Sweet Potato Casserole Pancakes

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5 from 1 vote

Sweet Potato Casserole Pancakes

Day after Thanksgiving breakfast pancakes made with leftover sweet potato casserole.
Cost is about $0.38 per pancake.

Prep Time1 min

Cook Time15 mins

Total Time16 mins

Course: Breakfast, Entree

Cuisine: American

Keyword: breakfast recipe, brunch recipe, Holiday Recipes, Homestead Recipes, pescetarian cooking, Special Diet Cooking, Thanksgiving, vegetarian cooking

Servings: 8 pancakes

Calories: 161kcal

Ingredients

• 
  1-1/2 cups sweet potato casserole cold leftovers…[$1.00]
  


• 
  1-1/2 cups all purpose flour …[$0.35]
  


• 
  2-1/2 tsp baking powder …[$0.10]
  


• 
  1 cup milk …[$0.23]
  


• 
  2 large eggs …[$0.46]
  


• 
  1 tsp. pumpkin pie spice …[$0.17]
  


• 
  1 tsp. vanilla extract …[$0.70]
  

Instructions

• 
  
  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.

Notes

Author: Jennifer

Adapted: One Acre Vintage Homestead / Pumpkin Patch Mountain Homestead original recipe, all images and text are original to this website.

Cost of Recipe: About $3.00 for recipe or $0.38 per pancake.

Nutrition

Calories: 161kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 58mg | Sodium: 273mg | Potassium: 111mg | Fiber: 1g | Sugar: 7g | Vitamin A: 950IU | Vitamin C: 0.4mg | Calcium: 140mg | Iron: 0.5mg

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