Light and super-fluffy, perfectly spiced Vegan Sweet Potato Pancakes drizzled in the most delicious sweet potato caramel sauce! So good!
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Who doesn't love pancakes? Breakfast, brunch or dbrinner......Whatever the time of day, pancakes are just perfect, and what better way to feed my sweet potato and pancake obsession than to combine the two in these vegan sweet potato pancakes.
Life doesn't get any sweeter than having a great big stack of perfectly spiced, fluffy pancakes drenched in caramel sauce (a modified version of my Five-Minute Healthier Vegan Caramel Sauce) plonked down in front of you on a chilly fall morning!
Make these vegan sweet potato pancakes even more decadent by topping them with a dollop of vegan yogurt, vanilla ice cream, or coconut whipped cream. A sprinkle of chopped pecans or walnuts is a great addition too. Sometimes I skip the sauce and serve them with caramelized bananas or vegan butter and maple syrup.
However you serve them, I hope you enjoy them as much as we do!
Mel x
Pancake Success Tips
- This pancake batter is thick. Almost like muffin batter. Don't add any more liquid, or your pancakes won't be as thick and fluffy as they should, and you might get gummy or soggy insides.
- For optimum fluff and texture, it's important not to have the heat too high. These pancakes (and other vegan pancakes) need to be cooked slowly. Way slower than you'd cook pancakes with eggs. You don't want the outsides to get too dark before the centre has cooked through, and that takes longer when you don't have eggs to set the batter.
- Weighing the flour will give you the best and most consistent results.
- It is really important to mix the pancake batter until just combined. Don't overmix, or you will activate the gluten in the flour and end up with not-so-fluffy and light pancakes. The trick is to mix until the flour is just combined and you can't see any dry bits. Then stop, and lay down that spoon!
Recipe
Vegan Sweet Potato Pancakes
Author:WATCH HOW TO MAKE IT
Ingredients
For the pancakes
- ⅓ packed cup (85 grams) cooked and cooled orange sweet potato , or yam or pumpkin
- 1¼ cup (300 ml) dairy-free milk
- 2 tablespoons (30 ml) liquid oil or melted vegan butter , plus a bit more for the pan when cooking them
- 2 tablespoons coconut sugar or dark brown sugar
- 1 teaspoon apple cider vinegar , or lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon , or pumpkin spice
- ½ teaspoon fine sea salt
- 1½ cups (187 grams) flour , all-purpose (plain in the UK), spelt or wholewheat
- 1 tablespoon baking powder
- ¼ teaspoon baking soda , (bicarbonate of soda in the UK)
For the caramel sauce
- ½ cup (75 gram) coconut sugar or dark brown sugar
- 2 tablespoons (30 ml) water
- ½ teaspoon fine sea salt
- 2 tablespoons cashew or almond butter , or sunflower seed butter/tahini for nut-free
- ½ packed cup (128 grams) cooked orange sweet potato , or yam
- about 6 tablespoons dairy-free milk
- ¼ teaspoon ground cinnamon , or pumpkin spice
INSTRUCTIONS
For the pancakes
- To a large mixing bowl, add the sweet potato and mash well with a fork until pretty much smooth.
- To the sweet potato, add the milk, oil or vegan butter, sugar, apple cider vinegar, vanilla, cinnamon, and salt. Mix together really well.
- Add the flour, baking powder, and baking soda and mix gently together. Just stir until you cannot see any dry flour. Do not overmix.
- Heat a griddle or skillet/frying pan over medium-low heat (no higher). Add a little vegan butter or oil and let it warm through.
- Scoop the batter onto the griddle/pan. I use about ⅓ cup (80 ml) per pancake. Level the tops a bit, then leave well alone until the edges are looking firm and the top is starting to bubble all over. It should take about 6 minutes. Don't rush them. The trick for good vegan pancakes is to let them cook slowly. Once bubbly, flip then cook for another 3 to 4 minutes or until golden.
- Serve drizzled with the warm sweet potato caramel sauce.
For the sweet potato caramel sauce
- To a small saucepan, add the sugar and water and heat over medium heat until it is liquid, and you can't see any grains of sugar. It will only take a couple of minutes. Remove from the heat.
- To a blender or food processor, add the sweet potato, nut/seed butter, salt, half the milk and the cinnamon. Pour in the sugar mixture and blend until completely smooth. Add extra milk to thin as desired to a nice drizzling consistency. Return to the pan and warm gently for a few minutes before serving with the pancakes.
