These fluffy pancakes are perfect for a fall breakfast.
Thesebetter-for-youbuttermilk pancakes are irresistibly fluffy and tender, and just so happen to be made with a fall-favorite vegetable.
check that to shop for real maple syrup for maximum deliciousness.
Photo: Heami Lee
Ingredients
19-oz.
Set a wire rack inside a rimmed baking sheet.
Prick potato all over with a fork.
Place in a microwave-safe bowl with 1 teaspoon water and cover.
Microwave on high until tender when pierced with a fork, 5 to 7 minutes.
Split potato and scoop flesh into bowl; discard skin.
Mash to make 34 cup.
Beat eggs and buttermilk in a large bowl.
Add potato and syrup; whisk until well combined.
Whisk flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a medium bowl.
Add to buttermilk mixture.
Gently stir until few dry spots remain.
Add melted butter and stir gently until just combined.
(Do not over mix; lumps are OK.)
Heat a large nonstick skillet or griddle over medium-high.
Brush with oil; reduce heat to medium.
Cooking in batches, add 13-cupfuls of batter to skillet, flattening tops slightly.
Cook until bubbles rise to surface and underside is golden brown, 2 to 4 minutes.
Flip and cook until puffed and golden brown on other side, 2 to 4 minutes.
Transfer to wire rack; keep warm in oven.
Repeat with oil and remaining batter.
Serve with pecans and syrup.
