Prepare a batch of delicious super easy vegan chocolate chip pancakes for Shrove Tuesday, Pancake Day, Lent, or Mardi Gras just before the start of Lent. Or enjoy for a special breakfast, brunch, dessert or for any day of the year as pancakes are a great budget-friendly recipe. This pancake recipe is a dairy-free and egg-free version of traditional thick Scotch or American style pancakes.
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Vegan Chocolate Pancakes
This recipe for chocolate chip pancakes is really quick and easy. You will not need any fussy special ingredients as only a few everyday pantry ingredients are required - self-raising flour, baking powder, cocoa powder, granulated sugar, dairy-free milk, vanilla extract, white vinegar, and chocolate chips. All the ingredients are mixed together into a smooth batter and this can be done by hand with a mixing spoon or you can use a food processor.
This pancake recipe is a variation 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.
Chocolate pancakes make a nice breakfast or brunch for loved ones on a special day, such as Mother's or Father's Day.
How To Prepare
The ingredients for this recipe are self-raising flour, baking powder, cocoa powder, granulated sugar, vanilla extract, dairy-free milk, white distilled vinegar [or apple cider vinegar], and chocolate chips.
We like to use soya, oat, or almond milk for our pancakes but any milk will do. Also we use dark or semi-sweet chocolate chips but any type of chocolate you prefer will work fine.
If you would like to use plain flour or all-purpose flour instead of the self-raising then you will need to add in an extra teaspoon of baking powder along with a few pinches of salt.
Step 1: Sift the flour, baking powder, and cocoa powder into a mixing bowl.
Step 2: Add the sugar and whisk everything to combine.
Step 3: Pour in the dairy-free milk, vanilla extract and white distilled vinegar.
Step 4: Using a balloon whisk mix the ingredients until it's a smooth pancake batter.
Step 5: Place the bowl with the pancake batter into the refrigerator to chill and rest for at least 10 minutes. We use an electric pancake/crepe maker and this does not require any oil as it's completely non-stick.
Step 6: Heat a non-stick skillet or fry pan and add a pat of margarine or vegan butter, or oil.
Step 7: Pour about a ¼ [quarter] cup or 60 millilitres of pancake batter into the pan. The size of your pan or pancake maker will determine how many pancakes you can cook at once. Sprinkle the pancakes with chocolate drops.
Step 8: Once the pancakes have formed lots of little bubbles they are ready to flip over to cook the other side.
Step 9: Once flipped cook the pancakes for a few more minutes until the underside is nicely browned. Repeat the process until you have used up all the pancake mixture.
Step 10: Remove the cooked pancakes from the pan and place onto a baking tray. Adding a piece of baking paper between each pancake will help keep them from sticking together as you keep them warm in a low heat oven while the rest of the pancakes are cooked.
Recipe Notes
Storing
Leftover chocolate pancakes will keep fresh within the refrigerator for 3-4 days, or on the counter-top for 1-2 days. Keep within a covered container or stack onto a plate and cover with kitchen foil. If stored within the refrigerator the chocolate chips will become firm.
Freezing
Pancakes can be frozen, wrapped well with food wrap and a small piece of baking paper between each pancake [this makes it easier to remove 1 or 2 pancakes at a time], for up to 2-3 months. Unwrap and thaw at room temperature.
Reheating
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/pancake or crepe maker etc., may be a better idea to reheat the pancakes. Or place the pancakes in a warm oven until heated to your desired temperature. Pancakes can be reheated from frozen but will just take a few more minutes.
FAQ'S
Anything you would normally serve with sweet pancakes is perfect. One of the most traditional popular toppings in the UK is fresh lemon and a sprinkle of sugar or drizzle of golden syrup or chocolate syrup.
A few more ideas include - maple syrup, date syrup, rice syrup, butterscotch sauce, vegan yogurt, ice-cream or whipped cream, peanut butter or other nut butters, Lotus Biscoff spread, dairy-free chocolate spread, seed spreads, frozen or fresh berries, fresh fruit such as bananas, orange segments, or canned fruits. Nuts, seeds, granola, dried fruits, flaked coconut, chocolate shards, are also a nice addition.
