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Stack of finished pancakes on a white plate

Vegan Chocolate Chip Pancakes

These decadent vegan Chocolate Chip Pancakes are the best way to start your day! Fluffy, sweet, and filled with chocolate in every bite, this is a breakfast worth getting out of bed. Made in under 20 minutes!
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 pancakes
Calories: 177kcal
Author: Sarah McMinn



  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups O Organics Unsweetened Soymilk
  • 1 1/2 teaspoons apple cider vinegar
  • 2 tablespoons O Organics Coconut Oil
  • 2 tablespoons O Organics 100% Pure Maple Syrup, plus more for serving
  • 1 teaspoon vanilla extract
  • 1 cup vegan chocolate chips
  • cooking spray


  • Preheat a pancake griddle to 375.
  • In a small bowl, whisk together soy milk and apple cider vinegar. Set aside for 5 minutes to allow milk to curdle. In a separate bowl, stir together the flour, baking powder, and salt.
  • Once the milk has curdled, whisk in the maple syrup, oil, and vanilla extract. Add the wet ingredients to the dry and mix together until the flour is fully hydrated. Fold in chocolate chips and let the batter sit for 5 minutes.
  • Spray pancake griddle with cooking spray. With an ice cream scoop or 1/4 measuring cup, pour batter on the griddle. It should spread into about a 5″ circle. Repeat until the griddle is filled. When pancakes begin to bubble on the top (about 3 minutes), gently flip it over and bake on the other side until the pancakes have risen to about double the height. Remove pancakes and respray griddle before panfrying the 2nd batch. Repeat until all the batter is gone.
  • Serve with maple syrup, sliced bananas, and chocolate chips.


Serving and Storing – Serve the pancakes immediately with chocolate chips and maple syrup. Wrap leftover pancakes in plastic wrap and store them in the refrigerator for 2-3 days. Gently reheat them in the oven or microwave to enjoy.
Make in Advance – If you want to make this batter in advance, store it in an airtight container in the refrigerator for up to 12 hours. To cook the pancakes, preheat your griddle and bake according to the instructions. The pancakes may take a few minutes longer to bake since the batter will be chilled.
Recipe Tips
  1. Take care that these pancakes are not over-mixed. Mix only as much as necessary – a few lumps are always okay. The less you mix, the more tender and delicate the texture of the pancake will be.
  2. Make sure to give the “buttermilk” plenty of time to curdle. The vinegar/milk mixture thickens the batter and helps give the pancakes rise as they are cooked. While other milk may curdle, I have found that soy works the best and is, therefore, the milk I recommend.
  3. Make sure the griddle is preheated and spray between each batch. This is important in getting that golden crispy outside. When the batter hits the hot oiled griddle, it should immediately start to form a crust which gives the pancake it’s perfect texture while also preventing it from spreading.
Frequently Asked Questions
  • Why are my pancakes gummy? Most likely, your pancake batter was overmixed. Overmixed batter develops gluten which can make your pancakes rubbery and tough. Mix your batter until it just comes together; a few lumps are okay.
  • How can I make my pancakes more fluffy? The secret to fluffy pancakes is not overmixing and using a mixture of baking powder and buttermilk. That is why I recommend using soy milk. When mixed with apple cider vinegar, it curdles into perfect buttermilk, giving your pancakes the desired fluffiness.


Calories: 177kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Sodium: 113mg | Potassium: 150mg | Fiber: 2g | Sugar: 10g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg