A stack of Sweet Potato Pancakes
  • Easy
  • 30 Minutes
  • Serves 6

Nutrition Per Serving

  • Calories: 267
  • Fat: 11g (Saturated Fat: 1.7g)
  • Carbohydrates: 36.6g
  • Fiber: 2.2g
  • Sugar: 6.5g
  • Protein: 6g
  • Sodium: 267mg

Print Recipe


  • 1 large sweet potato or yam (or 2 small), peeled and cubed
  • 1 ½ cups unsweetened vanilla plant-based milk or buttermilk
  • 2 eggs
  • ¼ cup olive oil (canola oil can be used)
  • 2 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 ½ cups whole-wheat pastry flour
  • 3 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp pumpkin pie spice
  • ¼ tsp sea salt


  1. Place the sweet potato or yam cubes in a medium sized pot, cover with hot water, bring to a boil, and cook until soft, about 15 minutes. Drain thoroughly, transfer to a bowl, and mash until smooth.
  2. In the same bowl as the sweet potato, add the milk, eggs, maple syrup, and vanilla. Whisk until ingredients are well incorporated.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  4. Preheat a lightly greased griddle or pan over low heat.
  5. While the griddle is heating, pour the dry ingredients into the sweet potato mixture and whisk for about 1-2 minutes. The more air you can whisk into the batter, the fluffier the pancakes will be.