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Sweet Potato Pancakes

Sweet Potato Pancakes

We are pancake lovers here at and the more recipes we can get our hands on the better. So here we have my absolutely delicious mouth-watering eye-pleasing sweet potato pancakes. Which I'm very proud of, to be honest, and super happy to be sharing with you. 

Sweet potato pancakes are among my favourite kind of pancakes. The sweet potato adds an extra layer of flavour without it being too overpowering. And sweet potatoes are loaded with nutrients that you definitely don't get out of plain wheat flour. 

And since sweet potatoes are a great source of complex carbs, these pancakes will be quite filling and you'll feel satiated throughout the whole morning. This is great for managing weight, it keeps you away from snacking or binging midmorning. 

Sweet Potato Pancakes ingredients

This recipe takes only 30 minutes to make, so you can pull it off during the middle of the week without a doubt. Personally, I prefer making any kind of pancakes over the weekend. It just keeps them as a novelty food. And it is super comforting to have pancakes with your PJs still on while you're on the way of becoming a couch potato. 

Also, this is the type of recipe where the whole family can help out. My son is a big fan of taking part in the making of these sweet potato pancakes and I love it. He's still pretty young so he's usually in charge of mashing food. It takes him a while but he takes his role very seriously. 

While he's mashing the sweet potatoes I mix all the wet ingredients in one bowl and the dry ones in another. Once he's done, I incorporate everything together and heat up a bit of oil on a frying pan. From here on I just cook the batter as usual. 

A good stack of pancakes always has a good batch of toppings. And for this recipe, I would say the toppings are the best part. It's just a little extra that adds flavour and some more nutrients to your meal. 

Sweet Potato Pancake batter

We need raspberries and maple syrup, and that's it. Raspberries are not the easiest berry to find so I used frozen raspberries instead of fresh ones. You can always find them at the market, they are significantly cheaper and they last longer. 

And frozen berries keep their properties after being frozen. Since we want to get the most out of these berries I didn't cook them either. I just used a fork to give them a rough mash and left some whole. You get all your nutrients, including vitamin C, your sweet potato pancakes will taste amazing and they'll look magazine-worthy. 

To finish off this delightful sweet potato pancakes just drizzle some maple syrup on top of your stack. All your senses will be pleased! Your sweet potato pancakes will smell, look and taste amazing! If you like this recipe, you should also try out our apple pancakes.

Sweet Potato Pancakes close up

Prep time
10 minutes
Total time
Category: Breakfast
Serves: 4
Allergens: Gluten


For the dry ingredients

  • 2 tsps baking powder
  • 1 tsp cinnamon ground
  • ½ tsp sea salt
  • ½ tbsp sunflower oil
  • 343 g wheat flour

For the wet ingredients

  • 655 ml almond milk
  • 2 tbsps chia seeds
  • 37 g date (pitted)
  • 1½ tbsps sunflower oil
  • 227 g sweet potato (skin removed and chopped)
  • 2 tbsps vanilla extract

For the topping

  • 246 g frozen raspberries (unthaw)
  • 4 tbsps maple syrup


  1. Boil the sweet potato until soft for about 10 minutes.
  2. Use a big bowl and mix the dry ingredients, except the frying oil.
  3. Mash the cooked sweet potatoes.
  4. Combine the wet and dry ingredients with the mashed sweet potato and set aside.
  5. Add a bit of the frying oil to the pan and heat it up.
  6. If u use 1/3 Cup measurement per pancake one serving should be about 3 pancakes.
  7. When the oil is hot, add the batter and fry the pancake for 2-3 minutes from each side.
  8. Optional: Blend the raspberries with the maple syrup.
  9. For serving add the raspberries and drizzle with maple syrup, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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