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These Vegan Sweet Potato Pancakes are light and fluffy, perfect for weekday breakfasts and weekend brunch! Sweetened with sweet potato and brown sugar and spiced with cinnamon and nutmeg, they’re a cozy meal or snack any time of year! Ready in simple steps and less than 30 minutes.
This post was originally published on April 16, 2016. It was updated with new recipe information and photos on April 30, 2025.
Introducing my sweet potato pancakes, vegan style!
It’s no secret that I adore sweet potatoes, and I also have quite a few beloved vegan pancake recipes, too! So, I figured it was time for me to combine the two. What resulted is cozy, comforting pancakes, so delicious I’m bordering on infatuation!
They are fluffy and light, with the perfect amount of sweetness and spice. I added brown sugar, cinnamon, and nutmeg to the batter–– making the perfect sweet and fluffy base for drizzling maple syrup on top!
These pancakes aren’t just for cool weather; top them with fresh berries or stone fruit and enjoy them throughout the summer, too. They’re a must-make for your next vegan breakfast or brunch!
For more vegan sweet potato breakfast recipes, check out my Sweet Potato Breakfast Hash, Sweet Potato Biscuits, and Sweet Potato Breakfast Burritos.
Ingredients
Sweet Potato Puree: Our feature ingredient! You can make these sweet potato pancakes with leftover mashed potatoes or freshly made sweet potato puree.
Spelt Flour: I love this flour because of its complete proteins, but you can also use whole wheat, all-purpose, or gluten-free flour.
Ground Flaxseed: When combined with water, this makes a flaxseed “egg” that binds the batter, making it possible to make sweet potato pancakes with no egg! Use store-bought flaxseed meal or grind your own.
Seasonings: Ground cinnamon and nutmeg add warmth and natural sweetness. Always use spices with good expiration dates for the best flavor, and grate the nutmeg fresh if possible.
Sugar: Brown sugar sweetens the pancakes while keeping them plant-based. If needed, swap coconut sugar, raw cane sugar or dark brown sugar.
Soy Milk: I prefer this milk because of its higher protein content, but you can use any type of plain unsweetened non-dairy milk.
Salt, Baking Powder, & Baking Soda: For seasoning the batter and helping it rise!
Apple Cider Vinegar: This reacts with the baking soda, making the pancakes light and fluffy.
How to Make Sweet Potato Pancakes
- Make Flax “Egg.” In a large bowl, whisk the flax and water together until combined. Let sit for 5 minutes or until it has a gel-like consistency.
- Combine Dry Ingredients. In another large bowl, combine the flour, sugar, salt, baking powder, baking soda, and spices.
- Combine Wet Ingredients. Add the soy milk, vinegar, vanilla, sweet potato puree, and oil to the flax “egg.” Whisk well until combined.
- Combine wet and dry ingredients. Stir the wet ingredients into the dry ingredients until just combined.
- Cook the Pancakes. Preheat a skillet over medium-low and melt 1-2 tablespoons of vegan butter. Ladle the pancake batter by 1/3 cup scoops onto the skillet, leaving about an inch between them. Cook the pancakes for 2-3 minutes per side, flipping them when the center of the batter starts to bubble. Complete the cooking process with the remaining batter.
- Enjoy! Serve the pancakes hot topped with your favorite toppings, such as maple syrup, vegan butter, fruit, toasted nuts, and/or seeds.
Jenné’s Recipe Pro-Tips
- Measure the flour carefully. If possible, measure the flour by weight for the most accurate measurement and fluffy sweet potato pancakes. Otherwise, scoop the flour into measuring cups and level off the top.
- Don’t overmix. Stir the wet ingredients into the dry until just combined. Overworking the batter will develop the flour’s gluten, making the pancakes tough and flat.
- Preheat skillet. Make sure the skillet is very hot before adding the batter. Heat the skillet on medium-high heat. Reduce the heat to medium right before you fry the pancakes.
- Cook on medium heat. The batter needs to cook at medium heat to cook through evenly. Reduce the heat to low if the pancakes start to burn or brown before 2-3 minutes.
- Keep the pancakes warm. If not serving immediately, keep the pancakes warm on an oven-safe plate in a 200°F oven for up to 30 minutes.
- Vegan pancake texture. Sweet potato pancakes without eggs have a thicker batter texture than those made with eggs. Do not add extra milk or water, which can result in soggy pancakes.
- Meal prepping. This recipe is perfect for meal prep. If desired, make a double (or triple) batch and refrigerate or freeze the pancakes to eat throughout the week.
Recipe Variations
Make this recipe your own by making any of the following adjustments:
- Different Veggies: Swap pureed butternut squash or pumpkin for the sweet potato.
- Chocolate Chips: Add a touch of chocolate by sprinkling the pancake batter with vegan chocolate chips before flipping.
