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Sweet Potato Pancakes - A Family Feast

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


  • 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


  1. 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)
  2. In a separate bowl, mix flour, brown sugar, baking powder, cinnamon and salt.
  3. Add dry to wet and stir just to combine.
  4. Preheat oven to 200 degrees to keep pancakes warm while you cook the entire batch.
  5. 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)
  6. 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.
  7. 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.
  8. To serve, drizzle with maple syrup and top with toasted pecans.

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