Sweet potato casserole pancakes are a perfect morning after Thanksgiving breakfast entree. They are soft, fluffy, and something that fits so perfectly for Thanksgiving weekend. These breakfast treats go great with apple cider syrup, vanilla maple syrup, or even a cinnamon cream syrup.
I love these pancakes for the one primary reason, it uses leftovers. This family loves my sweet potato casserole side dish for Thanksgiving dinner. But unfortunately, there is never lots of leftovers for the next dinner’s meal for everyone to eat. So my sweet potato pancakes are perfect for the small 1-2 cup leftovers. I use up all the food while making an entirely new meal to feed the hungry family.
Now, if you take a look at my sweet potato casserole, you will see I make it with a pecan streusel topping. This is how I have to make it. The family will revolt if I bake this side dish any other way. And that is why I made these pancakes. The pecan topping goes perfectly in these pancakes. When you whip them up, make sure add enough pecan topping and sweet potato filling into the batter. The sweet pecan topping goes so wonderfully with everything.
You will also see that the recipe does not have any sugar required. The pecan topping should have enough sugar that you don’t need to add more. If you don’t have a sugary pecan topping with your sweet potatoes then add 1/2 cup brown sugar to the pancake mix.
Our cost to make this recipe.
I calculated that our homestead cost is roughly about $0.38 per pancake. And this recipe makes approximately eight large pancakes. If everyone ate two pancakes, this recipe is an excellent serving for four healthy appetites.
The sweet potato casserole makes up the bulk of the price at approximately $1.00 for 1.5 cups and then about $2 for the remaining ingredients. If you grow your sweet potatoes to make the casserole dish then ultimately these pancakes cost can be reduced. Making your vanilla extract and raising your eggs may also reduce the cost.
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Combine all the ingredients together in a large bowl and blend together well. Make sure your leftover sweet potato casserole serving has mashed sweet potatoes and brown sugar and pecan topping. That is what makes these pancakes.
Cover bowl and set aside for about 30 minutes.
On a greased pan, spoon about an ice cream scoop amount and cook on low to medium heat until brown on one side and the top starts to bubble up. Flip and cook for another 30-45 seconds. Don’t cook on a high heat because the middle of the pancakes will not cook through.
