• Over a large mixing bowl, sift together 2 cups flour with 2 teaspoons baking powder, ½ teaspoon table salt, 1 teaspoon ground cinnamon, and ½ teaspoon grated nutmeg and lightly whisk together to evenly incorporate.
• In a separate medium bowl, whisk together 1 cup sweet potato puree, 1½ cups buttermilk, 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons maple syrup, and 2 tablespoons melted unsalted butter until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined, and the flour is just moistened and no flour pockets remain. Don't overmix. If your batter appears too thick, add 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 the pancake batter, using ¼ cup of batter per pancake, onto the heated skillet. 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 them from the skillet. Do not be tempted to push down on the pancakes as they finish cooking.
• Repeat the process with the remaining batter and serve with butter, maple syrup, and/or nuts as desired.

For Sweet Potato Puree

• Bake one large or two medium sweet potatoes at 400°F for 45-60 minutes, or until the potatoes are super soft and the flesh gives easily when tested with a fork. Alternatively, cook sweet potatoes in the Instant Pot Sweet Pot using my Instant Pot sweet potato recipe. 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.