Candied Sweet Potato Pancakes || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Candied Sweet Potato Pancakes

Breakfast

These light, fluffy pancakes are flecked with orange zest and studded with crunchy walnuts.

Ingredients

2 cups all-purpose flour (about 8 1/2 ounces)
2 tablespoons light brown sugar
2 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon ground cinnamon, or more to taste
1/8 teaspoon ground cloves, or more to taste
2 1/4 cups buttermilk
1/2 cup leftover mashed sweet potatoes
2 large eggs
1 1/2 teaspoons grated orange zest
1/2 cup toasted walnuts, chopped
Unsalted butter, for greasing griddle and serving
1/2 cup granola
Pure maple syrup, for serving

Description

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.
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.
To serve, top pancakes with butter. Sprinkle evenly with granola, and drizzle with maple syrup.