Easy vegan chocolate chip pancakes are the perfect weekend breakfast. These pancakes are eggless, and dairy-free! They are light and fluffy, and a truly decadent breakfast treat!
I absolutely love a good pancake! It’s probably one of my top 10 favorite plant-based breakfast ideas! But when I go out for breakfast or brunch I never order pancakes. Why?
They’re full of refined carbohydrates, loaded with added sugar, and unless I’m at a vegan-friendly restaurant they also contain eggs and dairy. But fear not, I have a handful of amazing pancake recipes, as well as this one, that isn’t full of all that junk, to share with you: Light and Fluffy Pumpkin Pancakes, Vegan Potato Pancakes (for a change), Mango Pancakes, and Vegan Protein Pancakes.
💗 Why You’ll Love this Recipe
- Kids love pancakes for breakfast! These are always a big hit on weekend mornings!
- Make a big batch and freeze it for later in the week!
- Make the whole batch in one bowl!
- Double or triple the recipe to make more for a larger crowd.
- An easy recipe that’s eggless, dairy-free, and vegan.
🥣 Ingredients and Notes
Scroll to the bottom of the post to the recipe card for complete measurements of each ingredient.
All-Purpose Flour: This is the most common type of flour available, and yields a truly fluffy pancake. Feel free to use white whole wheat flour for added fiber or spelt flour for a gluten-free version.
Organic Cane Sugar: Cane sugar comes directly from sugar cane. I use organic cane sugar because it is always vegan, whereas white sugar oftentimes is not vegan friendly due to it being processed with bone char. The small amount of added sugar adds a touch of sweetness to the pancake batter.
Baking Powder: Baking powder helps make these Vegan Chocolate Chip Pancakes nice and fluffy.
Baking Soda: This helps to give the pancakes additional rise.
Unsweetened Almond Milk: Using unsweetened almond milk helps control the sweetness level in your pancakes. It also keeps the sugar count reduced. You may swap this out for other dairy-free milk alternatives to make this recipe nut-free.
Coconut Oil: This is a dairy-free and healthier alternative for cooking your pancakes in the pan. If you are using a non-stick pan, you don’t even need to add oil.
Vegan Chocolate Chips: My favorite type of chocolate chips to use are Enjoy Life dark chocolate morsels, but I also often use Trader Joe’s 72% dark chocolate chips that are dairy-free and gluten-free.
📋 Instructions: Vegan Chocolate Chip Pancakes
Step 1: Whisk together the dry ingredients, including the all-purpose flour, sugar, baking powder, and baking soda in a medium mixing bowl.
Step 2: Pour in the almond milk and fold together until combined. Don’t over-mix. The batter may be a little lumpy.
Step 3: Fold in the chocolate chips. You can use regular chocolate chips or mini chocolate chips. Allow the batter to rest for 10 minutes.
Step 4: Preheat the griddle to medium heat. Grease preheated griddle with coconut oil (about 1 tsp.) Place ¼ cup of batter on the griddle. Using the bottom of the measuring cup gently spread the batter evenly, creating round circles. Depending on the size of your griddle you should be able to fit about 4 pancakes at a time.
Step 5: Cook for 3-4 minutes or until you see bubbles forming in the batter, then flip. Cook an additional 2-3 minutes or until golden brown. Add a bit more coconut oil, and cook the remaining batter.
Step 6: The batter makes about 8 pancakes. The serving size is 2 pancakes. Serve with pure maple syrup and vegan butter (optional).
You can substitute a good gluten-free flour for the all-purpose flour to make these gluten-free. I like King Arthur’s Measure for Measure gluten-free flour blend, spelt flour, or oat flour.
You can get creative with these chocolate chip pancakes. Add chopped nuts, bananas, or sprinkles along with the chocolate chips. If you don’t feel like chocolate chips, substitute them for blueberries, strawberries, or banana chunks. Try coconut flakes, carrot shavings, or pumpkin puree, the options are endless. You can also make these plain without adding any extra ingredients.
