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