Prepare a batch of delicious super easy vegan chocolate chip pancakes for Shrove Tuesday, Pancake Day or Mardi Gras Day on the 1st March 2022, just before the start of Lent.
Or enjoy for a special breakfast, brunch, dessert or any day of the year just because everyone loves pancakes! If your in the US you may know these pancakes as American flapjacks!
This pancake recipe is for traditional thick Scotch or American style vegan plant-based pancakes. No eggs or dairy is required to prepare a stack of these amazingly easy pancakes.
We also have a family recipe for traditional plain Scotch pancakes. So do check that out also!
Vegan Chocolate Pancakes
This recipe for chocolate chip pancakes is really simple and easy.
A few everyday pantry ingredients are mixed together into a smooth batter and a stack of nine delicious pancakes can be ready in minutes.
This pancake recipe is an extension of our family's traditional plain Scotch pancake recipe post. So for more information about the origin of Pancakes and Pancake Day do pop over and check out that post.
If you prepare this recipe for tasty vegan chocolate pancakes do pop back and let us know how you got on.
How To Prepare
Pop in the refrigerator to rest for at least 10 minutes.
Heat a non-stick fry pan/skillet or an electric pancake/crepe maker on the high setting.
If necessary add a little oil or melt some vegan margarine in the pan.
Electric pancake makers do not need any oil.
Pour pancake batter into your pan and scatter over some chocolate chips.
Allow the pancake to form lots of little bubbles and for the batter to set before flipping over.
Remove cooked pancakes from the pan and place a piece of parchment paper or kitchen towel between each pancake.
Repeat until the batter has gone.
Frequently asked questions
Leftover chocolate pancakes will keep fresh within the refrigerator for 3-4 days.
Keep wrapped or within a covered container.
Pancakes freeze really well.
Place a piece of parchment or baking paper between each pancake before wrapping in freezer and food safe wrap or placing in a container.
Doing so will allow for easy retrieval of one or two pancakes as they won't all be frozen together.
Defrost completely and bring to room temperature or enjoy chilled.
Pancakes can be reheated in a toaster although do bear in mind that any chocolate chips may melt a little in the toaster so a non-stick skillet/pan/hotplate/panini machine hotplate etc., may be a better idea to reheat the pancakes.
Or place in a warm oven until heated to your desired temperature.
Pancakes can be reheated from frozen but will just take a few more minutes.
Anything you would normally serve with sweet pancakes is perfect.
One of the most traditional popular toppings in the UK is simply fresh lemon and a sprinkle of sugar or drizzle of golden syrup.
A few ideas:
* golden syrup/maple syrup/date syrup/rice syrup/agave syrup
* soft brown sugar/coconut sugar/date sugar
* vegan chocolate sauce
* vegan butterscotch sauce
* vegan ice cream
* vegan yogurt
* vegan creme fraiche
* vegan cream
* vegan whipped cream
* berry coulis/sauce
* fruit jam/jelly (US)
* peanut butter
* vegan chocolate spread
* biscoff spread
* fresh sliced fruit/ canned fruit or fruit cocktail
* fresh or frozen (defrosted) berries
* fresh lemon/lime slices
* dried fruit/nuts/seeds/ granola
* coconut shards/desiccated coconut
When cooking pancakes using a non-stick pan is essential. If using a non-stick skillet/fry pan or crepe pan it is essential that the pan is preheated over a high heat before any oil or fat is added.
If necessary the heat can be turned down to medium-high during cooking the pancakes.
Also after adding pancake batter into your pan resist the urge to flip the pancake too quickly as if the batter has not cooked enough and set it may result in the pancake sticking to the pan.
Pancakes can be turned over once lots of bubbles have formed on the batter and the batter looks set, not completely set but enough that it won't run off the pancake when flipping.
Depending on your pan a little oil or fat may need to be added to the pan to melt before each pancake's batter is poured in.
The number one tip that I do have for cooking the best pancakes is to invest in an electric pancake/crepe maker. A pancake maker is so much easier and the best thing is that no oil or fat needs to be added to the hotplate to cook the pancakes.
The surface is completely non-stick and is so easy to wipe clean after using. Also a pancake maker can cook homemade naan breads/flat breads/ potato scones etc with no added oil. They are also great for reheating pancakes, etc.
More vegan chocolate recipes
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
Vegan Chocolate Chip Pancakes
- non-stick fry pan or skillet
- pancake maker optional as can just use non-stick pan
- Spatula for flipping pancakes
- whisk/mixing spoon
- mixing bowl/large jug
- 200 grams self-raising flour sifted, or replace with all-purpose/plain flour plus an extra ½-1 teaspoon of baking powder
- 30 grams cocoa powder sifted
- 2 teaspoon baking powder sifted (baking soda)
- 3 tablespoon granulated sugar or caster
- 375 millilitres plant milk such as oat or soya
- 2 teaspoon vanilla extract essence
- 1 tablespoon white distilled vinegar or apple cider vinegar
- 125 grams dark chocolate chips vegan-friendly variety
- Add the flour, baking powder, cocoa powder, and sugar to a mixing bowl or large jug. Stir to combine.
- Pour in the plant milk, vanilla and vinegar. Stir with a hand whisk to combine into a smooth batter.
- Pop the batter into the fridge for at least 10 minutes before making the pancakes.
- Heat a non-stick pan and then add a little oil or vegan margarine if necessary. Or use an electric pancake/crepe maker and heat the maker on the high setting, a pancake maker does not require any oil to cook pancakes.
- Pour the pancake mix into the pan, using about a few tablespoons short of ½ cup/125 ml of batter per pancake to achieve 8-9 pancakes.For smaller pancakes use about ¼ cup/60ml of batter.Scatter a few chocolate drops over the pancake batter once it is in the pan.
- Once bubbles start to form all over the pancake and the pancake looks set, flip the pancake over and cook the other side for a minute or two until brown.
- Repeat until all the batter is used up.
- Pancakes can be placed on a heat-proof tray/plate and popped into a warm oven to keep hot whilst preparing the rest. A piece of parchment paper between each pancake can help prevent them sticking together while they are warmed in the oven.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Nutrition data is based on 9 large pancakes. Smaller pancakes will have less calories and larger pancakes will contain more calories.
- Leftover pancakes will keep fresh in the refrigerator for up to 3-4 days. Keep covered or wrapped.
- Store in the freezer for 3-4 months. Place a piece of parchment paper between each pancake to prevent them freezing together, and to allow easy retrieval of one or two pancakes at a time.
- Defrost pancakes before enjoying at room temperature or pop them into a toaster to defrost and toast.
- Frozen pancakes can also be reheated in a warm oven from frozen.
- Check out the recipe notes and FAQ section for top tips on preparing the best pancakes.