# Components:
→ 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
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
# Method:
01 - In a large bowl, whisk together all-purpose flour, both sugars, baking powder, baking soda, ground cinnamon, nutmeg, and salt until thoroughly blended.
02 - In a separate bowl, whisk the mashed sweet potato with eggs, milk, vanilla extract, and melted butter until the mixture is smooth and homogenous.
03 - Pour the wet ingredients into the bowl with dry ingredients. Stir gently with a whisk or spatula just until combined—a few small lumps should remain to ensure tenderness.
04 - Heat a nonstick skillet or griddle over medium heat. Brush lightly with melted butter to prevent sticking.
05 - Using a 1/4-cup measuring cup, portion batter onto the hot skillet. Cook pancakes until bubbles appear on the surface and edges begin to set, about 2 to 3 minutes.
06 - Flip each pancake and cook for 1 to 2 minutes longer, until golden brown throughout and fully cooked.
07 - In a small bowl, blend granulated sugar with ground cinnamon for topping.
08 - Transfer pancakes to a serving plate. While still hot, sprinkle each pancake generously with cinnamon sugar topping and serve immediately.
