Transform a Thanksgiving side dish into a fabulous pancake breakfast.
- 1 cup leftover mashed sweet potato, or 1 cup plain sweet potato mixed with 1 tablespoon each melted butter, brown sugar, and a pinch of salt
- 2 1/4 cups buttermilk
- 1 egg
- 2 tablespoons packed light brown sugar
- 3 tablespoons butter, melted
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- pinch grated nutmeg
- neutral vegetable oil (such as canola) to grease the pan
Preheat the oven to 200°F. This will be your warming oven.
Combine the buttermilk, sweet potatoes, egg, vanilla, brown sugar, and melted butter in a bowl. Whisk until fully emulsified. It should look pale orange.
Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. Whisk until fully mixed. Make a well in the center and pour in the buttermilk mixture. Stir just until combined. Do not overmix.
Lightly grease a large skillet over medium heat. Test the skillet with a small drop of batter. It should gently sizzle. Add 1/3 cup batches of batter to the skillet, leaving space between each. Lower the heat to medium-low if the pancakes are browning too quickly.
When the bottom of the pancakes have browned and the tops form bubbles and look dry around the edges, flip. Cook for another two minutes or so, until golden brown.
Transfer to a plate and keep warm in the oven. Repeat, greasing the skillet as necessary. Serve hot with pure maple syrup.