Sweet Potato Raspberry Pancakes Recipe


Let's put a Once Upon a Farm spin on a breakfast classic: pancakes. Sweet potatoes and raspberries add extra nutrition and flavor to a familiar fave in this recipe, created for us by Ashley Walterhouse of Fit Mitten Kitchen. Best served warm, with melted coconut butter on top! 

raspberry sweet potato pancakes on a tray

Sweet Potato & Raspberry Pancakes Recipe

Time: 15 minutes
Yield: 8 pancakes



  • Extra raspberries
  • Melted coconut butter + 1 teaspoon coconut oil


  1. Cook meal according to package instructions; set aside to cool once fully cooked.
  2. Meanwhile, in a medium bowl combine flour, baking powder, egg and milk; whisk until smooth and set batter aside until meal is fully cooked.
  3. Preheat griddle to medium heat and add butter to skillet, as needed.
  4. Fold the cooked meal into pancake batter, mashing slightly. Drop about 2 tablespoons of batter onto the preheated skillet and cook on one side for 3–4 minutes, or until edges start to bubble. Flip pancakes and cook on the other side for another 2–3 minutes.
  5. Keep warm until ready to serve.

To melt coconut butter, scoop about 2 tablespoons of softened coconut butter into a microwave safe dish. Melt on half power in 30 second increments, stirring between each time. Add coconut oil to dish and stir until smooth and you can drizzle coconut butter on pancakes.

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