Baked Sweet Potato Pancakes with Orange Cranberry Compote

We all know there’s nothing quite like pancakes, especially when they’re effortless and a little bit special.

Why you’ll love this version:

These are baked pancakes, so you don’t need to stand at the stove flipping—a real time-saver.
They’re made with sweet potato puree (or pumpkin puree) for a naturally sweet, autumnal flavour.
Served with a bright orange cranberry compote, they balance sweet and tart beautifully.
Quick and simple to prepare, they work for everyday breakfasts and holiday brunches alike.
They’re ideal for using up leftover sweet potato and cranberries.

This recipe is super easy: pop leftover sweet potato puree (or pumpkin) and the other pancake ingredients into a blender, blitz into a smooth batter, then bake in a preheated pan until golden and puffed. The compote is equally straightforward and can be made ahead and chilled for up to a few days.

These pancakes are perfect for turning leftover sweet potato puree and cranberries into something memorable.

I can’t wait to make the orange cranberry compote and the baked sweet potato pancake right now—simple, comforting and delicious.

Baked Sweet Potato Pancake With An Orange Cranberry Compote

Prep Time
5 mins

Cook Time
25 mins

Total Time
30 mins

Course: Breakfast

Servings: 2 – 4

Author: Bintu Hardy

Ingredients

For the Sweet Potato Pancake

70 g (2.5oz) plain flour
120 ml (0.5 cup) milk
3 eggs
3 tbsp sweet potato puree
1 tsp vanilla
0.5 tsp nutmeg
A pinch of salt
1 tsp melted butter

For the Orange Cranberry Compote

100 g (3.5oz) cranberries
3 tbsp orange juice
30 g (1oz) sugar

Instructions

Preheat the oven (fan-assisted) to 190°C / 210°C / 425°F / gas 7 and place a suitable ovenproof pan inside to heat.
Put all the pancake ingredients into a blender and blend until smooth to form a batter.
Carefully pour the batter into the hot pan and bake for 20–25 minutes until the pancake is golden and puffed.
Make the orange cranberry compote: combine cranberries, orange juice and sugar in a small saucepan.
Bring the compote to a simmer and cook for 8–10 minutes until thickened. Serve warm or chill for later.
Quarter the baked pancake and serve each portion with a spoonful of orange cranberry compote.
Serves 2 (very hungry) to 4 people.

Enjoy this easy, flavourful twist on pancakes — a great way to use leftovers and lift a simple breakfast into something festive and satisfying.