Chocolate Chip Pancakes

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Craving a sweet breakfast treat? Try these fluffy chocolate chip pancakes! They’re light, tasty, and dairy-free.

You’ll love how the melty chocolate chips blend perfectly with the soft, golden pancakes. The batter is easy to whip up and cooks quickly on the griddle.

Serve these pancakes with your favorite toppings like fresh fruit, maple syrup, or a dollop of plant-based whipped cream. They’re sure to become a weekend favorite for the whole family.

Tool Requirements

You’ll need a few basic kitchen tools to whip up these tasty chocolate chip pancakes. Grab a large mixing bowl for combining the ingredients. A whisk or fork works well for stirring the batter until smooth.

A non-stick griddle or skillet is ideal for cooking the pancakes evenly. If you don’t have one, a regular pan will do – just use a bit of oil to prevent sticking. Don’t forget a spatula for flipping!

Measuring cups and spoons help ensure you get the right ratios. For perfectly round pancakes, try using a 1/4 cup measure to portion out the batter.

A cooling rack is handy but not essential. You can let the pancakes cool on a plate if needed. Lastly, grab your favorite syrup and toppings to dress up your stack.

With these simple tools, you’ll be all set to make a delicious breakfast in no time. The process is straightforward and doesn’t require any fancy equipment.

Preparing The Ingredients

Ready to make some tasty pancakes? Let’s get started! Gather your ingredients first. You’ll need flour, sugar, baking powder, and salt for the dry mix. Don’t forget the plant-based milk, oil, and vanilla extract for the wet ingredients.

Now for the star of the show – chocolate chips! Pick your favorite dairy-free variety. Dark or semi-sweet work great. Make sure you have enough to fold into the batter and sprinkle on top.

Measure everything out before you start mixing. This helps the process go smoothly. Put the dry ingredients in one bowl and the wet in another. Having two separate bowls makes it easier to combine everything later.

Let the milk come to room temperature. Cold milk can make the batter lumpy. Set it out while you measure the other ingredients.

Got everything ready? Great! You’re all set to start mixing up your pancake batter. Time to move on to the next step in creating your delicious breakfast treat.

Variations To Try

Want to mix things up?

• Try adding some cinnamon to your pancake batter. A teaspoon or two gives a warm, spicy kick that pairs nicely with the chocolate chips.
• For a fruity twist, toss in some mashed banana. It adds natural sweetness and a creamy texture. About half a banana per cup of batter works well.
• Feeling nutty? Sprinkle in some chopped walnuts or pecans. They add a satisfying crunch and complement the chocolate chips perfectly.
• For a decadent treat, swirl some peanut butter into the batter. Use about a tablespoon per cup of batter and gently fold it in for a marbled effect.
• Want extra chocolatey goodness? Use dark chocolate chips instead of regular ones. They’ll give your pancakes a richer, more intense flavor.
• Try topping your pancakes with fresh berries. Strawberries, raspberries, or blueberries add a burst of freshness and color to your stack.
• For a tropical touch, mix in some shredded coconut. It adds a subtle sweetness and interesting texture to your pancakes.

Storage Tips

Keep your chocolate chip pancakes fresh by storing them properly.

• After cooking, let them cool completely on a wire rack. This prevents condensation from making them soggy.
• Once cooled, stack the pancakes with wax paper between each one. Place them in an airtight container or zip-top bag. They’ll stay good in the fridge for up to 3 days.
• For longer storage, freeze your pancakes. Lay them flat on a baking sheet and freeze until solid. Then transfer to a freezer bag, removing as much air as possible. They’ll keep for up to 2 months.
• To reheat, pop frozen pancakes in the toaster or microwave. You can also warm them in a low oven. Add a pat of butter and a drizzle of syrup for that fresh-made taste.
• Don’t forget about your leftover batter! Store it in the fridge for up to 2 days in a covered container. Give it a quick stir before using. This way, you can enjoy fresh pancakes without the prep work.

Chocolate Chip Pancakes

These delicious, easy chocolate chip pancakes will start your day with a smile! These easy, fluffy pancakes from scratch are extremely filling, especially when you put the right toppings on. Enjoy this homemade vegan pancake recipe!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 2 servings

Calories 350 kcal

Ingredients

  

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• 1 cup of flour
• 2 tablespoons of sugar
• 1 tablespoon of baking powder
• A pinch of salt
• 1 cup of plant-based milk at room temperature
• 2 tablespoons of oil
• 1 teaspoon of vanilla extract
• 1/4 cup of dairy-free chocolate chips plus extra for sprinkling

Get Recipe Ingredients

Instructions

 

• Measure out flour, sugar, baking powder, and salt.
• Set the dry ingredients aside.
• Measure out plant-based milk, oil, and vanilla extract.
• Ensure the plant-based milk is at room temperature.
• Combine dry ingredients in one bowl.
• Combine wet ingredients in another bowl.
• Gradually pour wet ingredients into dry ingredients.
• Mix until just combined, avoiding overmixing.
• Fold in dairy-free chocolate chips.
• Heat a non-stick pan over medium heat.
• Lightly grease the cooking surface.
• Pour batter into the pan to form pancakes.
• Cook until bubbles form on the surface, then flip with a spatula.
• Cook until golden brown on both sides.
• Sprinkle extra chocolate chips on top of the pancakes while cooking.

Nutrition

Calories: 350kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.