Description
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
Directions
- 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.
