My Cozy Pancake Secret
I love a warm stack of pancakes. My grandson calls them “sunshine cakes.” My secret is sweet potato puree. It makes them so soft and fluffy.
It adds a pretty orange color too. Doesn’t that smell amazing? It reminds me of fall mornings. These are the best vegan sweet potato pancakes. They are a perfect easy vegan breakfast.
Why Sweet Potatoes?
Sweet potatoes are not just for pie. They make food naturally sweet. This means we can use less sugar. That’s why I love them for healthy vegan pancakes.
They are also full of good vitamins. Your body will thank you. *Fun fact: Sweet potatoes are a root, but white potatoes are tubers!* I always keep some puree in my fridge. It makes cooking faster.
A Little Kitchen Magic
No eggs? No problem! We use a flax “egg.” Just mix flaxseed with water. Wait five minutes. It gets sticky and holds our fluffy vegan pancakes together.
I still laugh at that. My neighbor thought it was magic. It’s just simple science. This trick makes great egg-free pancakes. What’s your favorite egg substitute? I’d love to know.
Getting the Fluff Just Right
The key is not to over-mix. Stir the wet and dry ingredients until just combined. A few lumps are just fine. I promise.
I use spelt flour. It has a nice, nutty taste. These spelt flour pancakes are so tender. Let the batter rest for a minute while your pan heats up. This matters because it lets the baking powder wake up. That’s what gives us a light, fluffy bite.
Your Turn at the Stove
Make sure your pan is not too hot. Medium heat is best. You’ll know it’s time to flip when little bubbles pop in the middle. Then give them another 2 minutes.
Stack them high on a plate. Top them with anything you like. We love maple syrup and walnuts. These vegan pancakes are perfect for a special vegan brunch recipe. Will you try berries or coconut flakes on yours? Tell me your favorite topping!
More Than Just Food
Sharing a meal brings people together. This matters more than a perfect pancake. A slow breakfast is a gift you give yourself.
These vegan sweet potato pancakes are made for sharing. They make an ordinary morning feel like a celebration. Who will you invite to your table this weekend? I hope you make some happy memories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Ground flaxseed | 2 tbsp (16 grams) | For the flax “egg” |
| Water | 4 tbsp (2 fl.oz) | For the flax “egg” |
| Spelt flour | 1 ½ cups (200 grams) | |
| Brown sugar or coconut sugar | ⅓ cup (68 grams) | |
| Ground cinnamon | 2 tsp (4 grams) | |
| Baking powder | 1 tsp (5 grams) | |
| Baking soda | ½ tsp (4 grams) | |
| Salt | ½ tsp (3 grams) | |
| Ground nutmeg | ¼ tsp (1 gram) | Preferably freshly ground |
| Soy milk (or other non-dairy milk) | 1 1/2 cups (12 fl. oz) | |
| Apple cider vinegar | 1 tsp (0.2 grams) | Or distilled white vinegar |
| Pure vanilla extract | 1 tsp (0.2 grams) | |
| Sweet potato puree | 6 tbsp (105 grams) | |
| Avocado oil (or other neutral oil) | 2 tbsp (0.7 grams) | |
| Vegan butter | 3 tbsp | For frying, plus more if needed |
Instructions
Step 1: Make your flax “egg” first. Whisk flax and water in a big bowl. Let it sit for five minutes. It will get nice and gooey, just like an egg. This is the secret for perfect egg-free pancakes.
Step 2: Grab another bowl for your dry stuff. Mix the spelt flour, sugar, and spices together. I love the smell of cinnamon. Doesn’t that smell amazing? This mix makes the best fluffy vegan pancakes.
Step 3: Now, mix your wet ingredients. Add milk, vinegar, and sweet potato puree to the flax bowl. The orange puree makes these sweet potato pancakes so pretty. (A tip: make sure your puree isn’t too watery!)
Step 4: Combine the wet and dry bowls. Stir them gently until just mixed. A few lumps are just fine, I promise. Over-mixing makes tough vegan pancakes. What’s your favorite pancake topping? Share below!
Step 5: Time to cook! Melt a little vegan butter on a hot skillet. Pour your batter onto the skillet. Flip them when you see little bubbles on top. This easy vegan breakfast is almost ready.
Creative Twists
Add chocolate chips right into the batter for a sweet surprise. Mix in mashed banana with the sweet potato puree for extra flavor. Make mini pancake bites for a fun, snackable vegan brunch recipe. Which one would you try first? Comment below!Serving & Pairing Ideas
Stack these healthy vegan pancakes high. Drizzle them with warm maple syrup. I love adding fresh berries on the side for a pop of color. A sprinkle of toasted nuts adds a lovely crunch. These are the best for a lazy weekend morning. Which would you choose tonight?
