This is a wonderful spicy twist to traditional pancakes. Full of sweet potato (or pumpkin) goodness, and the wonderful taste of cinnamon and nutmeg, it is a delicious seasonal breakfast treat.
1 cup baked mashed sweet potato (or pumpkin)
1 tsp. cinnamon
1/2 tsp. nutmeg
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tbls. sugar
1 tsp. sea salt
2 cups buttermilk (make your own by adding 2-3 tsp. lemon juice to milk)
2 tbls. butter melted
2 large farm fresh eggs
1 tsp. vanilla extract
Whisk together flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt; set aside.
Combine buttermilk with 2 tbls, butter, eggs, mashed sweet potato (or pumpkin) and vanilla. Add buttermilk mixture to flour mixture and gently combine. Batter will be somewhat thick and lumpy, but easily poured; avoid over-mixing.
Heat griddle to desired temperature and pour abut 1/3 cup for each pancake on top, leaving 1/2" between pancakes. When pancakes begin to bubble up and edges appear dry, turn over to brown other side.
Serve immediately with butter and syrup.
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