These fluffy vegan sweet potato pancakes are perfect for cool fall mornings. They’re so easy to make using classic pancake ingredients.
Nothing says fall quite like cozy mornings spent sipping hot coffee and chowing down on cinnamon-y sweet potato pancakes. True fall weather won’t come to Georgia for a few weeks, but that doesn’t stop me from lighting pumpkin scented candles and sharing cinnamon laden recipes.
It’s my reward for (mostly) making it through a hot Georgia summer, right?
I’ll admit that I’m on a bit of a breakfast roll this week. This is the third vegan breakfast recipe I’m sharing in a row. Oops? I’ll blame the weather.
I used my popular fluffy vegan waffles recipe to make these vegan sweet potato pancakes, give or take a few modifications. The result is fluffy, golden pancakes with a deliciously spiced flavor. Oh, so fall!
This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases; read my disclaimer policy for more information.
Sweet potato health benefits
Before we’re inundated with all things pumpkin, let’s appreciate the humble sweet potato.
Not to be confused with yams, sweet potatoes are tapered at the ends and range from white to vibrant orange. Yams are starchier and often less sweet, with a cylindrical shape.
Don’t let the inexpensive price of sweet potatoes fool you, they’re rich with vitamins and minerals.
Sweet potatoes are a good source of potassium, vitamin C, and Vitamin A in the form of beta-carotene. Beta-carotene is an antioxidant that gives the sweet potato its orange color. Beta carotene converts into Vitamin A, which is necessary for vision health and healthy skin.
I’m not going to go pretending that eating sweet potato pancakes is the best way to get in a serving of sweet potato.
How to roast a sweet potato
The most important ingredient in these pancakes is (you guessed it!) sweet potatoes! I like to prepare my sweet potatoes in the Instant Pot using this recipe, but you can easily prepare your sweet potato by roasting it in the oven.
Set the oven to 425 degrees Fahrenheit. Clean your sweet potato and stab a few holes in it with a fork. Wrap it in foil and place in a baking dish; this way, if the sweet potato gets juicy it won’t drip its juices all over the oven.
Bake the sweet potato for 45 minutes to an hour, until the center is soft.
Pro tip: Make 3-4 sweet potatoes at a time and freeze them for later use. When ready to eat, let thaw in the fridge for about 24 hours.
How to make Vegan Sweet Potato pancakes
The only difference from regular vegan pancakes is the addition of 1/2 cup sweet potato and warming spices. The sweet potato flavor is subtle but just present enough to emphasize the cinnamon and nutmeg.
Step 1. Start by mixing your wet ingredients together (non-dairy milk, pureed sweet potato, oil, apple cider vinegar, vanilla extract).
Step 2. Slowly stir the wet ingredients into a well in the dry ingredients (all-purpose flour, baking soda, salt, brown sugar, cinnamon, nutmeg). The batter will be bubbly and fluffy.
Step 3. Lightly grease a medium-sized pan or large griddle with oil and bring to medium heat (I love this countertop griddle just for this reason – it also works well with veggie sausages and veggie burgers).
Step 4. Portion out pancakes using a quarter cup. Flip the pancakes when the pan-side of the pancake is golden brown. You can also tell it’s ready to flip when the pancake batter has consistently popping bubbles.
Can I freeze vegan pancakes?
Vegan pancakes can be frozen for up to three months. To freeze, let the cooked pancakes cool to room temperature before stacking in a freezer-safe container (I love these freezer-safe glass containers).
Looking for more vegan recipes?
- Fluffy Vegan Waffles
- Fluffy Vegan Pancakes
- Sweet Potato Biscuits with Cashew Mushroom Gravy
- Sweet Potato Buns
- 15 Minute Savory Tofu Scramble
Fluffy Vegan Sweet Potato Pancakes
- 1 and 3/4 cups all purpose flour
- 2 tablespoons organic brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 and 1/4 cups soy milk see note
- 1/2 cup mashed or pureed sweet potato see note
- 2 tablespoons canola oil
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon vanilla extract
- In a medium mixing bowl, stir together all dry ingredients (all purpose flour, brown sugar, baking powder, salt, nutmeg, cinnamon). Form a well in the center of the dry ingredients.
- Stir together the wet ingredients in a small mixing bowl. Slowly pour the wet ingredients into the well, mixing with a wooden spoon to combine. Don't overmix; it's okay if a few lumps remain.
- Lightly grease a medium skillet with nonstick spray. Place on the stove over medium heat. Add 1/4 cup pancake mixture at a time, smoothing to make round circles as needed. Flip the pancakes when the tops start bubbling, or when sufficiently browned.
- Enjoy with maple syrup, walnuts, or coconut cream. Store refrigerated in a closed container for 2-3 days. Reheats best on the stove at medium-low heat.
- Sweet potato puree: One medium to large sweet potato yeilds about 1 cup of mashed or pureed sweet potato. Do not puree the sweet potato skin. For best results, I recommend pureeing the sweet potato in a blender. This will make the sweet potato much easier to mix into the batter.
- How to roast sweet potatoes: roast a medium sweet potato in a 425 degree oven for 45 minutes to 1 hour. It will be done when it's sizzling with juices and soft in the middle.
- Non-dairy milk: Choose your favorite unsweetened, unflavored non-dairy milk. I use soy milk for its creaminess and flavor, but almond or oat milk will also work.
- How to freeze pancakes: Vegan pancakes can be frozen for up to three months. To freeze, let the cooked pancakes cool to room temperature before stacking in a freezer-safe container (I love these freezer-safe glass containers).