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Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
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Combine milk, sugar, vegetable oil, vanilla, and eggs; then beat to combine.
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Add the wet mixture to the flour mixture, stirring until smooth. Stir in 1/4 cup of the chopped pecans.
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Stir in the mashed California sweetpotatoes.
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Butter a hot nonstick griddle or skillet, then spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet.
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Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle each serving of pancakes with 2 tablespoons pecans and top with warm maple syrup.