Sweet Potato Pancakes: Delicious and Versatile Treat

March 7, 2026 Ellen 0 Comments

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Crispy & Chewy: Gluten-Free Sweet Potato Sesame Pancakes

Indulge in the perfect fusion of textures with these Sweet Potato Pancakes, crafted with sweet rice flour (mochiko) for an irresistibly chewy, mochi-like center and a golden, crisp exterior. Naturally gluten-free and vibrant in color, these pancakes are elevated with a nutty crunch from toasted sesame seeds, making them a standout dish for breakfast, brunch, or a wholesome snack.

Why You’ll Love These Sweet Potato Mochi Pancakes

Unique Texture: The use of sweet rice flour creates a “QQ” or bouncy texture that traditional flour just can’t match.
Naturally Sweet: Roasted sweet potatoes provide a deep, earthy sweetness and a boost of Vitamin A.
Gluten-Free & Nutrient-Dense: A satisfying, allergen-friendly option that doesn’t compromise on flavor.
Aromatic Finish: Topped with toasted white sesame seeds for a sophisticated, nutty aroma in every bite.

Key Ingredients

Mashed Sweet Potato: For natural moisture and a beautiful orange hue.
Sweet Rice Flour: Also known as glutinous rice flour, the secret to that signature chewy bite.
Toasted Sesame Seeds: Adds a savory depth and a delightful crunch.

Buttermilk pancakes with maple syrup? Is that like sweet potato pancakes? Perhaps you have the vice versa experience. I’m sure a pat of butter and maple syrup drizzled on top would be amazing on these sweet potato pancakes, but I grew up eating them plain as-is. They are great for breakfast, obviously, and also as a snack. I remember begging my mom to make these for dinner. Before I was tall enough to see the top of the stove, I would stand on a chair, impatiently waiting and watching as my mom would fry these up.

Here’s an idea: make these as part of your next Thanksgiving spread! If you always have a sweet potato side, sweet potato pancakes would make a deliciously unique and innovative side dish.

What’s in the pancakes

sweet potato
sweet rice flour
sugar
sesame seeds

Sweet Potato Pancakes

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Sweet potato pancakes blends the sweet starchy flavors of sweet potatoes with the deliciously addicting texture of mochi. Whether you’re looking for a healthy gluten-free breakfast or a unique Asian-inspired dessert, these sweet potato sesame pancakes are as versatile as they are delicious. Serve them warm with a drizzle of maple syrup, a dollop of Greek yogurt, or enjoy them plain to appreciate the subtle sweetness of the potato.

Author: Ellen

Ingredients

Units Scale

1 large (400 grams) sweet potato
50 grams granulated sugar
130 grams sweet rice flour
pinch of salt
toasted white sesame seeds
neutral oil for frying

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Instructions

Peel the skin off the sweet potato and cut them into 1/4 inch slices. Arrange them evenly on a dish and steam on medium heat for about 16 to 18 minutes until they are soft and mashable.
In a large bowl, mash the sweet potatoes with the sugar and salt until it throughly mashed into a puree. Add the sweet rice flour and kneed until it becomes a dough. It should feel like a dough. If it is too wet, add more rice flour, 1 teaspoon at a time until you get a dough consistency.
Divide the dough into 8 equal pieces and roll them into balls. Using the palm of your hands, press down on the balls until you get a pancake shape.
Sprinkle with sesame seeds and press down gently on the seeds so they stick to the top of the pancakes.
Heat a non-stick pan with a neutral oil on medium heat. Fry for about 3 to 4 minutes on one side. Flip the pancakes and add about 1/8 cup of water to the pan. Pour the water between the pancakes, not over them. Cover the pan with a lid and let that steam for 4 minutes. Remove the lid and continue the cook the pancakes for another 3 minutes without flipping. Check that the pancakes are golden brown. If you like them to be more crispy, cook for a few minutes longer.
Arrange the pancakes on a plate without touching each other while they are hot. They will be sticky but will get less sticky as it cools. They are stackable once they are warm. Enjoy them hot or warm.

❓ FAQ’s for Sweet Potato Mochi Pancakes

What is sweet rice flour, and can I substitute regular rice flour?

Sweet rice flour (glutinous rice flour) is milled from short-grain sticky rice and is what gives these pancakes their signature chew. Regular rice flour won’t work as a substitute—it lacks the sticky, stretchy quality, and your pancakes will turn out crumbly instead of mochi-like. (Despite the name, it contains no gluten and no actual sugar.)

Can I use purple sweet potato instead of orange?

Absolutely! Purple sweet potato makes these visually stunning with a slightly more earthy, less sweet flavor. Adjust sugar to taste.

Can I use canned sweet potato or pumpkin instead?

Yes! Canned sweet potato puree or even pumpkin puree can work in a pinch. Just keep in mind the flavor and sweetness may differ slightly, since orange sweet potatoes bring that signature caramel note.

Why are my mochi pancakes not chewy?

The two usual culprits are using the wrong flour (it must be glutinous/sweet rice flour) or too much liquid from the sweet potato. If your puree is very wet, add a little extra sweet rice flour until the dough holds its shape.

How do I store and reheat them?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to bring back the crisp exterior—the microwave will soften them but they’ll lose that lovely contrast.

Can I make these gluten-free?

Good news—they already are! Glutinous rice flour contains no gluten despite its name, so as long as your other ingredients are certified gluten-free, you’re all set

Can I freeze them?

Absolutely. Freeze cooked pancakes in a single layer, then transfer to a freezer bag. Reheat straight from frozen in a skillet for best texture.

Can I bake or air-fry these instead of pan-frying?

Pan-frying gives the best texture — that crisp exterior with the chewy center is the whole vibe. Air-frying works as a lighter alternative (400°F / 200°C, about 10–12 minutes flipped halfway), though the crust won’t be quite as golden.

My dough is too wet — what went wrong?

Sweet potatoes vary wildly in moisture content. If your dough is too sticky to shape, just add sweet rice flour a tablespoon at a time until it’s workable. This is totally normal.

Can I make these without sugar?

You can reduce the sugar or use a substitute like coconut sugar or maple syrup (adjust quantities since syrups add moisture). The orange sweet potato already brings natural sweetness, so these won’t taste bland even with reduced sugar.