If you’re looking for a comforting breakfast or brunch that really sings with seasonal flavors and a touch of cozy spice, you’ve hit the jackpot with this Sweet Potato Pancakes with Cinnamon Syrup and Toasted Walnuts Recipe. These pancakes boast a delicate balance of sweet and savory, wrapped up in a fluffy, tender texture thanks to the mashed sweet potato and warm spices. Paired with luscious cinnamon syrup and crunchy toasted walnuts, this dish transforms a humble stack of pancakes into an unforgettable treat that will have you reaching for seconds before you’ve even finished your first bite.
Ingredients You’ll Need
The beauty of this Sweet Potato Pancakes with Cinnamon Syrup and Toasted Walnuts Recipe is how straightforward the ingredients are, yet how skillfully each one plays its part. From the rich sweetness of the mashed sweet potato to the punch of cinnamon and nutmeg, every ingredient enhances the flavor and texture uniquely.
- 2 cups all purpose flour: The base of your pancake batter, providing structure and a tender crumb.
- 2 teaspoons baking powder: This ensures your pancakes rise nice and fluffy.
- 1 teaspoon cinnamon: Adds a warm, spicy note that complements the sweet potatoes perfectly.
- 1/2 teaspoon nutmeg: Brings a subtle earthiness and enhances the overall spice blend.
- 1/2 teaspoon baking soda: Works alongside baking powder to help the batter rise.
- 1/2 teaspoon salt: Balances the sweetness and intensifies the flavors.
- 2/3 cup mashed sweet potato: The star ingredient that brings natural sweetness, moisture, and a lovely orange hue.
- 2 cups buttermilk: Adds tanginess and tenderizes the batter, making the pancakes melt-in-your-mouth soft.
- 3 tablespoons oil: Keeps the pancakes moist and helps with a gorgeous golden crust.
- 1 egg: Binds the ingredients and contributes to the fluffy texture.
- Cinnamon syrup, soft butter, and toasted walnuts for serving: These finishing touches elevate the dish with sweetness, richness, and crunch.
How to Make Sweet Potato Pancakes with Cinnamon Syrup and Toasted Walnuts Recipe
Step 1: Combine Dry Ingredients
Begin by whisking together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a large bowl. This mix lays the flavorful foundation of the recipe and guarantees the spices are evenly distributed for consistent taste in every pancake.
Step 2: Mix Wet Ingredients and Sweet Potato
In a separate bowl or large measuring cup, whisk the buttermilk together with the mashed sweet potatoes until smooth. Then pour this creamy mixture into the dry ingredients. Add the oil and egg next. The wet ingredients bring moisture, tenderness, and that beautiful sweet potato essence that sets these pancakes apart.
Step 3: Combine Batter Gently
Stir the mixture just until everything is combined; some lumps are okay. Over-mixing will toughen the texture. Letting the batter stand briefly while you heat the griddle is a small pause that pays off in perfectly cooked pancakes.
Step 4: Preheat the Cooking Surface
Heat a griddle to 350 degrees or set a non-stick skillet over medium-high heat. Test the heat by dropping a tablespoon of batter onto the surface—you want to see air pockets form and the edges start to dry before flipping, usually about 45 seconds.
Step 5: Cook the Pancakes
Scoop heaping 1/4 cup portions onto the griddle. Use the back of your scoop or spoon to gently shape the batter into circles. Cook until bubbles appear on the surface or about one minute, then flip and cook for another minute on the other side until golden and cooked through.
Step 6: Repeat and Serve Warm
Continue cooking the remaining batter in batches. Serve these warm pancakes topped with rich cinnamon syrup, a pat of softened butter, and crunchy toasted walnuts for that amazing contrast of textures and flavors.
How to Serve Sweet Potato Pancakes with Cinnamon Syrup and Toasted Walnuts Recipe
Garnishes
This Sweet Potato Pancakes with Cinnamon Syrup and Toasted Walnuts Recipe truly shines when finished off with simple yet flavorful garnishes. Soft butter adds silky richness, while the cinnamon syrup pools into every crevice, infusing each bite with a sweet warm spice. Toasted walnuts bring a satisfying crunch and a deep nutty note that balances the dish perfectly.
Side Dishes
Pair your pancake stack with fresh fruit like sliced apples or pears to brighten the plate with crispness and natural sweetness. For those wanting a savory contrast, serve alongside crispy bacon or a sausage link to bring in a delightful salty counterpoint that complements the spices beautifully.
Creative Ways to Present
Turn your pancake morning into an event by layering pancakes with whipped cream and cinnamon-spiced fruit compote between each layer to create a stunning sweet potato pancake cake. Or thread warm pancakes onto skewers interspersed with caramelized nuts and drizzle cinnamon syrup artistically across the plate for an elevated brunch presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To best preserve their texture, separate layers with parchment paper so they won’t stick together when chilled.
Freezing
If you want a longer storage option, freeze pancakes in a single layer on a sheet pan, then transfer them to a freezer-safe bag. They freeze beautifully and will stay fresh for up to 2 months.
Reheating
Reheat pancakes gently in a toaster, oven set at 350 degrees, or in a hot skillet to revive that fresh-cooked crispness. Avoid the microwave if possible, as it can make them soggy.
FAQs
Can I use canned sweet potato instead of fresh mashed sweet potato?
Absolutely! Just make sure it’s plain mashed sweet potato without any added sugars or spices to keep the flavor balanced in this Sweet Potato Pancakes with Cinnamon Syrup and Toasted Walnuts Recipe.
What if I don’t have buttermilk? Can I substitute it?
Yes, you can easily make a buttermilk substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes, and it’s ready to use in your batter.
Are these pancakes gluten-free?
As written, this recipe uses all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends designed for baking to make a gluten-free version, though texture may vary slightly.
How do I make the cinnamon syrup?
The cinnamon syrup is typically made by simmering water, sugar, and cinnamon sticks until slightly thickened. It adds that warm, sweet kick that makes these pancakes unforgettable.
Can I prepare the batter the night before?
You can mix the dry and wet ingredients separately the night before, but it’s best to combine them just before cooking to preserve the batter’s rise and texture.
Final Thoughts
There is something truly heartwarming about a stack of these Sweet Potato Pancakes with Cinnamon Syrup and Toasted Walnuts Recipe to start your day, especially when shared with people you love. The combination of flavors, the layers of texture, and the nostalgic cozy vibes come together in a way that feels like homemade happiness. Give this recipe a try—you might just find your new favorite pancake tradition!
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Sweet Potato Pancakes with Cinnamon Syrup and Toasted Walnuts Recipe
- Total Time: 22 minutes
- Yield: 12 pancakes 1x
Description
Deliciously fluffy and warmly spiced sweet potato pancakes that are perfect for a cozy breakfast or brunch. These pancakes combine the natural sweetness and creaminess of mashed sweet potatoes with aromatic cinnamon and nutmeg, creating a comforting treat served best with cinnamon syrup, softened butter, and toasted walnuts.
Ingredients
Pancake Batter
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup mashed sweet potato
- 2 cups buttermilk
- 3 tablespoons oil
- 1 egg
For Serving
- Cinnamon syrup
- Softened butter
- Toasted walnuts
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a medium bowl or large liquid measuring cup, whisk together the buttermilk and mashed sweet potatoes. Pour this into the dry ingredients, then add the oil and egg.
- Mix Batter: Stir the ingredients until just combined. Avoid overmixing to keep the pancakes tender. Let the batter rest while preheating your cooking surface; the batter will be thick.
- Preheat Griddle or Skillet: Heat a griddle to 350°F or warm a non-stick skillet over medium-high heat. Test the heat by dropping about a tablespoon of batter onto the surface. Cook until air bubbles pop on the surface or about 45 seconds, then flip to check doneness. Adjust heat as necessary.
- Cook Pancakes: Pour heaping 1/4 cup portions of batter onto the griddle or skillet. Use the back of the cup to gently shape into circles. Cook until air pockets appear on top or after about a minute, then flip. Cook the second side for about a minute until golden and cooked through.
- Finish and Serve: Continue cooking in batches until all batter is used. Serve the pancakes warm topped with cinnamon syrup, softened butter, and toasted walnuts for added texture and flavor.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Test the griddle or skillet heat with a small bit of batter before cooking full pancakes.
- Use heaping 1/4 cup portions for even-sized pancakes.
- Serve immediately for best texture and flavor, but pancakes can be kept warm in a low oven.
- Toasted walnuts add a lovely crunch and complement the warm spices.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
