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Vegan Chocolate Chip Pancakes featured image

Vegan Chocolate Chip Pancakes

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5 from 5 reviews


Cloud-like fluffy pancakes studded with sweet chocolate chips, and drenched in rich chocolate ganache for the best vegan chocolate chip pancakes!



Vegan Chocolate Ganache

Vegan Pancakes

  • Vegan buttermilk
    • 1 tablespoon apple cider vinegar, lemon juice, or white vinegar
    • 1 cup unsweetened soy milk (preferred) or other vegan milk
  • 1 ¼ cups unbleached, all purpose flour spooned and leveled
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 tablespoons organic cane sugar
  • ½ teaspoon salt
  • 2 tablespoons melted vegan butter
  • 2 tablespoons soy milk (preferred) or other vegan milk
  • 1 teaspoon pure vanilla extract



  • Vegan chocolate ganache or vegan chocolate syrup
  • Non-dairy whipped topping
  • Mini and regular vegan chocolate chips

Additional Ingredients

  • Vegan butter to coat pan, more for topping pancakes


  1. Make the ganache (or skip and use vegan chocolate syrup). Use the double boiler method to melt the chocolate or do the following: In a medium, microwave-safe bowl, add coconut cream and vegan chocolate chips. Heat in 15-second increments until just softened and melted. Whisk together until smooth. Keep warm until pancakes are ready to serve.
  2. Make vegan buttermilk: Add apple cider vinegar to a small mixing bowl or large measuring cup. Add soy milk. Whisk together and let set for about 5 to 10 minutes while you prepare the other ingredients.
  3. Sift the dry ingredients: Sift the flour and baking powder together into a medium mixing bowl. Add in cane sugar and salt. Whisk until well mixed.
  4. Add the wet ingredients: Pour the vegan buttermilk, melted vegan butter, soy milk and vanilla over the dry ingredients in the mixing bowl.
  5. Combine: Whisk the wet and dry ingredients together until just combined, being careful not to over-mix, as this will result in dense pancakes. Whisk well until mostly smooth, with just a few tiny pebbles of flour throughout—these will incorporate into the batter as it sets in the next step.
  6. Set batter for 5 minutes. Your pancake batter is ready!
  7. Prep the Skillet: Set a skillet onto your stovetop. Turn the heat to medium, waiting until the skillet is evenly heated but not burning or smoking. Once evenly heated, drop a dollop of vegan butter into the skillet. As it melts, gently swirl the dollop around to evenly coat the skillet.
  8. Make Pancakes: Using a large batter scoop, scoop ¼ cup of pancake batter into the center of the skillet. Then, using the rim of the scoop, smooth the batter into an even layered circle about 1/4“ thick. The batter will rise as it cooks.
  9. Sprinkle chocolate chips into pancake batter. Press gently into the batter.
  10. Allow the batter to cook until bubbles form throughout the center of the pancake. About 1-2 minutes. Using a pancake spatula, gently lift the edge of the pancake to test that it can be flipped. Flip the pancake. When flipping the pancakes, if the batter spills to the side a bit, gently nudge it back into the center of the pan.
  11. Cook for about 1 minute, until golden brown on the underside touching the skillet. Transfer to a plate, then turn the heat to medium low. Make sure to re-butter the pan between pancakes.
  12. Repeat for the rest of the batter.
  13. Serve in a stack. Pour the vegan chocolate ganache you made earlier over the pancake stack. Add vegan chocolate chips and coconut whip. Enjoy!


Here are the vegan chocolate chips I recommend: vegan milk chocolate chips | stevia-sweetened chocolate chips | allergy-friendly chocolate chips. All are vegan, all are tasty!

To Keep Warm for a Large Batch: Before making pancakes, preheat oven to 200°F. Line a baking sheet with parchment paper or greased foil. Place baking sheet into oven. Every time you’ve made a few pancakes, open the oven and lay the pancakes on the sheet in a single layer.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American