Prepare your sweet potatoes: Steam, bake, or boil the sweet potatoes until fork-tender, then mash them thoroughly. Let cool slightly so they won’t cook your eggs in the batter.

Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Look for a soft, almost snowy mixture with even distribution—no streaks of baking powder.

Mix the wet ingredients: In a separate bowl, beat together the eggs, brown sugar, mashed sweet potato, milk, apple cider vinegar, and melted butter. You want a smooth, creamy orange-hued mixture without lumps of potato.

Form your batter: Gently fold the wet ingredients into the dry ones. Don’t over-mix! Stop as soon as you no longer see streaks of flour—some small lumps are totally fine and keep pancakes tender.

Preheat your skillet: Heat a nonstick or cast iron skillet over medium. When you flick a drop of water on the surface and it sizzles, you’re ready.

Cook the pancakes: Pour or scoop batter onto the skillet, using enough for medium-sized pancakes. Let them cook undisturbed until you see bubbles forming at the surface and the edges start to look set and golden.

Flip and finish: Flip carefully with a wide spatula. The finished pancakes should be puffed and fragrant, with deep golden brown undersides. Cook until the centers spring back lightly to the touch.

Serve warm: Transfer to a plate and cover loosely while you cook the remaining batter. Serve your fluffy stacks piping hot with your chosen toppings.