If your pancakes turn out gummy, it is most likely because you overmixed your batter. Overmixing causes the gluten in the flour to expand giving your pancakes a gummy or chewy texture. Fold the ingredients together until just blended. Remember, it’s okay if your batter is a little bit lumpy.
No, vegans can’t eat regular pancakes. Regular pancakes are often made with regular milk and eggs. Another ingredient to look out for in regular pancakes is sugar. Not all sugar is vegan-friendly. Many types of white sugar are processed with bone char.
This vegan pancake recipe is made with simple ingredients. You don’t need eggs or an egg substitute. Instead, all you need is some flour, a leavening agent like baking powder and baking soda, and dairy-free milk.
👩🍳 Serving Suggestions
I serve these both with or without maple syrup. If the chocolate chips are sweet enough for you, you might not need or want any maple syrup.
Serve alongside vegan bacon or sausage, or tofu scramble for a truly decadent breakfast!
❄️ Store and Keep
Refrigerator: You can store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Reheat: When ready to enjoy them again, reheat them in the microwave for a few seconds until warmed all the way through.
Freeze: You can freeze vegan whole wheat pancakes too. Simply place them in a freezer-safe bag and remove any extra air. They should keep in the freezer for up to 3 months. Reheat in the microwave when needed.
💭 Expert Tips
- Sift the flour, baking powder, and baking soda for extra fluffy pancakes.
- Melt the coconut oil in the microwave for 10 seconds before adding it to the pan.
- To get round even pancakes use a ¼ measuring cup to scoop the batter, then spread and flatten the batter with the bottom of the measuring cup.
- Make these vegan buttermilk pancakes by adding a tablespoon of apple cider vinegar or lemon juice to your almond or soy milk. Whisk together and allow to sit for 10 minutes to make vegan buttermilk. Then add the buttermilk to the dry ingredients.
😋 More Vegan Breakfast Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Vegan Chocolate Chip Pancakes
- 1 cup all-purpose flour or white whole wheat flour
- 2 teaspoon raw sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup unsweetened almond milk or other dairy free milk
- ⅓ cup vegan chocolate chips
- 2 teaspoon coconut oil melted
- Whisk together the all-purpose flour, sugar, baking powder, and baking soda in a medium mixing bowl.
- Pour in the almond milk and fold together until combined. Don't over-mix. The batter may be a little lumpy.
- Fold in the chocolate chips.
- Allow the batter to rest for 10 minutes.
- Preheat griddle to medium/high heat.
- Grease preheated griddle with coconut oil (about 1 tsp.) Place ¼ cup of batter on the griddle. Using the bottom of the measuring cup gently spread the batter evenly, creating round circles. Depending on the size of your griddle you should be able to fit about 4 pancakes at a time.
- Cook for 3-4 minutes or until you see bubbles forming in the batter, then flip. Cook an additional 2-3 minutes. Add a bit more coconut oil, and cook the remaining batter.
- The batter makes about 8 pancakes. The serving size is 2 pancakes. Serve with pure maple syrup and vegan butter (optional).
- Calories are calculated with chocolate chips but not with maple syrup.
- To get round even pancakes use a ¼ measuring cup to scoop the batter, then spread and flatten the batter with the bottom of the measuring cup
- Melt the coconut oil in the microwave for 10 seconds before adding it to the pan.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 3 months.
- Reheat in the microwave.
Eden | Sweet Tea and Thyme
Love how delicious and easy these pancakes are! Nothing like a good pancake and chocolate, too!
Yum! These are delicious! So fluffy and delicious!
Patty at Spoonabilities
These sound so healthy and so yummy! I love how you’ve used whole wheat flour. Great idea!
I’m always looking for new and healthy breakfast ideas to feed my family. We love chocolate chips and bananas so I’m sure these pancakes will be a big hit at our house.
Love the extra healthy boost from the chia seeds!