– 1 cup mashed sweet potatoes (leftovers work great!) – 1 cup all-purpose flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon cinnamon
– ¼ teaspoon nutmeg – ¼ teaspoon salt – 1 tablespoon brown sugar (optional) – 1 large egg
– ¾ cup milk (or almond milk) – 1 teaspoon vanilla extract – 2 tablespoons melted butter (or coconut oil) – Butter or oil for cooking
Prepare the Batter – In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar.
– In another bowl, mix the mashed sweet potatoes, egg, milk, vanilla extract, and melted butter until smooth. – Gradually add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix!).
Cook the Pancake – Heat a skillet or griddle over medium heat and lightly grease with butter or oil. – Pour about ¼ cup of batter per pancake onto the hot surface.
Cook for 2–3 minutes, until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
Serve and Enjoy – Stack the pancakes high, drizzle with maple syrup, and add your favorite toppings. – Dig in and enjoy your sweet, fluffy, and slightly spiced pancake stack!