Purple Sweet Potato and Blackberry Pancakes

Hearty pancakes that are full of purple sweet potatoes and blackberries for something different for breakfast! 

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Purple sweet potatoes aren't something that I purchase often, but when I see them at the grocery store I try to grab a bag.  

I'm always trying to work different produce colors into our diet. I like a baked purple sweet potato (they are not as sweet as the orange sweet potatoes we are used to eating). If you are baking purple sweet potatoes make an extra one or two and then mash them up super well to use for pancakes. 

Since I am always happy to have regular sweet potato pancakes, I figured why not try them with the purple ones and some blackberries for extra color, flavor, and texture. 

These are another way to get your kids to maybe try something they may not otherwise eat and get in some extra nutrition. 

Fun fact, when you cut up the blackberries and add them to the batter, they will start to turn everything a strange greenish-blue color. 

Pancakes have always been a favorite weekend breakfast of mine, but we also frequently have breakfast for dinner at the kids' request. Serve them with extra fresh blackberries and some real maple syrup. 

There are so many ways to can flavor pancakes and so many ways to incorporate various fruits, grains, and even vegetables into them. I love to try out new variations, even though I love a classic buttermilk pancake. 

If you find yourself with some purple sweet potatoes you need to use up, give them a try in these pancakes with blackberries. 

Check out this post of 25 Pancake Recipes to Celebrate Maple Season!  

Yield: about 4 servings

Author: Amy B (Savory Moments)

Purple Sweet Potato and Blackberry Pancakes

Hearty pancakes that are full of purple sweet potatoes and blackberries for something different for breakfast!

Ingredients

• 1-1/2 cups all-purpose flour (or white whole wheat)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup well mashed or pureed cooked and peeled purple sweet potato
• 1 to 1-1/4 cups milk
• 1 tablespoon lemon juice
• 2 large eggs
• 2 tablespoons olive oil
• 1 teaspoon pure vanilla extract
• 1 packed tablespoon brown sugar
• 1 cup roughly chopped blackberries, plus more for serving
• butter or oil, for cooking
• real maple syrup, for serving

Instructions

1. In a medium bowl, whisk together the flour through cinnamon. In a large bowl, whisk together the sweet potato, 1 cup milk, lemon juice, eggs, olive oil, vanilla, and brown sugar until well combined.
2. Stir the dry ingredients into the wet until just combined. Fold in the blackberries. If the batter is too thick, slowly add a little more milk and stir until the batter is a good consistency.
3. Heat a griddle pan or large cast iron skillet. Coat with butter or oil. Use about 1/4 cup batter for each pancake.
4. Flip when they are starting to bubble and are golden. Cook until the second side is golden and continue until all batter is used.
5. Serve with more blackberries, if desired, and a good drizzle of maple syrup.

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I hope you give these purple sweet potato and blackberry pancakes a try! Let me know in the comments below.  

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This recipe was originally published in 2018 and has been updated in 2026 with new text, a recipe card, and more to improve reader experience.

Check out these other pancake recipes: 

Beet Pancakes  

Cranberry Gingerbread Pancakes 

Old-fashioned Cornmeal Griddle Cakes 

Spinach Pancakes