chocchip pancakes

-

Vegan Chocolate Chip Pancakes
Share on X (Twitter)Share on FacebookShare on PinterestShare on LinkedInShare on Flip it
Jump to Recipe
These Vegan Chocolate Chip Pancakes are soft, fluffy, and easy to make, with golden edges and perfectly melted chocolate chips. They have a classic buttermilk-style texture, but are completely dairy and egg-free.
• 

• My Idea of Weekend Breakfast Heaven
• Key Ingredients
• How to Make Fluffy Vegan Pancakes
• Storage
• Expert Tips
• FAQ
• Vegan Chocolate Chip Pancakes
• Author
My Idea of Weekend Breakfast Heaven
Like most of us, I’ve loved pancakes since I was a kid and even as an adult they really are my happy place. I swear nothing says ‘quiet Sunday at home’ more than making a batch of pancakes in my pyjamas at 10am.
These are an adaptation of my classic Vegan Pancakes and are a favorite treat for my family. They only take about 20 minutes and the chocolate chips make them even more delicious and great for dessert as well as breakfast.
Plus I guarantee (speaking from experience here) that nobody will ever tell they are vegan.
The ‘buttermilk’ technique I’m going to show you in this recipe makes them just as fluffy as regular pancakes even without any egg. You can use this little trick in other recipes that would normally use buttermilk too, like these Vegan Biscuits from My Darling Vegan – yum!
Key Ingredients
Making vegan pancakes is easy – but the key to perfectly fluffy, light pancakes are making sure you choose the right ingredients. Here are a few things to keep in mind:
• Soy milk (or other plant milk) – soy will give the best result when making the buttermilk and has the most reliable structure and browning thanks to its higher protein content. If using a thinner milk like almond or rice, you may need a small extra splash of flour or slightly less liquid.
• Apple cider vinegar or lemon juice – this is our secret ingredient for making vegan buttermilk! You can use either lemon juice or apple cider vinegar (avoid white vinegar or other varieties – the flavor is too strong). The acidity will cause the milk to curdle slightly and thicken, which makes the pancakes rise.
• Baking powder – The pancakes rely heavily on baking powder for lift, so it needs to be fresh. Old baking powder is a common reason why pancakes turn out flat.
How to Make Fluffy Vegan Pancakes

Step One: Make your ‘buttermilk’ – whisk the soy milk with the vinegar or lemon juice and vanilla, then let it sit briefly to thicken.

Step Two: Mix the dry ingredients in a separate bowl until evenly combined.

Step Three: Pour the liquid mixture into the dry ingredients and gently whisk until just combined. Adjust with a splash of milk if needed.

Step Four: Fold in the chocolate chips without overmixing.

Step Five: Cook the pancakes on a lightly oiled pan until bubbles form and the edges look set, then flip and cook until golden.

Step Six: Transfer cooked pancakes to a plate, keep warm, and repeat with remaining batter.

Save This Recipe!
Enter your email address and we'll send it straight to your inbox.
 
Storage
Cooked pancakes keep well in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave. The batter can also be made ahead and stored in the fridge overnight.
Expert Tips

Letting the batter rest helps the pancakes cook up thicker and fluffier – it’s a small step that makes a noticeable difference.


What replaces eggs and dairy milk in these pancakes?
There’s no egg substitute needed here. The combination of soy milk and vinegar acts like a vegan buttermilk, which helps with lift and keeps the pancakes soft. Any plant-based milk works, but soy gives the most consistent structure.
Why aren’t my pancakes fluffy?
Overmixing is usually the culprit. Stir just until everything comes together – a few lumps are fine. Letting the batter rest also makes a noticeable difference.
Can I make the batter ahead of time?
Yes. You can refrigerate it overnight. Give it a gentle stir before cooking and add a splash of milk if it’s thickened.
Can I make these gluten-free?
Yes. A good 1:1 gluten-free flour blend works well. The batter may be slightly thicker, so you might need an extra splash of milk to loosen it.


Vegan Chocolate Chip Pancakes
Fluffy vegan chocolate chip pancakes made with a simple buttermilk-style batter, ready in 20 minutes and perfect for breakfast or brunch.
CourseBreakfast
CuisineAmerican
Prep Time10minutes minutes
Cook Time10minutes minutes
Total Time20minutes minutes
Servings4 serves
Calories412kcal
Ingredients
• 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
To serve (optional)
• maple syrup ; to taste
• Fresh strawberries or sliced banana ; approx. 100–150 g
• Vanilla ice cream ; approx. 60–80 g per serving
Instructions
• 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.

Popular posts from this blog

fish stew

-
Ingredients: Olive oil 1 white onion, finely chopped 3 cloves garlic, minced 1 lb wild cod, cut into bite-sized pieces 1 large tomato, diced 1 can coconut milk 2 tablespoons sour cream 2 tablespoons tomato paste 1 red bell pepper, chopped 1 green bell pepper, chopped Sea salt, to taste Black pepper, to taste Red pepper flakes, to taste Fresh cilantro, for garnish Instructions: Sauté the Aromatics: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for about 3 minutes until fragrant and the onion is translucent. Create the Base: Stir in the diced tomato, coconut milk, sour cream, and tomato paste. Allow the mixture to simmer for an additional 3 minutes, letting the flavors meld together. Add the Veggies and Fish: Toss in the chopped red and green bell peppers along with the cod pieces. Stir gently to combine. Season the Stew: Season with sea salt, black pepper, and red pepper flakes to your desired spice level. Cook t
Read more

baby looms

-
YARN :  Approx 100 yds of worsted weight merino wool. Drops Big Merino in color 44 (CC), and 23 (MC) was in sample. NOTIONS:  knitting tool, scissors, tapestry needle. GAUGE: 9 sts x 14 rows=2 inches in stockinette. SIZE: Instructions as provided fits a head circumference up to 14”. K=knit stitch (u-wrap or true knit stitch) P=purl stitch St(s)=stitch(es) Rep=repeat Rnd(s)=round(s) Approx=approximately NOTES: Place a stitch marker on a peg to designate it as the first peg. INSTRUCTIONS With CC, cast on 56 sts, join to work in the rnd. Rnd 1 (and all odd rnds until rnd 19): k to end of rnd. Rnd 2 (and all even rnds until rnd 20): p to end of rnd. Cut CC, join MC Continue with MC. Next 5 rnds: k to end of rnd. Rnd 6: Move the loops from the odd peg to the even peg (from 1 to 2, from 3 to 4, from 5 to 6, etc.).*Ewrap the empty peg, k the next peg (treat both loops as one loop); rep from * to end. Next 4 rnds: k to end of rnd. Reach inside the loom, and lift the first MC round and...
Read more