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These Sweet Potato Pancakes are so good – they will have you eagerly looking forward to the day AFTER your Thanksgiving feast when you can finally make them! Made with leftover sweet potato casserole, these Sweet Potato Pancakes are a deliciously decadent breakfast.
After Jack and I made this Ginger Maple Sweet Potato Casserole recipe a couple of weeks ago, we were brainstorming ideas for recipes that we could make with the leftovers. As luck would have it, this month’s issue of Coastal Living Magazine had just arrived in the mail – and it included this Sweet Potato Pancakes recipe. So we decided to give it a try.
We always say that we KNOW we have a winning recipe on our hands when we can’t speak as we take the first bite. And that’s exactly what happened with these pancakes!
One bite of these heavenly sweet potato pancakes – and my eyes rolled into the back of my head with absolute taste bud bliss! And Jack was practically purring as he took his first bite. 🙂
These Sweet Potato Pancakes are actually very easy to make – simply mash up some leftover sweet potato casserole (you can use our casserole recipe, or your own) and mix it with from-scratch pancake ingredients you probably have in your kitchen cabinets. After sprinkling some toasted, chopped pecans and a drizzle of maple syrup on top – dig in!
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Sweet Potato Pancakes
Note: Depending on how thick or soft your own sweet potato casserole is, you may need more flour or milk. Our recipe for sweet potato casserole is thick so I used about a quarter cup more milk to get a pancake batter consistency.
Yield: 20 pancakes 1x
Prep: 15 minsCook: 15 minsTotal: 30 minutes
Scale:
Ingredients
- 2 large eggs
- 1½ cups whole milk
- ¼ cup butter melted, plus more to butter the griddle
- 1½ cups leftover sweet potato casserole, see our recipe here
- 1¾ cup all-purpose flour or more, see note
- 2 tablespoon light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup pecans
- Pure maple syrup, for serving
Instructions
- In a large bowl beat eggs with butter and milk. Stir in the sweet potato casserole. (It’s OK if a little topping gets mixed in; pecans and brown sugar topping from the casserole)
- In a separate bowl, mix flour, brown sugar, baking powder, cinnamon and salt.
- Add dry to wet and stir just to combine.
- Preheat oven to 200 degrees to keep pancakes warm while you cook the entire batch.
- Heat one or two griddle pans to medium low and grease each with butter. (Make sure the pan is completely up to temperature before adding the butter)
- Use a quarter cup measuring cup and scoop the batter onto the pans, about four per pan. Cook until the edges start to dry and the bottom is browned then flip, about 2-3 minutes. Cook on the other side until brown and place on a cookie sheet then place the cookie sheet in the oven to keep warm while you continue to cook.
- While the pancakes are cooking, heat a small sauté pan over medium and add the pecans. Dry toast for about five minutes until browned, tossing often. Set aside to cool and coarsely chop or leave whole.
- To serve, drizzle with maple syrup and top with toasted pecans.
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Ginger Maple Sweet Potato Casserole
Pumpkin Pancakes with Maple Pumpkin Butter
We loved these pancakes! The toasted pecans were a perfect addition to the meal.
★★★★★
Thanks Patricia!
THanks Martha,
I will try adding more milk and see how that goes.
Thanks for your response
Hi Martha,
I’ve made these a couple of times and I think they have a really nice flavour. I do however find that the mixture is more like a batter (thick) I’ve tried adding more flour the first time because they were gluggy but I’m wondering if I add more milk they will be gluggy again.
Please would you tell me if you have a video on these or can you please tell me how the mixture is supposed to look like.
Thanks
Hi Maroula – I’m not totally familiar with the cooking term “gluggy” but these should be a batter-like consistency. (It will be somewhat thicker than a boxed mix pancake batter because of the sweet potatoes in the batter.) We don’t have a video for this recipe – but will consider it for the future. To thin the batter out, you can add more milk, to make it a thicker batter, you can add more flour. I hope that helps!
THank you. Will try more flour
I feel like I’ve never cooked before :/
Mine were a bit soggy on the inside….is that normal??
Nice flavour though
Hi Maroula – Sounds like you might need to cook them for a bit longer if they are still soft in the middle. Or, if your sweet potatoes are very wet, you might need to adjust the recipe with a little more flour. Hope that helps!
Can you substitute yams for the sweet potatoes?
Yes – although the flesh of yams is drier than sweet potatoes so you may need to add some additional fat or moisture to compensate.
Do you think I can use this batter in a waffle iron?
Hi Jennifer – Great question – we’ve never tried it, but it’s a thicker pancake batter so I think it could work. I’d suggest mixing the batter up with less milk than called for in the recipe and then add and adjust accordingly to get a suitable waffle batter consistency. Please let us know how it comes out!
We can’t have regular pancakes now. These were amazing! I used regular, cooked and mashed sweet potatoes and whole white wheat flour I mill at home. I didnt have whole milk so I used 1 cup 2% and 1/2 cup kifer milk (buttermilk basically). My family could NOT stop eating them!!
★★★★★
So glad you enjoyed the recipe Stephany!
Hi! Tried making the pancakes today. Used coconut flour instead of all purpose flour and apple sauce instead of eggs. It turned out more dough like then pancake batter. I didn’t try adding in any more milk or anything. Any suggestions?
I ended up putting it in a baking dish and will top with syrup. Tastes great! Lol
Hi Karen – We haven’t tried this recipe using so many substitutions…just as written. Next time you could try adding in more milk I suppose – but I think so many swaps really changed the properties in the recipe. Sorry I can’t be more help!