Prepare the sweet potatoes by baking or steaming until tender, about 30-40 minutes at 400°F. Allow to cool, then peel and puree until smooth.

Mix the dry ingredients in a mixing bowl: whisk together flour, baking powder, sugar, and salt for 1-2 minutes.

Combine wet ingredients in another bowl: mix sweet potato puree, eggs, milk, apple cider vinegar, and melted butter until fully incorporated.

Gently pour the wet mixture into the dry ingredients and fold together until just combined, about 30 seconds.

Preheat your griddle or skillet over medium heat (approximately 350°F). Lightly grease with cooking spray or butter.

Cook pancakes by pouring about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface.

Flip pancakes and cook for an additional 1-2 minutes until golden brown.

Serve warm with toppings like syrup, fruit, or bacon.