Lightly Spiced Potato Pancakes

Let's talk about the one thing you need to be eating for breakfast this fall (and every single weekend even once fall has passed!): a warm stack of super-fluffy, lightly spiced sweet potato pancakes.

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Makes 4 to 6 servings (18 to 20 3-inch pancakes)

Ingredients:

- 3 tablespoons unsalted butter, plus more for the pan

- 2 1/2 cups all-purpose flour

- 1 1/2 teaspoons ground cinnamon

- 1 1/2 teaspoons ground nutmeg

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 2 large eggs

- 2 cups buttermilk

- 1/2 cup milk

- 2 tablespoons packed brown sugar

- 1 cup mashed sweet potato (see Recipe Notes)

- Maple syrup, for serving (optional)

- Chopped pecans, for serving (optional)

Instructions!

- Either in the microwave or on the stovetop, melt the 3 tablespoons of butter, then set aside to cool.

- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

- In a large bowl, whisk together the eggs, buttermilk, milk, and sugar, mixing until completely combined.

- Stir in the mashed sweet potato. Pour in the melted butter and mix until fully incorporated.

- Fold in the dry ingredients, mixing until just combined. Don't overmix the batter; it will be lumpy, and that's okay. Let the batter rest for 5 minutes.

- Heat a large skillet over medium heat and add a pat of butter — just enough to coat the surface.

- Once hot, use a 1/4-cup measure to pour batter into the skillet.

-  Cook until the undersides are golden, the edges look to be set, and bubbles form and burst on the surface of the pancake, 2 to 3 minutes.

- Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes.

Serve the pancakes immediately with maple syrup and pecans, or your favorite topping.

Recipe Notes

- One medium to large sweet potato will yield roughly 1 cup of mashed sweet potato.

- To make the mashed sweet potato, roast a medium-large sweet potato in a 400°F oven for 40 to 50 minutes, until completely soft. Remove the skin and mash. This can be made ahead of time, and stored for up to a few days in a covered container in the refrigerator.

- If you're out of buttermilk, make a quick buttermilk substitute with plain milk and lemon juice or vinegar.

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