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Heidi says
Made gluten free and they were amazing! Fluffy and the sauce is perfect for so many things!
Scott C Ausburn says
These turned out great with Einkorn Flour . Thanks for using weights i wish more recipe writers would. So much easier to just use a scale and add the ingredients. Any one that does any amount of cooking should have one. They are so inexpensive now no reason not to have one. Some people don't realize that different flours have different weight per cup so if you don't use the same exact flour you will get different thickness in the batter. I didn't make the drizzle as i was to hungry for pancakes to deal with it maybe next time. I love pancakes anytime of day
Kim says
I made the batter as written in the recipe portion. I noticed the batter was super thick (like muffin batter) so I reread thinking I might have missed a liquid ingredient. I didn't see anything I missed so carried on. Lo and behold they turned out fantastic!
Linda says
I made these pancakes this morning. I am a pancake lover. They are the best vegan pancakes I have had, light and fluffy and oh, so delicious! Thank you for sharing the recipe! Truly amazing!
Angela says
Weighed all the ingredients out. The pancakes looked pretty but found the pancake to be dense and the caramel sauce texture and flavor to be overpowering and off putting. Good old maple syrup saved the day. Made for a great picture but would try it again w/o the sauce and with a lighter pancake!! Thanks for the recipe!!
Selena says
I tried this recipe this past weekend after trying to figure out what to do with my sweet potatoes and the pancakes turned out very well. It was a lot more ingredients than I usually use, but worth it for something different. I would make them again.
Elise van Dam says
I had no idea what to expect in terms of flavor, and I gotta admit it took some getting used to these flavors in pancakes, but once I did, it loved it!! Really something else!
Barbara Boldt says
These pancakes are amazing! I didn’t make the sauce because I don’t do nut butter, but the pancakes alone with some ghee and applesauce and fig juice were delicious. These are a keeper!
Ellen says
Is there a gluten free flour I could use?
Jonna says
Thank you for sharing this recipe!!! It's amazingly yummy!!!! The best pancake so far... vegan or non- vegan!
A Virtual Vegan says
That's so good to hear. Thank you!
Denise says
Hi, if I want to halve the recipe should I also halve the baking powder and baking soda? Seems obvious but I'm never sure how they relate to the amount of flour. Also do you think as another oil-free option I could use almond meal? Thank you!
Melanie McDonald says
Yes, half the baking powder/soda.That will be fine. This recipe won't work with almond meal/flour though.
Tami Dana says
Tried these this morning for breakfast! Sooooo good! Pretty sure I'd be tempted to eat my own arm with that caramel sauce slathered on it!!
Thank you,
Tami
A Virtual Vegan says
Ha ha! I know the feeling. It's good on so many things! I'm so pleased you enjoyed the pancakes.
Kirsten Shovilin says
I wish there were photos of the batter before cooking...I’m making it now and it seems really really thick (like cookie dough)
Yvonne says
I am in love with these pancakes, and that's without the sauce! I eat them with maple syrup or cold with cashew butter and honey. YUM!! I've made them with an almond- flour based GF flour mix and those were great too! I don't think I'll have any reason to make any other kind of pancake. Thank you for creating a perfect pancake recipe!
Tina says
Hi,
I am wondering if it would be okay to use amaranth or quinoa instead of the spelt flour? I'm trying to avoid wheat, oats, rice, and corn.
A Virtual Vegan says
I haven't tried it myself, but if you do I would love to hear how it turns out!
mbashford says
Really great recipe for anyone who loves American-style pancakes, autumn-inspired flavours and is looking for vegan breakfast ideas!
Took me about an hour to make (must be my cooking abilities!!) and I burned the first few pancakes (try cooking them for a shorter time than suggested to avoid this) but after that it was all worth it!
Try using a small amount of silken Tofu instead of flax seed if you don't have flax seed to hand, this worked well for me. Also adding maple syrup to the sauce gives it extra sweetness if that's what you like :)
nami says
Absolutely delicious. They turned out perfect. Such a great recipe. Thank you!
A Virtual Vegan says
Thank you!
Ginny McMeans says
You are killin' me. This is absolutely amazing from the pancakes to the sauce.
A Virtual Vegan says
You have more willpower than me to wait until Thanksgiving! ;O)
Jenn says
They turned out so perfect, Mel! Well worth all the hard work. I want to dive head first into that caramel sauce!
A Virtual Vegan says
Thanks Jenn! They were worth the effort and yes that caramel sauce is very dive-in-able!