2 Ingredient Pancakes
on Oct 18, 2024, Updated Jan 20, 2025
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I used to think pancakes were always the old-fashioned thick, fluffy, flour-based kind 🥞 – something I reserved for special occasions because they felt like a treat. But, as someone who is always looking for healthy alternatives, I realized pancakes can also be made with wholesome, nutritious ingredients so that they can be part of my regular breakfast routine. These 2-ingredient pancakes made with just sweet potato 🍠 and eggs 🥚 are an absolute game changer. Simple to make and packed with nutrients, this recipe will definitely have you ditching your flapjack addiction!
Why You’ll Love 2 Ingredient Pancakes
I’m a big fan of sweet potato in general. It’s such a versatile ingredient, and it’s not very often that something tastes good in savory and sweet dishes. But sweet potato is 👏 that 👏GIRL 👏!
Soft, tender and naturally sweet, these 2-Ingredient Pancakes perfectly capture the magic of sweet potato 🍠. Not to mention, the caramelization on these is 🤤! With no flour involved, these pancakes are naturally gluten-free and are also perfect for anyone looking for a low-carb breakfast option.
How to Prepare
♨️ Preheat the oven to 400F (200C).
💦 Wash and dry the whole sweet potatoes, then place them on a parchment-lined baking sheet. Bake until the skins puff up and change color.
🍠 You’ll see the sweet potato caramelization seeping out from the potato, and the inside should feel soft when pierced with a knife.
⏲️ Depending on the size of the potato (and the oven), they can take anywhere from 1-1.5 hours.
🥣 After cooking, allow the sweet potatoes to cool completely, then mash them. Measure out 1/2 cup of the cooked sweet potato and combine it in a bowl with two eggs.
👩🍳 Optionally, add in a dash of vanilla and cinnamon. Mix well.
🥞 Next, heat a pan over medium heat and spray it with avocado oil. Pour 1/8 cup of the batter into the pan. I prefer making my pancakes small because they’re easier to cook and flip.
🍁 Cook each pancake for a few minutes on each side and enjoy these 2 Ingredient Pancakes with maple syrup!
Nonna’s Tip 🥞
Avoid making the pancakes too large, as they can become difficult to handle. I prefer making them small because they are much easier to cook and flip.
Variations and Substitutions for 2 Ingredient Pancakes
- You can opt for canned pure pumpkin 🎃 or boil the sweet potatoes if you prefer. However, I enjoy roasting them for a deeper flavor and added sweetness.
- Experiment with different spices like nutmeg or pumpkin spice for a slightly different flavor profile.
- Add in nuts, chocolate chips, or top these delicious pancakes with fresh fruit like blueberries 🫐, strawberries or chopped apples.
- For those with a sweet tooth, you could add a sweetener such as maple syrup, agave nectar or 🍯 honey.
- If you want a protein boost, you could add a scoop of protein powder to increase the protein content of the pancakes; just be aware that this may affect the final texture.
Similar Recipes
Best Served With
- These 2 Ingredient Pancakes are delicious alongside my Healthy Breakfast Skillet with Potatoes.
- Some Greek yogurt.
- Fresh berries 🍓 or other fruit.
- An 🥚 egg dish like my Zucchini Egg Bake or copycat Starbucks egg bites.
Common Questions
Instead of sweet potatoes, you can opt for canned pure pumpkin or mashed roasted pumpkin for this recipe.
Absolutely! You can prepare the batter in advance and refrigerate it for up to 24 hours or cook the pancakes and reheat them when ready to serve.
Keep in mind that I have not personally tried this, but you can substitute eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or a chia egg (1 tablespoon chia seeds mixed with 2.5 tablespoons water).
Definitely! Feel free to mix in spices, chocolate chips, or nuts for added flavor and texture.
Allow the pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.
2 Ingredient Pancakes
Equipment
Ingredients
- ½ cup cooked sweet potato , 2 small sweet potatoes or 1 large
- 2 eggs
- 1 tsp pure vanilla, optional
- dash of cinnamon, optional
- avocado oil spray, or butter
Instructions
- Note: if you want, you can use pure pumpkin from a can or boil the sweet potatoes as well. I like them roasted for depth of flavour and sweetness.
- Preheat the oven to 400F (200C).
- Wash and dry the whole sweet potatoes.
- Add them to a baking sheet lined with parchment paper. Bake until the potato skins have puffed up, and the skins have turned color.
- You will notice sweet potato caramelization oozing out throughout the potato. The inside should be soft when a knife is inserted.
- Depending on the size of the potato (and the oven), they can take anywhere from 1-1.5 hours.
- Once cooked, cool fully and mash. Take 1/2 cup of cooked sweet potato for this recipe and add it to a bowl with two eggs.
- Optionally, add in a dash of vanilla and cinnamon. Mix well.
- Now, heat up a pan on medium heat and spray with avocado oil spray. Add 1/8 of a cup of the batter in the pan.
- Note: I like to make my pancakes small as they are easier to cook and flip. If you make these into big pancakes, you'll be left with a mess!
- Cook each pancake for a few minutes on each side and enjoy with maple syrup!
This worked exactly as written, thanks!
Loved it and so did my toddler
Wow! Thank you Kel! 😘
What is the serving size with the nutrition facts provided of 264 calories?
Hi there! Nutritional info is for 1 pancake. 💗
Will it affect the flavour significantly (in a negative way) if I save a load of time by microwaving the sweet potato instead of baking it?
Hi Rob! No I don’t think using a microwave to cook the potatoes will change the flavor significantly. To save time, you can also prepare the batter in advance and refrigerate it for up to 24 hours or cook the pancakes and reheat them when ready to serve. 💗
These were great! I made them with cinnamon for my 11-month-old daughter and she loved them. I did add 2 tbsp of whole wheat pastry flour to my batch to add some extra fiber to her breakfast and they cooked very well. I will definitely make them again.
Awww, amazing Jennifer 🥹🥰 Thank you for sharing!
This is my second day trying this recipe because I had some leftover batter. It definitely works if you place very small portions on medium low heat. I’m also using a cast iron and putting a little butter to coat the pan. It takes patience and you want to make sure you have time. I wouldn’t say you make this on a rushed day. They are super cute and I haven’t broken one on Day 2! If you have the luxury to slow down, I recommend. They’re delicious.
Thank you Humble Cook! I love seeing people’s interpretations of my recipes. Looks like a perfect breakfast. 💗
Sorry but this is awful. Terrible to flip and burned by the time it was stable enough to flip. Flavor wasn’t great either despite adding vanilla and cinnamon.
Hi Kay, please make sure the heat is on medium-low and do not flip for a few minutes until the batter has set. This method works for me every time. Hope you try again.