If you’re looking for a deliciously indulgent breakfast, this vegan chocolate chip pancake recipe is a must-try. These light and fluffy pancakes are packed with gooey chocolate chips, and topped with banana, maple syrup, and pecan nuts. This is the perfect weekend treat or indulgent brunch.
Fluffy & Irresistible Chocolate Chip Pancake Recipe
There’s nothing quite like a warm stack of pancakes to make your day feel a little more special, and this vegan chocolate chip pancake recipe hits the spot everytime. Soft, golden, and studded with gooey chocolate chips, these pancakes bring pure joy with every bite.
Whether you’re enjoying a slow weekend brunch or sneaking in a sweet afternoon pick-me-up, these pancakes are guaranteed to put a smile on your face!
Like my strawberry ricotta pancakes, these are for breakfast, dessert or as a mid-afternoon treat.
Unlike thick American-style pancakes, I wanted these to have a thinner, more delicate texture—similar to French crêpes. These cook quickly and have just the right balance of chewiness and fluffiness. However, if you prefer a thicker pancake, simply reduce the amount of dairy-free milk to 300ml (1 1/4 US cups) to create a denser batter. Just keep in mind that a thicker pancake will take slightly longer to cook, so adjust your timing accordingly.
The best part? These pancakes are easy to whip up with just a handful of simple ingredients, making them perfect for busy mornings or whenever you’re craving something sweet. They make a deliciously satisfying treat that you will want to make again and again!
Here Are More Breakfast Recipes To Try
- CRANBERRY BAKED OATMEAL CUPS [VEGAN]
- SMASHED AVOCADO TOAST WITH POACHED EGG & HARISSA [VEGETARIAN]
- ORANGE & MANGO BLENDER PANCAKES WITH TOASTED PECANS [VEGAN]
How To Make This Chocolate Chip Pancake Recipe
Ingredients
To make this chocolate chip pancake recipe you will need:
- non-dairy milk
- cider vinegar
- plain white flour
- baking powder
- salt
- sugar
- overripe banana
- vanilla extract
- dark chocolate chips
- oil for frying
TOPPINGS:
- banana
- maple syrup
- pecan nuts
Step 1: Make Vegan Buttermilk
This recipe is very straightforward. First, you need to make the vegan buttermilk by mixing together the dairy-free milk with the cider vinegar and letting the mixture stand aside for 10 mins. I used oat milk but almond or soya milk work great work. Buttermilk helps give a light and fluffy texture to these vegan pancakes.
Step 2: Mix Dry Ingredients
While the buttermilk is resting, you can start preparing the rest of the ingredients by mixing together the dry ingredients (flour, sugar, salt and baking powder).
Step 3: Combine Wet & Dry Ingredients
I had some overripe bananas so I decided to use one not only to enhance the flavour of these chocolate chip pancakes but also because bananas are a fantastic egg replacer in vegan baking.
Once the vegan buttermilk is ready, you can mix together the dry and wet ingredients until you have a smooth mixture and then fold in the chocolate chips.
Make sure you leave the batter to rest for 5-10 mins before you start cooking the pancakes.
Step 4: Cook The Chocolate Chip Pancakes
When you are ready to start cooking, heat some oil in a pancake pan under medium heat. Add 3/4 of a ladle of the batter to the pan for each pancake. Cook for 2 minutes or so until some bubbles start appearing on the top. Flip and cook for a further 1 minute on the other side. Each pancake should rise to about 1 cm. Repeat for each pancake until you have used up all the batter.
Make sure you keep the finished pancakes in a warm oven while you are cooking.
These chocolate chips pancakes are best eaten hot. I like to top them with maple syrup, banana and pecan nuts.
I hope you enjoy these chocolate chip pancakes as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Chocolate Chip Pancake Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 ml non-dairy milk
- 2 Tbsp cider vinegar
- 250 g plain white flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 4 Tbsp sugar
- 1 overripe banana (80g/2.8oz flesh)
- 1 tsp vanilla extract
- 100 g dark chocolate chips
- oil for frying
TOPPINGS:
- banana
- maple syrup
- pecan nuts
Instructions
- Mix the dairy-free milk and vinegar together. Set aside for 10 mins. (if you want thicker pancakes use only 300ml / 1 1/4 US cups of dairy-free milk. You will need to adjust the cooking time as thicker pancakes will take longer to cook)400 ml non-dairy milk, 2 Tbsp cider vinegar
- In a medium bowl mix together the dry ingredients for the pancakes: white flour, baking powder, salt and sugar.250 g plain white flour, 1 Tbsp baking powder, 3/4 tsp salt, 4 Tbsp sugar
- Mash the banana's flesh with a fork.1 overripe banana (80g/2.8oz flesh)
- Mix the crushed banana and vanilla extract in the milk.1 tsp vanilla extract
- Mix the wet and dry ingredients together with a hand whisk. Fold in the chocolate chips. Leave the batter to stand for 5 mins.100 g dark chocolate chips
- Heat some oil in a pancake pan under medium heat. Add 3/4 of a ladle of the batter to the pan for each pancake. Cook for 2 minutes or so, until bubbles start appearing on the top. Flip and cook for a further 1 minute on the other side. Each pancake should rise to about 1 cm. Repeat for each pancake until you have used up all the batter. Keep the finished pancakes in a warm oven while you make the rest.oil for frying
- Serve hot topped with maple syrup, banana and pecan nuts.banana, maple syrup, pecan nuts
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/chocolate-chip-pancakes-vegan/
I cannot wait to see your posts!
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