Sweet Potato Pancakes Made With Leftover Mashed Swe

Name: Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups leftover mashed sweet potatoes; 1/2 cup sour cream; 3/4 cup milk; 1 large egg; 1 1/2 tablespoons maple syrup, plus more for serving; 4 tablespoon butter, divided; 1 cup all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; Pinch nutmeg; Pinch cinnamon; Note: This recipe requires 1 1/4 cups of leftover mashed sweet potatoes. The recipe can easily be doubled or tripled for a larger group. 1 1/4 cup of buttermilk can be used in place of the milk and…

Servings: persons

1 1/4 cups leftover mashed sweet potatoes
1/2 cup sour cream
3/4 cup milk
1 large egg
1 1/2 tablespoons maple syrup, plus more for serving
4 tablespoon butter, divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
Pinch nutmeg
Pinch cinnamon
Note: This recipe requires 1 1/4 cups of leftover mashed sweet potatoes. The recipe can easily be doubled or tripled for a larger group. 1 1/4 cup of buttermilk can be used in place of the milk and sour cream.

1
Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.
2
Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix).
3
Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladel to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned on second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with extra maple syrup.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups leftover mashed sweet potatoes, 1/2 cup sour cream, 3/4 cup milk, 1 large egg, and more.

Yes, Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions