Candied Sweet Potato Pancakes


“My great-grandmother, who is 102, would always make candied sweet potatoes for Thanksgiving,” says Douglass Williams, a 2020 F&W Best New Chef. “I wanted to try to find a way to use those sweet potatoes the day after.” So Williams came up with these light, fluffy pancakes, flecked with orange zest and studded with crunchy walnuts. The addition of mashed sweet potatoes gives them a beautiful color and keeps them extra moist and tender. Since the potatoes are already sweetened, Williams cuts back the amount of brown sugar in the pancakes and plays up the warming cinnamon and clove. All in all, this quick-fix recipe is the ideal breakfast for the morning after Thanksgiving—or any time you have leftover candied sweet potatoes on hand.

Candied Sweet Potato Pancakes
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Active Time:
30 mins
Total Time:
45 mins


  • 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


  1. 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.

  2. 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.

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


Pancakes can be placed on a baking sheet and kept warm in a 200°F oven up to 30 minutes.

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