I don’t have a big sweet tooth (that’s Larissa!), but there’s something undeniably cozy about waking up to the smell of pancakes cooking on the griddle—especially when chocolate chips are involved. In our house, these chocolate chip pancakes are a weekend go-to.
They’re light, fluffy, and just sweet enough to feel like a treat without crossing into dessert territory (though we’ve definitely topped them with whipped cream and strawberries more than once!).
This chocolate chip pancake recipe uses simple ingredients you probably already have in your pantry and comes together in less than 30 minutes. Whether you’re making them for brunch with friends or a lazy Sunday breakfast, they’re sure to earn a spot in your regular rotation.
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Why You’ll Love These Vegan Chocolate Chip Pancakes
- Fluffy texture and rich flavor without eggs or dairy
- Simple ingredients you probably already have
- Naturally sweet and chocolatey without being overly indulgent
- Kid-approved and freezer-friendly for busy mornings
- Easy to adapt with add-ins like banana slices, strawberries, or nut butter
Ingredients You’ll Need
Dry Ingredients
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
Wet Ingredients
- plant-based milk (like almond, oat, or soy)
- lemon juice or white vinegar (to create “vegan buttermilk”)
- vegetable oil or melted vegan butter
- vanilla extract
Add-ins
- miniature semisweet chocolate chips (dairy-free)
- optional: dark chocolate, white chocolate, or butterscotch morsels (vegan-friendly)
How to Make Vegan Chocolate Chip Pancakes
Mix the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients
In a smaller bowl or measuring cup, stir together plant milk and lemon juice or vinegar. Let sit for 5 minutes to curdle (this makes your vegan “buttermilk”). Then whisk in oil and vanilla extract.
Make the pancake batter
Pour the wet ingredients into the dry and stir gently until just combined. A few lumps are fine—don’t overmix! Let the batter rest for 5–10 minutes.
Add chocolate chips
Fold in the chocolate chips right before cooking.
Cook the pancakes
Preheat a non-stick skillet, fry pan, or electric griddle over medium heat. Lightly grease if needed. Pour ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form and edges look set (about 2–3 minutes). Flip and cook for another 1–2 minutes.
Keep warm
Place finished pancakes on a baking sheet in a 200°F oven to keep warm while you finish the batch.
Tips for Fluffy Vegan Pancakes
- rest the batter for at least 5 minutes before cooking
- don’t overmix—a few lumps are fine
- use the right heat—medium to medium-low works best
- flip once and resist the urge to press them down
Topping Ideas
- Classic maple syrup or pancake syrup
- Fresh sliced strawberries, banana slices, or blueberries
- Creamy dairy-free whipped cream or a spoonful of plant-based Greek yogurt
- Dessert-style melted dark chocolate, vegan ice cream, or crushed
nuts
How to Store, Freeze, and Reheat
- refrigerate leftovers in an airtight container for up to 4 days
- freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag
- use parchment paper between layers to prevent sticking
- reheat in a toaster, microwave, or oven until warmed through
More Pancake Recipes to Try
Love these? Here are more plant-powered pancake ideas:
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas!
Vegan Chocolate Chip Pancakes
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 ¼ cups plant-based milk like almond, oat, or soy
- 1 tablespoon lemon juice or white vinegar to create “vegan buttermilk”
- 2 tablespoons vegetable oil or melted vegan butter
- 1 teaspoon vanilla extract
Add-Ins
- ½ cup miniature vegan semisweet chocolate chips Optional: white chocolate, or butterscotch morsels (vegan-friendly)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a smaller bowl or measuring cup, stir together plant milk and lemon juice or vinegar. Let sit for 5 minutes to curdle (this makes your vegan “buttermilk”). Then whisk in oil and vanilla extract.
- Pour the wet ingredients into the dry and stir gently until just combined. A few lumps are fine—don’t overmix! Let the batter rest for 5–10 minutes.
- Fold in the chocolate chips right before cooking.
- Preheat a non-stick skillet, fry pan, or electric griddle over medium heat. Lightly grease if needed. Pour ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form and edges look set (about 2–3 minutes). Flip and cook another 1–2 minutes.
- Place finished pancakes on a wire rack over a baking sheet in a 200°F oven to keep warm while you finish the batch.
FAQ (Frequently asked questions)
Can I use a different flour?
Yes! Try half whole wheat for a nuttier flavor or a 1:1 gluten-free blend if needed.
Are all chocolate chips vegan?
No. Look for brands labeled dairy-free or vegan.
Can I make these oil-free?
You can substitute unsweetened applesauce for the oil, but the texture may be slightly less rich.
Can I freeze them?
Absolutely. Let them cool completely first, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
What’s the best way to flip pancakes?
Wait until bubbles form on top and the edges look dry. Use a wide spatula and flip quickly but gently.
