Chocolate Pancakes

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Craving a sweet breakfast treat? Chocolate pancakes are the answer. These fluffy, cocoa-infused delights will satisfy your morning sweet tooth.

You can make delicious chocolate pancakes without eggs or dairy. The secret? Plant-based milk and a mashed banana for binding. The result is just as tasty as traditional recipes.

Whip up a batch of these pancakes for a special weekend brunch. Top them with fresh berries, maple syrup, or a dollop of coconut whipped cream. Your taste buds will thank you.

Tool Requirements

You’ll need a few basic kitchen tools to whip up some tasty chocolate pancakes. A large mixing bowl is essential for combining your ingredients. Grab a whisk or fork to mix everything smoothly.

A non-stick frying pan or griddle is key for cooking the pancakes. Make sure it’s wide enough to fit a few at once. You’ll also want a spatula for flipping – choose one that’s thin and flexible.

Don’t forget measuring cups and spoons. Accuracy matters when baking, even with pancakes. A ladle or 1/4 cup measure works well for portioning out the batter.

Keep some paper towels handy to wipe down the pan between batches. This helps prevent burning and sticking. Lastly, have a plate ready to stack your finished pancakes.

With these simple tools, you’ll be all set to create a delicious stack of chocolate pancakes. Happy cooking!

Preparing The Ingredients

Time to get everything ready for your chocolate pancakes! Start by gathering all the items you’ll need.

In a large bowl, mix 1 cup of all-purpose flour, 2 tablespoons of cocoa powder, 2 tablespoons of sugar, 1 teaspoon of baking powder, and a pinch of salt.

For the wet ingredients, you’ll want 1 cup of plant-based milk, 2 tablespoons of vegetable oil, and 1 teaspoon of vanilla extract. Whisk these together in a separate bowl.

Don’t forget about toppings! Slice some fresh fruit like strawberries or bananas. Grab maple syrup or chocolate sauce too.

Make sure your griddle or non-stick pan is clean and ready to go. Having a spatula nearby will make flipping easier.

With everything set out, you’re all prepped to start cooking up some delicious chocolate pancakes. The mixing and cooking part comes next, so get ready to create a tasty breakfast treat!

Variations To Try

Want to mix up your chocolate pancake routine?

Try adding some fresh berries to the batter. Strawberries, blueberries, or raspberries bring a burst of flavor and texture.

• For a tropical twist, toss in some shredded coconut and diced pineapple. This combo transports you to a sunny beach with every bite.
• Feeling nutty? Sprinkle in some chopped walnuts or pecans. They add a delightful crunch and pair wonderfully with the chocolate.
• Spice things up by adding a pinch of cinnamon or a dash of chili powder to the batter. These unexpected flavors complement the chocolate beautifully.
• For a decadent treat, fold in some dark chocolate chips. They’ll melt slightly as you cook, creating pockets of gooey goodness.
• Want a healthier option? Mash a ripe banana into the batter. It adds natural sweetness and moisture without the need for extra sugar.
• Craving something unique? Try adding a tablespoon of instant coffee granules. The hint of coffee enhances the chocolate flavor in a surprising way.
• Experimenting is half the fun. Don’t be afraid to try new combinations and find your perfect pancake.

Storage Tips

Keep your chocolate pancakes fresh by storing them properly.

• Place cooled pancakes in an airtight container or resealable plastic bag. They’ll stay good in the fridge for 3-4 days.
• For longer storage, freeze them. Separate each pancake with wax paper to prevent sticking. Pop them in a freezer bag and they’ll last up to 2 months.
• When you’re ready to eat, thaw frozen pancakes in the fridge overnight. Or, reheat them straight from frozen in the toaster or microwave.
• To keep pancakes warm while serving, stack them on a plate and cover with a clean kitchen towel. This traps heat without making them soggy.
• If you have leftover batter, store it in a sealed container in the fridge. Use it within 1-2 days for best results. Give it a quick stir before cooking.
• Pancakes taste best when fresh. Try to make only what you need to avoid waste and enjoy them at their peak flavor.

Chocolate Pancakes

These delicious, easy chocolate 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 320 kcal

Ingredients

  

1x2x3x

• 1 cup of all-purpose flour
• 2 tablespoons of cocoa powder
• 2 tablespoons of sugar
• 1 teaspoon of baking powder
• A pinch of salt
• 1 cup of plant-based milk
• 2 tablespoons of vegetable oil
• 1 teaspoon of vanilla extract
• sliced fresh fruit, strawberries or bananas, maple syrup, or chocolate sauce optional

Get Recipe Ingredients

Instructions

 

• Measure out all-purpose flour, cocoa powder, sugar, baking powder, and a pinch of salt.
• Set the dry ingredients aside.
• Measure out plant-based milk, vegetable oil, and vanilla extract.
• Combine dry ingredients in a large bowl.
• Whisk together plant-based milk, vegetable oil, and vanilla extract in a separate bowl.
• Gradually pour wet ingredients into dry ingredients.
• Mix until just combined, avoiding overmixing.
• Heat a non-stick pan or griddle 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.
• Add optional toppings like sliced fresh fruit, maple syrup, or chocolate sauce.

Nutrition

Calories: 320kcal

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.