In a large mixing bowl, combine 2 cups of your leftover stuffing with 1 cup of mashed potatoes. Use a fork to break up any lumps in the mashed potatoes and mix until the stuffing and potatoes are evenly blended.

Crack 2 eggs into the mixture and stir well until fully incorporated.

Gradually add ½ cup of all-purpose flour to the mixture, stirring gently until the batter reaches a thick yet pourable consistency.

Sprinkle in salt, pepper, and 1 teaspoon of garlic powder to enhance the flavor profile of your pancakes.

Preheat a non-stick skillet over medium heat and add a tablespoon of oil to prevent sticking.

Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook for 3-4 minutes or until the edges start to look firm.

Flip the pancake and cook for another 3-4 minutes until both sides are nicely browned.

Once cooked, transfer the pancakes to a plate and serve warm.