- Pumpkin Pie Spice: Use 2 1/2 teaspoons pumpkin pie spice blend instead of the cinnamon and nutmeg for an autumnal twist!
- Fruit: Stir up to 1 cup of chopped and peeled apples or pears.
Serving Suggestions
Enjoy the pancakes hot, drizzled or sprinkled with your favorite toppings, such as vegan butter, maple syrup, sliced bananas, fresh berries, chopped dates, nuts, seeds, or vegan tempeh bacon.
Make it a complete brunch spread by serving these cozy pancakes with any of the following sides:
Storage Directions
- Refrigeration: Cool the pancakes completely to room temperature before transferring them to an airtight container and refrigerating for 3-5 days.
- Freezing: Once cooled, place small sheets of parchment paper between the sweet potato pancakes and freeze them in a freezer-safe container for up to 2 months. Defrost them in the toaster oven on low heat or at room temperature for 15-30 minutes.
- Reheating: Warm the pancakes in a 350°F oven or toaster oven for 3-5 minutes or in the microwave on gentle heat for 30-second to 1-minute intervals or until hot.
More Vegan Pancake Recipes
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Vegan Sweet Potato Pancakes
Video
Ingredients
- 2 tbsp ground flaxseed , (16 grams)
- 4 tbsp water, (2 fl.oz)
- 1 ½ cup spelt flour , (200 grams)
- ⅓ cup brown sugar or coconut sugar , (68 grams)
- 2 tsp ground cinnamon, (4 grams)
- 1 tsp baking powder, (5 grams)
- ½ tsp baking soda, (4 grams)
- ½ tsp salt, (3 grams)
- ¼ tsp ground nutmeg, preferably freshly ground (1 gram)
- 1 1/2 cup soy milk , or another non-dairy milk (12 fl. oz)
- 1 tsp apple cider vinegar, or distilled white vinegar (0.2 grams)
- 1 tsp pure vanilla extract , (0.2 grams)
- 6 tbsp sweet potato puree , (105 grams)
- 2 tbsp avocado oil, or other neutral oil (0.7 grams)
- 3 tbsp vegan butter, for frying , plus more if needed
- Optional toppings, vegan butter, maple syrup, toasted nuts, fresh berries, or dried coconut flakes
Instructions
- In a large mixing bowl, make a flax "egg" by whisking the flax and water together until combined. Let sit for 5 minutes or until it has a gel-like consistency.
- In another large bowl, combine the flour, sugar, salt, baking powder, baking soda, and spices.
- Add the soy milk, vinegar, vanilla, sweet potato puree, and oil to the flax "egg." Whisk well until combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Preheat a skillet over high heat. Once hot, reduce the heat to medium and melt 1 tablespoon of vegan butter to coat the skillet. Ladle the pancake batter by 1/3 cup scoops onto the skillet, leaving about an inch between them.
- Cook the pancakes for 2-3 minutes per side, flipping them when the center of the batter starts to bubble. Place hot pancakes on a clean plate before serving or keeping warm in an oven preheated to 200°F.
- Complete the cooking process with the remaining batter.
- Serve the pancakes hot topped with your favorite toppings.
Notes
- Refrigeration: Cool the pancakes completely to room temperature before transferring them to an airtight container and refrigerating for 3-5 days.
- Freezing: Once cooled, place small sheets of parchment paper between the sweet potato pancakes and freeze in a freezer-safe container for up to 2 months. Defrost them at in the toaster oven on low heat or at room temperature for 15-30 minutes.
- Reheating: Warm the pancakes in a 350°F oven or toaster oven for 3-5 minutes or in the microwave on gentle heat for 30 second – 1 minute intervals or until hot.
-
- Measure the flour carefully. If possible, measure the flour by weight for the most accurate measurement and fluffy sweet potato pancakes. Otherwise, scoop the flour into measuring cups and level off the top.
-
- Don’t overmix. Stir the wet ingredients into the dry until just combined. Overworking the batter will develop the flour’s gluten, making the pancakes tough and flat.
- Preheat skillet. Make sure the skillet is very hot before adding the batter. Heat the skillet on medium-high heat. Reduce the heat to medium right before you fry the pancakes.
-
- Cook on medium-low heat. The batter needs to cook at medium-low heat to cook through evenly. Reduce the heat to low if the pancakes start to burn or brown before 2-3 minutes.
-
- Vegan pancake texture. Sweet potato pancake batter is thicker when made without eggs. Do not add extra milk or water, as it can result in soggy pancakes.
Nutrition
Did you try these vegan sweet potato pancakes? Leave a comment below to let me know you enjoyed them!
These are the most flavorful pancakes I’ve ever tasted. My husband loves them every time I cook pancakes now he wants sweet potato pancakes! Thank you for the best breakfast I could ever have on Sunday mornings!
Hi Lorraine! I am thrilled that you enjoyed them so much. Happy to help make your weekends more delicious 🙂