Vegan Sweet Potato Pancakes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.When I’m craving a cozy and indulgent breakfast, my Vegan Sweet Potato Pancakes are always my top pick. They’re soft, fluffy, and packed with warm cinnamon and vanilla flavors, plus just the right touch of sweetness from maple syrup and chocolate chips. The best part? They’re ready in under 30 minutes!
I created this recipe because I wanted a fun and easy breakfast inspired by my sweet potato casserole without eggs. These pancakes take all the comforting flavors I love from the casserole and turn them into a quick, delicious way to start the day.
Sweet potatoes aren’t just for roasting, I love using them in soups like my sweet potato and pumpkin soup, brownies, biscuits, and especially pancakes! They’re packed with plant-based nutrients and sweet, and my kiddos can’t get enough of them.
👩🏽🍳 Why I Love This Recipe
That’s exactly why I love creating recipes with sweet potatoes, they’ve been a favorite in my house since my kids were little. When they were babies, I used to feed them sweet potato puree, and they absolutely loved it. These vegan sweet potatoes pancakes are no different, every time I make them, they disappear faster than I can flip them off the griddle. Ha!
What I love most about this recipe is how easy it is to make, even with a busy schedule. On weekends, I like to double or even triple the batch and freeze the extras. That way, during the week, I can pop a pancake in the microwave for 30 seconds and have a hot, homemade breakfast in no time. These pancakes aren’t just convenient, they’re a perfect balance of indulgence and nutrition, making them a hit with both kids and adults.
The sweet potato puree gives the pancakes a naturally sweet and moist texture, while the cinnamon and vanilla bring that cozy, warm flavor I love in a breakfast. They’re light and fluffy every single time, whether I make them gluten-free, with less sugar, or with all the chocolate chips my kids beg for. Trust me, they’ll be the best pancakes you’ve ever tried!
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🥘 Ingredients
I made my eggless sweet potato pancakes using simple ingredients you can easily find at any local grocery store. These are the main ones:
All-Purpose Flour: I use all-purpose flour to keep these pancakes light and fluffy.
Maple Syrup: Just a touch of maple syrup sweetens the pancakes perfectly.
Unsweetened Almond Milk: I love using almond milk for its mild, creamy taste, but any non-dairy milk works.
Sweet Potato Puree: Sweet potato puree adds moisture and natural sweetness. I like roasting sweet potatoes ahead of time or using leftover sweet potato mash.
Cinnamon And Vanilla Extract: Cinnamon pairs perfectly with sweet potatoes, and vanilla brings out their natural sweetness.
Vegan Chocolate Chips: Not all chocolate chips are vegan, so I always check the labels. I like brands like Enjoy Life or Nestle’s allergen-friendly options.
Swaps
Flour: For a healthier twist, I like using whole wheat pastry flour, it keeps the pancakes light and fluffy.
Sugar: Coconut sugar or brown sugar are great alternatives if you want a different sweetener option.
🔪 How To Make
In just 5 minutes of prep and 20 minutes of cooking, my sweet potatoes pancakes without eggs are ready to serve and enjoy.
Blend Wet And Dry Ingredients: I combine all the ingredients, except the chocolate chips, in my high-speed blender and blend until smooth. If you don’t have a blender, a food processor works just as well!
Add Chocolate Chips: I pour the thick batter into a large bowl and gently fold in the chocolate chips.
Let Batter Rest: I let the batter rest for 10 minutes before cooking. This gives the baking powder time to work its magic, making the pancakes extra fluffy.
Cook Pancakes: I heat a frying pan or skillet over medium heat and pour in 1/4 cup of batter for each pancake. I cook them for 2 to 3 minutes, waiting for bubbles to form on the surface.
Flip Pancakes: I flip the pancakes and cook them for another 2 to 3 minutes, or until they’re cooked through and golden. Then, I repeat until all the batter is gone, this recipe makes about 12 pancakes!
Serve: Top with a dusting of powdered sugar or your favorite pancake toppings! My kids love adding fresh fruit, and we even use these to make Santa pancakes on Christmas morning, it’s such a fun tradition!
💭 Expert Tips
My #1 Secret Tip for making my Vegan Sweet Potato Pancakes is to let the batter rest for about 10 minutes before cooking. I used to skip this step because I was always in a rush, but once I tried it, I realized how much fluffier and lighter the pancakes turned out. Now, it’s a non-negotiable part of my pancake routine, it’s such a small step, but it makes a huge difference!
Other Tips To Keep In Mind:
- Heat the Skillet First: I make sure my skillet is hot before adding the batter. If it’s not, the pancakes will spread too much.
- Use the Right Tools: A nonstick skillet and a thin-edged spatula are my go-to for easy flipping. Bulky spatulas just make things tricky.
- No Flax Egg Needed: Thanks to the sweet potato puree and olive oil, there’s no need for a flax egg in this recipe. They do all the binding on their own.
- Adjust the Heat: If the pancakes are browning too quickly, I turn the heat down to medium-low. Slow and steady gets the perfect result.
- For Crispy Pancakes: I add a thin layer of oil or vegan butter to the skillet before pouring in the batter. It makes the edges golden and crispy, so good!
📖 Variations
I love how customizable these vegan sweet potato pancakes are! Here are a few of my favorite ways to switch them up:
Gluten-Free: I swap the flour with a gluten-free blend like Bob’s Red Mill 1:1 for a gluten-like texture. Oat or buckwheat flour works too, but the pancakes might be a little denser.
