Vegan Chocolate Chip Pancakes Recipe

Fluffy vegan chocolate chip pancakes made with a simple buttermilk-style batter, ready in 20 minutes and perfect for breakfast or brunch.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings serves

Calories 412kcal

2 cups all-purpose flour ; approx. 240 g
2–3 tbsp granulated sugar adjust to taste; approx. 25–37 g
1½ tbsp baking powder ; approx. 18 g
¼ tsp fine salt ; approx. 1.5 g
2½ cups soy milk plus more if needed; approx. 600 ml (+ 15–30 ml extra if batter is thick)
2 tbsp apple cider vinegar or fresh lemon juice; approx. 30 ml
2 tsp vanilla extract ; approx. 10 ml
½ cup vegan chocolate chips; approx. 90 g
vegetable oil for cooking; approx. 15–30 ml as needed

In a medium bowl, whisk together the soy milk, apple cider vinegar (or lemon juice), and vanilla. Let stand 5 minutes until slightly thickened.
In a large bowl, whisk the flour, sugar, baking powder, and salt until evenly mixed.
Pour the liquid mixture into the dry ingredients and whisk gently until just combined—do not overmix. If the batter feels too thick, add an extra splash of soy milk.
Gently fold in the chocolate chips.
Heat a nonstick skillet or griddle over medium heat and lightly coat with oil.
Pour about ½ cup batter per pancake onto the hot surface. Cook 2–3 minutes, until bubbles form on top and edges look set. Flip and cook 1–2 minutes more, until golden and the chocolate is melty. Transfer to a plate and keep warm.
Stack pancakes and serve with maple syrup, fresh fruit, and for extra decadence, a scoop of vanilla ice cream.