In a large mixing bowl, combine the mashed sweet potatoes, eggs, melted butter, sugars, milk, and vanilla. Mix until smooth (a few lumps are fine).

In a separate bowl, whisk together the flour, baking powder, baking soda (if using), salt, and spices.

Pour the dry ingredients into the wet and mix gently until just combined — little lumps are okay. Don’t over-mix.

Let the batter rest for about 5-10 minutes. This allows the flour to hydrate and the leavener to start working.

Heat your griddle (or skillet) to about 325°F (as your original says). Butter it lightly. Use ~½ cup batter for each pancake (or your preferred size).

Pour the batter, and wait until bubbles form on the surface and the edges look set, then flip and cook the other side (~3-5 minutes). Avoid pressing down on the pancake once flipped.

Serve warm with your favorite toppings.