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!
- 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.
- 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.
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.
- 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.
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.
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The Yummiest Vegan Chocolate Chip Pancakes.
A big stack of chocolatey pancakes is just the thing to start your morning! Enjoy these super fluffy pancakes with maple syrup or berries.
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.
Recipe makes 8 pancakes. Serving size is 2 pancakes.
Nutrition facts are for 2 pancakes.
Store leftover pancakes in the refrigerator for up to 5 days. Store pancakes in the freezer in an airtight container or freezer bag for up to 3 months.