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!
Servings: 10 - 12 pancakes
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
Find it online:
https://itdoesnttastelikechicken.com/sweet-potato-pancakes/Scan the QR code for updates, tips, and to ask me any questions!
