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Vegan Chocolate Chip Pancakes Recipe

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3.8 from 53 reviews

Delicious and fluffy vegan chocolate chip pancakes made with simple ingredients like soy milk, all-purpose flour, and vegan chocolate chips. These pancakes are perfect for a cozy breakfast or brunch and topped with maple syrup, fresh fruit, and optional vanilla ice cream for extra indulgence.

Ingredients

Pancake Batter

  • 2 cups all-purpose flour (approx. 240 g)
  • 2–3 tbsp granulated sugar (adjust to taste; approx. 25–37 g)
  • 1½ tbsp baking powder (approx. 18 g)
  • ¼ tsp fine salt (approx. 1.5 g)
  • 2½ cups soy milk (plus more if needed; approx. 600 ml + 15–30 ml extra if batter is thick)
  • 2 tbsp apple cider vinegar or fresh lemon juice (approx. 30 ml)
  • 2 tsp vanilla extract (approx. 10 ml)
  • ½ cup vegan chocolate chips (approx. 90 g)
  • Vegetable oil for cooking (approx. 15–30 ml as needed)

To Serve

  • Maple syrup (to taste)
  • Fresh strawberries or sliced banana (approx. 100–150 g)
  • Vanilla ice cream (approx. 60–80 g per serving, optional)

Instructions

  1. Prepare the wet ingredients: In a medium bowl, whisk together the soy milk, apple cider vinegar (or lemon juice), and vanilla extract. Let the mixture stand for 5 minutes until it slightly thickens, creating a vegan buttermilk substitute.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.
  3. Combine wet and dry: Pour the liquid mixture into the dry ingredients and gently whisk until just combined. Avoid overmixing to keep the pancakes light and fluffy. If the batter seems too thick, add a small splash of soy milk to loosen it.
  4. Fold in chocolate chips: Gently fold the vegan chocolate chips into the batter to distribute evenly without deflating the mixture.
  5. Heat the skillet: Heat a nonstick skillet or griddle over medium heat and lightly coat it with vegetable oil to prevent sticking.
  6. Cook pancakes: Pour about ½ cup of batter per pancake onto the hot skillet. Cook for 2–3 minutes, until bubbles form on the top and the edges start to set. Flip the pancakes and cook for another 1–2 minutes until golden and the chocolate chips are melted.
  7. Serve warm: Transfer cooked pancakes to a plate and keep warm. Stack them up and serve with maple syrup, fresh strawberries or sliced banana, and an optional scoop of vanilla ice cream for indulgence.

Notes

  • Do not overmix the batter; a few lumps are fine.
  • If batter is too thick, add soy milk a tablespoon at a time until desired consistency is reached.
  • Use a nonstick skillet or griddle for best results and easier flipping.
  • You can substitute apple cider vinegar with fresh lemon juice without affecting the taste.
  • For a nut-free option, confirm the vegan chocolate chips are free of nuts.
  • Serve pancakes immediately for best texture, but they can be kept warm in a low oven.

Find it online: https://recipethrive.com/vegan-chocolate-chip-pancakes-recipe/