Chocolate flavored pancakes are always a great dessert option, but have you ever tried pancakes that are filled with oozing melted chocolate? If that sounds tempting to you, then you need to these mini pancakes, which are dairy-free, vegan and full of deliciousness.
They have many similarities to the classic 'Poffertjes' (Dutch mini pancakes) and what makes these amazing is that they take less than 15 minutes to make in total.
This sweet and satisfying recipe takes chocolate pancakes to a whole new level and if you're not careful, you'll nibble on a whole batch before you know it. They're so moreish! Drizzle maple syrup over the top of the snacks for even more sweetness if you wish.
Some of my other easy pancake recipes that I think you will love, include my vegan biscoff pancakes, vegan brown sugar cereal pancakes and vegan white chocolate pancakes.
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Why You Will Love These Pancakes
- Their Size - The size of the mini pancakes is super convenient when you are eating them. No knife and fork is required, as you can eat one after the other by hand. Of course, as a consequence this ultimately makes them extra moreish, like other smaller treats such as, my vegan danish mini pastries, vegan chocolate shortbread cookies and vegan chocolate orange macadamia nut clusters.
- Tasty Filling - For me personally, the best part of this recipe is the filling. The chocolate is so creamy and melty after being inside the frying pan and it is simply heavenly.
- Easy to Make - To make these mini pancakes, all you need to do is make the pancake batter, spoon small amounts of it into the pan, place some chocolate on top and cover with more more batter, flip to cook further and serve.
- Allergy Friendly & Plant Based - This mini pancakes recipe is completely vegan and dairy free.
Ingredient Notes
- All-purpose flour - The only recommended kind of flour for this pancake is regular white, all-purpose flour (plain flour). This will give the pancakes an amazing texture and taste.
- Baking powder - If you want the pancakes to be airy and fluffy, you should definitely use the classic leavening agent, which is baking powder. Otherwise, the pancakes will end up being mousse-like.
- Soy milk - I have tested several plant milks for this recipe and the soy milk has always given me the best results. Almond milk and oat milk are also great options.
- Vegetable oil - This gives the mini pancakes a nice amount of moisture and tenderness. It also works phenominally in vegan churros.
- Dairy-free dark chocolate - Use a chocolate that you love. Make sure that it is a chocolate bar which is easy to break up as you will be placing small pieces onto the pancakes. Another chocolate recipe which I think you'll enjoy is my vegan brownie cookie dough.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- You're not restricted to having chocolate stuffed pancakes. Instead of placing chocolate onto the pancake, you can add a small blob of peanut butter or biscoff spread instead. These will also melt nicely to make excellent filling options.
- The topping options are also variable for this recipe too and you can add whatever you like. I previously mentioned that maple syrup is a great choice for those of you who like the pancakes really sweet. Some other toppings include vegan coconut whipped cream, jelly, powdered sugar and dairy-free Greek yogurt.
How To Make Mini Pancakes
For the full method, please refer to the recipe card at the bottom of this post.
1: Combine the dry batter ingredients in a mixing bowl, then add in the wet. Don't over-mix as this will affect the texture of your pancakes.
2: Once your pan is piping hot, add a Tablespoon of pancake mixture to the pan.
3: Place a square of chocolate on top of the mini pancake then spoon more batter on top so that it is covered.
4: Cook on both sides until the mini pancakes are golden brown.
5: Top with whatever you please and enjoy.
Expert Tips
Use a non-stick pan - You don't want your pancakes sticking to the frying pan. Greasing with dairy-free butter is also helpful.
Let the mini pancake batter rest - After you have mixed your batter, let it rest for a few minutes. This will activate the baking powder.
Don't burn the pancakes - Make sure that you flip your mini pancakes when bubbles begin to form on top. This is very visible and you can't miss it. It's telling you that the other side is golden brown. I like to continuously check the color so that I don't burn them.
Making the chocolate filling - The filling makes itself in this recipe. You can simply place a square of dairy-free chocolate on top of the batter before covering it with more pancake batter. The heat of the pan melts the chocolate. So simple!
Recipe FAQs
I love drizzling maple syrup over my pancakes and I totally recommend it. However, you could add extra chocolate, lemon curd, whipped cream, powdered sugar and much more.
Mini pancakes can't be placed in a toaster like larger ones, but you can cook them in a microwave, on high for 15-30 seconds. Make sure that they're on a plate with a paper towel placed over them.
Place them inside an airtight container and store inside the fridge for up to 2 days. Don't leave them out at room temperature.
More Sweet Vegan Recipes
If you tried this Mini Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Mini Pancakes Recipe with Chocolate Filling (Easy)
Ingredients
Dry Ingredients:
- 100 g all-purpose flour
- 20 g granulated sugar
- 0.5 Tablespoon baking powder
- 0.5 teaspoon salt
Wet Ingredients:
- 65 ml water
- 240 ml soy milk
- 1.5 Tablespoons vegetable oil
- 0.5 teaspoon vanilla extract
Chocolate filling:
- 1 square of dairy-free dark chocolate per pancake.
Topping:
- Maple syrup optional
- Sprinkle of powdered sugar optional
Instructions
Making the pancake batter:
- To a large mixing bowl, add the flour, sugar, baking powder and salt.
- Pour in the water, plant milk, oil and vanilla. Use a wooden spoon to mix until the batter is just combined. Don’t over-mix your pancake batter. This will make your pancakes dense.
- After you have made your batter, allow it to rest for a few minutes or so, as the baking powder will activate during this time.
Cooking the pancakes:
- Grease a medium, non-stick frying pan with vegan butter and place the pan over a medium-high heat.
- Let the pan get piping hot then spoon in 1 Tablespoon of batter.
- Place a square of chocolate onto the centre of the mini pancake then cover it up with another drop of batter.
- After a few seconds, the uncooked side will begin to bubble. This means that the mini pancake is ready to be flipped.
- Flip and cook the other side until golden brown.
- Repeat these steps until you have used all of the batter. You can cook multiple pancakes at once if you're feeling confident!
- Serve with maple syrup and powdered sugar or other toppings of your choice and enjoy!
Video
Notes
- You don't want your pancakes sticking to the frying pan. Greasing with dairy-free butter is also helpful.
- After you have mixed your batter, let it rest for a few minutes. This will activate the baking powder.
- Make sure that you flip your mini pancakes when bubbles begin to form on top. This is very visible and you can't miss it. It's telling you that the other side is golden brown. I like to continuously check the color so that I don't burn them.
- The filling makes itself in this recipe. You can simply place a square of dairy-free chocolate on top of the batter before covering it with more pancake batter. The heat of the pan melts the chocolate. So simple!
Hannah Smith says
These are very sweet but that’s perfect for me XD