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Vegan sweet potato pancakes topped with chocolate chips and vegan whipped cream on a white plate.
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5 from 5 votes

Vegan Sweet Potato Pancakes

Easy vegan sweet potato pancakes are lightly sweetened with maple syrup and plenty of vegan chocolate chips! Spruce up your mornings with this delicious, fluffy short stack.
Prep Time5 mins
Cook Time20 mins
Rest Time10 mins
Total Time35 mins
Course: Breakfast, Brunch
Cuisine: American, Vegan
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 300kcal
Author: Anjali Shah


  • 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
  • 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


  • 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.



  • You can prepare this recipe without the chocolate chips however you may need to increase the maple syrup to ½ cup.
  • Any plant-based milk can be used.
  • Roast a sweet potato in foil for 40-50 minutes, remove the skin and puree to make fresh sweet potato puree.
  • Light tasting olive oil is best used in this recipe.
  • To make these pancakes gluten-free, substitute the flour with gluten-free flour.
  • The batter can be prepared ahead of time and stored in an airtight container in the fridge for up to 3 days before use.
  • Nutritional information calculated using 1/8 cup of maple syrup, all purpose flour, and 1/2 cup chocolate chips.


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