Recipe: Sweet Potato Pancakes

Sweet Potato Pancakes

This week I’ll be featuring tons of recipes – including several that are perfect for using up those leftover Thanksgiving dishes.  The first, Sweet Potato Pancakes, will take your leftover Sweet Potato Casserole to a new level (and new cuisine – breakfast!)

What you need: 1.5 c. of leftover sweet potatoes (casserole, mash, or baked is ok!)


  • 1.5 c. (leftover) Sweet Potatoes
  • 1 c. Buttermilk
  • 1 Egg
  • 2 T. Unsalted Butter, melted
  • 1 1/2 c. Flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Cinnamon


  1. Using a blender, puree the sweet potatoes, buttermilk, egg and melted butter.
  2. In a medium bowl, combine the dry ingredients.
  3. Slowly stir the wet ingredients form the blender into the dry ingredients.
  4. Stir until just combined.
  5. Prepare a griddle: preheat and grease (I love using coconut oil – it doesn’t burn and keeps outside of pancakes crispy)
  6. Using 1/3 c. spoonfuls of batter to make pancakes.  Turn only once, after first side is brown and crisp at the edges.
  7. Serve warm with maple butter, syrup and a side of bacon – delicious!

    Note: Depending on what type of sweet potato dish you start with, you may have to add sugar.  If you’re using a casserole that’s already been sweetened, then no need.  However, if using baked sweet potatoes or mash, I recommend adding 1-2 T. Sugar to the batter.

Please let me know if you make this dish – leave  a comment! Happy Thanksgiving!







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