These Vegan Sweet Potato Pancakes are full of warm fall flavors that will have everyone coming back for more! They are moist on the insides, crispy on the outside, and unbelievable delicious. Easily whip them up with freshly steamed sweet potatoes or use leftovers!
These tasty pancakes are highly requested in my house! The kids love the sweet cinnamon flavor and moist yet crispy texture.
Even though I like to sprinkle in fall-themed spices, these are great to enjoy all year long. All you need are a couple of sweet potatoes and a few other pantry/fridge staples.
They are quite simple to make too! You can use fresh sweet potatoes sitting on your counter or leftover mashed sweet potatoes.
If fresh, just peel, cube, and steam them for a few minutes. If mashed, simply measure them out and add them to the bowl.
And if you have leftover sweet potato casserole, you can make these just as well! I suggest omitting the sugar in the pancake batter since casserole usually already has some in it.
For more easy yet tasty pancake recipes, be sure to check out my Oat Milk Pancakes and Vegan Buttermilk Pancakes!
And for more breakfast ideas, my Breakfast Casserole, Vegan Egg Bites, French Toast, Kolaches, and Tofu Scramble Sandwich are some of my favorites!
Reasons To Make These Sweet Potato Pancakes
- No dairy, no eggs
- Needs just 10 ingredients
- They’re so easy to whip up
- Ready in 30 minutes or less
- Just one bowl and one pan for easy cleanup
- Great way to sneak some veggies into breakfast
- Crispy on the outside yet so soft and moist on the inside
Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!
Ingredients And Substitutions
- Sweet Potatoes – Any form works: fresh, already mashed, canned yams, or leftovers from Thanksgiving casserole. Not only do these add irresistible flavor, they help hold everything together as egg normally would.
- Plant Milk – Any type you have on hand will do just fine.
- Apple Cider Vinegar – This forms some curdling to create a buttermilk to help lighten up some of the density caused by the sweet potatoes. Some alternatives that will work are white vinegar or orange juice. Leave it out if you don’t have any, but it really makes a lovely difference when added.
- Vegan Butter – This helps lock in some of the moisture and gives a slight buttery flavor. Another option is light-tasting oil or coconut oil.
- Vanilla Extract – Try to use vanilla that says “pure” on the label for the best flavor.
- Flour – I like to use all-purpose flour for soft pancakes. Other flours can work including 1-to-1 gluten-free replacements. You may need to add more or less milk depending on which one you use.
- Leaveners – Baking soda and baking powder work to aerate the batter as it’s cooking as well as create a crispy, golden-brown surface.
- Sugar – Any granulated sugar will work. My favorite here is cane sugar. Be sure that the label says “organic” to ensure that it’s vegan-friendly. Leave the sweetener out if you’re using leftover mashed sweet potatoes that are already sweetened.
- Spices – A little cinnamon and nutmeg pair so nicely with sweet potatoes! More flavoring ideas include pumpkin pie spice or cloves.
- Salt – Although a small amount is used, salt really brings out the different flavors in such a wonderful way.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
For fresh sweet potatoes, peel them and cut them into 1-inch cubes. Add them to a small pot with 1/2 cup of water. Cover the pot with a fitted lid and turn the heat to medium-high. Let them steam for about 15 minutes or until they are tender.
Mash them with a potato masher. It’s best if all of the lumps are mashed out as much as possible. If using leftover mashed sweet potatoes, just measure them out to use in the batter.
Melt the vegan butter in the microwave for about 30 seconds or over the stovetop in a small pot. Let it cool down for now.
Add the apple cider vinegar and plant-based milk to a large bowl. Let it sit for a few minutes to allow time for curdling. Then whisk in the sweet potatoes, melted vegan butter, and vanilla extract.
Add the dry ingredients to the large bowl. Gently fold everything together.
Heat a large pan or pancake griddle to the medium-low heat setting.
I like to add a bit of vegan butter to the pan before adding the batter. This is not necessary if the pan is nonstick, but I still add it for the buttery flavor.
Add about 1/3 cup of batter a few inches apart from each other. Try not to squeeze too many pancakes into the pan so that you can easily flip them after 3-4 minutes.
You’ll know it’s time to flip them when you see several bubbles pop at the surface. Flip them just once if possible to keep them fluffy. I usually take a peak on the bottom before taking them out of the pan.
