Author: Leftover sweet potatoes? Breakfast is calling! These Sweet Potato Pancakes turn cooked, mashed sweet potato into a soft, fluffy stack with cozy cinnamon and nutmeg in every bite. The batter comes together in one bowl, and a generous drizzle of maple syrup makes them pretty hard to resist.
Sweet Potatoes Deserve a Spot at Breakfast
Sweet potatoes are the new pumpkin! Haha, there's room for both, but mashed sweet potato makes such delicious pancakes. It adds natural sweetness, richness, and moisture for a stack that's soft, fluffy, and extra tender. Add cinnamon and nutmeg, and you've got the coziest fall breakfast. The batter comes together in one bowl with a quick whisk and stir, so there's nothing fussy here! I love them piled high with maple syrup and pecans, and a dollop of vegan whipped cream makes them feel extra special. That first bite with a little of everything? SO GOOD!
Why You'll Love Sweet Potato Pancakes
- The best texture ever: Mashed sweet potato adds just the right amount of moisture for pancakes that are soft, fluffy, and extra tender.
- Cozy fall flavor: Sweet potato, cinnamon, and nutmeg make every bite taste like fall. Just add maple syrup!
- Perfect for leftover sweet potatoes: Whenever I'm roasting sweet potatoes for dinner, I throw an extra one in the oven so breakfast is halfway done!
- One-bowl recipe: A quick whisk, a gentle stir, and your batter is ready. Everything comes together in one bowl, so cleanup is easy too!
Ingredients for Sweet Potato Pancakes
- Plant-based milk: Soy or oat milk are my favorites for making pancakes and baking.
- Apple cider vinegar or lemon juice: This curdles the plant milk to make a homemade vegan buttermilk.
- Sweet potato: Use orange-fleshed sweet potatoes, sometimes labeled "yams" at the grocery store. I like to roast mine ahead of time, but you can also microwave them in a pinch. Let cool and mash well before adding to the batter. A few small lumps are fine!
- Brown sugar: Adds a little extra sweetness and a hint of molasses flavor that's delicious with the sweet potato and warm spices.
- Vegan butter or oil: I love using this homemade vegan butter for extra richness. You'll need some for the batter and some for cooking.
- Vanilla extract, cinnamon, and nutmeg: For that cozy fall flavor!
- Baking powder: Gives these sweet potato pancakes their fluffy lift, with no eggs or egg replacer needed!
- All-purpose flour: Use a 1:1 gluten-free baking blend containing xanthan gum for a gluten-free sweet potato pancakes recipe.
How to Make Sweet Potato Pancakes
- Make the Vegan Buttermilk: In a large mixing bowl, whisk together the plant milk and apple cider vinegar or lemon juice. Let it sit for about 1 minute.
- Add the Sweet Potato: Whisk in the mashed sweet potato, brown sugar, melted vegan butter, vanilla, cinnamon, nutmeg, and salt.
- Make the Batter: Sprinkle the baking powder evenly over the mixture, then add the flour. Gently stir just until combined.
- Cook: Scoop the thick batter into a lightly greased skillet and gently spread into rounds. Cook until bubbles appear and the edges look set, then flip and cook until golden and cooked through.
Tips for Perfect Sweet Potato Pancakes
- Don't overmix: Gently stir just until no dry flour remains. A few lumps in the batter are totally fine! A light hand keeps the pancakes fluffy and tender.
- Adjust the batter if needed: Sweet potatoes can contain different amounts of moisture depending on how they're cooked. If you can't easily spread the batter in your skillet, add more plant-based milk a tablespoon at a time to achieve the right consistency.
- Watch your heat: If your pancakes are getting dark before the centers cook through, turn down the heat. I find that I usually have to adjust the heat throughout the cooking process whenever I'm making pancakes.
Make It a Breakfast Spread
Pile your sweet potato pancakes high with maple syrup, chopped pecans, and a dollop of vegan whipped cream. Sautéed apples or pears would be delicious on top too!
For a bigger weekend breakfast, round out your spread with a few favorites:
Storage and Freezing
- Refrigerator: Let the sweet potato pancakes cool, then store them in an airtight container in the refrigerator for up to 4 days. Reheat them in the toaster, microwave, or a skillet.
