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Vegan Sweet Potato Pancakes |

Oh me, oh my! I fall in love so easily. The new infatuation? Vegan sweet potato pancakes! I’ve made vegan pancakes with pumpkin, apple sauce, buckwheat flour, corn flower, and many other combinations. Yet somehow I had never made sweet potato pancakes…until these. I tell you, this love is so strong, I’m convinced I will never look back (though those other pancakes were totally delicious too).

Vegan Sweet Potato Pancakes |

These sweet potato pancakes are fluffy and light, with the perfect amount of sweetness and spice. I used brown sugar, cinnamon, and nutmeg in the batter––the perfect sweet accompaniments to maple syrup drizzled 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 should definitely grace the table at your next vegan Sunday brunch 😉

This video was made with the support of the North Carolina Sweet Potato Commission. I’m one of their Sweet Tater Ambassadors: naturally 😉

4.75 from 4 votes

Vegan Sweet Potato Pancakes

By: Jenné
These vegan sweet potato pancakes are so nice and fluffy, and they come together in no time. I used spelt flour, but you could also use all-purpose or whole wheat pastry flour for them. They can probably be made gluten free as well: try a blend of oat and teff flours like I did in this pancake recipe.
Prep Time: 8 minutes
Cook Time: 15 minutes
Servings: 3


  • 2 tbsp ground flax + 4 tbsp water
  • cup whole spelt flour
  • cup brown sugar or coconut sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tsp cinnamon
  • ¼ tsp nutmeg, freshly ground
  • 1 1/2 cup soy milk, or another non-dairy milk
  • 1 tsp apple cider or white vinegar
  • 1 teaspoon vanilla extract
  • ¼ cup + 2 tbsp mashed sweet potato
  • 2 tbsp coconut, canola, or grapeseed oil + more for frying pancakes (or use Earth Balance to fry)
  • Toppings
  • [url href=""]real maple syrup[/url]
  • vegan tempeh bacon, I used [url href=""]Tofurky brand[/url]. There's an even better recipe for vegan tempeh bacon in [url href=""]my book[/url]
  • toasted coconut, nuts and/or seeds


  • Combine the flax and water in a large mixing bow to make the flax egg.
  • Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl.
  • To the flax egg add the soy milk, vinegar, vanilla, sweet potato, and oil and whisk well, until combined.
  • Stir the wet ingredients into the dry ingredients until just combined.
  • Preheat a skillet and melt a couple tablespoons of coconut oil on the surface. Ladle some batter onto the skillet (about ½ cup), and fill with as many pancakes as you can comfortably fit. I can do 3 in my skillet.
  • Cook on each side on medium-low heat for about 3 minutes. Flip when the center starts to bubble. Place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting.
  • Complete with the remaining batter.
  • To serve top the pancakes with maple syrup, vegan tempeh bacon, toasted coconut, nuts or seeds.
Like this recipe? Rate and comment below!

Did you try these vegan sweet potato pancakes? Leave a comment below to let me know you enjoyed them!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. Btw, my laziness and the long list of ingredients almost kept me from trying this recipe. But I ran across it a second time in a vegan magazine and it credited the recipe to you. Then I realized I had every single ingredient in my cabinet, and my kids were not going to go much longer without eating pancakes. I’m glad I made these and they will become a weekend breakfast staple in our home.

    1. Nice!! I’m so happy that you all enjoyed the recipe 🙂 And so happy you ran across it again!

  2. So I’m literally frying these up right now. This way I can enjoy my Sunday morning before running out the door to church. I have tried other vegan pancake recipes and the batter would stick to the pan, but this recipe does not. I love it! The pancakes seem to absorb a great deal of oil. What can I do or use as a replacement/reduce the amount of frying oil?

    1. YAY!!! To reduce the frying oil I would use a well seasoned cast iron skillet or a non-toxic non-stick pan 🙂

  3. I just discovered your blog and this is the second recipe I’ve made; thank you! These pancakes were amazing! My subs: (1) instead of 1.5 spelt, I used 1/2 almond flour & 1 cup whole wheat flour; (2) instead of 1/3 sugar, I used 1/3 maple syrup; (3) instead of 2 tsp cinnamon, I used1 tsp cinnamon & 1 tsp allspice. It was delicious and the pancakes were fluffy!

    1. Hey Kimberly! I’m glad you found me. Yummy, I love your pancake subs 🙂 Thanks so much!! xo

  4. Just made these today! Subbed the spelt for gluten free oat flour. They weren’t as thick but tasted amazing and that’s all that matters 🙂 Great recipe!

  5. Oh gosh, it’s so tasty. Does any of you have experience with freezing the batter (this must be a Dutch thing :”). Because I’m the only person to eat these in my family and I made waaaay to much :’)

    Love your blog and youtube channel xx

    1. Thank you!!!
      I haven’t tried to freeze it. I wish I could tell you if it worked. Give it a try and let me know.

      Thanks so much xoxoxo

  6. Good question! I’m not sure. The coconut flour might be too sticky and dry, so my intuition would be to do a mix of coconut and brown rice flour or buckwheat flour 🙂

  7. Hi, thanks for this recipe! I’m so excited to try it! Would it be possible to substitute garbanzo flour instead of spelt flour?

    1. Hi Catania! I’m not sure what that will be like. I would guess it’ll be heavier. If you try, let me know how they turn out 😉