INGREDIENTS
Servings: 8
All-purpose flour 
1 3/4 cup
Baking powder 
2 tsp
Baking soda 
1/2 tsp
Salt 
1 tsp
Cinnamon 
1 tsp
Packed brown sugar 
2 tbsp
Ground ginger 
1/4 tsp
Ground nutmeg 
1/4 tsp
Buttermilk 
1 3/4 cup
Sweet potato puree 
¾ cup 
Eggs 
2
Vanilla extract 
1 tsp
Butter 
for cooking
Pecans 
for serving (optional)
Maple syrup 
 for serving
Sweet Potato Recipes: Best Pancakes
Prep:
25 m
Cook:
20 m
Ready in:
45 m
DIRECTIONS
  1. Whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, sugar, ginger, and nutmeg. 
  2. Whisk together buttermilk and sweet potatoes. Add vanilla extract and eggs. 
  3. Add the buttermilk mixture to the flour mixture. Stir to combine. 
  4. In a non-stick skillet, melt butter over medium. Then, reduce to medium-low. Add the batter to the skillet (1/2-cup per pancake). Cook for 3 minutes. Flip when bubbles appear. Cook on the other side for 3 minutes, or until golden. Serve with syrup and pecans if desired. 
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