These fluffy vegan sweet potato pancakes are perfect for cool fall mornings (and they’re so easy to make!).
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 sweaty 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. Woops? 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!
The health benefits of sweet potatoes
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.
Now, I’m not going to go pretending that eating sweet potato pancakes is the best way to get in a serving of sweet potato. If you’re looking for a way to get in a healthy serving of sweet potato, check out my healthy vegan black eyed pea and sweet potato soup, or these vegan sweet potato nachos with cowboy caviar.
How to cook sweet potatoes
The most important ingredient in these pancakes is (you guessed it!) sweet potatoes! I prepared my sweet potato 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 it’s juices all over the oven. Bake your sweet potato for 45 minutes to an hour, until the center is soft.
Tip: Make 3-4 sweet potatoes at a time and freeze them! Remove the sweet potato skin, then puree the sweet potato in a food processor or blender. Store in individual containers and defrost by placing in the fridge at least 10 hours prior to using.
How to make vegan sweet potato pancakes
These pancakes are super easy to make. The only difference from regular pancakes is that you blend in 1/2 cup of sweet potato! The sweet potato flavor is subtle, but just present enough to emphasize the cinnamon and nutmeg.
Mix your wet ingredients together (non-dairy milk, sweet potato, oil, apple cider vinegar, vanilla extract), then slowly mix them into a well in your dry ingredients (all purpose flour, baking soda, salt, brown sugar, cinnamon, nutmeg). The batter will be bubbly and fluffy.
Lightly grease a medium sized pan or large griddle with oil and bring to medium heat. Portion out pancakes using a quarter cup. Flip the pancakes when golden brown – you can also tell because the pancake will have consistently popping on the surface.
This recipe was adapted from my fluffy vegan waffles recipe, so you can also enjoy these sweet potato pancakes as sweet potato waffles! Enjoy with a topping of walnuts, coconut cream, and maple syrup.
Looking for more baked sweet potato goodness? Check out these sweet potato biscuits with cashew mushroom gravy (sooo good!) or these sweet potato buns. If you make this recipe don’t forget to leave a comment and mention @cozypeachkitchen on Instagram.
What are your favorite sweet potato pancake toppings? Let me know with a comment below!
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 non-dairy milk, such as soy or almond
- 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 in a fridge safe container for 2-3 days. Reheats best on the stove at medium low heat.