In a large bowl, add your leftover stuffing and mashed potatoes. Use a fork to mix until well combined, ensuring the textures merge without over-mixing, about 2 minutes.

Crack two eggs into the mixture and mix thoroughly until well incorporated, about 1–2 minutes.

Gradually sprinkle in ½ cup of all-purpose flour while stirring until the batter reaches a thick pancake-like consistency, about 1–2 minutes.

Add salt, pepper, and garlic powder to taste, stirring until evenly distributed, about 1 minute.

Place a non-stick skillet over medium heat and add oil or butter. Heat for 2-3 minutes until ready.

Scoop a portion of the pancake batter onto the hot skillet and flatten to ½ inch thick. Cook for 3–4 minutes until edges firm and bottom is golden brown.

Carefully flip the pancake and cook for an additional 3–4 minutes until golden brown and firm. Repeat until all batter is used.

Serve pancakes warm as is or with sauces like gravy or cranberry.