Fluffy pancakes blend sweet potato, cinnamon, and a sparkling sugar topping for a warm breakfast treat.
# 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 additional for cooking)
→ Cinnamon Sugar Topping
14 - 2 tablespoons granulated sugar
15 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Whisk together flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, and salt thoroughly in a large mixing bowl.
02 - In a separate bowl, blend together mashed sweet potato, eggs, milk, vanilla extract, and melted butter until the mixture is smooth and uniform.
03 - Gently fold wet ingredients into the dry mixture. Stir just until the batter comes together, taking care not to overmix; it is normal if some small lumps remain.
04 - Heat a nonstick skillet or griddle over medium heat and lightly brush with melted butter.
05 - For each pancake, pour approximately 1/4 cup of batter onto the hot skillet. Cook until small bubbles appear on the surface and the edges begin to set, around 2 to 3 minutes.
06 - Using a spatula, flip the pancakes and cook for an additional 1 to 2 minutes until golden brown and fully set in the center.
07 - In a small bowl, mix granulated sugar and ground cinnamon until evenly combined.
08 - Sprinkle each pancake with cinnamon sugar immediately after cooking so the topping adheres. Serve warm for best flavor.
