Breakfast & Brunch

Sweet Potato Oat Pancakes & Blackberry Syrup

Sweet Potato Oat Pancakes & Blackberry Syrup

I am super excited about this recipe. Usually I have a hard time eating sweet things for breakfast. I can eat sweet later in the day, or do sweet breakfast foods for dinner (waffles were one of my favorite dinners growing up!). Eating something super sweet in the morning makes me feel … not-right the rest of the day.

I have been craving pancakes lately, but I wanted to do them differently. I wanted them not to be overly sweet, and I wanted them to be somewhat healthy and make me feel good afterwards. This is what I came up with, and I can confirm that yes, I felt very good after eating a giant stack of pancakes.

Sweet Potato Oat Pancakes & Blackberry Syrup

A healthier take on pancakes, these sweet potato pancakes are made from ingredients with great nutritional value – oats, potato, yogurt, and flax seeds. The homemade blackberry syrup is the perfect pairing!


These aren’t your typical light fluffy pancakes, so if that’s a non-starter than I suggest you skip to the next recipe! Because there is potato, oats, yogurt these guys are a little denser and softer. You’ll need to cook them at lower heat for longer in order for them to firm up enough to flip. You can even make the batter the day before to save time! That being said, they have a great flavor without being too sweet.

The syrup by itself was not my favorite, but paired with the pancakes was PERFECT. So, so good together! Maple syrup would be wonderful atop these pancakes as well. Make sure you are buying real, full sugar maple syrup. A lot of the syrups advertised as “maple syrup” are nothing more than sugar and added flavor.

​If you are craving pancakes and syrup this is a great choice!

Sweet Potato Oat Pancakes & Blackberry Syrup

Print Recipe
Serves: 4 Cooking Time: 1 1/2 hours plus 3 hours of wait time


  • 1 sweet potato (about 1 lb)
  • 2 eggs
  • 1 cup plain yogurt
  • 1 tbsp flax seeds
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup brown sugar
  • 1/2 cup milk
  • 1/2 cup old fashion oats
  • 3/4 cup flour
  • 2 tbsp baking powder
  • 1/2 pint black berries
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup ice water + 2 tsp corn starch
  • Walnuts to garnish



At least 3 hours before you wish to eat, prepare the sweet potatoes. In a small sauce pan, bring water to boil (enough to cover the sweet potato). Peel and cut the sweet potato into 1 in thick rounds. Boil until fork tender, very much so - 10 to 15 minutes. Strain and allow to cool. Refrigerate.


At least 2 hours before you wish to eat, prepare the batter. In a food processor, combine sweet potato, egg, yogurt, flax seeds, cinnamon, and salt. Blend until smooth. In a large bowl, combine the oats, flour, and baking powder. Add the wet ingredients and stir to combine. Cover and refrigerate for at least and hour to overnight.


At least and hour before you plan to eat, prepare the syrup. Combine 1/2 pint blackberries, sugar and water in a small sauce pan. Bring contents to a boil, low heat, and simmer for 15 minutes. Combine ice water and corn starch and stir until dissolved. Pour into syrup and return to a boil. Boil 5 minutes longer, then remove from heat. Allow to cool.


When ready to eat, heat a skillet over medium heat. Add 1/2 tbsp butter to the pan, melt, and coat the pan. Drop 1/4 cup of the batter into the pan, shaking pan slightly so that batter spreads out. Cook for 4-5 minutes before flipping or until crispy and golden. Repeat for the second side. Remove pancakes, add more butter if necessary, and repeat for the rest of the batch.


Stack as high as desired. Top with syrup, fresh blackberries, and walnuts if desired.


Make sure the pan is well oiled/ buttered before placing these pancakes on the grilled. Make sure to make the pancakes smaller for easier flipping, as they don't cook up as sturdy as normal pancakes.

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