Pancake Time! These Sweet Potato Oatmeal Pancakes make a hearty and delicious breakfast. They’re slightly sweet and perfect topped with some crunchy pecans and a drizzle of maple syrup or honey. This recipe is gluten and dairy free, but I definitely enjoy my stack with a generous pat of butter too.
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Honestly, I don’t eat or make pancakes too often. I just had a hankering over labor day weekend and threw these together. If pancakes are part of your regular routine, this healthy recipe full of baked sweet potato and rolled oats will quickly become a favorite in your repertoire.
The thing I love about this recipe is you just dump all of the ingredients into a blender a whir it up till smooth. So throw a sweet potato in the oven and sip some coffee while it bakes. Once that comes out of the oven, you’ll have pancakes in no time.
If you meal prep, you can also make these pancakes ahead of of time! Pancakes freeze really well and are quick and easy to reheat for breakfast. You simply freeze cooked pancakes in a single layer then store them in an airtight container. When it’s time to eat, just pop them in the microwave for 20-30 seconds and then run them in the toaster to crisp them up a bit.
How to make Sweet Potato Pancakes
This recipe as written requires a blender or food processor to pulverize the rolled oats in the batter. I have not tried to substitute another flour but I imagine it would work!
Use a nonstick skillet and just a little bit of neutral oil to cook pancakes. Start on medium low heat and let the skillet get really hot. Be patient until you see a lot of bubbles in the batter and then flip just once. Do not press with a spatula for maximum fluff.
Make small pancakes. I use a ¼ cup measuring cup to spoon the batter so they all come out about the same size.
If your pancakes are cooking too quickly on the first side, turn your heat down, the skillet is too hot!
Sweet Potato Oatmeal Pancakes
Ingredients
- 1 cup cooked sweet potato flesh about 1 medium sweet potato
- 1 ½ cups rolled oats
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- ¾ tsp ginger
- ½ tsp salt
- 2 tsp vanilla extract
- 1 tbsp honey or maple syrup
- 2 eggs
- 1 cup almond or other non dairy milk
- Avocado or other neutral oil for frying
- Pancake toppings – nuts fresh fruit, butter, syrup
Instructions
- Add all ingredients to a blender or food processor and blend on high until smooth.
- Let batter rest for 5 minutes.
- Heat a nonstick skillet or griddle on medium low with a little bit of neutral oil.
- Use a ¼ cup measuring cup to spoon batter onto hot skillet or griddle.
- Watch for bubbles throughout the uncooked side of the pancake and flip once. About 2 minutes.
- Cook other side another minute or so until cooked through.
- Top and serve immediately.
Opal
Was so lovely! I made whipped cream and fresh strawberries to go on top 😋
Sarah
How long will this batter last in the refridgerator?
Jessica
Hi Sarah! Good question. I usually cook all of the pancakes and then store the leftovers. I haven’t tried it but I imagine that the batter will keep well in the fridge for 2-3 days. I hope you enjoy the recipe!
Jen
I had some leftover sweet potatoes and had no idea what to do with them so I was really happy when I came across this recipe. The pancakes tasted great and the oats added a lovely texture.
Jazz
These sweet potato pancakes were so filling and way better than others I’ve attempted to make before. Adding them to our meal rotation!
Cici
Can I use oat flour? Will that affect the final product? Also, if I don’t have enough sweet potato, could I use some pumpkin puree? I feel like it’d work but I’m not sure.
Jessica
Hi Cici! I have not tried this with oat flour but I imagine it will work great since the recipe calls for pulverizing the oats. Same with the pumpkin puree. Let me know how it comes out!
Robin
I have a gluten intolerance so these pancakes were right up my alley! I’m allergic to almonds so I substituted hemp milk – the results were light, fluffy and delectable.
Marta
I love everything about these sweet potato oatmeal pancakes, but especially they fact that they’re not labor-intensive to make and they filled me up until way past lunch. Definitely a repeat recipe for me!
Sanya
This recipe was absolutely delicious! I had some left over sweet potatoes and wanted pancakes without the use of bananas and my oh my were this delicious. The serving size was too much for me to eat since they were very filling. I topped my pancakes with unsweetened vanilla coconut yogurt with a sprinkle of stevia (to control the sweetness) sliced almonds, and cinnamon. I had a side of chicken sausage and breakfast was amazing! I have enough batter left over for tomorrow or for a snack later. So delicious, thank you for sharing this great recipe!
Jessica
Hi Sanya! Thank you so much. I’m so happy you enjoyed the recipe!
Taylor
I enjoyed the flavor of these pancakes and putting the batter in the blender made it easy to make. The oatmeal made the pancakes filling and satisfying! I added a little bit of persimmon to the sweet potatoes and will definitely make it again. Great gluten-free pancake option that’s actually tasty!
veronique sampson
Any idea how many calories these are?
Jessica
Hi Veronique! I updated the recipe card to include nutrition information per pancake. Please note this is an approximation based on how large you make your pancakes and what kind of milk you use in the recipe. Thank you!
Tennielle
I have this saved and consistently go back to it! when I was introducing food to my 6 month old, I made these pancakes. He loved them!!! I make them all through fall and winter!! I love you Jessica & I love your pancakes!!
Aida Estacio
This is a yummy recipe! It was like eating pumpkin pie, great spices & flavor. A nice GF option. I think mine were a bit too wet & thick but I’ll try it again next time I make sweet potatoes. I found it very filling, so great for those busy, action packed days. Actually, I think they’d make a nice afternoon sweet snack! Would it be crazy to add 2 more eggs for extra protein? 🙂