Serve up a stack of these Sweet Potato Pancakes, and you’ll be the breakfast hero (not that you’re not the champion of the kitchen for preparing the Thanksgiving dinner in the first place).
Like regular mashed potatoes, even sweet potato casserole can turn sticky and thick after it’s cooled down. We’ll work with that stickiness and turn the classic Thanksgiving side dish into a breakfast delight.
Most sweet potato casseroles are a bit on the thinner side because of the sugar (and probably also the maple syrup and brown sugar), so it’s important you add some flour, egg, and cream to get this texture ready for pouring. We’ll up a bit of the spice on these flapjacks, too, so pull back out the cinnamon from yesterday’s cooking.
Once you’ve reached a thin batter, pour these out onto a pre-heated and buttered griddle. Cook until bubbly on the top side, then flip. While the pan is hot, toast some pecans, too.
If you’ve got leftover whipping cream, by the way, we certainly wouldn’t be opposed to whipping that for a fluffy topping. Add a hint of powdered sugar and cinnamon for a bit of extra flavor.
Have leftovers? Freeze them, separated by pieces of wax paper, and pull them out for a fast weekday breakfast when you really need a hit of comfort food on a cold morning.
Sweet Potato Pancakes
2 1/2 cups all-purpose flour
3 Tbsp brown sugar
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 cup half-and-half (or use milk)
2 large eggs
3 Tbsp butter, melted
1 1/2 cups leftover sweet potato casserole (including topping; see Note)
Maple syrup (optional)
Toasted pecans (optional)
• Preheat griddle or a large nonstick skillet to medium-high heat.
• Whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
• Whisk together buttermilk, half-and-half, eggs, and butter in a bowl. Add to flour mixture, whisking until blended. Stir in potato casserole.
• Pour about 1/4 cup batter for each pancake onto hot griddle. Cook until tops are covered with bubbles; turn and cook other sides. Serve with maple syrup and toasted pecans, if desired.
Substitute mashed cooked sweet potatoes for leftover casserole, if desired.
Prep time 15 minutes
Cook time 25 minutes
Yield 4 servings