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    Home » All Recipes » Breakfast

    Vegan Chocolate Chip Pancakes

    June 13, 2019 By Melissa Huggins / 15 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    In just 25 minutes, you can have perfectly sweet, light, and pillowy Vegan Chocolate Chip Pancakes! They are sure to brighten your morning! 

    front view of a stack of pancakes on a white plate with strawberries and maple syrup in the back ground.

    (This recipe was originally published here on May 27th, 2016. I refreshed the photos and simplified the recipe)

    Who wouldn't love chocolate in the morning? Especially when it's melted inside soft and tender pancakes! You just can't say no to that!

    Of course, you can enjoy these pancakes any time of day too. Pancakes for dinner, please!

    This recipe is simple and requires just 10 kitchen staple ingredients. Aren't vegan chocolate chips a staple in your home too? They are a must in our home for vegan chocolate chip cookies, chocolate chip ice cream, chocolate chip muffins, and vegan peanut butter cups.

    HERE'S WHAT YOU'LL NEED FOR VEGAN CHOCOLATE CHIP PANCAKES

    (full ingredient amounts in recipe card below)

    All-purpose flour
    Granulated sugar
    Baking powder
    Cornstarch
    Cinnamon
    Salt
    Non-dairy milk
    Vanilla extract
    Grapeseed oil (or any neutral flavored oil)
    Vegan chocolate chips

    Simple stuff, right? 

    overhead view of vegan chocolate chip pancakes on a white plate. Topped with vegan butter and chocolate chips.

    How to make Vegan Chocolate Chip Pancakes

    four process photos of mixing pancake batter in a large mixing bowl.

    • Whisk together the flour, sugar, baking powder, cornstarch, cinnamon, and salt in a large mixing bowl.
    • Now, add the non-dairy milk, vanilla, and oil. Whisk together until ingredients are just combined. Don't over mix or your pancakes will be tough inside. Lumps are perfectly fine.
    • Now let the batter rest for 3-5 minutes. After the resting time, gently fold in the chocolate chips with a spatula.

    four process photos of cooking pancakes in a pan.

    • Heat a Griddle or Large Non-Stick Skillet over medium heat for about 1-2 minutes. When pan is evenly heated, drizzle the pan with oil and spread the oil with a paper towel. You don't want oil pooling in the pan. Scoop ⅓ cup of batter for each pancake and pour it into the hot pan, leaving plenty of room between each one.
    • Cook the pancakes until you notice tiny bubbles on the top and the edges are formed about 2-3 minutes. You may need to lower the temperature if the pan is getting too hot.
    • Gently flip your pancake and cook the other side about 1-2 minutes, until light golden brown.
    • Repeat until all the batter is gone. Before placing more batter down, add a drizzle of oil and wipe with paper towel again. Serve immediately or place them in a warm oven until you're ready to serve.

    stack of vegan chocolate chip pancakes on a white plate with 3 pieces on a fork.

    TIPS FOR MAKING THE PERFECT VEGAN PANCAKES

    PROPERLY MEASURE YOUR FLOUR - It's very easy to add too much flour and that will cause your pancakes to be off. Never scoop the flour directly out of the jar with the measuring scoop. Instead, use a large spoon and fill the measuring cup with flour that way. Don't pack or tap the cup.

    After filling, lightly sweep a butter knife across the top to remove the excess flour. If your flour has been sitting a while, aerate it with the spoon before scooping.

    DON'T OVER MIX - The most important thing to remember is to never overmix the batter. When you mix the liquid with the flour, the gluten molecules start to develop and form elastic strands. This is normal, but too much will yield tough, flat and rubbery pancakes.

    You definitely don't want to undermix either. Just mix until you don't see dry flour in the batter anymore. Don't worry about the lumps, they are perfectly normal!

    HEAT YOUR PAN WELL - Make sure your pan is hot enough before adding the oil. If you add it too soon, the oil will smoke as the pan heats up. Also, you don't want to have oil pooling at the bottom of the pan. Once you drizzle the oil, wipe it with a paper towel to evenly and lightly coat the pan.

    When the batter hits the pan, you should hear a slight sizzle. That's a good indicator that your pan is hot enough. Watch carefully though because a pan that's too hot will cause the outside to burn while the inside remains undercooked.

    You may need to lower the heat down a notch while the batter is cooking. Sometimes it takes a few test pancakes to get it down. This all depends on your heat source and pan/griddle. Don't feel bad if you mess a few up.

    OIL OR VEGAN BUTTER? - I prefer oil over vegan butter because the butter tends to burn easily. However, this also depends on which brand you use. Some coconut oil based ones won't burn as easily.

    WHY CORNSTARCH?

    I use a small amount of cornstarch to lighten the proteins in the flour which yields a lighter pancake. You can omit it if you don't have it. Just use 1 ¼ cup of non-dairy milk instead of the 1 ⅓ cup of milk.

    pancake stack on a white plate with big piece removed. Strawberries and syrup in the background.

