Prep the sweet potato. If you don’t have leftovers, pierce a sweet potato with a fork and microwave until soft, or roast at 400°F (200°C) until tender. Scoop out the flesh and mash until smooth. Measure 1 cup.

Blend or mix the base. In a bowl, whisk the mashed sweet potato, yogurt, and eggs until creamy. Add vanilla if using. The mixture should be smooth without big lumps.

Add the dry ingredients. Stir in oats, flour, baking powder, cinnamon, and a small pinch of salt if using. Start with 1 tablespoon of milk or water and add more only if the batter is very thick. You want a thick, spoonable batter that slowly pours.

Rest the batter briefly. Let the batter sit for 5 minutes so the oats hydrate and the baking powder activates. This helps the pancakes puff and keeps them soft inside.

Heat the pan gently. Warm a nonstick skillet or griddle over medium-low heat. Add a little butter or oil and swirl to coat. Keep the heat on the lower side to avoid over-browning before the centers cook through.

Portion small pancakes. Drop 2–3 tablespoon scoops for toddler-size pancakes. Flatten slightly with the back of the spoon to about 1/3 inch thick so they cook evenly.

Cook until set. Cook 2–3 minutes, until the edges look dry and the bottoms are golden. Flip carefully and cook another 1–2 minutes. Adjust heat as needed to prevent scorching.

Cool before serving. Let pancakes cool a few minutes so they firm up and are safe for little mouths. Serve plain, or with a thin smear of yogurt or nut butter for extra protein.

Repeat with remaining batter. Add a touch more butter or oil between batches as needed.