1 cup all-purpose flour
1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon gound ginger
1/8 teaspoon ground cardamom
1/4 teaspoon dried rosemary
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 tablespoon brown sugar
2 eggs, large
1/2 cup sweet potato, mashed
1 cup buttermilk
2 tablespoon butter, melted, cooled
1/4 cup pecans, chopped, plus more for topping (optional)
2 tablespoon maple syrup
1/2 cup Eagle Brand® Sweetened Condensed Milk
1/4 teaspoon vanilla extract
Whisk together flour, baking soda, baking powder, salt, 1/2 tsp cinnamon, ginger, cardamom, rosemary, and nutmeg in a bowl and set aside.
In a second bowl, beat 1 tsp vanilla extract, brown sugar, eggs, mashed sweet potatoes, and buttermilk until combined. Make sure butter is cooled to room temperature, then add to batter and beat to combine.
Add dry ingredients to wet ingredients and beat until mostly smooth (there will be some lumps). Mix in 1/4 cup chopped pecans (optional). Set bowl aside.
In a third bowl, beat maple syrup, Eagle Brand Sweetened Condensed Milk, 1/4 tsp vanilla extract, and 1/2 tsp cinnamon until smooth. Set aside until ready to serve pancakes.
On a greased skillet or griddle over medium heat, drop batter (about 1/4 cup) into an even circle. When batter has puffed up and bubbled a bit, turn over to cook other side. Cooking on a lower heat for longer will result in more evenly brown pancakes.
Top with butter, pecans (optional), syrup and enjoy!