* 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.