tsp Seesalt Fleur de sel salt Substitute any type of flaky salt
  • 1-2 slices pasture-raised butter



  • Steam peeled sweet potato (I did mine in instant pot with water on steam function for 8 minutes, quick release pressure, and mashed up with potoato masher)
  • Mix everything in a bowl
  • Let batter sit at room temperature for 10-15 minutes
  • Heat pan with butter (I did 1 Tbsp of butter for cooking 4 panckes at once and another 1 Tbsp for the remaining 4 pancakes )
  • Once butter is melted add 1/4 cup of batter to the pan
  • The batter will be thick so either wet the bottom of the measuring cup, back of a spoon, or finger tips, and flatten and form the panckes as best as you can
  • Cook 2-3 minutes each side
  • Add sliced butter on top, maple syrup, and sprinkle of flaky salt