Keeping Your Pancakes Perfect
Let’s talk about keeping your vegan sweet potato pancakes lovely. Cool them completely on a rack first. Then, stack them with parchment paper between each one. This stops them from sticking together. Pop the stack into a freezer bag. They will keep for two months.
To reheat, use a toaster or a warm oven. I remember my first batch of sweet potato pancakes. I wrapped them all together. They became one big pancake block! Now I always use that parchment paper. It makes such a difference.
Batch cooking these vegan pancakes is a morning lifesaver. It turns a busy day into an easy vegan breakfast. You get a warm, homemade meal in minutes. That matters more than you think. It starts your day with a happy feeling.
Have you ever tried storing them this way? Share below!
Simple Fixes for Common Pancake Problems
Every cook faces a few hiccups. Your batter is too thick? Just add a splash more milk. Your pancakes are too dense? Do not over-mix the batter. A few lumps are perfectly fine. I once stirred the batter until it was smooth. My fluffy vegan pancakes turned out flat and tough.
Is your skillet too hot? The outside burns before the inside cooks. Let it cool a bit between batches. This matters for flavor. A perfectly cooked pancake tastes sweet and warm. It also builds your cooking confidence. You learn to trust your eyes and your nose.
Which of these problems have you run into before?
Your Quick Questions, Answered
What are the best toppings for maple glazed sweet potato pancakes?
Classic maple syrup is always wonderful. For crunch, add toasted pecans or walnuts. Fresh berries like blueberries add a tart pop. A sprinkle of cinnamon or coconut flakes is nice too. These toppings make your vegan brunch recipes feel extra special. They add different textures and flavors to each bite.
Can I make maple glazed sweet potato pancakes without eggs?
This recipe is already egg-free pancakes! It uses a flax “egg.” Mix ground flaxseed with water. Let it sit for five minutes. It becomes thick and gel-like. This binds the batter just like a chicken’s egg would. It is a perfect trick for many healthy vegan pancakes.
How do I prevent my sweet potato pancakes from becoming too dense?
Do not over-mix your batter. Stir the wet and dry ingredients until just combined. Lumps are okay. Also, make sure your baking powder is fresh. Old baking powder will not make them rise. Using spelt flour pancakes also gives a lighter texture than some other whole grain flours.
What is a good vegan substitute for buttermilk in these pancakes?
Mix one cup of soy milk with one tablespoon of vinegar. Let it sit for five minutes. It will curdle and thicken slightly. This makes a perfect vegan “buttermilk.” It reacts with the baking soda. This helps create those fluffy vegan pancakes we all love.
Can I prepare the sweet potato pancake batter the night before?
I do not recommend it. The baking powder starts working right away. If the batter sits, it will go flat. For an easy vegan breakfast, cook the pancakes fully the night before. Store them as I mentioned earlier. Then, just reheat them in the morning. They will still taste fresh and delicious.
How do I make a maple glaze that hardens slightly on the pancakes?
Mix powdered sugar with a little maple syrup. Start with one cup of sugar and two tablespoons of syrup. Add more syrup slowly until it is pourable. *Fun fact: The sugar crust forms as the liquid evaporates.* For a faster set, let the glaze cool a bit before drizzling it over your hot sweet potato pancakes.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these vegan sweet potato pancakes. They are full of cozy flavor. Cooking should be fun, not stressful. Remember, my first pancake block was a happy accident. It taught me a good lesson.
I would love to hear about your kitchen adventures. Your stories make my day.
Have you tried this recipe? Tell me all about it in the comments.
Happy cooking!
—Grace Hollander.
Maple Glazed Sweet Potato Pancakes
Description
Vegan Sweet Potato Pancakes
Ingredients
Instructions
- In a large mixing bowl, make a flax “egg” by whisking the flax and water together until combined. Let sit for 5 minutes or until it has a gel-like consistency.
- In another large bowl, combine the flour, sugar, salt, baking powder, baking soda, and spices.
- Add the soy milk, vinegar, vanilla, sweet potato puree, and oil to the flax “egg.” Whisk well until combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Preheat a skillet over high heat. Once hot, reduce the heat to medium and melt 1 tablespoon of vegan butter to coat the skillet. Ladle the pancake batter by 1/3 cup scoops onto the skillet, leaving about an inch between them.
- Cook the pancakes for 2-3 minutes per side, flipping them when the center of the batter starts to bubble. Place hot pancakes on a clean plate before serving or keeping warm in an oven preheated to 200°F.
- Complete the cooking process with the remaining batter.
- Serve the pancakes hot topped with your favorite toppings.
Notes
- Nutrition information is for 3 pancakes without optional toppings.