Vegan Sweet Potato Pancakes

These fluffy vegan sweet potato pancakes are made with whole wheat flour and warm spices, making them the healthiest breakfast ever! A dash of cinnamon and nutmeg mixed into the batter adds cozy warmth to these vegan pancakes, making them the perfect breakfast for chilly months.

If you’re new to plant-based recipes, pancakes are an amazing choice to start with. Because pancakes taste just like regular ones if not better. If you’re an expert, adding sweet potato flavor to your regular pancakes elevates your morning routine.

Ingredients of Vegan Sweet Potato Pancakes

These vegan pancakes are made with simple ingredients that you might already have in your kitchen.

• Sweet Potato Puree: I love using slow-roasted sweet potatoes, as they’re tender and extra sweet. Then mash the potatoes until smooth to make them homemade puree. If you baked some sweet potatoes and have some leftovers, this recipe is perfect for using it.
• Maple Syrup: Add a subtle sweetness.
• Oat Milk: You can use other milk, like almond, soy, or even regular milk if you don’t need your pancakes to be vegan.
• Whole Wheat Flour: Whole wheat flour makes these pancakes as wholesome as possible.
• Baking powder: Make pancakes fluffy. Use fresh baking powder for the best result.
• Vanilla extract, cinnamon, nutmeg, Sea salt: Adding flavor

How to Make Vegan Sweet Potato Pancakes

Let’s start with preparing the sweet potato. You can make slow-roasted sweet potatoes first, then mash them to make puree. Slow-roasted sweet potatoes are so tender and sweet, making them perfect for this recipe. You can alternatively use freshly baked/boiled/steamed or leftover sweet potato. Use the back of a fork and mash the potato until smooth and creamy.

I have a detailed post about how to slow-roast sweet potatoes:
How to Make Yakiimo(Slow Roasted Japanese Sweet Potatoes)

If you slowly roast sweet potato until very soft, the flesh becomes so creamy and tender. And you don’t even have to mash. You can simply scoop the creamy puree out of the skin.

Next, whisk together the wet ingredients in a small bowl. Add the sweet potato puree, maple syrup, and vanilla first. Then gradually pour the milk while mixing.

In a large bowl, sift together all the dry ingredients. Gradually pour the wet mixture into the dry, ⅓ of the wet mixture at a time, and fold in to combine. Rest for 5 minutes.

Heat a skillet over medium heat and grease with oil. Scoop ¼ cup of batter into the skillet and cook until bubbles appear on the surface, for 2-3 minutes.

Flip and cook the other side until cooked through, 2-3 minutes.

You don’t see the bobbles? Your pancakes are undercooked? Check out the “How to Prevent Undercooked Pancakes” section below!

Serve with vegan butter, maple syrup, and pecans!

How to Prevent Undercooked Pancakes

The most disappointing thing at a pancake breakfast is when the pancakes aren’t cooked through to the center! To prevent it, make sure to flip the pancake after it’s bubbly on the surface.

If you find that bubbles don’t appear on the surface, the pancake batter is not cooked well. Your pan might be not hot enough or not transferring heat very well to the pancakes. In that case, you can turn the heat up a little bit to see if it changes the situation.

But sometimes turning up the heat causes another problem: burnt pancakes. When the pan is too hot, it burns the outside of the pancakes before they cook through. In that case, I recommend lower the heat and cover the pan with a lid to effectively cook the pancakes.

Cooking pancakes is easy and fun, but sometimes it’s a bit tricky. Find a perfect setting for your kitchen and enjoy golden brown pancakes!

Need More Healthy Breakfast Ideas? Try This!

Cinnamon Roll Overnight Oats

Apple Pie Overnight Oats

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If you have any questions or reviews, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!