Half the pleasure of feasting during the holidays is eating leftovers. Well maybe until like day 2 or 3 and the sight of turkey, stuffing, and yams is just too much! But no worries, my Sweet Potato Pecan Pancake Recipe will have your family begging for leftovers!
This past Thanksgiving Mike and I were sent home with all the yams I made as part of our “leftover take home stash”…except I secretly DID NOT want them. I mean there was literally half a pan left and how much leftover yams could I really eat?! So I figured I’d toss them until I remembered this hole-in-the wall breakfast spot in Camarillo. They serve TO DIE FOR sweet potato pancakes and I was on a mission to recreate them.
Not to toot my own horn, but damn! My Sweet Potato Pecan Pancake Recipe may not have been my original idea, but my quick & easy, unbelievably delicious recipe I came up with is! Half the work of this recipe is the sweet potatoes and since you have loads of leftovers already, this recipe is a piece of cake (or pancake!). Oh and scroll down for my flight attendant tip on reheating extra pancakes the next day…no more tossing out leftover pancakes either 😉
Sweet Potato Pecan Pancake Recipe Ingredients:.
Servings 6-7 5” pancakes
- 1 Cup Flour
- 2 Eggs
- 2 TBSP Melted Butter
- 2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 Tsp Cinnamon or a bit more if you’re like me
- Milk (whichever you like)
- 1 Cup Cooked Mashed Sweet Potatoes
- Chopped Pecans
- In small bowl mash 1 cup of leftover sweet potatoes.
- Heat greased griddle or large skillet on medium heat.
- In large bowl add eggs and melted butter lightly beat. Next, add flour, salt, baking powder, and cinnamon. Thin with milk (while mixing) to desired thickness. I used almond milk but you can totally use whatever milk you like. Add mashed sweet potatoes. Mix well until Sweet Ps are blended in. The leftover Sweet Potatoes I used had pecans in it already so I figured just roll with it. All I did was add a bit more for extra crunch or omit the nuts all together, it’s totally up to you.
- Pour about 1⁄2 cup for each pancake. Flip after bubbles stop forming and underside of pancake is a deep golden brown. Cook for about 2-3 minutes until deep golden brown.
The girls and I drizzle our hot cinnamon-y pancakes with agave for a low glycemic option. Yumm!!
Flight Attending 101: Tip to reheat pancakes like they’re freshly made
I made my first batch of pancakes while the girls were away, so I decided to wrap them up and leave them in fridge for a yummy treat when they returned. To re-heat toast in a regular slot toaster for 4-5 mins. Think of frozen waffles — Trust me it works like a charm or even better if you ask me!!
Your family is going to thank you for whipping up a bomb ass post-Christmas breakfast!!!! Bon Appétit darlings!