Sweet Potato Pancakes

Ingredients

• 3/4 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 tbsp. packed brown sugar
• 1 tsp. kosher salt
• 1 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 3/4 c. buttermilk
• 2 small sweet potatoes, roasted and pureed until smooth (about ¾ cup puree)
• 2 large eggs
• 1 tsp. pure vanilla extract
• Butter, for cooking and serving
• Toasted pecans, for serving Maple syrup, for serving

Instructions

• In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger.
• In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.
• Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
• Melt butter in a large nonstick skillet or griddle over medium heat. When butter is foamy, reduce heat to medium-low and ladle a scant ½ cup pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes, then flip and cook other side until golden, another 3 minutes.
• Repeat with remaining batter. Serve with more butter, toasted pecans, and maple syrup.