Vegan Sweet Potato Pancakes

These vegan sweet potato pancakes are unbelievably soft, fluffy, and tender! They’re made with less than 10 ingredients and come together in under 30 minutes! Plus, they’re a great way to use up leftover sweet potatoes from the holidays. Serve a stack with toasted pecans, vegan butter, and maple syrup for the ultimate breakfast or brunch.

🧡 Why you’ll love this recipe

• Simple ingredients: We’ve kept this recipe easy with pantry staples, so you can make vegan sweet potato pancakes on repeat!
• Perfectly fluffy: We’ve tested this recipe to guarantee a soft and fluffy texture, reminiscent of classic buttermilk pancakes.
• Nutritious: The addition of sweet potatoes not only provides a sweet, rich flavor but also boosts the health benefits with nutrients like fiber and antioxidants.
• Fall flavors: The combination of sweet potatoes, cinnamon, brown sugar, and vanilla is just the thing you need this autumn season!

If you like these vegan sweet potato pancakes, you should really check out our vegan pumpkin pancakes, mini pancakes, vegan buttermilk pancakes, and vegan French toast.

🥞 Fluffy vegan sweet potato pancakes

Vegan sweet potato pancakes are our fall-inspired take on traditional vegan buttermilk pancakes. By incorporating puréed sweet potatoes into the recipe, each bite is slightly sweet, ultra-moist, and full of rich flavors.

The best part is that by utilizing the natural sweetness of sweet potatoes, you can reduce the need for added sweeteners, making this dish healthier but still just as satisfying. Trust us, we’ve been making vegan sweet potato pancakes on repeat lately, so we’re very familiar with how filling and comforting it is!

Serve your pancakes with a pat of butter, a drizzle of maple syrup, and some toasted pecans for a quintessential fall and winter breakfast or brunch.

🍠 Fresh vs. canned sweet potato purée for pancakes

There are pros and cons of using both fresh and canned sweet potatoes for pancakes, depending on your needs. Here is a quick breakdown to help you decide which option is best for you:

Fresh sweet potato purée

• Flavor boost: Fresh purée packs a vibrant and natural sweet potato taste.
• Texture: It often has a smoother and more consistent texture, which is ideal for pancakes.
• Nutritional content: Retains most of its vitamins and minerals as it’s not processed.
• Versatility: Can be adjusted in consistency by adding more or less water.

Canned sweet potato purée

• Convenience: Ready to use and perfect for those in a hurry.
• Shelf life: Can be stored for longer periods, making it handy for impromptu pancake sessions.
• Consistency: Can sometimes be too dense or contain added preservatives.

While both types have their pros and cons, we lean towards fresh sweet potato purée. Its richer flavor and natural qualities make it our go-to choice for perfect vegan sweet potato pancakes.

🛒 Ingredients & substitutions

• All-purpose flour: Gives structure to the pancakes while keeping the texture tender. If you’re sensitive to gluten, you can use a 1:1 gluten-free flour blend. Or, try whole wheat flour for an even healthier twist.
• Leavening agents: We use both baking powder and baking soda (which reacts with the vegan buttermilk) to help the pancakes rise and become fluffy.
• Salt: Enhances the sweet flavors of the pancakes. Use fine-grain salt for the most even flavor distribution.
• Ground cinnamon: Imparts sweet, warm, fall-inspired notes. If you don’t have cinnamon, try nutmeg, allspice, or pumpkin spice for added warmth.
• Vegan buttermilk: Adds moisture and reacts with the baking soda to help the pancakes rise. Our go-to plant milk is soy milk due to its high protein content.
• Brown sugar: Adds a hint of sweetness and a rich, caramel flavor profile. You can also use an equivalent amount of coconut sugar for a similar effect.
• Sweet potatoes: Provides moisture, sweetness, and binding. You can use freshly roasted sweet potatoes or store-bought sweet potato purée.
• Vanilla extract: Enhances the overall aroma and complements the sweet potatoes perfectly. You can also try almond extract for a nutty hint.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

♨️ How to roast sweet potatoes

If you’re making your own sweet potato purée, we recommend roasting since it results in intense, caramelized flavors. Here’s how to do it:

• Wash and thoroughly dry the sweet potatoes, then poke several holes in each one using a fork.
• Place them on a baking sheet lined with aluminum foil or parchment paper.
• Roast them in a preheated oven at 425°F for 50-60 minutes, or until very tender when pierced with a fork. There should be no resistance!

