Blend & Pour Sweet Potato Pancakes {Thanksgiving Leftovers Series}

sweet potato pancakes

The second recipe in my Thanksgiving Leftovers Series, these pancakes are the perfect way to use up any remaining whipped or mashed sweet potatoes from your holiday feast.

Although I do love sweet potato casserole crowned with a crunchy streusel topping, I decided to keep things simple this year with whipped sweet potatoes (half & half, maple syrup, pure vanilla extract, and a pinch of Kosher salt); silky smooth, light, just a tad sweet, relatively healthy, and versatile for using in other recipes post-Thanksgiving.

If you went the casserole route, no worries; just use the sweet potatoes to make the pancake batter and reserve the streusel topping for crumbling on top.

sweet potato pancakes

When I make pancakes, I like to make them into silver dollar size for Lily, but you can make regular size ‘cakes if you prefer. The yield will obviously be different, but the fluffy texture and delicious flavor will be the same. I will be the last to judge if you serve these golden beauties drizzled with maple syrup, but they are sweet enough to be enjoyed without any adornment.

sweet potato pancakes



Blend & Pour Sweet Potato Pancakes {Thanksgiving Leftovers Series}

by Lauren Zembron

Prep Time: 2 minutes

Cook Time: 3 minutes

Keywords: fry breakfast sweet potatoes Thanksgiving fall

Ingredients (2-4 servings)

  • 1 cup leftover whipped/mashed sweet potatoes (minus any toppings if you made a casserole)
  • 2 large eggs, preferably organic
  • 1/2 tsp baking powder
  • 1/2 cup whole wheat pastry flour
  • vegetable oil or butter for frying


Combine sweet potato and egg in a blender. I like to use my immersion blender with its accompanying blender cup. Blend until smooth.

Add in baking powder and flour. Pulse a few times until combined. Do not over mix. Stir briefly with a spoon if needed. A few lumps are okay. Set aside.

Heat a bit of oil or butter in a large nonstick skillet over medium-high heat.

Pour desired amount of pancake batter into skillet and cook until bubbles begin to form on the surface of the pancakes and the bottoms turn golden brown, about 1-2 minutes. Flip and cook until the other side is golden brown, about 1 minute. Repeat with remaining pancake batter.

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