Are you ready for the BEST small-batch Vegan Chocolate Chip Pancakes?! If so, I have you covered with these 10-ingredient one-bowl eggless chocolate chip pancakes that also happen to be refined sugar-free & dairy-free too!
While I may not have grown up in a family of chefs, one thing we absolutely did right was chocolate chip pancakes on the weekend. When I think of my childhood, I will always remember waking up on Sundays and begging my Dad to make us pancakes.
These days, I'm cooking the pancakes. Now, weekends aren't complete without my Vegan Banana Blender Pancakes or these vegan chocolate chip pancakes!
How to make vegan chocolate chip pancakes
Make the vegan pancake batter
Luckily, making these vegan pancakes from scratch requires just one bowl!
The first step is to make vegan buttermilk. This involves mixing plant-based milk with apple cider vinegar and letting it sit for 5-10 minutes. This process allows the milk to thicken and curdle and ultimately gives these vegan buttermilk pancakes the BEST flavor.
Next up, mix in the rest of the wet ingredients including the maple syrup and vanilla. I ALWAYS use high-quality maple syrup because it gives these pancakes a naturally sweet flavor. I also prefer vanilla bean paste to extract because of the stronger vanilla flavor and those adorable vanilla specks.
After the wet ingredients are mixed together, sift in the dry ingredients (flour, cornstarch, baking powder, baking soda, and salt)
After all the dry ingredients are in the bowl, whisk until a smooth batter forms! Last, but not least, add in those chocolate chips!
I used Lily's Chocolate Chips because they are sweetened with stevia & ACTUALLY still taste good while being sugar-free. However, any vegan chocolate chip works in this recipe.
Cook on a griddle or cast-iron skillet
One of these days I'll actually invest in a griddle (I sure cook pancakes enough for one!). However, I find my cast-iron skillet or caraway everyday pan also works for cooking these pancakes.
Though this chocolate chip pancake recipe is oil-free, I always use vegan butter in my skillet. A non-stick cooking spray will also work, but I just LOVE the crispy edges that vegan butter gives these pancakes.
Once the griddle or skillet is at the right heat & well-oiled, add in about ¼-1/3 cup of pancake batter per pancake and cook the pancakes!
Tips for cooking vegan pancakes:
- Don't turn the heat too high! Medium heat is best. Otherwise, you may burn the outside of your pancakes without actually cooking the batter in the center.
- You will know the pancakes are ready to be flipped to the second side when:
- They look dry and cooked on the edges
- The bottoms are golden brown
- The uncooked side has formed a good amount of bubbles on the surface
- As a side note, don't smush your pancakes down after you flip them or you will get rid of the fluffy texture!
FAQ & Substitutions:
While I haven't tried it in this recipe, I have found that Bob's Red Mill 1:1 Gluten-Free Flour is the best flour to use as a 1:1 substitution in most of my recipes. You can also substitute spelt flour for similar results.
To store leftover pancakes in the fridge simply add them to a closed container and layer them between sheets of parchment paper so they do not stick together. They will keep for 3-4 days in the fridge and can be reheated in a pan on the stove or in the microwave.
If storing pancakes in the freezer, follow the same method of storing them in a container between sheets of parchment paper so they do not freeze together. Then, just reheat them in a pan or microwave when ready to eat! They will keep for 3 weeks in the freezer and are a great make-ahead breakfast option.
Why is there cornstarch in pancakes?
I tested this vegan pancake recipe with and without cornstarch. It serves as a thickener and binder in this recipe and essentially gets rid of the need for an egg substitute. It also makes these pancakes more tender!
If you do not have cornstarch you can replace it with 2 Tbsp of extra flour, though the texture won't be quite as good. I recommend reading this article on Cornstarch substitutes if you're interested in learning more!
My pancakes are gummy: This is likely because you over-mixed the batter and too much gluten formed. For this recipe, make sure to just mix everything until combined and not much longer.
My pancake batter is too thin/watery: Double check that your baking powder/baking soda is working. If it is not, the batter will not rise at all.
Also, did you make sure to let the pancake batter rest for at least 5 minutes? This helps to thicken the batter by allowing the cornstarch and flour to soak up some moisture and gives the baking soda/baking powder time to start working.
Lastly, did you measure the flour in grams? If not, try adding in 1-2 Tbsp of flour to help thicken the batter.
I truly hope you love these eggless Vegan Chocolate Chip Pancakes! They are so fluffy & I love that they are the perfect amount for two (but easily adaptable to serve more). Enjoy!
More sweet vegan breakfast recipes you will love:
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Vegan Chocolate Chip Pancakes
- ⅔ cup almond milk or any plant-based milk- soy, rice, oat, etc
- 2 teaspoons apple cider vinegar
- ⅓ cup maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup+ 2 Tablespoons whole wheat flour
- 1 Tablespoon cornstarch
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup vegan chocolate chips use sugar-free to keep these refined sugar-free
- First, add the milk and apple cider vinegar to a mixing bowl and let sit 5-10 minutes until milk "curdles" and becomes a vegan buttermilk.
- Then add in the maple syrup and vanilla and whisk to combine.
- Next, add in the sifted all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk until a smooth batter forms. Start with 1 cup flour and If the batter is too thin add in 1-2 Tbsp more of flour. Expect a semi thin batter (though it should not be watery).
- Finally, use a spatula to gently fold in the chocolate chips.
- Let the pancake batter rest at least 5 minutes before cooking to get truly fluffy pancakes. *DO NOT SKIP THIS STEP*. The batter may seem a little thin but this resting period thickens it up.
- While the batter is resting, heat your pancake cooking surface on medium heat (I use a cast iron pan, but a griddle is also perfect). Spray with non-stick oil or use vegan butter. Then, use a soup ladle to spoon about ¼-1/3 cup of pancake mix per pancake onto the hot surface. It's very important the surface is hot before adding any batter, or the pancakes spread too much.
- Let each pancake cook until the edges look drier, bubbles begin to form on the uncooked surface, and the bottoms are golden. Then use a spatula to flip the pancakes.. Cook the next side until it is golden and the batter in the middle has completely cooked through. Each side should take around 2-3 minutes when cooked at medium heat.
- Repeat until all the pancake batter has been used. Make sure to butter or oil the cooking surface between each pancake so they do not stick to the pan. This recipe makes 4-5 medium sized pancakes.
- Serve topped with maple syrup or extra melted chocolate. Enjoy!
- Pancake recipe can easily be doubled or tripled to serve more people.
- Store any leftover pancakes in a closed container in the fridge for 3-4 days and reheat in a pan or in the microwave.
- Pancakes can also be stored in the freezer in a closed container between layers of parchment paper to prevent them from freezing together. Frozen pancakes will keep up to 3 weeks.
- If you do not have 1 Tbsp cornstarch it can be replaced with 2 Tbsp of additional flour.