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In just 25 minutes, you can have perfectly sweet, light, and pillowy Vegan Chocolate Chip Pancakes! They are sure to brighten your morning!
(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)
Grapeseed oil (or any neutral flavored oil)
Vegan chocolate chips
Simple stuff, right?
HOW TO MAKE VEGAN CHOCOLATE CHIP PANCAKES
- 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.
- 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 1/3 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.
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.
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 1/4 cup of non-dairy milk instead of the 1 1/3 cup of milk.
NEED VEGAN BREAKFAST IDEAS? HERE ARE MORE RECIPES YOU MIGHT LIKE:
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.
Vegan Chocolate Chip Pancakes
- 1 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/3 cup non-dairy milk
- 1 tablespoon vanilla extract
- 1.5 tablespoons grapeseed oil (or any neutral flavored oil) + more for cooking.
- 1/2 cup vegan chocolate chips
- 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 1/3 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