These savory sweet potato scallion pancakes are perfect for any meal of the day. Crispy on the outside, moist and fluffy on the inside and served a delicious smashed avocado edamame spread. Vegan, easy to make and loaded with rich asian inspired flavors, everyone will enjoy these healthier sweet potato pancakes.
While I do love pancakes, I’m usually not one to eat them for breakfast. I used to make blueberry pancakes for myself almost every weekend, drown them in maple syrup and eat almost the entire batch. It was great, but I kind of just wanted to take a nap for the rest of the day. I’ve since switched over to a good bowl of oatmeal. In my opinion it’s a better way to start the day than with such a heavy sugary meal. However, pancakes for dinner, that’s a different story.
I had a lot of fun coming up with this recipe for savory sweet potato pancakes pancakes. It’s not something I see very often, but I have no idea why because these are SO GOOD. The pancake itself is fluffy, but still perfectly rich and moist with a little sweetness from the potato and saltiness from the miso and soy sauce. Cooked in a little oil until golden brown and crispy and all topped off with the best smashed avocado edamame spread. Its really the perfect meal for any time of day.
What You’ll Need to Make Savory Sweet Potato Pancakes
(Full ingredient list and instructions in recipe card below)
- All purpose flour: Like traditional pancakes, these savory ones require all purpose flour to make them light and fluffy. I use white flour and haven’t tried with any other types, but I’m sure whole wheat would work as well!
- Baking Powder: I used baking powder to help the pancakes rise. Because baking powder has a reactant added in, you don’t want to over-mix the batter or your pancakes won’t rise properly.
- Mashed sweet potato: My favorite way to cook a sweet potato is in my instant pot. It’s quick, easy and allows the potato to retain the most amount of moisture. You can find tutorials online for how todo this, it generally depends on the weight and size of your sweet potato. If you don’t have an instant pot, baking in the oven will be just fine but you may need to add a couple more tablespoons of water to the batter at the end.
- Full fat coconut milk: the fat from the coconut milk adds richness and the flavor goes wonderfully with the sweet potato. I recommend shaking a can of room temperature coconut milk before measuring it out. It tends to separate, leaving a layer of cream at the top and water at the bottom. For best results, you want an equal amount of both.
- Miso and soy sauce: both add a little saltiness and umami which helps make these pancakes super savory and delicious. I use light miso, but anything you have works.
- Lime juice: We’ve got something sweet and something salty, all we need is a little acidity. You’ll need about two tablespoons of lime juice for the pancakes and a 1/4 cup for the smashed edamame spread. That’s about 2 1/2 limes.
- Scallions: These little green onions add so much to the pancakes. If they look fresh, feel free to use the green parts in addition to the thicker white part of the onion.
- Edamame: This is for the smash. I used frozen shelled edamame which I thawed over the stove.
- Avocado: Helps make the topping creamy and smooth. Make sure you use a ripe avocado for best results.
Tips For Making Savory Sweet Potato Pancakes
- Make sure the pancake batter is the right consistency or your pancakes will not spread properly when you cook them on the skillet. You want the batter to be pourable but not watery.
- To cook the pancakes I used a nonstick skillet and added about 1 1/2 tbsp of oil per batch. Make sure not to overcrowd the pan or they will be difficult to flip.
- To keep the pancakes warm and crispy, place on a wire rack or sheet pan in the oven at 200 F. These are best served fresh, but to reheat, I like to microwave them for about 30 seconds then toss on a skillet for a few minutes to re-crisp.
Want more vegan recipes? Try these:
- Fluffy baked rice with chickpeas and crispy tofu feta
- Superfood citrus salad
- Lemon artichoke flatbread with Za’atar