# What You’ll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon brown sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
→ Wet Ingredients
09 - 1 cup cooked and mashed sweet potato (about 1 medium)
10 - 2 large eggs
11 - 1 1/4 cups milk
12 - 1 teaspoon vanilla extract
13 - 1/4 cup unsalted butter, melted (plus more for cooking)
→ Cinnamon Sugar Topping
14 - 2 tablespoons granulated sugar
15 - 1/2 teaspoon ground cinnamon
# How to Make It:
01 - In a large bowl, vigorously whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
02 - In a separate bowl, mix the mashed sweet potato, eggs, milk, vanilla, and melted butter. Whisk until the mixture is smooth and homogeneous.
03 - Add the wet ingredients to the dry ingredients. Stir gently with a spatula or whisk until just incorporated; avoid overmixing as some lumps are preferred for best texture.
04 - Heat a nonstick skillet or griddle over medium heat and lightly brush the surface with melted butter.
05 - Pour approximately 1/4 cup of batter for each pancake onto the skillet. Allow to cook until small bubbles appear on the surface and the edges begin to set, about 2 to 3 minutes.
06 - Turn each pancake and continue cooking for an additional 1 to 2 minutes, until golden brown and thoroughly cooked.
07 - Combine the granulated sugar and ground cinnamon in a small bowl to prepare the cinnamon sugar topping.
08 - While pancakes remain hot, sprinkle each with the cinnamon sugar topping and serve immediately.
