Are you ready for the BEST Vegan Chocolate Chip Pancakes that are perfect for two?! If so, I have you covered with these 10-ingredient whole wheat vegan pancakes that also happen to be refined sugar-free. No dairy & no eggs are needed to make the most fluffy homemade chocolate chip pancakes!
A Sunday morning tradition
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.
It wasn’t too long until I took over the pancake making duties and would wake up to requests from my younger sister begging me to make chocolate chip pancakes. This change was likely because I added in double the chocolate as my Dad, but I’m going to chalk it up to my superior pancake making skills.
It was only time before I tackled a vegan version of my absolute favorite pancake flavor. Plus, as an added bonus, these vegan chocolate chip pancakes are a tad bit healthier than the pancakes I grew up eating. They are sweetened with maple syrup, contain no eggs, and are made with whole wheat flour. I even used sugar-free chocolate chips to reduce the overall sugar in this recipe!
How to make homemade vegan pancakes for two
Now that it’s just two of us in my house, I really needed a small batch pancake recipe. This recipes makes 4-5 large pancakes- aka the perfect amount of pancakes for two! Plus, if that’s still two many, this pancake recipe can be perfect for one as they are fridge-friendly and easily freezable.
Let’s dive into the steps required to make these fluffy & eggless chocolate chip pancakes for breakfast, brunch, or even dinner (breakfast for dinner is the best though!)
First, make the vegan pancake batter
Luckily, making vegan pancakes from scratch can happen in one bowl! The first step is to make the vegan buttermilk. This involves mixing a 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 a high-quality maple syrup like Coombs 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.
However, use the brands and ingredients that work best for you!
After the wet ingredients are mixed together, sift in the dry ingredients (flour, cornstarch, baking powder, baking soda, and salt)
Why do we sift the ingredients?
Simply so no clumps form in the batter. This basic flour sifter is a favorite in my kitchen. If you don’t have one, your pancakes will likely still come out perfect, but I sift my dry ingredients just to be sure :). Plus, once you invest in a sifter it’s perfect for baking any recipe on SGTO like my Vegan Red Velvet Cupcakes or Grapefruit Olive Oil Cake.
Why is there cornstarch in this recipe?
I tested this 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!
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. Please note, only their dark chocolate chips are vegan so make sure to read the ingredients before purchasing :).
Then, 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 works just as well for these pancakes. I can only cook 1-2 pancakes at a time so it does take a bit longer, but I like to keep my kitchen gadgets pretty minimal.
Though this 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 1/4-1/3 cup of pancake batter per pancake and cook the pancakes!
A few notes for cooking 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!
Serve the chocolate chip pancakes with toppings!
Now comes the best part- eating those dairy-free chocolate chip pancakes with plenty of toppings! I always serve these fluffy pancakes warm with plenty of maple syrup and extra chocolate chips on top. However, I went one step further and drizzled these pancakes with some melted vegan chocolate. Can we say YES?! It was truly an epic and delicious splurge of a breakfast!
If you’re looking to keep these a little healthier, they taste just as good topped with fresh strawberries, sliced bananas, or even a little coconut whipped cream.
FAQ on making vegan pancakes from scratch:
Can I make these pancakes gluten-free?
The answer is- maybe! I used whole wheat flour to keep this pancakes healthier and have tried them with spelt flour too (spoiler alert, just as good). However, I don’t do much gluten-free baking. 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. If you use any other flour, let me know how it goes in the comments!
Should my pancake batter actually be thin?
Yep! Pancake batter should NOT be thick like cake batter or cookie dough batter. To prevent pancakes from spreading too much, it’s all about making sure your cooking surface is hot BEFORE adding the pancake batter. If the pan isn’t hot enough, the pancake batter will spread too much and you will have thin pancakes vs. the fluffy vegan pancakes I know you want.
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 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.
How can I store leftover pancakes?
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.
I truly hope you love these healthier Vegan Chocolate Chip Pancakes! They are so fluffy & I love that they are the perfect amount for two (but easily adaptable to serve more). Get ready for an epic brunch filled with these pancakes, an Iced Mint Latte, & fresh fruit. YUM!
Looking for more sweet vegan breakfast recipes? Check out these SGTO favorites:
- 2/3 cup almond milk (or any plant-based milk- soy, rice, oat, etc)
- 2 tsp apple cider vinegar
- 1/3 cup maple syrup
- 1 tsp vanilla paste/extract
- 1 cup- 1 cup+ 2 Tbsp whole wheat flour (all-purpose works as 1:1 substitute, 125-141 grams, start with 1 cup and add 2 Tbsp if batter too thin)
- 1 Tbsp cornstarch (8 grams, or 2 Tbsp, 16 grams, flour if you do not have)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 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 1/4-1/3 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.
- This recipe was recently adapted to call for 1 cup+ 2 Tbsp flour instead of 1 cup and 2/3 cup milk instead of 3/4 cup due to issues with people saying the batter was too thin.
Nutrition Information:Yield: 5 Serving Size: 1 pancake
Amount Per Serving: Calories: 124Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 233mgCarbohydrates: 25gFiber: 1gSugar: 19gProtein: 1g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.