Vegan Chocolate Chip Pancakes

These fluffy vegan chocolate chip pancakes are simple and quick to prepare with just pantry staples. Filled with gooey, melted chocolate chips and topped with a drizzle of maple syrup, these delicious vegan pancakes are perfect for your weekend brunch!

These fluffy vegan chocolate chip pancakes are simple and quick to prepare with just pantry staples. Filled with gooey, melted chocolate chips and topped with a drizzle of maple syrup, these delicious vegan pancakes are perfect for your weekend brunch!

A lot of new vegans have difficulty figuring out how to replace eggs in their recipes but luckily pancakes are super simple to veganize! And just like with non-vegan pancakes, you can add in whatever extra flavourings you like!

I’ve previously shared a recipe for vegan strawberry lemon poppy seed pancakes but since it’s not strawberry season anymore, I needed to come up with a new vegan pancake recipe. Enter these vegan chocolate chip pancakes!

How to make vegan pancakes fluffy

Just like with any pancake recipe, you start by combining the dry and wet ingredients separately. Since we’re not using eggs, the leavening agent is baking powder.

I saw other vegan pancake recipes calling for a full tablespoon of baking powder and I thought it sounded like a lot! So I played around with the quantity and found out that actually they were right. For the fluffiest pancakes, a tablespoon is what you need!

So in one bowl you combine the flour, baking powder, sugar and salt. In a measuring cup you’re going to make vegan buttermilk by combining apple cider vinegar with soy milk.

I specifically call for unsweetened soy milk in this recipe. I have tried making vegan buttermilk with almond milk and oat milk but have found that the proteins in soy milk make the thickest buttermilk.

I use vegan buttermilk in place of just regular plant-based milk for the flavour and it also helps give the pancakes an extra bit of fluffiness when the acid combines with the baking powder.

How to cook vegan pancakes

So once you’ve combined your wet and dry ingredients separately, start heating up your pan. The reason we heat the pan first before finishing the batter is to prevent the batter from losing carbon dioxide and giving you flat pancakes.

You’ll need to very careful with the heat under your pan. It the heat is too low, the pancakes will lose too much carbon dioxide before their fully cooked, resulting in flat pancakes. If the heat is too high, they will burn on the outside and be raw on the inside.