These Sweet Potato Pie Pancakes are made on a base of our new organic Sweet Potato Pie Mix. It starts with our Organic Sweet Potato Puree, which has a thick, creamy texture. Then we had just a hint of sugar and nutmeg for that perfect sweet potato pie flavor. The result is a mix that’s perfect for making an authentic sweet potato pie, or adding to baked goods, coffee, and smoothies. The mix is perfectly flavorful without being too sweet, and it’s still organic, making these just a little sweeter. Sweet potato is a fantastic vegetable to add to baked goods because of its fiber/water profile. In many recipes, you can substitute sweet potato puree for eggs, oil, or butter to help add nutrients and fiber while cutting back on empty calories. You can even use a can of sweet potato pie mix with boxed cake mixes to substitute for all the oil, egg, and butter!

This is still a super new product, so in fall 2023 it will be available in Huckleberry’s Natural Market stores in Washington. We will announce new stores and locations where you can buy it as they commit. You can also sign up for our mailing list to be the first to know when our Sweet Potato Pie Mix is available near you.

Sweet Potato Pie Pancakes
5 from 1 vote

Sweet Potato Pie Pancakes

Here’s a new spin on brunch: add a generous helping of Sweet Potato Pie Mix to your pancakes. These have a delicious sweet potato, nutmeg, and cinnamon flavor without being overly sweet. Sweet Potato also adds fiber, Vitamin B6, potassium, and other nutrients to help start your day off right.

Top with butter, syrup, and candied or roasted pecans.

Course Breakfast
Prep Time 30 minutes
Cook Time 5 minutes
Servings 8



  1. In a large bowl, combine and mix flour, baking powder, baking soda, cinnamon, salt and brown sugar.

  2. In a second bowl, combine and mix Sweet Potato Pie Mix, milk, vanilla, and eggs.

  3. Pour wet ingredients into the dry, mixing until combined. Be careful not to overmix, you want the batter to be lumpy.

  4. Heat a griddle or skillet to medium heat, using ⅓ cup batter per pancake, add batter to pan. Flip when pancakes form bubbles on the top then cook for two minutes more.

  5. Top with syrup, butter and pecans.