Yes, here are a few of our tips that we have learnt over the years regularly preparing pancakes for our family.
1. When cooking pancakes using a non-stick pan is essential. If using a non-stick skillet/fry pan or crepe/pancake pan it is essential that the pan is preheated over a medium-high heat before any oil or fat is added. If necessary the heat can be turned down to medium during cooking the pancakes.
2. 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.
3. 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 the batter won't run off the pancake when flipping.
4. 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. You may need to add more oil or butter as each pancake is cooked.
5. Our number one tip that we 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 is versatile and can also cook homemade naan breads/flat breads/ potato scones, etc., with no added oil. They are also great for reheating pancakes, etc.
Vegan chocolate pancakes with a drizzle of butterscotch sauce, served with sliced banana and clementine segments - this makes for a tasty fresh family breakfast.
More vegan breakfast & brunch recipes
Nothing beats a nice home-cooked breakfast or brunch and our family favourites are this Cinnamon Streusel Coffee Cake which originates in the US and is a favourite for brunch as it can be enjoyed warm freshly baked.
If you loved our chocolate pancakes you will also love our Traditional Scotch Pancakes which are very budget-friendly but will quickly become a staple as only a few everyday pantry ingredients are required.
And for something different you have to try our Traditional Welsh Bakestone Cakes and Old Fashioned Weetabix Loaf Cake which is a vintage favourite bake and is especially nice spread with butter or margarine, or fruit jam and enjoyed along with a nice cup of tea.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Chocolate Pancakes
Equipment
- sieve
- mixing bowl or large jug
- balloon whisk
- non-stick fry pan or skillet or an electric pancake/crepe maker
- fish slice or similar for flipping pancakes
Ingredients
- 200 grams self-raising flour [or replace with all-purpose/plain flour plus an extra 1 teaspoon of baking powder plus a few pinches of salt]
- 30 grams cocoa powder
- 2 teaspoon baking powder
- 3 tablespoon granulated sugar [or caster sugar]
- 375 millilitres dairy-free milk [such as oat or soya, or use your usual milk]
- 2 teaspoon vanilla extract
- 1 tablespoon white distilled vinegar [or apple cider vinegar]
- 125 grams dark chocolate chips [semi-sweet] [or your choice of chocolate chips, drops, or buttons]
Instructions
- Sift the flour, baking powder, and cocoa powder into a mixing bowl.200 grams self-raising flour, 30 grams cocoa powder, 2 teaspoon baking powder
- Add the sugar and stir to combine.3 tablespoon granulated sugar
- Pour in the milk, vanilla, and vinegar. Stir with a balloon whisk to combine into a smooth batter.375 millilitres dairy-free milk, 2 teaspoon vanilla extract, 1 tablespoon white distilled vinegar
- Place the bowl with the pancake batter into the fridge for at least 10 minutes to rest before making the pancakes.
- Heat a non-stick pan over a high heat and then add a little oil, butter, or 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 as it is completely non-stick.
- Switch the heat to medium-high and pour the pancake mix into the pan, using about a quarter-half cup [60ml-125ml] of batter per pancake. More batter will result in larger pancakes and vice versa.Scatter a few chocolate drops over each pancake.125 grams dark chocolate chips [semi-sweet]
- Once bubbles start to form all over the pancake surface 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 - if using a skillet or fry pan you may need to add extra oil between cooking each batch of pancakes to avoid sticking to the pan.
- 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 baking paper between each pancake can help prevent them sticking together while they are kept warm in the oven.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- We highly recommend using a kitchen scale to weigh the ingredients as this ensures better success.
- 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 2-3 months. Place a piece of baking paper between each pancake to prevent them freezing together, and to allow easy retrieval of one or two pancakes at a time.
- Thaw pancakes to room temperature or pop them into a toaster to defrost and toast.
- Frozen pancakes can also be reheated in a warm oven from frozen - they will just take a few minutes longer.
- Check out the recipe notes and FAQ section for our family's top tips on preparing the best pancakes.
Nutrition
Comments
Prepared our Vegan Chocolate Pancake recipe? We would love to know how you got on with the recipe so do drop us a comment below and click the star ratings. All feedback is very much appreciated. Thanks so much, all the best, Jacq x
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