Preparation Steps

• In a large bowl, whisk flour, baking powder, salt, cinnamon, and brown sugar until evenly combined.
• In a separate bowl, whisk mashed sweet potato with milk, egg, vanilla, and melted butter until smooth.
• Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix. Let the batter rest for 5 minutes.
• Heat a nonstick skillet or griddle over medium heat and brush lightly with oil or butter.
• Scoop about 0.25 cup of batter per pancake onto the hot surface. Cook 2 to 3 minutes until bubbles form on top and edges look set.
• Flip and cook 1 to 2 minutes more until golden and cooked through. Adjust heat as needed to prevent burning.
• Repeat with remaining batter, adding a little more oil or butter to the pan as needed. Serve warm with butter and maple syrup.