Sweet Potato Oatmeal Pancakes

I find it ironic that within this big world wide web I searched how to make Sweet Potato Oatmeal pancakes on pinterest and got linked to a blog that was inspired by the same restaurant as I was. The restaurant that impressed me (and them) with these delicious pancakes was Short Stack Eatery in Madison. After eating my sweet potato oatmeal pancakes I couldn’t wait to make them for the kids (and who am I kidding for myself). Just as anticipated all the kids loved them. My four year old ate 3, the two year old 2 and the baby 1 and they have now been added into our breakfast for dinner rotation. We served them with fresh cut up fruit on the side and milk.

Since sweet potatoes are a fall food staple it’s the perfect time to try these out. You will need 1-2 sweet potatoes from your potato sack + some staple fall spices (nutmeg and cinnamon). I recommend cooking the sweet potatoes ahead of time so they are cooled and easier to peel and mash when you are ready to make the batter. Also, they freeze well so consider doubling it and freezing them to microwave later. I do this for as one of my quick healthy options for our 8 month old. My last editors note. The restaurant served them with mascarpone cream, which I listed the ingredients and directions for below but haven’t done so myself as I wasn’t eating dairy. Although, now that I can have dairy again I can’t wait to try it.


Sweet Potato Oatmeal Pancakes

Serves: 4-6

Recipe adapted from whatimadetoday blog

Ingredients for pancakes:

  • 3/4 cup sweet potatoes, peeled and mashed (1-2 sweet potatoes)
  • 1 cup of all purpose flour
  • 1/4 cup oatmeal
  • 2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 2-4 Tbsp sugar (some people don’t use any sugar but some like a little. I recommend 2 Tbsp)
  • 1 cup milk (skim, 1%, 2% or whole work)
  • 1/4 cup Greek yogurt, plain
  • 2 Tbsp butter, melted + butter for spreading on pancakes after
  • 2 eggs (1 whole egg, 1 egg white only)
  • Syrup for serving

Optional: Serve with mascarpone cream (the restaurant did this as well as the blogger who posted the recipe) and fresh fruit (raspberries, strawberries, peaches or blueberries).

Ingredients for mascarpone cream topping:

  • 1/4 cup heavy whipping cream
  • 2 tsp powdered sugar
  • 1/4 tsp vanilla extract
  • 3/4 cup mascarpone cheese

Directions for pancakes:

  1. Cook Sweet Potatoes. I usually do mine in the microwave. Prick the potatoes a few times with a fork, place on a plate and microwave on high 8-10 minutes or until tender when fork is inserted. Take out and let cool (if making the pancakes later then put in a covered container in the fridge.
  2. When ready to make the pancakes peel the cooled off sweet potatoes and mash.
  3. In a large bowl, mix together all the dry ingredients from flour through sugar.
  4. In a separate medium bowl, whisk together the milk, yogurt, melted butter, egg and egg white.
  5. Pour the wet ingredients into the dry ingredients and mix until combined. Stir in mashed sweet potatoes and mix until there are no clumps.
  6. Heat a griddle or fry pan over medium heat and spray with PAM or add butter to pan. Pour ~1/4 cup of batter for each pancake and cook for 1.5-2 minutes, flip and repeat.

Directions for mascarpone cream:

  1. If making the mascarpone cream sauce, whisk the whipping cream in blender until it firm peaks form. Add sugar and vanilla extract and mix until combined.
  2. Scrape down sides and add mascarpone cheese and mix on low until combined. Serve on top of pancakes