Why You’ll Love This Sweet Potato Chocolate Chip Pancakes

• They’re secretly wholesome. The sweet potato adds a wonderful dose of natural sweetness and moisture, meaning you can often get away with a little less added sugar in the batter. Plus, you’re starting your day with a veggie—how clever is that?
• The texture is pure bliss. These pancakes are incredibly tender and fluffy, with a slightly denser, more satisfying crumb than your standard mix. The melted chocolate chips create little gooey surprises in every single bite.
• Meal prep heaven. This batter actually holds up beautifully in the fridge for a day or two, so you can whip it up on a Sunday and have instant, gourmet breakfasts on busy weekday mornings. The pancakes also freeze like a dream.
• They feel like a treat, but aren’t overly sweet. The combination of the earthy sweet potato and rich dark chocolate is sophisticated and balanced. It’s a dessert-for-breakfast situation that doesn’t leave you with a sugar crash an hour later.

Ingredients & Tools

• 1 cup mashed, cooked sweet potato (cooled to room temp)
• 1 ¼ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter (or neutral oil), plus more for cooking
• 2 tbsp brown sugar (or maple syrup)
• 1 tsp vanilla extract
• ¾ cup dark chocolate chips

Tools: A large mixing bowl, a medium mixing bowl, a whisk, a spatula, a griddle or large non-stick skillet, and a ¼ cup measuring cup for scooping the batter.

The real star here is, of course, the sweet potato. Using your own roasted or steamed potato, mashed until perfectly smooth, will give you the best flavour and texture. Buttermilk is also key—its tanginess cuts through the sweetness and its acidity reacts with the baking soda for an incredible lift.

Serves: 3-4 (makes about 10-12 pancakes) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Get your sweet potato right. The best method is to roast a whole sweet potato at 400°F (200°C) for about 45-60 minutes until very tender. This concentrates the flavour and removes excess water. You can also steam or boil chunks, but be sure to drain them well and spread them on a paper towel to cool and dry out a bit.
• Room temperature ingredients are your friend. If your buttermilk, egg, and mashed sweet potato are all around the same, cool-to-room temperature, they’ll incorporate much more smoothly into the batter, preventing overmixing.
• Don’t skip the spices. The cinnamon and nutmeg aren’t just for flavour—they beautifully enhance the natural sweetness of the potato and create a wonderfully warm, aromatic base that pairs perfectly with chocolate.
• What if I don’t have buttermilk? No panic! Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with regular milk to the 1-cup line. Let it sit for 5 minutes until it curdles slightly. It works like a charm.

How to Make Sweet Potato Chocolate Chip Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The salty, savoury crunch is the perfect counterpoint to the sweet, fluffy pancakes, creating a truly balanced breakfast plate.
• Fresh Berry Compote — Instead of syrup, try gently warming some mixed berries with a squeeze of lemon juice for a bright, tangy topping that cuts through the richness.
• Whipped Coconut Cream — For a dairy-free option, a dollop of lightly sweetened coconut cream adds a luxurious, cloud-like texture that’s simply divine.

Drinks

• A Strong Cup of Coffee — The bitterness of a good dark roast coffee is a classic pairing that highlights the deep notes of the dark chocolate and makes the whole experience feel more grown-up.
• Cold Glass of Milk — Sometimes, the classic choice is the best. A cold glass of milk is just the thing to wash down these hearty, comforting pancakes.
• Spiced Chai Latte — The warm spices in a chai latte echo the cinnamon and nutmeg in the pancakes, making for a wonderfully cozy and aromatic brunch combination.

Something Sweet

• Maple Candied Pecans — Sprinkle a few on top for an incredible crunch and a double hit of maple sweetness that feels incredibly festive.
• A Dusting of Powdered Sugar — It’s simple, elegant, and lets the flavour of the pancakes themselves really shine through without adding too much extra sugar.
• Warm Maple Syrup, of course! — You can’t go wrong with the classic. Use the real stuff—its complex, caramel-like flavour is far superior to imitation syrups.

Top Mistakes to Avoid

• Mistake: Using hot sweet potato. If your mashed sweet potato is still warm, it can start to cook the egg when you mix it in, leading to a weird texture. Always let it cool completely.
• Mistake: Overmixing the batter. I’ve messed this up before too… you want a smooth batter, right? But overmixing develops the gluten in the flour, resulting in tough, chewy pancakes instead of light and tender ones. Lumps are okay!
• Mistake: Flipping too early. Patience is key. Wait for those bubbles to form and pop on the surface. If you try to flip too soon, you’ll end up with a messy, undercooked pancake that sticks to the pan.
• Mistake: Cooking on too high heat. A scorching hot pan will burn the outside of the pancake while leaving the inside raw. Medium heat is your sweet spot for a perfectly golden-brown exterior and a fully cooked interior.

Expert Tips

• Tip: Make a big batch and freeze them. Let the cooked pancakes cool completely on a wire rack, then layer them between sheets of parchment paper in a freezer bag. They’ll keep for up to 3 months. Reheat in a toaster or a 350°F (175°C) oven for a quick and easy breakfast.
• Tip: Test your baking powder. If your pancakes aren’t rising well, your baking powder might be old. To test it, stir half a teaspoon into a cup of hot water. If it doesn’t bubble vigorously, it’s time for a new can.
• Tip: Keep them warm in the oven. As you cook batches, place finished pancakes in a single layer on a baking sheet in a preheated 200°F (95°C) oven. This keeps them warm and crisp without getting soggy.
• Tip: For extra fluffy pancakes, separate the egg. Whisk the yolk into the wet ingredients, then beat the white separately until soft peaks form. Fold the beaten white into the batter at the very end. It’s a little extra step, but the airiness is incredible.

FAQs

Can I make these pancakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve had great success with brands that include a bit of xanthan gum, which helps bind the batter. The texture might be a touch more delicate, so be gentle when flipping. The sweet potato does a great job of adding moisture and structure, so they’ll still be delicious.

Can I prepare the batter the night before?
You can, but with a slight adjustment. Mix the dry ingredients and the wet ingredients in separate bowls, cover them, and refrigerate overnight. In the morning, let the wet ingredients sit on the counter for 15-20 minutes to take the chill off, then combine the two mixtures and fold in the chocolate chips. This prevents the baking powder from activating too early and keeps the batter from turning grey.

My pancakes are turning out flat. What did I do wrong?
Flat pancakes are usually a sign of expired or ineffective leavening agents (baking powder/soda). Double-check that yours are fresh. Another common culprit is overmixing, which deflates the air bubbles necessary for rising. Finally, make sure your griddle is properly preheated—if it’s not hot enough, the pancakes will spread too much before they start to cook and rise.

Can I use canned sweet potato puree?
You can, but be cautious. Canned puree often has a different consistency and can be much wetter than homemade. If you use it, make sure it’s 100% pure sweet potato with no added sugars or spices. You might need to reduce the buttermilk by a tablespoon or two to achieve the right batter thickness. I still prefer the flavour of homemade, but canned works in a pinch.

What’s the best way to reheat leftover pancakes?
The toaster is your best friend here! It will re-crisp the edges and warm them through perfectly. You can also use an oven: preheat to 350°F (175°C), place the pancakes on a baking sheet, and warm for about 5-10 minutes. Avoid the microwave if you can, as it tends to make them soft and rubbery.