Sweet Potato Casserole Pancakes with Cranberry Sauce Syrup

by Erin

Reinvent your Thanksgiving leftovers in the form of pancakes, using sweet potato casserole and cranberry sauce. You’ll be so glad you had leftovers to make these!

Sweet Potato Casserole Pancakes with Cranberry Sauce Syrup 2

I hope everyone had plenty to eat yesterday! I had the luxury of having two different kinds of turkey, turkey breast roulade (which I had originally planned on making for Friendsgiving) and fried turkey. Both were very moist and packed with flavor and I am excited for the leftovers. Especially since the only way I will ever have fried turkey again is if someone else cooks it like yesterday. I wouldn’t trust myself around that big of a pot of boiling hot peanut oil.

Speaking of leftovers, in case you get bored with sandwiches, reinvent your leftovers into an entirely different option such as these pancakes. Made with leftover sweet potato casserole (or butternut squash in my case) and leftover cranberry sauce. Go ahead and make these for all your visitors staying at your home this holiday weekend, especially if anyone was crazy enough to go out shopping.

Sweet Potato Casserole Pancakes with Cranberry Sauce Syrup 1

One year ago: Happy Thanksgiving & French Toast Day!

Two years ago: White Cheddar and Arugula Pesto Mac & Cheese

Three years ago: Bean and Cheese Taquitos


Makes approximately 2 dozen pancakes



1/2 cup maple syrup

1/4 cup leftover cranberry sauce


1-1/2 cups milk

1 cup leftover sweet potato or butternut squash casserole

1/4 cup unsalted butter, melted

2 eggs, lightly beaten

1/2 tsp vanilla extract

1-3/4 cups all-purpose flour

2 Tbsp brown sugar (omit if casserole is sweet)

1 Tbsp baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

Toasted pecans (optional)


  1. Preheat a lightly greased griddle or large nonstick skillet (medium heat – about 350°F).
  2. In a small bowl, stir together the syrup ingredients. (If you don’t like chunks, puree.)
  3. In a large bowl, whisk together milk, casserole, butter, eggs, and vanilla. In another bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt. Gradually stir flour mixture into milk mixture just until dry ingredients are moistened.
  4. Pour about 1/4 cup batter for each pancake onto hot griddle or large nonstick skillet. Cook for 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook 1 to 2 more minutes or until puffed and thoroughly cooked. Serve immediately with syrup mixture and toasted pecans.

Source: Adapted slightly from Southern Living, November 2014.


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Kaylin@Enticinghealthyeating November 28, 2014 - 1:18 pm

I am loving the way you used leftovers from Thanksgiving to make this pancake breakfast. Sweet potato anything I like!


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