Add Protein: Sometimes, I add a scoop of vanilla vegan protein powder to the batter. It’s an easy way to make these pancakes more filling!
Add Banana: For a fun twist, I reduce the sweet potato puree by half and add 1/4 cup of mashed ripe banana. It gives the pancakes a sweet, fruity flavor.
Pumpkin Swap: I love swapping sweet potato for pumpkin puree, it works perfectly in a 1:1 ratio. Canned pumpkin makes it super easy!
🍽 Serving Suggestions
What should I serve with fluffy eggless pancakes? The list is endless, but here are my favorites:
Breakfast Fresh Fruit: I love topping them with sliced bananas, strawberries, or a handful of fresh blueberries.
Maple Syrup: A drizzle of maple syrup is a classic that never disappoints.
Nut Butter: Almond, peanut, or cashew butter adds a creamy, protein-packed twist. My absolutely fav is my pumpkin seed butter spread on top 😉
Chopped Nuts: A sprinkle of walnuts, pecans, or almonds adds the perfect crunch.
🧊 Storage Directions
Refrigeration: I store leftover pancakes in an airtight container in the refrigerator, and they stay fresh for up to 5 days. It’s perfect for meal prep or quick breakfasts during the week.
Freezing: Yes, you can absolutely freeze these pancakes! I let them cool to room temperature, then transfer them to a freezer-safe container or ziplock bag. They’re best used within 3 months.
Reheating: To reheat, I pop them in the microwave in 15-second increments or warm them in a toaster oven until heated through.
❓ Recipe FAQs
Can I made the batter ahead of time?
Yes! I often prepare the batter ahead of time and store it in an airtight container in the fridge for up to 3 days. Just give it a quick stir before cooking, and you’re good to go.
How can I make these pancakes oil-free?
I like to swap olive oil with unsweetened applesauce for an oil-free version. I just make sure to use a nonstick skillet to keep the pancakes from sticking!
Are sweet potato pancakes healthy?
As a nutritionist, I can tell you that sweet potatoes are an excellent base for a healthy recipe. They’re packed with dietary fiber, vitamins A and C, and antioxidants like beta-carotene, which supports immune function and eye health. Whether these pancakes are considered healthy depends on the other ingredients, choosing natural sweeteners, whole-grain flours, and plant-based options ensures a balanced, nutrient-dense dish. I like to replace the flour with whole wheat pastry flour for a healthier twist. I also reduce the maple syrup to 1/8 cup and the chocolate chips to 1/4 cup.
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🎥 Watch How to Make It
Vegan Sweet Potato Pancakes
When I’m craving a cozy and indulgent breakfast, my Vegan Sweet Potato Pancakes are always my top pick. They’re soft, fluffy, and packed with warm cinnamon and vanilla flavors, plus just the right touch of sweetness from maple syrup and chocolate chips. The best part? They’re ready in under 30 minutes!
Servings: 6 servings
Calories: 300kcal
Ingredients
- 1¼ cups all-purpose flour can also use oat flour for a GF option or whole wheat pastry flour for a healthier, whole grain option
- 1 tsp baking powder
- ¼ cup maple syrup reduce to ⅛ cup or omit altogether for a lower sugar option
- 1¼ cups unsweetened almond milk
- ½ cup sweet potato puree
- 1 tsp cinnamon, ground
- 1 tsp vanilla extract
- ¼ cup olive oil
- ½ cup vegan chocolate chips reduce to ¼ cup or use sugar free chocolate chips for a lower sugar option
Instructions
- Add all ingredients, except the chocolate chips, to a high-speed blender and blend until smooth.
- Transfer the batter into a mixing bowl and fold through the chocolate chips.
- Allow the batter to rest for 10 minutes before using.
- Heat a skillet over medium heat and pour in a ¼ cup of batter.
- Cook for 2-3 minutes or until bubbles begin to form.
- Flip and continue to cook for another 2-3 minutes or until cooked through.
- Repeat with the remaining batter. Batter makes 12 pancakes
- Serve with a dusting of powdered sugar or your favorite pancake toppings.
Notes
- I let the batter rest for about 10 minutes before cooking. I used to skip this step because I was always in a rush, but once I tried it, I realized how much fluffier and lighter the pancakes turned out. Now, it’s a non-negotiable part of my pancake routine, it’s such a small step, but it makes a huge difference!
- I make sure my skillet is hot before adding the batter. If it’s not, the pancakes will spread too much.
- A nonstick skillet and a thin-edged spatula are my go-to for easy flipping. Bulky spatulas just make things tricky.
- Thanks to the sweet potato puree and olive oil, there’s no need for a flax egg in this recipe. They do all the binding on their own.
- If the pancakes are browning too quickly, I turn the heat down to medium-low. Slow and steady gets the perfect result.
- I add a thin layer of oil or vegan butter to the skillet before pouring in the batter. It makes the edges golden and crispy, so good!
Nutrition
Serving: 2pancakes | Calories: 300kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 78mg | Potassium: 224mg | Fiber: 3g | Sugar: 13g
This was my first shot at making sweet potato pancakes, which came out deliciously! Thanks for the recipe!
Yay! Great to hear Tavo!
Such a yummy change of pace for breakfast! I liked the tip about storing the batter in the fridge for a couple of days – made my life that much easier!
Awesome!! Glad you liked these pancakes Amy!
I love how delicious these pancakes look. I bet they taste even better! Yum.
They are really so delicious! You will love them!
My pancakes turned out delicious! I ended up making my own sweet potato puree since I had them at hand. Can’t wait to make them again!
Yay!! So happy to hear that Ana!