Keke Palmer’s Sweet Potato Pancakes

Recipe from Keke Palmer

Adapted by The New York Times

Updated February 12, 2026

Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Ready In
35 min
Rating
5(90)
Comments
Read comments

The actress and singer Keke Palmer calls herself a “pancake freak” and makes a version of these gluten-free ones when she wants something sweet but a little nutritious. These pancakes have a slightly dense texture due to the addition of sweet potato and banana and a nuanced sweetness from coconut sugar and honey. Flattening out the tall mounds of batter once they’re in the pan will help the pancakes cook more evenly, but if the rounds are still too thick, you can stir a splash of water into the batter as Ms. Palmer does to help thin it out.

Featured in: Keke Palmer, ‘a Big Pancake Freak,’ Teaches Jack Whitehall Her Recipe

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Ingredients

Yield:About 9 pancakes

  • 1¼ cups/190 grams gluten-free flour blend (such as Bob’s Red Mill 1 to1 Baking Flour)

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • Pinch ground nutmeg

  • 1 cup/240 grams leftover mashed sweet potatoes (from 1 large roasted sweet potato)

  • ½ cup/120 grams mashed ripe banana (from 1 large banana) 

  • 2 large eggs

  • ½ cup milk (regular or non-dairy oat milk)

  • 3 tablespoons coconut sugar

  • 1 tablespoon honey, plus more for serving

  • 2 tablespoons melted butter, plus more for the pan

Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)

32 grams carbs; 49 milligrams cholesterol; 182 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 144 milligrams sodium; 5 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, whisk together the flour, cinnamon, baking powder, salt and nutmeg.

    1. Step 2

      In a large bowl, mash together the sweet potatoes and banana until combined. Whisk in the eggs, milk, coconut sugar, honey and 2 tablespoons melted butter until well blended.

    1. Step 3

      Add dry ingredients to wet ingredients, stir to just combine.

    1. Step 4

      Melt some butter in large nonstick skillet on medium-low. Working in batches, drop about ⅓ cup per pancake into the heated pan, flattening each mound gently until about 4 inches in diameter. Cook until the edges are set and the underside looks nicely browned (lift an edge to check), 3 to 4 minutes. Flip and cook until set throughout and browned on the bottom, about 2 minutes longer. Repeat with remaining batter. 

    1. Step 5

      Serve warm, with honey, if desired.

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Ratings

5 out of 5
90 user ratings
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Comments

CatN

Be still my beating heart! As a recently diagnosed celiac afflicted person, I cannot wait to make these! Sweet potatoes? Pancakes? Gluten free? Keke Palmer? Yes please!

Cindy

Can I use regular AP flour in place of gluten free?

En Na

I'm going to be one of those annoying ppl who substituted a lot but I used what was on hand! Delicious!! I didn't have plain flour, so I used a vegan cornbread mix for that, and I also curdled some soymilk with a dash of apple cider vinegar for the 1/2 cup milk; only used 1.5 tablespoons of date sugar and it was plenty sweet tasting to me. Love love love the use of sweet potato and bananas in this.

Kristin

My son said, "Mom is this a recipe? Because id give it 5 stars" I had to add a little extra milk to thin out and then added some dark chocolate chips. 2 picky eaters said "yum!" which is the ultimate compliment.

Annie

I am that person - I made these with a meaningful alteration, namely subbing in leftover Thai red curry sweet potatoes for the unadulterated sweet potatoes and banana in the recipe. I also made the original recipe, which was joyfully received and consumed by brunch folk. They are amazing. This is a very forgiving and delicious recipe.

Diane B

Made it with the following modifications. Applesauce instead of bananas because, like a smoothie, once you put bananas in it they are banana pancakes. Brown sugar instead of coconut sugar. 1/3 cup whole wheat flour and the rest AP. They were very good. On my first batch I did forget that it has to be low and slow and ended up too dark on one side, once I turned it down it they cooked beautifully.

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