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Vegan Sweet Potato Pancakes

Fluffy Vegan Sweet Potato Pancakes

Recipe for delicious, fluffy Vegan Sweet Potato Pancakes with chocolate chips. No eggs. No dairy. It's the perfect fall breakfast!
Course Breakfast
Cuisine American, Vegan
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 stacks à 4 pancakes
Calories 418kcal
Author Bianca Haun | Elephantastic Vegan


Ingredients for the pancakes

  • 1 cup sweet potato
  • 3/4 cup unsweetened plant-based milk e.g. oat milk
  • 2 teaspoons maple syrup + more for drizzling on top
  • 1 teaspoon canola oil + more for spraying the pan
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 4 teaspoons dairy-free chocolate chips


  • Cut the sweet potato into cubes. Boil 1 cup of cubed sweet potato in water until soft (approx. 20 minutes).
  • In a bowl, mash the cubed sweet potato and add the plant-based milk, maple syrup, and canola oil. Give it a quick whisk.
  • Add the flour and baking powder to the wet ingredients. Whisk until incorporated. Fold in the chocolate chips. Let the batter sit for a few minutes.
  • Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 8 pancakes out of the batter.
  • Stack the pancakes and drizzle with maple syrup. Enjoy!


*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk.


Calories: 418kcal | Carbohydrates: 82g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Sodium: 75mg | Potassium: 593mg | Fiber: 4g | Sugar: 15g | Vitamin A: 9435IU | Vitamin C: 1.6mg | Calcium: 189mg | Iron: 4.3mg