Sweet Potato Pancakes

Flip it!


* 1 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

* 1 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


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.