Fluffy, warm, sweet potato pancakes are the perfect autumn breakfast or brunch dish. With hints of cinnamon, nutmeg, ginger, and brown sugar, these better-than-box-mix pancakes totally embrace the spirit (and flavors) of the season.
In one large bowl, whisk together flour, baking powder, baking soda, cinnamon, kosher salt, nutmeg, ginger, and brown sugar.
In second large bowl, whisk together mashed sweet potato, milk, and vanilla extract. Once combined, gently whisk in 2 large eggs.
Slowly pour wet ingredients into dry ingredients, whisking continually, until all ingredients are fully combined. Be careful not to overwork batter.
Heat large skillet or griddle over medium heat. Once hot, add just enough oil to coat bottom of skillet. Heat oil until shimmering.
Ladle batter into skillet (or onto griddle) to form pancakes, being careful not to let pancakes touch. Note: I use ⅓ cup batter per pancake. Let pancakes cook, undisturbed, until bubbles begin to form on top of pancakes.
Gently flip pancakes over and cook 2 to 4 minutes on opposite side, until edges are golden brown. Transfer cooked pancakes to plate and repeat process with remaining batter until all pancakes have been cooked.
Divide pancakes as desired and top with maple syrup, butter, and toasted pecans (all optional). Serve warm.