    More vegan breakfast ideas to try

    • Vegan Quiche
    • Savory Pancakes
    • Vegan Breakfast Quesadilla
    • Vegan Crepes

    I’D LOVE TO HEAR FROM YOU

    If you make this recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

    side view of vegan chocolate chip pancakes
    Print Recipe Pin Recipe Rate this Recipe
    5 from 5 votes

    Vegan Chocolate Chip Pancakes

    In just 25 minutes, you can have perfectly sweet, light, and pillowy Vegan Chocolate Chip Pancakes! They are sure to brighten your morning! 
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Breakfast
    Cuisine: American, Vegan
    Servings: 4 people
    Calories: 443kcal
    Author: Melissa Huggins

    Ingredients

    • 1 ¼ cup all-purpose flour
    • 2 tablespoons granulated sugar
    • 1 tablespoon baking powder
    • 1 tablespoon cornstarch
    • ½ teaspoon cinnamon
    • ½ teaspoon salt
    • 1 ⅓ cup non-dairy milk
    • 1 tablespoon vanilla extract
    • 1.5 tablespoons grapeseed oil (or any neutral flavored oil) + more for cooking.
    • ½ cup vegan chocolate chips
    Prevent your screen from going dark

    Instructions

    • In a large mixing bowl, whisk together the flour, sugar, baking powder, cornstarch, cinnamon and salt.
    • Now add the non-dairy milk, vanilla and oil. Whisk together until ingredients are just combined. Don't over mix or your pancakes will be tough inside. Lumps are perfectly fine. Let the batter rest for 3-5 minutes and then gently fold in the chocolate chips with a mixing spatula or spoon.
    • Heat a Griddle or Large Non-Stick Skillet over medium heat for about 1-2 minutes. When pan is evenly heated, drizzle the pan with oil and spread oil with a paper towel. You don't want oil pooling in the pan. Scoop ⅓ cup of batter for each pancake and pour it into the hot pan, leaving plenty of room between each one.
    • Cook the pancakes until you notice bubbles form on the top and the edges are forming, about 2-3 minutes. You may need to lower the temperature if the pan is getting too hot. Now flip your pancake and cook the other side about 1-2 minutes, until light golden brown. Repeat until all the batter is gone. Before placing more batter down, add a drizzle of oil and wipe with paper towel again. Serve immediately or place them in a warm oven until you're ready to serve. Serve with warm maple syrup and vegan butter

    Notes

    * Make sure the baking powder is not expired. Fresh baking agents are important for a successful pancake making experience.
    MEASURING FLOUR: For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Otherwise, you'll end up with too much flour in the mix and cause the recipe to be off. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. * Example photo below recipe card.
    *Yields 7-8 pancakes using ⅓ cup of batter. For larger pancakes. use ½ cup of batter. The cook time will take a little longer. 

    Nutrition

    Serving: 2pancakes | Calories: 443kcal | Carbohydrates: 52g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Sodium: 280mg | Potassium: 342mg | Fiber: 7g | Sugar: 22g | Calcium: 253mg | Iron: 4.3mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    3 process photos of measuring flour

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 5 votes (3 ratings without comment)

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      Recipe Rating




    1. Beverly

      June 30, 2024 at 8:01 am

      5 stars
      we all loved them. I had to use cocoa powder because I didn't have chocolate chips, and I added blueberries.

      Reply
      • Melissa Huggins

        August 02, 2024 at 12:02 pm

        I'm so glad you love them, Beverly! Thank you for trying the recipe sharing wonderful feedback. 🙂

        Reply
    2. Martina

      January 05, 2023 at 11:13 pm

      Is it possible to use almond or oat flour instead? 🙂

      Reply
    3. Diane

      August 27, 2021 at 7:55 am

      Made these pancakes for the second time today, they are the absolute best. First time I used chocolate chips, this time I left out the chips and made a topping with fresh peaches, blueberries and a bit of ginger. Thank you for this great recipe.

      Reply
      • Support @ Vegan Huggs

        September 10, 2021 at 7:35 am

        Hi Diane! We are very happy that you loved the pancakes, and those add-in's sound delicious! Thanks for stopping by 🙂

        Reply
    4. LisaRose

      March 27, 2021 at 4:52 pm

      Hi there,

      Can one omit the sugar from this recipe and still be successful?
      Thank you.

      Reply
    5. Linda

      March 01, 2020 at 8:08 am

      5 stars
      This is the fluffiest pancake I've ever tried. It was a big hit this morning. Thanks for sharing.

      Reply
      • Melissa Huggins

        March 07, 2020 at 10:30 am

        I'm so glad they were a hit! Thank you for trying them out. 🙂

        Reply
    6. Tiffany

      June 19, 2019 at 12:19 am

      This recipe looks good! I'm going to try this! Thanks for sharing ♥️ ♥️ Interested in doing collabs? xx

      Reply
    7. Tricia Berkow

      June 14, 2019 at 8:25 pm

      Which non-dairy milk did you use? I like oat milk, would that work?

      Thank you!

      Reply
      • Melissa Huggins

        June 14, 2019 at 9:47 pm

        Hi Tricia, I used almond milk, but any plant-based milk will work. Thank you for stopping by 😀

        Reply
    8. Natalie | Feasting on Fruit

      June 13, 2016 at 11:25 am

      OMG Melissa! When you do pancakes, you go all in!!! It's breakfast that could easily double as a birthday cake if you ask me lol 🙂 The super tall stacking + chocolate drips just put it over the top! And yet they are actually pretty healthy and oat based. I am loving these!

      Reply
      • mhuggs

        June 13, 2016 at 1:22 pm

        Thank you, Natalie! I agree, they can make a great birthday cake, too. My son goes crazy for these. 🙂

        Reply

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