Preheat the oven to 200℉. Once heated, place a baking sheet fitted with a cooling rack into the oven.
In a large bowl, sift together the flour, baking powder, and salt. Add the cinnamon and nutmeg and lightly whisk together until everything is evenly incorporated.
In a separate small bowl, mix together sweet potato puree, buttermilk, eggs, vanilla, maple syrup, and melted butter together until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix. You just want the flour to be fully moistened. If your batter appears too thick, add in up to an additional ¼ cup of buttermilk, 1 tablespoon at a time.
Set the batter aside and preheat a large nonstick skillet or griddle to medium heat and grease with melted butter.
Once the pan is heated, ladle pancakes, using ¼ cup of pancake batter per pancake, onto the heated skillet. Cook until bubbles form and the edges are dry. Flip the pancakes and cook for 1-2 minutes before removing them from the skillet. Remember, do not be tempted to push down on the pancakes as they finish cooking.
Once pancakes are prepared, transfer them to the baking sheet in the oven, to hold warm in the oven until serving. Repeat the process with the remaining batter.
Serve with butter, maple syrup, and/or nuts as desired.
Video
Notes
Buttermilk: To make homemade buttermilk, add 1 teaspoon of lemon juice or white vinegar to milk and let sit for 5 minutes. This works even if using non-dairy milk.Sweet Potato Puree: Bake one large or two medium sweet potatoes at 400 degrees F until the potatoes are super soft and the flesh gives easily when tested with a fork. This will take anywhere from 35-60 minutes, depending on the size of your sweet potatoes. Allow to cool slightly, remove the skin, and mash the potatoes using a fork or food processor. Measure out 1 cup of the puree and proceed with the recipe. Storage: Allow any leftover sweet potato pancakes to cool fully to room temperature and store in an airtight container in the refrigerator for up to 4 days. Alternatively, you can freeze the pancakes for future use. To freeze, lay out the pancakes in a single layer on a baking sheet and place them in the freezer for 30 to 60 minutes. This helps the pancakes from sticking together. Remove the pancakes and place them into a freezer-safe bag or container. Store in the freezer for up to 3 months. Reheat for 1-2 minutes in the microwave from frozen. Dairy-Free Modification: Use non-dairy milk for the homemade buttermilk and use melted coconut oil or canola oil in place of the butter.Gluten-Free Modification: Use a 1:1 Gluten-Free Flour in place of the flour. I have done this many times with great success.Pumpkin Pancakes: Replace the sweet potato puree with canned 100% pumpkin puree for Pumpkin Pancakes.