In a large mixing bowl, add your leftover mashed potatoes and stuffing. Use a fork or spatula to blend them until they’re well incorporated. This should take about 2-3 minutes.

Crack the eggs into the bowl with the potato and stuffing mixture. Mix well until fully integrated, which should take another 2 minutes.

Sprinkle in the flour, salt, and pepper. Stir until fully combined, ensuring there are no dry pockets of flour.

Place a non-stick skillet or frying pan on medium heat. Add a tablespoon of oil or butter to melt and coat the bottom evenly.

Using a scoop or spoon, drop spoonfuls of the batter onto the heated skillet. Let them cook for 4-5 minutes until the bottoms are golden brown and crisp.

Gently flip the pancakes and cook for an additional 4-5 minutes until the other side is equally golden.

Once cooked, transfer the pancakes to a warm plate and cover with a kitchen towel to keep them warm. Repeat the process with remaining batter.