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Pancakes and waffles

Easy Sweet Potato Pancakes

Cottage cheese and canned sweet potatoes are the secret ingredients in these fluffy and moist pancakes. Mixing the batter in a blender makes this recipe a breeze for breakfast or brunch.

Serves 4
Ready in 17 mins
Prep time 5 mins
Cooking time 12 mins
323 calories per serving


> 1 cup all-purpose flour
> 1/2 cup low-fat cottage cheese
> 1 cup canned cut sweet potatoes or yams, drained
> 2 tbsp canola oil
> 2 large eggs
> 2 tsp ground cinnamon
> 1/4 tsp salt
> Cooking spray
> 1/4 cup nonfat Greek yogurt
> 1 cup mixed berries

To Serve (optional):

> Honey
> Coconut flakes


To a blender, add the flour, cottage cheese, sweet potatoes, oil, eggs, cinnamon, salt, and 1 tbsp water. Blend until smooth. If batter is too thick, add another 1 tbsp water and blend.
Coat a 12-inch nonstick skillet with the cooking spray and heat on medium. Add the batter, ¼ cup at a time, to form pancakes and cook 1–2 min., until edges begin to set and bubbles start to form.
Flip pancakes and cook another 1 min., until bottoms are golden brown. Repeat with remaining batter. Serve with the Greek yogurt, mixed berries, honey, and coconut flakes, if desired.

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