These vegan sweet potato pancakes are loaded with sunny, orange-y, healthy deliciousness.☀️ It's the quintessential happy breakfast!
If you love weekends and hearty vegan breakfasts (I do!), then these fluffy vegan sweet potato pancakes with a twist of orange are for you.
The pancakes are loaded with so many ingredients that are not just good but great for you. Also, oranges and sweet potatoes are a winning flavor combination (have you tried these vegan mashed orange sweet potatoes?) The oranges and sweet potatoes also give these pancakes a pretty golden color, which makes them look even more appetizing.
Kids are sure to love these pancakes, and you? You will want to give yourself a warm hug for spreading all that joy.
Why you will love this recipe
- Loaded with nutrition. Every ingredient in these vegan sweet potato pancakes is great for you: sweet potatoes, oranges, wholegrain flour, flax meal, applesauce and oat milk. With these, you really can have your pancakes and eat them too!
- Easy to make. I try to make most recipes on this blog easy, but this one, like all my pancake recipes, including these classic vegan pancakes and these vegan sheet pan pancakes, is so utterly simple. It literally takes minutes to put the pancake batter together and minutes more to cook 'em up!
- Everyone friendly. The pancakes are soy-free and nut-free and, if you're gluten-free or keto see the "variations" section after "ingredients" for options to make these vegan sweet potato pancakes gluten-free and keto.
- Whole wheat pastry flour: You can substitute with regular whole wheat flour or with a mix of all purpose and whole wheat flour. You can also make these pancakes with just all purpose flour.
- Leavening: baking powder and baking soda.
- Spices: Cinnamon and nutmeg.
- Flax meal: This is not essential, but it adds a nice hit of healthfulness, so use it if you can.
- Sweet potatoes: Make sure you cook the sweet potatoes (in the oven or microwave) and mash them before adding to the batter.
- Orange or orange juice: I put a whole orange in the blender and blend it up. You can simply substitute with ¾ cup orange juice, if you wish.
- Applesauce. This helps make the pancakes tender, and healthier. You can leave it out and use more milk instead.
- Non-dairy milk of choice.
Variations for special diets
- Gluten-free: You can make these vegan sweet potato pancakes with a gluten-free all purpose flour mix. Or if you're looking for a multigrain, gluten-free pancake, use the flour mix in this vegan gluten-free multigrain pancakes recipe. Adjust the quantity of dairy-free milk as needed.
- Keto/low-carb: Use the pancake flour mix in my recipe for vegan low-carb keto pancakes. Again, adjust the quantity of milk as needed.
How to make vegan sweet potato pancakes
1. Place the flour in a large bowl with baking soda, baking powder, cinnamon, nutmeg, salt and flax meal.
2. Peel and mash sweet potatoes in a small bowl with a fork or a masher. Small lumps are fine, don't leave any large lumps.
3. Stir in the orange juice, applesauce and 1 cup milk into the mashed sweet potato.
4. Stir until everything is thoroughly mixed together.
5. Pour the wet ingredients into the dry.
6. Mix the wet ingredients into the dry and mix just until the batter forms and there is no dry flour. If the batter appears dry, add more milk until it is thick but pourable.
7. Heat a non-stick griddle or cast-iron griddle and coat the bottom with oil or cooking spray. Use a ⅓rd cup measure to form pancakes.
8. Flip the pancakes over when bubbles form toward the center and along the edges. Cook a minute or so more until cooked through. Serve hot.
- Serve these pancakes hot with a pat of vegan butter and maple syrup or, if you are low-carb, with a keto-friendly syrup. They are also awesome with this homemade vegan lemon curd, which adds even more citrusy sunshine!
- Serve sliced fruit on the side, including bananas, strawberries or blueberries. Or serve with a topping of crunchy, lightly toasted walnuts or pecans.
- Refrigerate: The pancakes can be stored in the fridge for up to three days.
- Freeze: Flash-freeze the pancakes by placing them on a baking sheet and freezing them for a couple of hours. Then place the pancakes in a freezer-safe bag or air-tight container and freeze for up to four months.
- Reheat: Thaw and reheat the pancakes on a griddle or on a baking sheet in a 350-degree oven.
Yes! See the "variations for special diets" sections above.
There are just 148 calories in 2 pancakes, as well as 5 grams of protein and 5 grams of dietary fiber. If you double up with a stack of four pancakes you will still get a highly nourishing -- and filling -- breakfast for under 300 calories.
The orange juice is really exquisite in here and enhances the flavor of the sweet potatoes. That said, if you don't want to use it, you can skip it, but add a teaspoon of apple cider vinegar to the batter. Also add more milk as a substitute, but don't be tempted to replace the OJ with more applesauce because a lot of applesauce will make the pancakes too tender and they could be hard to flip.
More vegan pancake recipes
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Vegan Sweet Potato Pancakes
- 1 ½ cups whole wheat pastry flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 tablespoon flaxmeal
- 2 small sweet potatoes (cooked and peeled. You can microwave them, roast them in an oven or boil them. Once cooked a fork or knife should be able to go cleanly through the thickest part of the sweet potato.)
- 1 orange (peeled, seeded and blended into a puree. Or use ¾ cup orange juice.)
- ½ cup applesauce
- 1 to 1½ cups oat milk (or any non-dairy milk or choice.)
- Place the flour in a large bowl with baking soda, baking powder, cinnamon, nutmeg, salt and flax meal.
- Peel and mash sweet potatoes in a small bowl with a fork or a masher. Small lumps are fine, don't leave any large lumps.
- Stir in the orange juice, applesauce and 1 cup milk into the mashed sweet potato.
- Stir until everything is thoroughly mixed together.
- Pour the wet ingredients into the dry ingredients. Mix just until the batter forms and there is no dry flour. If the batter appears dry, add more milk until it is thick but pourable.
- Heat a non-stick griddle or cast-iron griddle and coat the bottom with oil or cooking spray. Use a ⅓ cup measure to form pancakes.
- Flip the pancakes over when bubbles form toward the center and along the edges. Cook a minute or so more until cooked through. Serve hot.