Sweet Potato Pancake Bake
A golden, oven-baked sweet potato pancake topped with berries, maple syrup and ice cream, the ultimate share-and-slice brunch hero.
This sweet potato baked pancake is what happens when breakfast, dessert and brunch all decide to meet in the middle. Soft and custardy in the centre, lightly crisp around the edges and baked right in a sheet tray, it’s made for slicing and sharing straight from the oven. Way easier for a crowd than individual pancakes, so the perfect large family gathering brekkie!
The natural sweetness of sweet potato gives this pancake a beautiful depth of flavour, which pairs perfectly with a snowfall of icing sugar, warm maple syrup, juicy berries and melting scoops of ice cream. It’s low-effort, high-impact and exactly the kind of dish that looks like you tried much harder than you actually did.
Perfect for lazy weekends, effortless entertaining, Valentine’s Day breakfasts, Mother’s Day brunch, or anytime you want something that feels a little bit special but still totally comforting.
Serving suggestions
Serve it warm, straight from the tray, with:
– Vanilla ice cream or lightly whipped cream
– Extra maple syrup or honey poured generously at the table
– Fresh berries or roasted stone fruit
– Greek yoghurt or crème fraîche for a brunch-style balance
– Toasted nuts or coconut flakes for crunch
– A dusting of cinnamon or cardamom for extra warmth
It’s equally perfect as a show-stopping brunch centrepiece or a cosy dessert with a brew choc, no flipping required.
Need
- 300 Grams sweet potato (raw, whole weight)
- 210 Grams bakers or strong flour BUY
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 2 Tablespoons raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon ground cinnamon
- 1/4 Teaspoon fresh nutmeg
- 1/4 Teaspoon ground ginger
- 350 Grams whey or buttermilk Recipe
- 2 eggs
- 1 Teaspoon vanilla bean paste BUY
- 1 punnet of strawberries, sliced
- 1 punnet of blueberries
- icing sugar to garnish
- Killer Vanilla Ice Cream to serve Recipe
- pure maple syrup or honey to serve
Do
- 1
Preheat oven to 180°C. Line 2 baking dishes with paper.
- 2
Wrap whole sweet potatoes with baking foil. Bake for 1 hour, or until a knife pierces through easily. Cool completely.
- 3
Place flour, baking powder and baking soda into Thermomix bowl. Mill 10 sec/speed 10.
- 4
Add sugar, salt, cinnamon, nutmeg and ginger. Combine 6 sec/speed 6. Set aside in a large mixing bowl.
- 5
Peel the sweet potatoes and discard the peels. Place the cooked sweet potato flesh and buttermilk into Thermomix bowl. Mix 10 sec/speed 5.
- 6
Add eggs and vanilla. Combine 6 sec/speed 4.
- 7
Pour wet mix over the dry mix and stir with spatula until just combined. Don't over mix.
- 8
Pour into prepared dishes. Top with berries. Bake for 12-15 minutes, until browning.
- 9
Dust with icing sugar whilst still warm, then again before serving.
- 10
Serve with ice cream and maple syrup and berries or fruit as desired.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
