Directions

1. In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger.
   
2. In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.
   
3. Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
   
4. In a large nonstick skillet over medium low heat. Ladle a scant ½ cup pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes, then flip and cook other side until golden, another 3 minutes. Repeat with remaining batter.
   
5. Serve with butter, toasted pecans, and maple syrup.