Easy Vegan Chocolate Chip Pancakes

This super-easy 5-minute Vegan Chocolate Chip Pancakes recipe makes delicious, fluffy, and chocolate-filled pancakes that are to die for!

Is there a better way to start your day than with pancakes for breakfast? We don’t think so! 

This is why we are presenting you with this really simple vegan pancakes recipe for your breakfast (or even dinner) tomorrow! 

The beauty of this recipe is, you can make the batter ahead, like the night before, store it in the fridge overnight, and start your morning with a fresh batch of pancakes in just minutes.

Ready to give it a try?

Ingredients & Substitutions

The ingredient list to make these Vegan Chocolate Chip pancakes is short and pretty straightforward. You will only need:

• flour. We used all-purpose wheat flour for this recipe, but spelt flour would also work.
• sugar. Use regular sugar or a sugar variation, like unrefined sugar, brown sugar, or even a sugar-free alternative.
• baking powder
• pinch of salt
• plant-based milk. Soy milk will work best, but other plant-based kinds of milk are also fine, such as almond milk or rice milk. 
• vegetable oil. Use a neutral-flavored oil, such as canola or sunflower seed oil for this recipe.
• dark chocolate chips. Choose a vegan type of chocolate chips, we used high-quality dark chocolate chips. You could skip the chocolate chips if you want a neutral pancake if you like, or replace the chocolate chips with blueberries!

How to make this Vegan Chocolate Chip Pancakes Recipe

Making these pancakes is really no-fuss and simple! 

Start by combining your dry ingredients in one bowl (flour, sugar, baking powder, and salt) and your wet ingredients in a separate bowl (milk and oil).

Then,  add the wet ingredients to the dry ingredients, and stir well until no dry clumps remain.

And lastly, fold in the chocolate chips.

At this point, I like to let the batter sit for at least 10 minutes, so the ingredients incorporate. This will make for a thicker batter, too. In fact, I have even made the batter the night before, stuck it in the fridge, and had the batter ready to go in the morning – and this resulted in really well-risen, high pancakes.

When you are ready to cook, just heat a pan over medium heat. I like to use a dedicated flat-bottom pancake pan for this. Once heated, lightly drizzle the pan with oil (or butter) and scoop in the batter. In my pan, I manage to cook 3 small-ish pancakes at a time, but this may be different for you.

Cook the pancakes for a minute or so, until the bottom side starts to turn a lovely golden-brown color, and air bubbles start to form on the top of the pancakes. 

Then, flip the pancakes over and cook another minute or so on the other side. 

And that’s it! Continue cooking until you’ve used up all the batter – or simply make the number of pancakes you wish, and store the remaining batter in the fridge for later use. The batter should yield about 12 pancakes (depending on the size you make them).

Serving

The pancakes are best served freshly cooked and warm, topped with some cream or yogurt, a drizzle of maple syrup, and some fresh berries or banana on top.

Storage

The batter will keep refrigerated in an air-tight container for up to 2-3 days.

Store the cooked pancakes in an air-tight container refrigerated for up to 2 days for best taste.

If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.

Ger more breakfast ideas over here!

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