Upon opening the fridge this morning, all we could do is stare at a couple of leftover pieces of sweet potato pie on the top shelf. We wanted to eat the pie for breakfast so bad, but there was that ringing guilt with the voice of our mothers saying “You can’t have pie for breakfast!” Plus, we’d already had cookies for breakfast this week. Well mother usually knows best, but the pie looked so good! How do we satisfy the temptation while still making mom happy? Sweet potato pie pancakes–a new world of divine! We put together this recipe and even sent it to our moms. They both want a piece over the holiday!
There’s always a way to re-purpose any turkey day treat. Make these sweet potato pancakes for breakfast and try serving with a spiced up maple syrup. Perhaps a dash of extra allspice, cardamom or cayenne if you’re really brave! We used the same batter from our previous pie preparation. Chances are, you’ll have batter leftover or you can take it straight from the inside of an already cooked pie. If you don’t have any on hand, use a cooked and puréed sweet potato.
Sweet Potato Pancakes with Amaretto Whipped Cream Serves 2 to 4
1 cup Bisquick
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/8 teaspoon salt
2/3 cup milk
1 tablespoon vanilla paste
1-2 cups sweet potato pie filling, removed from crust and room temperature
1/2 cup heavy cream
1 tablespoon sugar
1 teaspoon amaretto
1. Lightly grease and heat griddle to 325 degrees, or use large skillet to medium-medium low heat.
2. Mix dry ingredients together in a medium bowl and set aside. In a separate larger bowl, beat all the wet ingredients and pie batter together. Spoon wet ingredients in with dry ingredients until all are evenly combined. Don’t over beat the batter, as the pancakes will be tougher.
3. For each pancake, pour 1/3 cup of batter over hot griddle or skillet (you will know it is hot enough when drops of water sizzle over the surface).
4. Flip after 3-4 minutes, or when the edges are dry and bubbles form over the top of the pancake. Cook other side of pancake until golden brown.
5. Serve with butter, your favorite syrup, and/or whipped cream if desired. You can also reserve the crust from the pie, finely crush it and crumble on top of the finished pancakes and whipped cream. Even mix into the batter for an extra crunch!
Click HERE for printable recipe.
Other recipes you may enjoy...
Using the Same Trick
Striving to be the Biscuits of Today?
Pimping Out Pumpkin
Butternut Squash and Parmesan Cornbread
Nothing Goes to Waste