Start your morning with a stack of the fluffiest, most decadent vegan chocolate chip pancakes ever! These simple pancakes have the perfect texture, and no milk or eggs are required to make this delicious breakfast stack!
It wasn’t until I learned how to make good vegan pancakes that I became a serious pancake fan.
When I used to make traditional pancakes with milk and eggs, I just couldn’t stomach them. I never liked the taste, and they didn’t sit right inside of me.
Once I learned how to make egg free, dairy free pancakes, I quickly changed my tune. Now we enjoy pancake breakfasts regularly at our house. From gingerbread pancakes, to varieties with bananas or blueberries, we love them all.
These vegan chocolate chip pancakes are light and fluffy, and always turn out super well. It’s very easy to make these, even for those new to dairy free cooking. I bet you’ll find that your family will be begging you to make them again and again!
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Ingredient Notes
- Egg Replacer – You really don’t need a binder for this recipe – but you do need something to make these pancakes rise and become fluffy. A generous serving of baking powder will do the trick! Read more about egg replacers here.
- Flour – I used white spelt flour, which acts in a similar way to all-purpose flour. Spelt is an ancient grain related to wheat, and it does contain gluten. If you need these to be gluten free, you can try these with a light gluten free flour blend. All-purpose flour will work well in this recipe, as would a blend of white flour and whole wheat flour.
- Vegan Chocolate Chips – Enjoy Life and PASCHA Chocolate both make allergy friendly chocolate chips. Either will work well here, but I prefer the Enjoy Life mini chocolate chips for this recipe, because they are smaller.
Oil Free Option
Some readers have reported that they have used applesauce in place of oil. I have not tried that. Even if you eliminate the oil from the recipe, you will need some kind of oil, cooking spray, or vegan butter in the pan to stop them from sticking.
Instructions
- Place the dry ingredients in a large mixing bowl. Add the melted vegan buttery spread, water, and chocolate chips. Stir well. Allow the batter to rise for about five minutes. You will see it puff up.
- Heat some vegan buttery spread in a frying pan over medium heat. Once it’s sizzling, spoon some batter into the pan.
- Flip the pancakes once the edges look done – they will take about 3-4 minutes on each side.
Storage
Store leftover pancakes in the refrigerator. They should stay fresh for about 5 days. When you want to reheat them, you can use the microwave (it should take about 30 seconds or less to reheat one or two pancakes), or the toaster oven.
You can also freeze these pancakes by placing a piece of waxed paper in between them, and then placing the stack in a ziploc bag. They should stay fresh frozen for up to three months.
Serving Suggestions
- Top these with fresh raspberries or strawberries, and some vegan whipped cream.
- Warm up some sunbutter or nut butter and drizzle over the top of these before serving.
- Enjoy these the traditional way, with warm buttery spread and pure maple syrup.
FAQs
No, I don’t recommend making this batter ahead of time. Once you mix this up, the baking powder makes the batter rise, and if you wait too long, it will start to deflate. And then you’ll have dense pancakes, and that’s not good!
I don’t recommend those flours to make this pancake recipe. They will make the pancakes flat, dense, and heavy. Grain free flours work best in recipes that include eggs.
More Vegan Breakfast Recipes
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Recipe
The Yummiest Vegan Chocolate Chip Pancakes.
Ingredients
- 1 ½ cups white spelt flour you can use all purpose flour if you like
- 1 ½ Tablespoons baking powder
- pinch salt
- 3 Tablespoons sugar you can use coconut sugar if you like
- 1 ½ cups water
- 3 Tablespoons vegan buttery spread melted
- ½ cup dairy free mini chocolate chips
- vegan buttery spread for pan
Instructions
- Place the flour, baking powder, salt, and sugar in a large mixing bowl.
- Add the water, melted vegan buttery spread, and mini chocolate chips. Stir well. Set aside so the batter rises.
- Heat some vegan buttery spread in a frying pan over medium heat. Once it is sizzling, spoon some batter into the pan.
- Watch the pancakes carefully – when the edges look done, gently flip them. It will take at least 3-4 minutes on each side. The pancakes should be golden brown.
- Repeat steps 3 and 4 with remaining batter.
- Serve with maple syrup, berries, or more chocolate chips.
Nate
ARE U A FOLLOWER OF THE VEGAN TEACHER
Veronica
Just made these pancakes they were a hit my kids loved them couldn’t tell they were vegan will make them again for sure !! !!
Nate
Are u a follower of the vegan teacher?.?.
Monika
Want to try it with oat flour. Should I use the same quantity as the spelt flour in the recipe?
Kelly Roenicke
Yes, but they will be a bit more dense most likely!
Candice
I made the pancakes without the chocolate chips and they were the best allergy friendly pancakes I have ever made. Next time I might add the chocolate chips. Thank you for sharing this recipe.
Cathy
Would this recipe work if I were to substitute the vegan butter with canola oil? If it is possible to use canola oil, should I use 3 tablespoons?
Thanks
Kelly Roenicke
Yes, that will work!
Cathy
Would the recipe work if I substituted canola oil for the vegan butter spread?
Thank you
suzie
Oh, wow! Thank you for this amazing recipe!  I can’t believe how easy it is to make!
Katie
Very delicious recipe!!!