Vegan Chocolate Chip Pancakes
If you're on the hunt for a simple and delicious vegan breakfast recipe, these vegan chocolate chip pancakes are a must-try. They’re light, fluffy, and packed with gooey chocolate in every bite—perfect for slow mornings, weekend brunches, or a cozy breakfast-for-dinner night. With just a few pantry staples, you can whip up a batch in minutes!
Whether you're fully plant-based or just looking to cut back on dairy and eggs, these dairy-free pancakes will satisfy your sweet cravings and keep you full and happy. Plus, they’re easy to customize, making them ideal for both adults and kids alike.
Why You'll Love These Vegan Chocolate Chip Pancakes
Quick & Easy: One bowl, a few minutes of prep, and you're ready to cook.
Dairy-Free & Egg-Free: No special ingredients needed—just simple, plant-based pantry staples.
Kid-Friendly: Who can say no to chocolate for breakfast?
Customizable: Use your favorite non-dairy milk or add extras like sliced bananas or chopped nuts.
Vegan Chocolate Chip Pancake Recipe
Ingredients:
½ cup all-purpose flour
1 tablespoon sugar (coconut or cane sugar works well)
1 teaspoon baking powder
Pinch of salt
½ cup non-dairy milk (such as almond, oat, or soy)
1 tablespoon neutral oil (like avocado or canola)
½ teaspoon vanilla extract
⅓ cup vegan chocolate chips
Tips for the Best Vegan Pancakes
Don’t overmix the batter—small lumps are okay and help keep the pancakes fluffy.
Let the batter rest for a few minutes before cooking. This allows the baking powder to activate, giving you extra lift.
Use a good nonstick skillet or griddle to prevent sticking, especially without eggs.
Control the heat—medium is usually best to avoid burning the outside before the inside cooks through.
Storage & Reheating
Got leftovers? These pancakes keep well in the fridge for 2–3 days. Reheat them in a toaster oven or skillet for best results. You can also freeze them—just layer parchment paper between each one and store in an airtight bag. Perfect for busy mornings!
Substitution Ideas
Flour: Use whole wheat flour for a fiber boost or a 1:1 gluten-free flour blend for gluten-free pancakes.
Milk: Any non-dairy milk works—oat milk adds extra creaminess.
Oil: Melted coconut oil or vegan butter can be used for a richer flavor.
Add-ins: Try sliced bananas, chopped nuts, or a pinch of cinnamon for extra flavor variety.
These vegan chocolate chip pancakes are a feel-good, easy-to-make breakfast that’s both satisfying and indulgent. Whether you're new to plant-based eating or a seasoned vegan, this recipe will quickly become a staple in your kitchen.
Looking for more vegan pancake recipes or healthy plant-based breakfast ideas? Stay tuned for more easy and delicious dishes right here!
Ingredients:
All purpose flour
Sugar
Baking powder
Salt
Nondairy milk
Oil
Vanilla extract
Chocolate chips
Recipe:
Makes 1-2 servings
½ cup all-purpose flour
1 tablespoon sugar (coconut or cane sugar works well)
1 teaspoon baking powder
Pinch of salt
½ cup non-dairy milk (such as almond, oat, or soy)
1 tablespoon neutral oil (like avocado or canola)
½ teaspoon vanilla extract
⅓ cup vegan chocolate chips
Directions:
Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Add the wet ingredients: Pour in the non-dairy milk, oil, and vanilla extract. Stir until just combined—don’t overmix!
Fold in the chocolate chips: Gently stir in the chocolate chips. The batter should be thick but pourable.
Cook the pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or vegan butter. Pour 2–3 tablespoons of batter per pancake onto the pan.
Flip when bubbly: Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook for another 1–2 minutes until golden brown.
Serve warm: Stack 'em up and top with more chocolate chips, maple syrup, or fresh fruit.