- Freezer: This sweet potato pancake recipe is great for meal prep! Arrange the cooled pancakes in a single layer and freeze until firm, then transfer them to a freezer-safe bag or container and freeze for up to 2 months. You can reheat them directly from frozen in the toaster or microwave.
If you try this sweet potato pancake recipe, let me know by leaving a comment and rating it. I'd love to hear what you think! Share a photo of your creation on Instagram and tag @itdoesnttastelikechicken so I can see what you're cooking!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Sweet Potato Pancakes
These Vegan Sweet Potato Pancakes are soft, fluffy, warmly spiced, and packed with sweet potato. They're easy to make with simple ingredients and perfect for using up leftover sweet potatoes. Serve them warm with vegan butter, maple syrup, and pecans for the coziest fall breakfast!
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Ingredients
- 1 ½ cups plant-based milk, (such as oat or soy)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 cup cooked and mashed sweet potato
- 2 tablespoons brown sugar
- 2 tablespoons melted vegan butter or light oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 ½ cups all-purpose flour
- Oil or vegan butter, for cooking
- Optional for serving: Vegan butter or vegan whipped cream, maple syrup, and chopped pecans or walnuts
Instructions
- Make the vegan buttermilk: In a large mixing bowl, whisk together the plant-based milk and vinegar. Let sit for about 1 minute.
- Add the sweet potato: Add the mashed sweet potato, brown sugar, melted vegan butter, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined. A few small lumps of sweet potato are completely fine.
- Make the batter: Sprinkle the baking powder evenly over the mixture, then add the flour. Gently stir until just combined. Do not overmix. The batter should be quite thick. If it's too thick to spread, stir in additional plant-based milk, 1 tablespoon at a time, as needed.
- Cook the pancakes: Heat a large nonstick skillet or griddle over medium-low to medium heat and lightly grease with oil or vegan butter. Scoop about ⅓ cup batter per pancake onto the skillet and gently spread into a 4-5-inch round using the side of the measuring cup or a spoon (the batter is thick and won't spread on its own). Cook for 2-3 minutes, or until bubbles begin to appear on the surface, the edges look set, and the bottom is golden. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
- Serve: Serve warm with vegan butter or vegan whipped cream, maple syrup, and chopped pecans or walnuts, if desired.
Notes
Sweet potato: Use 1 cup (250 g) cooked and mashed sweet potato. Whenever I'm roasting sweet potatoes for dinner, I like to throw an extra one in the oven so I can make these pancakes later! You can also roast or microwave a sweet potato specifically for this recipe, or use plain canned sweet potato purée (not sweet potato pie filling).
To roast a sweet potato: Preheat the oven to 425°F (220°C). Pierce the sweet potato several times with a fork and place it on a baking sheet. Roast for 40–50 minutes, until very soft. Let cool enough to handle, then remove the skin and mash until smooth. Measure 1 cup (250 g).
To microwave a sweet potato: Pierce the sweet potato several times with a fork and microwave on high for 5–8 minutes, turning halfway through, until very soft. Larger sweet potatoes may need a few extra minutes. Let cool slightly, then remove the skin and mash until smooth. Measure 1 cup (250 g).
Batter consistency: The batter for these pancakes is intentionally thicker than standard pancake batter. Sweet potatoes also vary in moisture depending on how they're cooked. If the batter is too thick to easily spread in the pan, add 1–3 tablespoons additional plant-based milk as needed.
Gluten-Free Option: Use a 1:1 gluten-free baking blend containing xanthan gum. The batter may be a little thicker, so add 1–2 tablespoons additional plant-based milk as needed.
Oil-Free Option: Omit the melted vegan butter or oil from the batter and cook the pancakes in a good nonstick skillet. The pancakes will be slightly less rich but still delicious.
Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 4 days. Reheat in the toaster, microwave, or skillet.
Freezing: Freeze the pancakes in a single layer until firm, then transfer to a freezer-safe bag or container and freeze for up to 2 months. Reheat from frozen in the toaster or microwave.
Nutrition
Serving: 1pancake (recipe makes 12 pancakes) | Calories: 118kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Sodium: 242mg | Potassium: 175mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4601IU | Vitamin C: 7mg | Calcium: 115mg | Iron: 1mg
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