The Best 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.
Equipment
- Whisk
- Mixing bowls
- Frying pan
- Spatula
Ingredients
- 1 ¾ cup grams all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine-grain salt
- 1 teaspoon ground cinnamon
- 2 cups vegan buttermilk
- 2 tablespoons brown sugar
- 1 cup mashed or puréed sweet potatoes
- 1 teaspoon vanilla extract
For serving
- Vegan butter
- Toasted pecans
- Maple syrup
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate mixing bowl, whisk together the vegan buttermilk, brown sugar, sweet potato purée, and vanilla extract.
- Make a well in the dry ingredients, then pour the wet ingredients into the center. Gently stir the batter with a spatula or wooden spoon until just combined.
- Heat a large nonstick skillet or griddle over medium heat. Melt a bit of butter and ladle ⅓-cup pancakes into the skillet.
- Cook for 3 minutes, or until bubbles start to form in the batter on top and the pancakes are golden underneath. Flip and cook on the other side for 2-3 minutes until golden.
- Repeat with the remaining batter. Serve your vegan sweet potato pancakes while warm with more vegan butter, toasted pecans, and maple syrup. Happy eating!
Notes
- 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.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1pancake | Calories: 94.3kcal | Carbohydrates: 17.5g | Protein: 2.9g | Fat: 1.3g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3.8mg | Sodium: 266.3mg | Potassium: 98.5mg | Fiber: 0.8g | Sugar: 3.8g | Vitamin A: 1404.8IU | Vitamin C: 0.2mg | Calcium: 81.2mg | Iron: 0.9mg
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