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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. Any tips? I used more sweet potato and only had a half a cup of flour and therefore used a half a cup of almond milk everything measured according to that base. I only used one flax egg. My pancakes came out sticky and gooey. Anything I can do to fix the batter.

  2. I made these today and they were DELICIOUS. I do not even like pancakes but decided to make them because my little people love them. I tried them before giving to my children and WOW! These pancakes have changed my tastebuds LOL. Thanks so much for sharing this recipe!

  3. I come back to this recipe over and over and over. The texture..depth of is a high quality recipe which will become a staple in your home

  4. Thank you for this recipe! It’s so delicious.
    Unfortunately, I’m not a pancake connoisseur. Do you know why my pancakes might have come out mushy on the inside?

    1. Thank you, Preeti! My guess is that the heat was too high. Try cooking them on medium heat. The slower temp will allow the middle to cook well without burning the tops. Good luck!

  5. Nice pancakes, I like the combination of the spices cinnamon and nutmeg with the Sweet Potatoes it seems like Thanksgiving everyday! Your a genius!

    1. They don’t keep well in the fridge, but in the freezer you can keep them probably a month or so.

  6. Made these with gluten free flour, flaxmilk, pumpkin spice seasoning and tapioca starch instead of baking soda. Still super fluffy and my fiancée said they are the best pancakes he’s ever had.