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.
- 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
- 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.