Vegan Sweet Potato Pancakes are a delicious way to transform leftover mashed sweet potatoes (or freshly baked ones) into something special.
Perfect for breakfast, brunch, or dessert, this easy, dairy-free recipe is made without eggs for a fluffy, flavorful treat.
If you enjoy these, try my fluffy pancakes with oat milk, garbanzo flour pancakes, and apple cinnamon pancakes next.
Vegan sweet potato pancakes are my favorite way to sneak a little extra veggies into my recipes - just like I do with my egg-free spinach pancakes.
They're hearty, lightly sweetened, and have that cozy, comforting flavor that makes you want to slow down and enjoy every bite.
Plus, they're so easy to whip up - perfect for turning leftover mashed sweet potatoes into something truly special. My favorite way to enjoy them?
Slathered with creamy peanut butter or cashew nut butter, drizzled with maple syrup, and sprinkled with crunchy walnuts for that dreamy mix of sweet, nutty, and satisfying textures.
Got leftover sweet potatoes? Turn them into my sweet potato tortillas or a silky sweet potato latte that feels like a warm hug in a mug.
Jump to:
🍠Ingredients
- Mashed sweet potatoes: Roast and mash your sweet potatoes, or save time by using canned mashed sweet potatoes-both work great.
- All-purpose flour: Use all-purpose, or swap for whole wheat or spelt.
- Plant-based milk (oat milk): I used creamy oat milk here, but almond or soy milk is are great alternative.
- Maple syrup: Adds natural sweetness and depth, though you can substitute with agave or date syrup.
- Baking powder: Makes pancakes rise and stay fluffy.
- Apple cider vinegar: Reacts for extra fluff and tang.
- Vanilla extract: Boosts flavor with a sweet, aromatic note.
- Cinnamon: Adds warm, cozy spice.
- Salt: Balances sweetness and enhances flavor.
- Vegetable oil: For cooking, it prevents sticking and adds a nice golden crust.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥞How To Make Sweet Potato Pancakes
Step 1: In a bowl, mix the mashed sweet potatoes, maple syrup, baking powder, vanilla extract, apple cider vinegar, cinnamon, salt, and oat milk until smooth.
Step 2: Add the flour and gently stir just until everything is combined-be careful not to overmix for fluffy pancakes.
Step 3: Scoop about ¼ cup batter onto a lightly greased pan or griddle and cook over medium heat for 2-3 minutes per side. Repeat with the remaining batter.
📋Variations
- Gluten-free: Swap all-purpose flour for a gluten-free blend or oat flour to keep it gluten-free.
- Add-ins: Stir in chopped nuts, raisins, or vegan chocolate chips for extra texture and flavor.
- Spices: Experiment with nutmeg, ginger, or pumpkin pie spice for a seasonal twist.
💡Marinela's Tip
Don't overmix the batter - stir just until combined to keep pancakes light and fluffy.
❓Frequently Asked Questions (FAQ's)
Absolutely! You can use agave nectar, coconut sugar, or skip the sweetener altogether and add fresh fruit as a natural topping.
Store them in an airtight container in the fridge for up to 3 days or freeze for longer. Reheat in a toaster or skillet.
🍪Vegan Breakfast Recipes
- Pineapple chia pudding
- Oatmeal apple banana cookies
- Cookie dough protein overnight oats
- Mango chia coconut pudding
- Overnight oatmeal with chia seeds and banana
📖 Recipe
Sweet Potato Pancakes (Vegan)
Equipment
- 1 Non-stick frying pan
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup all-purpose flour
- 1 cup oat milk or any plant milk
- 2 tablespoons pure maple syrup
- 2 teaspoons baking powder
- 1 tablespoon apple cide vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1 pinch salt
- 1 teaspoon vegetable oil for cooking
Instructions
- In a bowl, mix mashed sweet potatoes, maple syrup, baking powder, vanilla extract, apple cider vinegar, cinnamon, salt, and plant-based milk.
- Add flour and stir just until combined-do not overmix.
- Heat a lightly greased pan or griddle over medium heat. Scoop about ¼ cup batter per pancake and cook for 2-3 minutes per side, until golden and cooked through. Repeat with remaining batter.
Notes
- Use leftover mashed sweet potatoes or freshly roasted and mashed for the best flavor.
- Don't overmix the batter to keep pancakes light and fluffy.
- Cook pancakes on medium heat to avoid burning and ensure even cooking.
- Pair with peanut or cashew butter, maple syrup, and walnuts for extra deliciousness.
- Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze cooked pancakes in a sealed bag for up to 2 months.
Nutrition
If you try these sweet potato pancakes, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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