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Sweet Potato Pancakes
Sweet Potato Pancakes are made from leftover sweet potato casserole. These are some of the BEST pancakes you will ever eat!
Yield: 20 pancakes
Prep: 15 minsCook: 15 minsTotal: 30 minutes
Ingredients
- 2 large eggs
- 1 1/2 cups whole milk
- 1/4 cup butter melted, plus more to butter the griddle
- 1 1/2 cups leftover sweet potato casserole, see our recipe here
- 1 3/4 cup all-purpose flour or more, see note
- 2 tablespoon light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 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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Notes
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.
Find it online: https://www.afamilyfeast.com/sweet-potato-pancakes/
