These quick and easy vegan chocolate chip pancakes are just what you need when you fancy a breakfast that is sweet, satisfying and chocolatey. These treats taste so good and they take less than 20 minutes to make.
They're unbelievably soft, light and airy which is what I like my pancakes to be. The puffy nature that they have is due to the self-rising flour that I used for a change, in place of the regular all-purpose flour.
I've always been a big fan and endorser of the 'American pancake' style and this chocolate pancake recipe brings them to life with a delicious and simple vegan twist that I know you'll love.
For more vegan chocolate foodie inspiration, be sure to also check out my edible vegan brownie batter, vegan flourless chocolate cake, vegan chocolate mousse and vegan chocolate mud cake recipes. So much chocolatey goodness, right there for you!
Why You Will Love These Pancakes
- Easy To Make - Making these chocolate pancakes is really simple. Fold you dry ingredients into the wet pancake ingredients and form a batter. Fry the pancakes and melt some chocolate. Pour the melted chocolate over the pancakes and serve.
- Wonderful Texture - The pancakes are super light and airy due to the ratios of ingredients that I used. The self-rising flour really does make a big difference and I highly recommend using it for your pancakes as much as you can. I also used it for my vegan high protein banana pancakes and vegan sticky toffee pudding and they also turned out beautifully.
- Chocolate Heaven - Chocolate is present everywhere in this recipe. From the richness of the cocoa powder, to the chocolate chips folded throughout the pancake batter, to the melted chocolate which is poured over the top, there is so much of it to enjoy.
- Allergy Friendly & Plant Based - This vegan double chocolate chip pancakes recipe is wholly vegan and dairy free.
- Large ripe banana - Although there might be slight banana flavors, the ripe banana is used for a completely different reason. They act as a fantastic egg replacers in vegan recipes such as, vegan cakes, vegan pancakes, vegan muffins and vegan cookies. See my vegan carrot cake muffins and vegan banana chocolate chip cookies recipes for more examples of this trick!
- Granulated sugar - This along with with golden caster sugar are the two types of sugars that I've tried when testing this recipe. They both worked equally as well as each other so feel free to use them interchangeably.
- Self-rising flour - Don't use all-purpose flour for this recipe unless you want the pancakes to be flat and sad. Ordinary flour is good for certain pancake recipes, but these need to be puffy. Self-rising flour does the trick.
- Vegan chocolate chips - These need to be folded into the batter. Without them, they'd just be chocolate pancakes.
- Vegan butter - This will be used for greasing the frying pan. I don't like to use too much but it's down to your personal preferences. Dairy-free margarine is fine or dairy-free block butter.
- Melted vegan chocolate - The chocolate will be used as the topping. The chocolate that you use is completely your choice. This can be baking chocolate, vegan white chocolate or melted chocolate chips.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- This pancake recipe calls for chocolate chips to be folded into the batter. You can take this up a level by adding giant dairy-free chocolate chips to the filling instead. I've made this substitution a couple times and trust me, it's amazing. Yes the chocolate chips will become a little more dominant but in my opinion that's a good think. You can use vegan milk chocolate giant chips, dark or white. Choose your favorite!
- If there is just a little too much chocolate for your liking, you can change the topping. Some other great options for you would be melted Biscoff spread, melted peanut butter, vegan coconut whipped cream and vegan lemon curd. I used maple syrup on my vegan brown sugar cereal pancakes which is another great choice to have.
How To Make Double Chocolate Pancakes
For the full method, please refer to the recipe card at the bottom of this post.
1: In a mixing bowl, whisk together the wet ingredients apart from the soy milk.
2: Mix in the dry ingredients.
3: Pour in the soy milk. Add the chocolate chips. Fold into a batter which is smooth but still slightly lumpy.
4: Spoon batter into a hot frying pan and cook the pancakes.
5: Melt some vegan chocolate. Use as a topping for the pancakes.
6: Pour the melted chocolate over the pancakes.
Measure the flour accurately - A small inaccuracy when measuring out the flour for any pancakes can make a big, negative difference to the texture. My recipes use the metric system, so I like to use a digital weighing scale. This brings accuracy.
Make sure that the pan is hot enough - Before you add any vegan butter to the pan, make sure that it is hot enough. When the pancake batter enters the pan, you should hear a slight sizzle. Make sure the pan isn't too hot or else the pancakes will cook too quickly. The outsides will be burnt and the insides will be undercooked. If this happens lower the temperature of your pan and leave it for a minute or two to cool down.
This is usually because the pancake batter has been over-mixed. Instead gently fold it until all of the dry ingredients are no longer visible. You want the batter be be smooth but still slightly lumpy so that the air bubbles survive.
It the heat on the stove is too high, the outsides of the pancakes will cook far quicker than the insides which will be uncooked and gooey.
Store the chocolate chips inside the freezer right until they need to be added to the pancake batter. This way, they'll be nice and solid and the melting process will take longer inside the pan. Yes, they'll still melt but not as much.
Wrap the uneaten vegan chocolate chip pancakes inside some tin foil and store inside the fridge for up to 4 days.
More Vegan Pancake Recipes
If you tried this Vegan Double Chocolate Chip 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!
Soft Vegan Double Chocolate Chip Pancakes
For the pancake batter:
- 1 large ripe banana mashed
- 30 g granulated sugar
- 2.5 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 125 g self-rising flour
- 3 Tablespoons cocoa powder
- 0.5 teaspoon baking powder
- 180 ml soy milk
- 60 g vegan chocolate chips
- 1 teaspoon vegan butter for frying
- Melted vegan chocolate to taste
Make the chocolate pancake batter:
- Mash your banana inside a mixing bowl.
- Next, add the granulated sugar, vegetable oil, vanilla extract and salt. Mix to combine.
- Pour in the self-rising flour, cocoa powder and baking powder. Fold the batter a little to combine again, then add the soy milk. Fold until a smooth batter forms. Don't over-mix. Finally fold in the vegan chocolate chips.
Fry the pancakes:
- Grease a non-stick frying pan with the vegan butter. Place over a medium heat. Let the pan get hot.
- Add two tablespoons of pancake batter to the hot pan. Fry 1-2 pancakes at a time (depending on the size of your pan). When the top side begins to bubble (at about 40 seconds), flip and cook for a further 35-45 seconds. If the pancakes are cooking too quickly and burning, reduce the heat a little.
- Melt some vegan chocolate using the double-boiling (bain-marie) method and pour it over the pancakes.
- A small inaccuracy when measuring out the flour for any pancakes can make a big, negative difference to the texture. My recipes use the metric system, so I like to use a digital weighing scale. This brings accuracy.
- Before you add any vegan butter to the pan, make sure that it is hot enough. When the pancake batter enters the pan, you should hear a slight sizzle. Make sure the pan isn't too hot or else the pancakes will cook too quickly. The outsides will be burnt and the insides will be undercooked. If this happens lower the temperature of your pan and leave it for a minute or two to cool down.