Wondering what to do with all those leftover holiday sweet potatoes? Mashed Sweet Potatoes are great for 1, maybe 2 days, but they get very tired after day 3. But you don’t want to toss all that delicious food, so what do you do? These Leftover Mashed Sweet Potato Pancakes are your answer! They're naturally gluten-free, dairy-free, and packed with cozy flavors. Perfect for breakfast, a snack, or a freezer meal, these pancakes are a creative way to minimize food waste while indulging in a wholesome treat.

Sweet Potatoes are a very popular food in our house. High in antioxidants and Vitamin A (great for eye health, and cardiovascular health), these are a healthy carb option for the whole family.

A stack of Gluten and Dairy Free Sweet Potato Pancakes, topped with coconut and walnuts.

Why You'll Love This Recipe

Easy to Make: Just throw the ingredients together, mix, and cook like pancakes.
Naturally Sweet: Sweet potatoes give a natural sweetness that pairs perfectly with roasted pecans or shredded coconut.
Versatile: It doesn’t matter how you made your mashed sweet potatoes, these pancakes will be delicious! You make them savory by skipping the serving with a dollop of coconut yogurt or bacon.
Kid-Friendly: A fun, finger-friendly dish that even picky eaters will love!

Ingredients for Sweet Potato Pancakes

Mashed Sweet Potato (leftovers work great!)
Coconut Milk (any type of milk will do)
Water (adjust the amount for desired consistency)
Coconut Oil, melted + more for cooking
Gluten-Free Flour (almond or oat flour works well)
Optional Topping: Roasted Pecans (roast with coconut oil and salt for extra crunch)
Optional Topping: Shredded Coconut

How to Make Leftover Mashed Sweet Potato Pancakes

Step 1: Prepare the Batter

In a mixing bowl, combine mashed sweet potato, coconut milk, water, and melted coconut oil. Stir until smooth.
Gradually add the flour, mixing until a thick but scoopable batter forms. Adjust with more water or flour as needed. This step can vary widely based on what you used to make your mashed sweet potatoes, you want the batter to be similar to regular pancake batter - not too thick.

Step 2: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Add a little coconut oil to coat the pan.
Drop 2–3 tablespoons of batter for each pancake, gently spreading it into a circle with the back of your spoon.
Cook for 4-6 minutes per side, or until golden brown and cooked through. I always wait until the sides start cooking around before I flip the pancake.

Step 3: Add the Crunch (Optional)

While the pancakes cook, toss pecans with coconut oil and a pinch of salt. Roast at 350°F (175°C) for 8–10 minutes or until fragrant.

Tips for the Best Sweet Potato Pancakes

Texture Check: The batter should be thick enough to hold its shape on the griddle but not overly stiff. Add more liquid if needed.
Low and Slow: Sweet potato pancakes can burn easily. Keep the heat medium-low and be patient!
Meal Prep Friendly: These pancakes reheat beautifully. Store in an airtight container in the fridge for up to 3 days. You can freeze them as well to be enjoyed in a couple months.

Serving Suggestions

Top with avocado and a sprinkle of salt for a savory twist.
Pair with scrambled eggs or turkey bacon for a balanced meal.
Serve as a snack with a dollop of dairy-free yogurt and fresh fruit.