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Mix your dry ingredients in a bowl: flour, baking powder, salt, nutmeg, and cinnamon. Whisking these together ensures even distribution of the leavening agents.
Combine milk, sweet potatoes, melted butter, eggs, and vanilla in another bowl. Beat until the mixture is smooth and uniform in color.
Pour the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix! A few small lumps are good – they’ll give you fluffier pancakes.
Heat a non-stick skillet over medium heat and lightly grease it. To test if your pan is ready, sprinkle a few drops of water on it —they should dance and sizzle.
Pour ⅓ cup batter for each pancake and cook until bubbles form on the surface (3-4 minutes). The edges should look slightly dry.
Flip and cook another 3-4 minutes until golden brown. Don’t press down on the pancakes with your spatula – this deflates all those lovely air bubbles!