Sweet Potato Cinnamon Roll Pancakes with Vanilla Bourbon Maple Syrup

If you’ve ever dreamed of cinnamon rolls for breakfast but didn’t want all the fuss, this recipe is your new obsession. Imagine tender, fluffy sweet potato pancakes swirled with gooey cinnamon sugar, topped with a rich vanilla bourbon maple syrup that drips down every crevice. The aroma alone—warm cinnamon, nutty sweet potato, and a hint of bourbon—is enough to make anyone get out of bed early.

These pancakes are comfort food elevated: a perfect weekend breakfast or brunch treat, and honestly, a little bit of indulgence never hurt anyone. With their vibrant orange hue, soft texture, and sweet-spicy flavor, they look as good as they taste.

Recipe Origin

Cinnamon rolls and pancakes are two beloved breakfast staples, each with a long history of cozy, homemade goodness. Combining them creates a hybrid that captures the best of both worlds: the pillowy texture of pancakes with the indulgent, swirled sweetness of cinnamon rolls. Adding sweet potato into the batter makes these pancakes seasonal, nutrient-rich, and naturally moist—perfect for fall or anytime you crave a little warmth on your plate.

Kitchen Tools You’ll Need

Large Mixing Bowls: For combining batter and swirl ingredients.

Whisk or Hand Mixer: To ensure smooth, lump-free pancake batter.

Skillet or Griddle: For cooking pancakes evenly.

Rubber Spatula: Perfect for folding ingredients gently.

Small Bowl: For mixing the cinnamon swirl.

Saucepan: For warming and infusing the vanilla bourbon maple syrup.

Measuring Cups & Spoons: Essential for accurate ingredients.

Why You’ll Love Sweet Potato Cinnamon Roll Pancakes

Unique & Fun: A playful twist on traditional pancakes that feels special.

Comforting Flavors: Sweet potato, cinnamon, and vanilla bourbon syrup are irresistible together.

Beautiful Presentation: Perfect for brunch or special occasions; the swirls are Instagram-worthy.

Versatile: Can be served with fruit, whipped cream, or even a dollop of cream cheese frosting.

Crowd-Pleasing: Adults and kids alike will adore the soft texture and warm flavors.

Chef’s Pro Tips for Perfect Results

• Use room-temperature eggs and buttermilk to keep pancakes fluffy.
• Make the cinnamon swirl just soft enough to fold into the batter without sinking to the bottom.
• Cook pancakes over medium heat to get golden edges without burning.
• Prepare the syrup last so it’s warm and ready to pour when the pancakes are hot.

Print

Ingredients in Sweet Potato Cinnamon Roll Pancakes

Here’s what makes these pancakes magical:

All-Purpose Flour: The backbone of the pancake, giving it structure while remaining tender.

Brown Sugar: Sweetens naturally and caramelizes lightly when cooked.

Baking Powder & Baking Soda: Helps the pancakes rise and become airy.

Cinnamon & Pumpkin Pie Spice: Infuse warm, cozy flavors throughout every bite.

Salt: Enhances sweetness and balances flavor.

Buttermilk: Adds richness, tang, and tenderness to the batter.

Sweet Potato Puree: Moistens the batter and adds natural sweetness and color.

Eggs: Bind everything together and help pancakes rise.

Butter: Adds flavor and richness.

Vanilla Extract: Adds depth and a warm, inviting aroma.

Cinnamon Swirl Ingredients:

• Salted Butter: Softened for easy mixing and swirled into the batter.
• Granulated Sugar: Sweet and slightly crunchy when cooked.
• Cinnamon: Classic warm spice that makes the swirl irresistible.
• Batter Addition: A little extra pancake batter helps create the perfect swirl texture.

Vanilla Bourbon Maple Syrup Ingredients:

• Maple Syrup: The sweet, rich base for pouring over pancakes.
• Bourbon Whiskey: Adds warmth, depth, and a touch of sophisticated flavor.
• Vanilla Bean Paste or Extract: Enhances the syrup with aromatic sweetness.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Pancake Batter: In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and optional pumpkin pie spice. In a separate bowl, whisk together buttermilk, sweet potato puree, eggs, melted butter, and vanilla. Fold the wet ingredients into the dry until just combined—don’t overmix!

Make the Cinnamon Swirl: In a small bowl, mix softened butter, sugar, cinnamon, and a bit of pancake batter until smooth.

