In a large bowl, whisk flour, baking powder, soda, cinnamon, nutmeg and salt.
In a medium size bowl, whisk milk, buttermilk, sweet potato puree, butter, egg and vanilla extract.
Combine wet ingredients into flour mixture and stir until just combined. (Don't over mix the batter. In other words, you can leave some lumps, since overworking it will cause the gluten in the flour to be released causing chewy pancakes.)
Let your batter rest in the refrigerator for a few minutes.
Meanwhile, add a tablespoon of butter into a skillet over medium heat. Allow butter to melt and for the pan to get nice and hot.
Remove batter from the refrigerator.
Working in batches, ladle batter into skillet and cook pancakes until bubbles appear on surface. Flip and cook another minute or two.
Remove from skillet and keep warm in the oven. Repeat until you've used the batter.
Plate the pancakes and serve with a few tablespoons Greek yogurt, sprinkle cinnamon and a side of maple syrup,
