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    Home » Recipes » Vegan Breakfast Recipes

    Published: Feb 4, 2023 · Modified: Oct 24, 2023 by DJ · This post may contain affiliate links · 1 Comment

    Soft Vegan Double Chocolate Chip Pancakes

    Jump to Recipe Jump to Video Print Recipe

    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.

    Chocolate covering a stack of pancakes generously. There is a pool of melted chocolate on the plate. this recipe

    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!

    Jump to:
    • Why You Will Love These Pancakes
    • Ingredient Notes
    • Substitutions & Variations
    • How To Make Double Chocolate Pancakes
    • Expert Tips
    • Recipe FAQs
    • More Vegan Pancake Recipes
    • Soft Vegan Double Chocolate Chip Pancakes

    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.

    Ingredient Notes

    The ingredients that you need to make vegan chocolate chip pancakes laid out neatly over a white, marble background.
    • 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.

    The wet ingredients combined inside a large, pyrex mixing bowl.

    1: In a mixing bowl, whisk together the wet ingredients apart from the soy milk.

    The dry pancake ingredients have been mixed in.

    2: Mix in the dry ingredients.

    The dry and wet ingredients have been folded together to make a smooth chocolate pancake batter.

    3: Pour in the soy milk. Add the chocolate chips. Fold into a batter which is smooth but still slightly lumpy.

    A chocolate pancake frying in the pan.

    4: Spoon batter into a hot frying pan and cook the pancakes.

    Melted vegan chocolate inside a metal mixing bowl, ready to be poured over the pancakes.

    5: Melt some vegan chocolate. Use as a topping for the pancakes.

    A stack of vegan double chocolate chip pancakes topped with plenty of dripping chocolate.

    6: Pour the melted chocolate over the pancakes.

    Expert Tips

    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.

    Another stack of vegan chocolate chip pancakes on a white plate. These ones are plain.

    Recipe FAQs

    Why are my vegan pancakes gummy?

    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.

    Why do my chocolate chip pancakes burn?

    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.

    How do you keep chocolate chips from melting in pancakes?

    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.

    How can I store vegan chocolate chip pancakes?

    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

    • Chocolate covered oat milk pancakes on a white plate, filled with fresh fruit.
      Easy Oat Milk Pancakes with 'Nutella' (Crêpe Style)
    • A side angle shot of a stack of white chocolate pancakes. There is a big slice missing from the centre.
      Easy Vegan Pancake Recipe With White Chocolate
    • A large stack of mini pancakes on a white plate, drizzled with maple syrup.
      Mini Pancakes Recipe with Chocolate Filling (Easy)
    • Another side angle of biscoff pancakes. The room is dark and a bright shines over the top of them.
      Fluffy Vegan Pancakes With Biscoff

    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!

    A large stack of vegan chocolate chip pancakes pancakes. Chocolate is dripping down the sides.

    Soft Vegan Double Chocolate Chip Pancakes

    These vegan chocolate chip pancakes super chocolatey and so delicious. Top with extra melted chocolate and serve warm.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Double Chocolate Chip Pancakes
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 10 pancakes
    Calories: 144kcal
    Author: DJ

    Ingredients

    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

    Garnish:

    • Melted vegan chocolate to taste
    US Customary - Metric

    Instructions

    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. 

    Garnish:

    • Melt some vegan chocolate using the double-boiling (bain-marie) method and pour it over the pancakes.

    Video

    Notes

    • 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.

    Nutrition

    Calories: 144kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 152mg | Potassium: 104mg | Fiber: 2g | Sugar: 8g | Vitamin A: 97IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

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    Reader Interactions

    Comments

    1. Z says

      February 25, 2023 at 8:53 pm

      5 stars
      🤤

      Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm DJ. Welcome to Vegan Treats Blogger!

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