📝 How to make vegan sweet potato pancakes

Step 1: Combine the dry ingredients

Start by whisking together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. For an even lighter pancake batter, you can even sift your flour. This prevents too many lumps and makes your pancakes even fluffier!

Step 2: Mix the wet ingredients

In a separate mixing bowl, combine the vegan buttermilk, brown sugar, sweet potato purée, and vanilla extract. Tip: Make your vegan buttermilk before doing anything else so it has time to curdle before you mix it with the other wet ingredients.

Step 3: Combine the batter

Create a well in your dry ingredients and pour in the wet mixture. Gently stir the batter until it’s just combined. Remember, overmixing can lead to dense pancakes, and we want light and fluffy!

Step 4: Cook the pancakes

With a nonstick skillet or griddle over medium heat, melt a touch of vegan butter. Ladle in the batter to form pancakes and cook them for a few minutes on each side until golden brown and fluffy. Serve your vegan sweet potato pancakes with your favorite toppings. Happy eating!

If you have questions about this vegan sweet potato pancakes recipe, check out our FAQs or leave a comment down below!

🍦What to serve with vegan sweet potato pancakes

Here are some of our favorite garnishes and toppings to really level up these vegan sweet potato pancakes:

• Vegan butter
• Toasted pecans
• Vegan whipped cream
• Fresh berries
• Blueberry compote
• Strawberry compote
• Chocolate chips
• Nut or seed butter
• Maple syrup
• Coconut yogurt

🌡️ Storage & reheating

Pancakes are great for meal prep since they can be stored so easily in the fridge or freezer. Here’s what to do:

• Fridge: Store leftover pancakes in an airtight container for up to 3 days. Place parchment paper between each pancake to avoid any sticking.
• Freezer: For longer storage, stack pancakes with parchment paper in between and place them in a freezer-safe bag. They can last up to 3 months this way.
• Reheating: Thaw frozen pancakes in the fridge overnight. To reheat, warm them in a microwave or on a skillet over medium-low until hot. This is our favorite way to achieve that fresh-off-the-griddle taste again!
• Prep ahead: If you’re planning a big breakfast or brunch, it’s best to make the pancakes to completion, and then reheat them. Since there are leavening agents involved, it’s best not to leave the uncooked batter in the fridge overnight.

♻️ Variations

• Chocolate-infused: Mix in vegan chocolate chips to make chocolatey vegan sweet potato pancakes.
• Berries: Fold in blueberries or raspberries for a burst of sweetness in each bite.
• Nuts: Incorporate crushed walnuts or pecans into the batter for a nutty crunch.
• Other spices: Add a pinch of nutmeg, cloves, allspice, or cardamom to bring a warm and spicy dimension to the pancakes.
• Tropical: Mix in shredded coconut and serve them with a drizzle of coconut syrup.
• Protein: Blend in a scoop of vegan protein powder to up the protein content. Just remember to take the added dry ingredients into account by reducing the flour.
• Pumpkin pancakes: Replace the sweet potato purée with pumpkin purée.

🧑‍🍳 Top tips

• Use fresh ingredients: Fresh puréed sweet potatoes provide the best flavor, consistency, and nutritional benefits compared to canned.
• Avoid overmixing: Gently mix the batter to keep the pancakes light and fluffy. Overmixing will result in dense, firm pancakes.
• Preheat the pan: Ensure the skillet is nice and hot before adding the batter for perfectly golden and properly cooked pancakes.
• Resting time: Let the batter rest while the pan heats up for 5-10 minutes before cooking. This helps create a fluff texture.
• Pancake size: Use a ⅓-cup to measure the correct amount for uniform pancakes.
• Test one first: Cook one pancake to start, allowing you to adjust the heat or batter if needed.
• Consistent heat: Maintain a steady medium heat to ensure even cooking without burning the pancakes. If they’re cooking too quickly, lower the heat slightly.
• Easy flipping: Wait until you see bubbles forming on the top and the edges appear set before flipping the pancakes.

💬 FAQ

🍴 More sweet breakfast recipes

If you loved this vegan sweet potato pancakes recipe, take a peek at some more sweet breakfast dishes like these:

• High Protein Overnight Oats: Healthy, hearty, and delicious breakfast option. 
• Strawberry Overnight Oats: Packed with rich, creamy, and juicy flavors. 
• Vegan Oatmeal: Featuring rolled oats, bananas, raisins, and flaxseed.
• Sourdough French Toast: A quick, easy, and flavor-packed recipe.