These pancakes are one of those cozy, feel-good breakfasts that you can throw together on a weekend morning and still feel great after eating.
They’re made with real ingredients like oats and mashed sweet potato, but still taste soft, fluffy, and slightly sweet.
I’ve made them so many times when I had leftover sweet potatoes in the fridge and needed something quick but nourishing.
The oats give it a heartiness, the sweet potato brings the natural sweetness and softness, and the cinnamon just pulls everything together.
Why I Love This Recipe
This recipe came from a weekend when I had one baked sweet potato sitting in the fridge and no plan. I blended it up with oats and eggs and out came these golden, warm, thick pancakes that I now make on repeat. They’re wholesome, filling, and have the perfect mix of textures.
- No flour, just oats – so it’s naturally gluten-free
- Great way to use up leftover sweet potatoes
- Hearty and soft at the same time
- Only takes about 20 minutes start to finish
- Tastes amazing with just butter and maple syrup
Makes
4 servings (makes 8 medium pancakes)
Cook Time
20 minutes
Macros (Per 2 Pancakes)
- Calories: 220
- Protein: 7g
- Carbs: 30g
- Fat: 8g
- Fiber: 4g
Why This Recipe Works (Quick Science)
The oats soak up moisture from the mashed sweet potato and eggs, which helps bind the batter without needing flour. Sweet potatoes have natural sugars that caramelize on the pan, giving the pancakes that golden crust. Blending everything creates a smooth batter that holds together well and cooks evenly.
Common Mistakes
- Not blending long enough: The batter should be smooth or your pancakes will be chunky and fall apart.
- Pan too hot: Medium heat is key—too hot and the outside burns before the inside cooks.
- Too much sweet potato: Stick to 1 cup mashed or the batter gets too thick.
- Skipping the resting time: Let the batter sit for a few minutes so the oats can absorb moisture.
What to Serve With
- Fresh berries or banana slices
- A scoop of Greek yogurt on top
- Maple syrup or nut butter drizzle
- Scrambled eggs or turkey sausage on the side
FAQ
Can I use canned sweet potato?
Yes! Just make sure it’s plain, not sweetened.
Can I make this without eggs?
Yes. Sub with two flax eggs (2 tbsp ground flax + 5 tbsp water, rest for 5 mins).
Do I need a blender?
Yes, for this version. It makes the batter smooth and easy to cook.
Can I freeze them?
Absolutely. Stack with parchment paper between, freeze in a zip-top bag.
What You’ll Need
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1 ½ cups rolled oats
- 2 large eggs
- ½ cup milk (any kind)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- ⅛ tsp salt
- Butter or oil for cooking
Pro Tips
- Blend the oats first if you want a smoother texture
- Use a nonstick skillet or well-seasoned cast iron for best flip results
- Let the batter sit for 5–10 mins so it thickens up slightly before cooking
- If the batter thickens too much, add 1–2 tbsp of milk before scooping
- You can cook them in batches and keep warm in a low oven
Tools Required
- Blender
- Mixing spoon or spatula
- Nonstick skillet or griddle
- Measuring cups and spoons
- Plate or baking tray for holding cooked pancakes
Substitutions and Variations
- Sub the sweet potato with canned pumpkin or mashed banana
- Use almond milk, oat milk, or any milk you like
- Add 1 tbsp maple syrup to the batter for more sweetness
- Stir in mini chocolate chips or chopped nuts before cooking
Make Ahead Tips
You can blend the batter and store it in the fridge for up to 24 hours. Stir before using. You can also cook the pancakes ahead and reheat them in a toaster or pan.
Recipe + Instructions
Step 1: Add Ingredients to Blender
Add 1 cup mashed sweet potato, 1 ½ cups rolled oats, 2 large eggs, ½ cup milk, 1 tsp vanilla extract, 1 tsp cinnamon, 1 tsp baking powder, and ⅛ tsp salt to a blender.
Step 2: Blend Until Smooth
Blend everything on high speed until the batter is smooth and pourable. Scrape the sides if needed.
Step 3: Rest the Batter
Let the batter sit in the blender or a bowl for 5–10 minutes so the oats absorb moisture and thicken slightly.
Step 4: Heat the Pan
Heat a nonstick skillet over medium heat and add a small amount of butter or oil.
Step 5: Cook the Pancakes
Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on top and edges are set. Flip and cook another 1–2 minutes until golden brown and cooked through.
Step 6: Serve Warm
Transfer pancakes to a plate, stack ’em up, and serve with butter and maple syrup.
Leftovers and Storage
Store leftover pancakes in an airtight container in the fridge for up to 4 days. Reheat in the toaster, microwave, or on a pan. You can also freeze them with parchment between each one and reheat straight from frozen.
Conclusion
These oat sweet potato pancakes are one of those recipes that’ll sneak into your regular routine. They’re warm, hearty, and naturally sweet, with real ingredients that leave you feeling good. If you try it, leave a comment and tell me how it went—or what toppings you added!
