Delicious Leftover Mashed Potatoes and Stuffing Pancakes Bliss

Transform your holiday leftovers into delicious pancakes with this recipe for Delicious Leftover Mashed Potatoes and Stuffing Pancakes.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pancake Mix

2 cups Leftover Stuffing Any variety works well!
2 cups Mashed Potatoes Substitute with sweet potatoes for a sweet twist.
2 large Eggs Use flax eggs for a vegan alternative.
1 cup Flour Opt for gluten-free flour if needed.
1/2 cup Milk Almond milk or other dairy alternatives can be used.
to taste Salt
to taste Pepper

For Toppings (Optional)

1/2 cup Cranberry Sauce Adds sweetness.
1/2 cup Sour Cream Provides tang.
to taste Maple Syrup Perfect for sweetness.

Equipment

mixing bowl
non-stick skillet
Wooden spoon
spatula
Ladle

Method

Step-by-Step Instructions

In a large mixing bowl, combine leftover stuffing and mashed potatoes. Stir until smooth.
Crack two eggs into the mixture and stir until fully combined.
Gradually sift in flour while pouring in milk. Mix until batter is pourable.
Preheat a non-stick skillet over medium heat for 5 minutes.
Pour batter onto the skillet to form pancakes. Cook for 3-4 minutes until edges firm up.
Flip pancakes carefully and cook for another 2-3 minutes until golden brown.
Transfer cooked pancakes to a low oven (200°F) to keep warm.
Plate pancakes warm and add your favorite toppings like cranberry sauce or maple syrup.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Ensure batter is smooth and pourable. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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