Sweet Potato Pancakes

Tonight we had breakfast for dinner—pancakes, bacon, and fruit. I had some sweet potatoes leftover from Thanksgiving and decided to add them to my basic buttermilk pancake batter along with some chopped pecans. (If you don’t have mashed sweet potatoes, pumpkin puree could be substituted.) The pancakes, served with warm maple syrup, were delicious. Enjoy!

Sweet Potato Pancakes
1 1/2 cups all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1/4 cup chopped pecans
1 1/2 cups buttermilk
1/2 cup mashed sweet potatoes
2 eggs
3 Tbsp. melted butter
1 tsp. vanilla

1. Combine flour and next 6 ingredients. In a separate bowl, combine buttermilk and next 4 ingredients. Gradually add to flour mixture, stirring just until blended.
2. Scoop batter by 1/4-cupfuls onto a lightly greased hot griddle. When bubbles form on the surface, turn pancakes, and cook until done.