Candied Sweet Potato Pancakes
These light, fluffy pancakes are flecked with orange zest and studded with crunchy walnuts.
Nutrition Information
- Calories: 289 kcal
- Carbohydrates: 15g
- Protein: 15g
- Potassium: 791mg
- Fiber: 7g
- Sugar: 4g
Ingredients:
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2 cups all-purpose flour (about 8 1/2 ounces)
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2 tablespoons light brown sugar
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2 1/2 teaspoons kosher salt
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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3/4 teaspoon ground cinnamon, or more to taste
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1/8 teaspoon ground cloves, or more to taste
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2 1/4 cups buttermilk
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1/2 cup leftover mashed sweet potatoes
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2 large eggs
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1 1/2 teaspoons grated orange zest
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1/2 cup toasted walnuts, chopped
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Unsalted butter, for greasing griddle and serving
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1/2 cup granola
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Pure maple syrup, for serving
Instructions:
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Stir together flour, brown sugar, salt, baking powder, baking soda, cinnamon, and cloves in a medium bowl. Whisk together buttermilk, sweet potatoes, eggs, and orange zest in a large bowl. Stir in flour mixture until dry ingredients are just incorporated. Stir in walnuts. Let batter stand at room temperature 15 minutes.
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Heat an electric griddle to 350°F, or heat a large stainless steel skillet over medium-low; grease with butter. Using a 2 3/4-inch scoop and working in 3 batches, spoon about 1/2 cup batter per pancake onto hot griddle. Cook until tops are covered in bubbles and sides are set, 2 to 3 minutes. Flip and cook until set and cooked through, 2 to 3 minutes. Wipe griddle clean between batches.
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To serve, top pancakes with butter. Sprinkle evenly with granola, and drizzle with maple syrup.
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