Sweet Potato Cinnamon Roll Pancakes with Vanilla Bourbon Maple Syrup
These Sweet Potato Cinnamon Roll Pancakes are irresistibly soft, fluffy, and tender with caramelized cinnamon sugar swirls laced throughout each bite. Served warm with a generous pat of butter, a drizzle of rich vanilla bourbon maple syrup, and a steaming hot cup of coffee, they’re the ultimate cozy fall morning breakfast that feels like a hug on a plate.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Brown sugar
Baking powder
Baking soda
Salt
Cinnamon
Optional: pumpkin pie spice
Buttermilk (substitution: milk of choice whisked with apple cider vinegar or lemon juice, see measurements on recipe card below)
Sweet potato puree (see notes section on the recipe card below for homemade version)
Eggs
Salted butter
Vanilla bean paste extract
Granulated sugar
Maple syrup
Bourbon whiskey
Why You’ll Love Sweet Potato Cinnamon Roll Pancakes:
Soft, Fluffy, and Tender Texture: Every bite is light and pillowy thanks to the sweet potato base.
Caramelized Cinnamon Sugar Swirls: Gooey ribbons of spiced sweetness run throughout the pancakes, just like a cinnamon roll.
Perfectly Balanced Flavor: Sweet potato adds natural richness that pairs beautifully with warm spices and maple syrup.
Cozy Fall Morning Vibes: Served warm with butter, vanilla bourbon maple syrup, and coffee, they’re the ultimate seasonal breakfast.
Beautiful Presentation: The golden swirls and melted butter topping make them look as irresistible as they taste.
Comfort Food Made Special: A creative twist on classic pancakes that feels indulgent yet comforting.
Crowd-Pleaser: Perfect for weekend brunches, holidays, or impressing guests with a cozy homemade breakfast.
Easy to Customize: Add toasted pecans, chocolate chips, or a drizzle of caramel to make them your own.
Make-Ahead Friendly: The batter can be prepped in advance, making mornings easier and stress-free.
Tips for Making Sweet Potato Cinnamon Roll Pancakes:
Let the Batter Rest: Resting the pancake batter for 10–15 minutes allows the flour to fully hydrate, resulting in lighter, fluffier pancakes.
Use Room Temperature Ingredients: Let the eggs and milk come to room temp before mixing for a smoother batter and even cooking.
Don’t Over-Mix: Stir the batter just until combined. Over-mixing can lead to tough pancakes.
Create a Thick Cinnamon Swirl: Make the cinnamon sugar swirl thick but pipeable—it should hold its shape when swirled into the batter but still melt into gooey ribbons as it cooks.
Use a Nonstick Pan or Griddle: A nonstick surface helps the cinnamon sugar swirl caramelize without burning or sticking.
Cook Slowly for Caramelization: Allow the pancakes to cook slowly on the first side to give the cinnamon swirl time to caramelize. Once bubbles form on the surface, flip the pancakes carefully.
Avoid Pressing the Pancakes: When flipping, avoid pressing down on the pancakes with your spatula. Pressing them can cause the cinnamon swirl to spread out and lose its definition.
Wipe the Pan Between Batches: To avoid burnt cinnamon sugar buildup, give your pan a quick wipe between batches.
Keep Pancakes Warm: If you’re making a large batch, keep the cooked pancakes warm in a 200°F oven on a baking sheet until ready to serve.
Experiment with Toppings: While the butter and vanilla bourbon maple syrup together are insanely delicious, you can also top these pancakes with whipped cream, a cream cheese glaze, or toasted pecans for added decadence.
Make Ahead and Freeze: If you have leftovers, these pancakes freeze well. Layer them between parchment paper and store in a freezer bag. Reheat in the toaster or oven for a quick breakfast.
Use Fresh Ingredients: For the best results, use fresh baking powder and baking soda. Old leavening agents can cause the pancakes to be dense rather than light and fluffy.
How to Store Sweet Potato Cinnamon Roll Pancakes:
Room Temperature: Pancakes can be kept covered at room temperature for up to 1 day, but because of the cinnamon sugar swirl, they’re best stored in the fridge.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat or in the microwave until warmed through.
Freezer: Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. Store for up to 2 months. Reheat from frozen in the toaster, oven, or microwave.
Vanilla Bourbon Maple Syrup: Store in a sealed jar or airtight container in the refrigerator for up to 2 weeks. Warm gently on the stove or in the microwave before serving.
Homemade Sweet Potato Purée: If you made your own, store it in an airtight container in the refrigerator for up to 5 days, or freeze in portions for up to 3 months.
FAQs:
Q: Can I make the pancake batter ahead of time?
A: Yes — the batter can be made the night before. Just store it covered in the fridge and let it sit at room temperature for 10–15 minutes before cooking to help the texture stay light and fluffy.
Q: Do I need fresh sweet potatoes, or can I use canned?
A: Both work: Fresh roasted sweet potatoes will give the pancakes a richer flavor, but canned sweet potato puree is a convenient option. Just make sure it’s unsweetened.
Q: Can I leave out the vanilla bourbon in the maple syrup?
A: Absolutely: You can substitute plain maple syrup or add vanilla extract instead. The bourbon simply adds a cozy depth of flavor.
Q: Do I have to let the batter rest?
A: It’s highly recommended. Letting the batter rest for 10–15 minutes gives the flour time to absorb the liquids, which leads to softer, fluffier pancakes.
Q: Can I freeze leftover pancakes?
A: Absolutely. Once cooled, layer them between sheets of parchment paper and freeze in a bag or container for up to 2 months. Reheat in a skillet, microwave, or toaster oven.
Q: What’s the swirl made of?
A: The swirl is a cinnamon sugar mixture with softened butter and a little bit of the pumpkin pancake batter that caramelizes on the griddle, giving you that classic cinnamon roll flavor in every bite.
Q: Can I make these dairy-free or gluten-free?
A: Yes — use your favorite non-dairy milk and butter substitutes, and swap the flour with a 1:1 gluten-free baking flour. Just note that texture may vary slightly.
Q: How do I prevent the cinnamon sugar swirl from burning?
A: Cook the pancakes on medium-low heat to give the swirl time to caramelize without scorching. If your griddle runs hot, lower the heat slightly and wipe the pan between batches if needed.
Q: What’s the best pan to use for these pancakes?
A: A non-stick skillet or well-greased griddle works best for even cooking and easy release. Cast iron also works if properly preheated and oiled.
Q: Can I add mix-ins like nuts or chocolate chips?
A: Definitely. Fold in chopped pecans, walnuts, or mini chocolate chips into the batter for extra flavor and texture.
Q: What can I serve with these pancakes?
A: They’re perfect with: A generous pat of butter, vanilla bourbon maple syrup, a dusting of powdered sugar, and a hot cup of coffee. You could also add crispy bacon or breakfast sausage for balance.
Check out my other pancake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these sweet potato cinnamon roll pancakes with vanilla bourbon maple syrup. Enjoy!
