Preheat the oven to 200℉. Once heated, place a baking tray fitted with a cooling rack in the oven. This is to keep the pancakes warm while you cook the batter. Skip this step if people will be eating the pancakes while they are cooked.
In a large bowl, sift together 2 cups flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon nutmeg. Gently stir together after sifting until everything is evenly mixed.
In a separate medium bowl, whisk together 1 cup mashed sweet potatoes (or 1 cup mashed sweet potatoes), 1-½ cups buttermilk, 2 eggs, 1 teaspoon vanilla, 2 tablespoons maple syrup, and 2 tablespoons melted butter until smooth. mix well.
Pour the wet ingredients into the dry ingredients and mix until combined and the flour is just moistened and no floury pockets remain. Do not mix too much. If your batter seems too thick, add another ¼ cup buttermilk, 1 tablespoon at a time.
Set dough aside and preheat a large nonstick skillet or griddle over medium heat and brush with melted butter.
Once the pan is hot, pour the pancake batter, using ¼ cup batter per pancake, onto the hot pan. Cook until bubbles form on the surface of the pancakes and the edges are dry. Flip the pancakes and cook for 1-2 minutes before removing from the pan. Don’t be tempted to push down on the pancakes until they are done cooking.
Once the pancakes are done, transfer them to a baking sheet in the oven to keep warm in the oven until ready to serve. Repeat the process with the remaining dough.
Serve with butter, maple syrup and/or nuts if desired.
