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.