Serve the pancakes with your favorite toppings such as vegan butter, chopped nuts, dairy-free whipped topping, and maple syrup.
Hint: You can place the pancakes in a covered dish or the microwave to keep them warm until everyone is ready to enjoy them.
Helpful Tips
- The sweet potatoes are soft enough to mash when a fork easily glides right into them.
- Make sure any lumps of sweet potatoes are mashed out for the best pancake texture.
- The consistency of the batter can vary depending on how moist the sweet potatoes were. If it sits on top of the spoon in a big heap, add a little more plant milk. If the batter is quickly running off the spoon, add more flour. We want it to be thick enough to slowly spill over the spoon.
- I like to heat the pan at a lower temperature than usual for pancakes to allow some extra time for the sweet potatoes to cook on the insides.
- Butter is not necessary if the pan is nonstick, but it does add a nice buttery flavor to the pancakes.
- Try not to add too many pancakes to the pan to leave room for flipping them. Just one flip is best to keep them nice and fluffy.
Variation Ideas
- Fall Flavors – Add a bit of pumpkin pie spice, ground cloves, or ginger.
- Protein – Enjoy them with chopped nuts, peanut butter, or any nut butter.
- Add Ins – After pouring the batter into the pan, add banana slices, thin apple slices, or vegan chocolate chips.
Storage & Reheat
Store the vegan sweet potato pancakes in a covered dish in the refrigerator for 4 days or in the freezer for 3 months. Reheat them in the microwave for 30 seconds until heated through. Another option is to toast them in the toaster or a hot pan to maintain their crispness.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Sweet Potato Pancakes
Bonnie – Serene Trail
Ingredients
- 1 cup sweet potatoes, 2 small fresh ones or use leftovers
- 1 1/2 cup plant milk
- 1 1/2 tbsp apple cider vinegar
- 2 tbsp vegan butter, melted, or coconut oil
- 1/2 tbsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup cane sugar, omit if using leftover that are always sweetened
- 1/2 tbsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
Instructions
- Peel and cut the sweet potatoes into 1-inch cubes. Add them to a small pot with 1/2 cup of water. Cover the pot with a fitted lid and turn the heat to medium-high. Let them steam for 15 minutes or until they are tender.
- Mash them into a smooth consistency. If using leftover mashed sweet potatoes, simply measure out one cup.
- Melt the vegan butter in the microwave for about 30 seconds or over the stovetop in a small pot. Let it cool down for now.
- Add the apple cider vinegar and plant-based milk to a large bowl. Let it sit for a few minutes to allow time for curdling. Whisk in the sweet potatoes, melted vegan butter, and vanilla extract.
- Add the flour, cane sugar, cinnamon,baking powder, baking soda, salt, and nutmeg to the large bowl. Gently fold everything together.
- The consistency can vary here depending on how moist the sweet potatoes were. If it's sitting on top of the spoon in a big heap, add a little more plant milk. If the batter is running off the spoon, add more flour. We want it to be thick enough to slowly spill over the spoon.
- Heat a large pan or pancake griddle to the medium-low heat setting. Add a small amount of vegan butter to the pan (optional for nonstick pans).
- Pour 1/3 cup of batter a few inches apart from each other. Try not to squeeze too many pancakes into the pan so that you can easily flip them after 3-4 minutes.
- Flip the pancakes when you see a few bubbles pot at the surface. Let them cook for another 1-2 minutes. Repeat this process until all of the batter has been used.
Notes
- The sweet potatoes are ready to be mashed when a fork easily glides right into them.
- Make sure any lumps of sweet potatoes are mashed out for the best pancake texture.
- The consistency of the batter can vary depending on how moist the sweet potatoes were. If it sits on top of the spoon in a big heap, add a little more plant milk. If the batter is quickly running off the spoon, add more flour. We want it to be thick enough to slowly spill over the spoon.
- I like to heat the pan at a lower temperature than usual for pancakes to allow some extra time for the sweet potatoes to cook on the insides.
- Butter is not necessary if the pan is nonstick, but it does add a nice buttery flavor to the pancakes.
- Try not to add too many pancakes to the pan to leave room for flipping them. Just one flip is best to keep them nice and fluffy.
The nutritional information provided is an estimate from third-party calculations.