Swirl Into Pancakes: Spoon a portion of the cinnamon mixture over each pancake as it cooks, then gently swirl with a toothpick or knife to create the signature cinnamon roll effect.

Cook the Pancakes: Heat a skillet or griddle over medium heat and lightly grease with butter. Pour batter onto the hot surface and cook until bubbles form on the edges and the bottom is golden brown. Flip and cook the other side until fully set.

Prepare the Vanilla Bourbon Maple Syrup: In a small saucepan, combine maple syrup, bourbon, and vanilla. Heat gently until warm, stirring occasionally.

Serve & Enjoy: Stack the pancakes, drizzle generously with syrup, and watch as your cinnamon swirls glisten. Add toppings like whipped cream, extra sweet potato puree, or toasted nuts if desired.

Nutrition Facts

Servings: 6–8 pancakes
Calories per serving: ~300–350 (without toppings)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes

How to Serve Sweet Potato Cinnamon Roll Pancakes

• Classic Style: Drizzle warm vanilla bourbon maple syrup over stacked pancakes.
• Fruit Toppings: Fresh berries, sliced bananas, or apple compote pair beautifully.
• Whipped Cream: Add a dollop of sweetened or unsweetened cream for extra indulgence.
• Nutty Crunch: Sprinkle with toasted pecans or walnuts for texture.
• Breakfast Feast: Serve alongside bacon or sausage for a hearty brunch spread.

Make-Ahead and Storage Tips

• Make Ahead: Pancake batter can be prepared and refrigerated for up to 24 hours before cooking.
• Storage: Store cooked pancakes in an airtight container in the fridge for 2–3 days.
• Reheat: Gently reheat in a skillet or oven to maintain fluffiness.
• Freeze: Cool pancakes completely, then freeze in a single layer. Stack with parchment paper for easy reheating.

Variations to Try

• Pumpkin Spice Swirl: Add pumpkin puree to the cinnamon swirl for a seasonal twist.
• Chocolate Lover’s: Add sugar-free chocolate chips to the batter.
• Gluten-Free Option: Use a gluten-free flour blend.
• Boozy Twist: Adjust bourbon in the syrup to taste or substitute with rum for a different flavor.

Additional Tips

• Use canned sweet potato puree for convenience, or roast your own for extra flavor.
• Swirl lightly—over-mixing the cinnamon swirl can flatten the design.
• Keep pancakes warm in a low oven while cooking the rest.

FAQ Section

Q1: Can I use regular pumpkin instead of sweet potato?
A1: Yes! Roasted or canned pumpkin puree works wonderfully.

Q2: Can I make it dairy-free?
A2: Substitute almond milk for buttermilk and coconut oil for butter.

Q3: Can I skip the bourbon in the syrup?
A3: Absolutely—maple syrup alone is delicious, or add vanilla extract for flavor.

Q4: How do I make pancakes extra fluffy?
A4: Don’t overmix batter and make sure your baking powder is fresh.

Q5: Can I prepare the syrup ahead of time?
A5: Yes, store in a small jar at room temperature or warm gently before serving.

Q6: Can I make mini pancakes for kids?
A6: Definitely—use a tablespoon to drop smaller portions onto the griddle.

Q7: Can this recipe be made vegan?
A7: Swap eggs with flax eggs and butter with plant-based alternatives.

Q8: How do I store leftover cinnamon swirls?
A8: Refrigerate separately or between pancake layers to preserve texture.

Q9: Can I bake these pancakes instead of griddling?
A9: Yes, use a greased baking sheet and bake at 375°F until golden.

Q10: Can I make this recipe ahead for a brunch buffet?
A10: Absolutely—keep pancakes warm in a low oven and serve syrup on the side.

Conclusion

These Sweet Potato Cinnamon Roll Pancakes with Vanilla Bourbon Maple Syrup are a game-changer. They combine the cozy flavors of fall, the indulgence of cinnamon rolls, and the nostalgia of pancakes into one irresistible breakfast.

Whether it’s a special weekend brunch, a holiday treat, or simply a morning you want to feel spoiled, this recipe delivers. Fluffy, swirled, sweet, and slightly boozy in the syrup—it’s a breakfast that will make everyone smile.

So grab that skillet, whisk up some sweet potato goodness, swirl in cinnamon, and pour on that syrup. This breakfast is worth savoring bite by bite.

Follow along with this sweet potato cinnamon roll pancake recipe: