Fabulous Freelancer Foodie Recipe: Sweet Potato Casserole Pancakes

If you need a breakfast that’s equal parts healthy and filling, this sweet potato casserole pancakes recipe should be at the top of your list!

Note: this is a variation of a recipe by Lauren Zembron, as it originally appeared in the November, 2019 edition of Relish.

Hint: use Betty Crocker’s Skinny Sweet Potato Casserole as the base for this recipe.


  • 1 cup of sweet potato casserole (preferably from leftovers and without the topping)
  • 2 large eggs
  • ½ teaspoon of baking powder
  • ½ cup of whole wheat pastry flour
  • Vegetable oil or butter
  • Cranberry sauce or maple syrup


  1. Combine the potato casserole and the eggs in a blender until the mixture reaches a smooth consistency.
  2. Pulse the baking powder and the whole wheat pastry flour together until they’re just combined.
  3. Heat the vegetable oil or the butter in a nonstick pan. The heat should be medium-high. This should be repeated for each pancake.
  4. Pour batter into the pan and cook each pancake for about 1 to 2 minutes until surface bubbles are present and the bottom turns golden brown.
  5. Flip pancake over and cook until the other side is also golden brown, which should take about 1 minute.
  6. Top pancakes either singly or in a stack with cranberry sauce or maple syrup, in addition to, optionally, the topping from the original sweet potato casserole.

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