A delightful twist on classic pancakes, these Sweet Potato Walnut Pancakes are fluffy, flavorful, and perfect for a cozy breakfast.
In a large mixing bowl, combine the flour, chopped walnuts, baking powder, pumpkin pie spice, and salt.
Sifting the dry ingredients can help achieve a smoother batter.
In another bowl, whisk together the milk, brown sugar, canola oil, vanilla extract, and egg until well combined.
Ensure the egg is at room temperature for better mixing.
Pour the wet mixture into the dry ingredients and stir until just combined.
Avoid overmixing to keep the pancakes light and fluffy.
Fold in the mashed sweet potato until evenly distributed.
Ensure the sweet potato is smoothly mashed to avoid lumps in the batter.
Heat a griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake.
Use a ladle or measuring cup for consistent pancake sizes.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Wait until the edges look set before flipping to avoid breaking the pancakes.
Serve the pancakes warm, garnished with additional walnuts and a drizzle of maple syrup.
Warm the maple syrup slightly for a more indulgent topping.
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