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Sweet Potato Pancakes with Maple-Cranberry Syrup

Perfect recipe to use up holiday leftovers!
Prep Time20 minutes
Cook Time15 minutes
Servings - 18 servings

Ingredients 

  • 2 cups leftover mashed sweet potatoes
  • 3 eggs
  • 1/4 cup oil
  • 3 cups milk
  • 2 1/2 cups white flour
  • 1 Tbsp baking powder
  • 1 Tbsp baking soda
  • 1 tsp salt
  • Syrup
  • 2 cups leftover cranberry sauce
  • 1/3 cup maple syrup
  • Bacon or sausage, as side dish.

Instructions

  • (If need be, steam bake 2 small sweet potatoes. Once they are cooked, mash them and mix in brown sugar, butter, cinnamon, nutmeg, ginger and ground cloves. They are then ready for the pancakes.)
  • In a large mixing bowl, add the mashed sweet potatoes, eggs, oil, and milk and whisk together. Mix the flour, baking powder, baking soda and salt into a smooth batter. Add a little more milk if you want thinner pancakes. Make 3" pancakes on a electric or stovetop griddle.
  • While pancakes are being made and flipped, add the cranberry sauce and maple syrup in a saucepan and mix together. Cook over low heat for 10 minutes, to thin out the sauce and make it more syrup like.
  • Spoon Cranberry-Maple Syrup over the Sweet Potato Pancakes and serve with side of bacon or sausage.