Sweet Potato Pancakes with Chocolate Chips
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Sweet potato pancakes with chocolate chips are a delicious breakfast treat. Made with simple ingredients, they’re fluffy, lightly sweet and perfect for any morning.
It is without a doubt one of the tastiest sweet potato recipes you can make for breakfast. We like the taste, the sweetness and the fluffiness and we hope you will too!
When using leftover mashed sweet potatoes from Thanksgiving dinner, I recommend omitting the sugar. Otherwise, just follow the recipe.
How to make sweet potato pancakes
Gather all the ingredients or put them on your shopping list: Sweet potato, sugar, milk, egg, flour, baking soda, chocolate chips and oil.
Prepare all the kitchen tools and gadgets:
- Two bowls – either 2 medium or 1 medium and 1 small (A deep soup bowl is also an option).
- Hand mixer.
- Spatula or wooden spoon.
- Griddle or skillet/frying pan.
- Measuring cups and spoons – or a scale.
Quick overview:
Choose one mixing bowl for whisking the egg white. Another one for combining mashed sweet potatoes, sugar, milk and egg yolk, to which flour and baking soda are added.
Whisked egg white is folded followed by chocolate chips. It is important not to overwork the pancake batter at this stage.
Then, you cook them until ready.
A printable recipe card with measurements and detailed instructions is at the bottom of this post.
Optional toppings
- Maple syrup – Or honey or other syrup of your choice.
- Chopped pecans or walnuts.
- Butter.
- Blueberries.
- Sweetened ricotta – This might not be your classic pancake topping, but it is so tasty. Combine ricotta with honey or powdered/icing sugar and you are done!
There are so many options if you want to try some new ideas. Another tasty topping is cinnamon honey butter. The cinnamon in it goes so well with sweet potatoes and you can use this flavored butter for your toast, oatmeal or waffles ….
Serving ideas
- Fruit salad.
- A cup of hot chocolate.
- Smoothie.
- Bacon.
- Egg muffins.
FAQs
Cooked and pureed sweet potatoes should keep in the fridge for up to 3 days. Make sure to store them in an airtight container.
Yes, you can. Place them on a baking sheet in a single layer. Flash-freeze for 30-60 minutes, then transfer to a freezer-friendly resealable bag or airtight container. Keep in the freezer for 1-2 months.
There are several ways: You can do it in the oven, microwave or toaster. I often heat them on a skillet (Add a splash of water and cover with a lid. Let the water evaporate and check for softness).
The secret is in separating the eggs. Folding egg white into the batter makes the pancakes extra fluffy!
Julia’s tips
- You can increase or decrease the amount of chocolate chips used in this recipe.
- Save time and cook sweet potatoes in advance! When cooked, simply drain the water, mash them and store in the fridge until you are ready to use it. Preferably the following day or the day after that.
- This pancake recipe uses mashed cooked potato to which only a little bit of sugar is added. If your leftover mashed sweet potatoes from Thanksgiving dinner are sweetened, do not use any sugar at all!
- It is possible to just combine all the ingredients in a bowl without going the extra mile to fold in egg white. Your pancakes might not be as fluffy, but they will still taste good.
- I use oil for the griddle/skillet/frying pan. I avoid using butter because it burns quickly. If you prefer using butter, then go ahead and do so. Or, use ghee instead.
- Griddle is best for making pancakes as you can cook a lot of them at once. That way, the cooking time is literally like 4-5 minutes per batch. The smaller the skillet/frying pan, the longer the overall cooking time.
Sweet potato pancakes are my favorite sweet breakfast. The addition of chocolate chips makes them extra tasty. My preferred way to serve them is with butter, maple syrup and a drizzle of lemon juice. So good! I hope you will enjoy them as much as I do!
Other pancake recipes you might like to try:
Watch how to make sweet potato pancakes
Sweet Potato Pancakes with Chocolate Chips
Ingredients
- 1 cup sweet potatoes (mashed, 120 grams), see note 1
- 3 tablespoons granulated sugar , see note 2
- 1 cup milk (250 milliliters)
- 1 egg (separated)
- 1 cup all-purpose flour (130 grams), see note 3
- 1 teaspoon baking soda
- ⅓ cup chocolate chips (50 grams)
- oil (for frying)
Instructions
- In a mixing bowl combine mashed sweet potatoes, sugar, milk and egg yolk. Stir in flour mixed with baking soda.
- In a small bowl whisk egg white until soft peaks form. Fold this into the sweet potato mixture. At last, stir in the chocolate chips.
- Heat a griddle or large frying pan/skillet over medium-high heat and add a little bit of oil. Pour in ¼ cup of the batter per pancake and cook for 2-3 minutes.
- When you see bubbles appear on the surface of your pancakes and the edges are set, flip them over. Cook for a further 2 minutes or until set and brown.
- Serve warm with toppings of your choice.
Video
Notes
- If using sweetened mashed sweet potatoes from Thanksgiving dinner, don’t add any sugar!
- All-purpose flour (US) = Plain flour (UK).
- Cooking time will depend on the thickness of your pancakes. You might also need to adjust the heat. If you are using a large skillet/frying pan instead of a griddle, you will need to cook them in 2 or 3 batches. This means the cooking time will also vary. I can fit 4 pancakes in my skillet, which takes about 15 minutes to cook.
- You can cook and mash the potatoes in advance, drain and mash them and store in an airtight container in the fridge for up to 2 days.
- Optional toppings: butter, cinnamon honey butter, maple syrup, honey, a drizzle of lemon, blueberries,…
Lovely! I added pumpkin spice
These look fantastic! I love that you used sweet potatoes for these!
Thank you so much! We love these pancakes :)
Those pancakes look incredible! I’ve had sweet potato pancakes before but adding chocolate chips is a new one to me – definitely adding this to the breakfast list!
I LOVE sweet potato pancakes but I’ve never added chocolate chips to them. And now I’m thinking WHY ON EARTH NOT! I love that you mention whipping the egg whites – I recently learned that trick and while it adds an extra step the end result is so worth it. I can’t wait to try this combo!
Thanks, Jeni! I am 100% positive you’ll love it! :)
I’ve had sweet potatie pancakes once before, but served with cream cheese. Adding the chocolate chips makes me think that you’re certainly on to a winner, and these must taste fabulous. A delicious and filling breakfast.
Mmm, sweet potato pancakes with cream cheese – they sound delicious as well! :)
I cannot wait to try these – I love sweet potato and often make several ahead, so I’m all set! :)
Yay! :) Let me know what you think when you try them!
These look fantastic! Pinning for the holidays!
Thanks so much, Jacque! :)