2tablespoonsmelted butter or neutral oilplus more for cooking
Add all ingredients to a medium bowl. Whisk to combine. The batter should be pourable, but thick.
Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter, let melt, and swirl to cover pan.
Add a small amount of batter, about 2 tablespoons at a time, and spread the batter thin, about 1/4-inch thick or a smidge thinner. This will help that they cook through. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set and you should see little bubbles around the edges before you turn them over.
Add more butter and repeat to cook the rest of the pancakes.
Serve warm with syrup, nut butter, or yogurt.
To cook the sweet potato, place it on a foil-lined pie plate or baking sheet, poke holes with a paring knife, and roast for about an hour at 400 degrees F. Or, peel and dice the sweet potato and place in a heat-proof bowl (a 4-cup glass measuring cup works well) and cover with about 2 inches of water. Cook in the microwave until very tender, about 5-6 minutes. Let cool slightly. Drain and mash very smooth with a fork. Let cool. Measure out 1/2 cup of the mashed sweet potato.
Store any leftovers in an airtight container in the fridge and warm to serve later in the week.
Spread the batter thin, about 1/4-inch thick or a smidge thinner. This will help ensure that they cook through.
Let the batter cook long enough in the pan that it sets around the edges and slightly towards the center, and that you see bubbles. This will ensure that the center cooks all the way through.
Depending on your stovetop and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
I heat the oven to 200 F and keep the cooked pancakes warm on a baking sheet while I finish the batch, though you could also serve them as you go.