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Front view of stacked sweet potato pancakes in sheet pan

Sweet Potato Pancakes in Sheet Pan

Sweet Potato Pancakes in Sheet Pan is a delightful breakfast with amazing flavors and a touch of health as well. Its freezer friendly and a make ahead morning meal along with being kid friendly.
Course Breakfast
Cuisine American
Keyword how to make sweet potato pancakes, sweet potato pancakes, sweet potato pancakes recipe, sweet potato pancakes vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 219kcal
Author Gunjan


Dry ingredients

Wet ingredients

  • 1 cup mashed sweet potato (see notes)
  • 2 tbsp flaxmeal (soaked in 6 tbsp water)
  • 2 1/2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp almond butter
  • 1 cup unsweetened dairy free milk



  • Preheat oven at 400-degree Fahrenheit and prepare a sheet pan with a greased parchment paper. In a mixing bowl combine all the dry ingredients, mix it well so that there are no lumps and keep it aside.
  • In a blender combine all the wet ingredients and blend it smooth.
    wet ingredients
  • Now, fold in wet ingredients into dry ingredients and whip it nicely until a smooth, thick and sticky batter is formed. It should be a pouring consistency.
    pancake batter
  • Pour the pancake batter on the sheet pan and spread it evenly with the flat side of the spatula. Top it with chopped walnuts and more hemp seeds.
  • Place it in the middle rack of the oven and bake it for about 15 minutes or until the tester comes out clean. Take it out. If you feel its slightly undone at this stage then let it rest on a flat surface for 2-3 minutes. It will become firmer as it cools down. But do not over bake.
    baked sweet potato pancakes
  • Lastly, cut into desired slices and serve these with lots of maple syrup and fruits of your choice.


  • How to measure sweet potato: 1 large sweet potato when boiled, peeled and mashed = 1 cup. If required you may take 1 ½ medium sized sweet potatoes to make it 1 cup mashed sweet potato.
  • Soak flaxmeal for a little while just when mixing the ingredients. It does not have to be soaked for very long.
  • Stove top option: You may make these pancakes in a traditional style on a skillet or a nonstick pan by pouring about ¼ cup of the batter at the center of the greased pan. Let it cook until golden brown at the bottom and dries up a bit at the top. Gently flip it over to the other side with the help of a spatula and cook again for few minutes or until golden brown in color.
  • Sheet pan size: I used 1/8 sheet pan but ½ sheet pan also works very well for this recipe. Overall 15 inch sized sheet pan can be used for this recipe.You may have to use large sheet pan if doubling the recipe.
  • How to store: Freezer – Pack them in a food saver or ziplock bags and freeze them for about 2 months. Simply take them out and microwave for 1 minute.
    Refrigerator – They can be refrigerated in an air tight glass container for about 2 weeks. Simply microwave them for 30 seconds before serving.
  • This recipe makes about 12 big size square pancakes and serving size is 2 pancakes per person.
  • If you have nut allergy then you may use sunflower seed butter instead of almond butter.


Calories: 219kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 198mg | Fiber: 3g | Sugar: 5g | Vitamin A: 26IU | Calcium: 67mg | Iron: 2mg