Leftover Sweet Potato To Pancake – Respect Food

Leftover Sweet Potato To Pancake

If you've got some sweet potato leftovers, we've got you covered with a recipe for sweet potato pancakes, perfect breakfast, lunch or dinner.

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20 Min.


Leftover sweet potatoes (mashed)
64 g sour cream
180 ml cup milk
1 large egg
1 1/2 tbsp maple syrup, plus more for serving
4 tbsp butter, divided
120 g all-purpose flour
3/4 tps. baking powder
1/4 tps. baking soda
1/4 tps. kosher salt
pinch nutmeg
pinch cinnamon


Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Add butter to the mixture. Whisk until homogenous. 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. Melt 1 tablespoon of remaining butter in a large skillet over medium heat.

Add four batches of batter, using the back of a ladle to smooth them out into disks. Cook, swirling gently on occasion until the first side is golden brown, about 2 minutes.

Carefully flip and cook until browned the 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.