These Vegan Sweet Potato Pancakes are light, fluffy, and ready in under 30 minutes—ideal for weekday mornings or a relaxed weekend brunch. Naturally sweetened with sweet potato and brown sugar and warmed with cinnamon and nutmeg, they make a comforting breakfast or snack year-round. Serve them with maple syrup, fruit, or toasted nuts for a cozy meal.
Originally published April 16, 2016; updated with new photos and recipe details on April 30, 2025.
I love sweet potatoes and have several vegan pancake recipes, so combining them felt inevitable. The result is a tender, airy pancake with just the right amount of sweetness and spice. Brown sugar, cinnamon, and a hint of nutmeg in the batter create a delightful base for maple syrup and toppings.
These pancakes work in any season—top them with fresh berries or stone fruit in summer, or stick with warm toppings in the cooler months. They’re a must-make for anyone looking for a plant-based breakfast that’s both satisfying and simple.
Ingredients
Sweet Potato Puree: Use leftover mashed sweet potato or freshly made sweet potato puree.
Spelt Flour: I prefer spelt for its nutrients, but whole wheat, all-purpose, or gluten-free blends will work.
Ground Flaxseed: Combined with water, this creates a flax “egg” to bind the batter without animal products. Use pre-ground flaxseed or grind whole seeds.
Seasonings: Cinnamon and nutmeg add warmth and depth—use fresh spices when possible for best flavor.
Sugar: Brown sugar or coconut sugar sweetens the batter while keeping it plant-based.
Non-Dairy Milk: Soy milk is recommended for its protein, but any unsweetened plant milk works.
Leaveners & Acid: Baking powder, baking soda, salt, and a splash of apple cider vinegar help the pancakes rise and stay tender.
How to Make Sweet Potato Pancakes
- Make the flax “egg.” In a large bowl whisk 2 tablespoons ground flaxseed with 4 tablespoons water. Let sit 5 minutes until gel-like.
- Combine dry ingredients. In another bowl mix 1 1/2 cups spelt flour, 1/3 cup brown or coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
- Mix wet ingredients. To the flax “egg” add 1 1/2 cups non-dairy milk, 1 tsp apple cider vinegar, 1 tsp vanilla extract, 6 tbsp sweet potato puree, and 2 tbsp neutral oil. Whisk until smooth.
- Combine batter. Stir the wet ingredients into the dry until just combined—do not overmix.
- Cook pancakes. Preheat a skillet over medium heat and melt 1–2 tbsp vegan butter. Drop batter by roughly 1/3 cup scoops onto the skillet, leaving space between pancakes. Cook 2–3 minutes per side, flipping when the centers bubble. Continue with remaining batter.
- Serve warm. Top with maple syrup, vegan butter, fresh fruit, nuts, or seeds and enjoy immediately.
Recipe Pro-Tips
- Measure flour by weight when possible for the most consistent texture. If using cups, spoon the flour into the cup and level it off.
- Don’t overmix. Fold wet into dry until just combined to avoid tough pancakes.
- Preheat properly. Heat the skillet well before cooking; reduce slightly when you add batter so edges don’t burn before centers cook.
- Maintain medium heat. Cook on medium so the pancakes brown evenly yet cook through. Lower the heat if they brown too quickly.
- Keep warm. If making batches, hold finished pancakes in a 200°F oven for up to 30 minutes.
- Resist thinning the batter. Egg-free sweet potato batter is naturally thicker; adding extra milk can make pancakes soggy.
- Make ahead. These freeze and reheat well—double the batch for easy breakfasts during the week.
Recipe Variations
Customize the recipe with these simple swaps:
- Swap veggies: Use pureed butternut squash or pumpkin instead of sweet potato.
- Chocolate chips: Sprinkle vegan chocolate chips into the batter before flipping for a sweet touch.
- Pumpkin pie spice: Substitute 2 1/2 tsp pumpkin pie spice for cinnamon and nutmeg for a fall twist.
- Add fruit: Fold in up to 1 cup chopped apples or pears for extra texture and flavor.
Serving Suggestions
Serve these pancakes hot with maple syrup, vegan butter, sliced bananas, fresh berries, chopped dates, toasted nuts, seeds, or vegan tempeh bacon. For a fuller brunch, pair them with fruit salad, tofu scramble, cinnamon rolls, smoothies, or a warm latte.
Storage Directions
- Refrigerate: Cool completely, then store in an airtight container for 3–5 days.
- Freeze: Layer pancakes with parchment between each and freeze up to 2 months. Thaw at room temperature or in a toaster oven.
- Reheat: Warm in a 350°F oven or toaster oven for 3–5 minutes, or microwave briefly in 30-second intervals until hot.
More Vegan Pancake Recipes
- Spelt Pancakes
- Oat Flour Pancakes (vegan, gluten-free)
- Whole Wheat Blueberry Pancakes
- Apple Spice Pancakes
Vegan Sweet Potato Pancakes
Ingredients
- 2 tbsp ground flaxseed
- 4 tbsp water
- 1 1/2 cup spelt flour (or substitute)
- 1/3 cup brown sugar or coconut sugar
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 1/2 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 6 tbsp sweet potato puree
- 2 tbsp neutral oil (avocado or other)
- 3 tbsp vegan butter, for frying
- Optional toppings: maple syrup, fruit, toasted nuts, coconut flakes
Instructions
- Whisk flaxseed and water in a large bowl; let sit 5 minutes to thicken.
- In a separate bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg.
- Add the milk, vinegar, vanilla, sweet potato puree, and oil to the flax mixture and whisk until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- Preheat a skillet over medium, melt a bit of vegan butter, and drop batter by 1/3 cup scoops onto the pan. Cook 2–3 minutes per side, flipping when bubbles form in the center.
- Keep finished pancakes warm in a 200°F oven if needed. Repeat with remaining batter and serve hot with desired toppings.
Notes
Storage: Refrigerate cooled pancakes in an airtight container for 3–5 days. To freeze, layer with parchment and store up to 2 months. Reheat in a 350°F oven or toaster oven for a few minutes or microwave in short intervals until hot.
Pro Tips: Measure flour by weight if possible, don’t overmix the batter, and cook on medium heat for even browning. The batter is thicker without eggs—don’t thin it with extra milk.
Nutrition
Did you try these vegan sweet potato pancakes? Leave a comment below to share how they turned out!