This is a sponsored post written by me on behalf of Safeway. All opinions are 100% my own
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 for. Made with organic ingredients in under 20 minutes!
Disclosure: This post may contain affiliate links.
These are the vegan pancakes to start your day off right!
Not only are they fluffy, sweet, and filled with chocolate, but they are also made with organic ingredients, unrefined sugar, and non-hydrogenated oil for a vegan pancake recipe that you can feel better about serving the family.
Whip up a batch of these pancakes (they can be ready in under 20 minutes!) for the ultimate vegan brunch. Serve them alongside some vegan scrambled eggs and tofu bacon and you have yourself a meal!
Ingredients & Substitutions
These vegan pancakes are super easy to make! They require no strange ingredients or weird egg replacers. In fact, you probably have all the ingredients already on hand.
Here is everything you need.
Ingredient Notes
- All-Purpose Flour – For healthier flour options, you can use 50% whole wheat flour or buckwheat. Also, feel free to use a gluten-free 1:1 flour blend for gluten-free pancakes.
- Non-Dairy Milk – I recommend soy milk because it curdles the best, making vegan buttermilk which helps the pancakes rise. My soymilk of choice is O Organics® Original Unsweetened Soymilk.
- Apple Cider Vinegar – This is my vinegar of choice when making vegan buttermilk but white vinegar, white wine vinegar, and lemon juice are great alternatives.
- Coconut Oil – Coconut oil is non-hydrogenated and is one of the best fats available. I recommend O Organics Unrefined Virgin Coconut Oil.
- Maple Syrup – This recipe uses maple syrup rather than granulated sugar for an unrefined sugar option while offering a complete flavor that balances perfectly with the chocolate chips. Look for O Organics 100% Pure Maple Syrup.
- Chocolate Chips – I recommend using mini chocolate chips. For a sugar free option, substitute cacao nibs.
My Go-To Organic Ingredients
For this recipe, I used O Organics® Unsweetened Soymilk, Unrefined Coconut Oil, and 100% Pure Maple Syrup. O Organics is my go-to brand for natural and wholesome products.
Why? Great Question!
O Organics provides high quality, Non-GMO and 100% USDA Certified Organic products that are affordable for all. They offer a huge selection of quality plant-based and gluten-free options from fresh fruits and vegetables, to plant-based proteins, to cereals, snacks, and more.
And you can taste the difference!
Their products are not only organic and free of unnecessary artificial ingredients, they are also bold, full flavored, and high quality.
Where to Buy O Organics Products
O Organics is sold exclusively at Safeway and Albertsons. You can also find them at the Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, and United Supermarkets.
In addition to O Organics, Safeway offers another exclusive brand, Open Nature®. Open Nature is committed to natural foods that are minimally processed and with no artificial ingredients. Like O Organics, they are committed to providing wholesome, on-trend products which means they too have a wide selection of plant-based and gluten-free items.
Safeway is a great place to shop for anyone on an alternative diet. Their exclusive lines offer a variety of healthy alternatives such as plant-based, protein-rich, and gluten-free options. They believe so much in these brands that they guarantee quality and satisfaction or your money back!
Visit Safeway.com to find a store near you to pick up these amazing products and discover meal prep tips and recipe ideas. Safeway also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop!
Step-By-Step Instructions
Step One: Make the Batter
To begin, make your vegan “buttermilk”. In a small bowl combine soy milk and apple cider vinegar. Whisk together and set aside to let curdle. Once it is curdled, whisk in the melted coconut oil, maple syrup, and vanilla extract.
In a separate bowl, combine your dry ingredients – that’s the flour, baking powder, and salt. Add the wet ingredients to the dry and whisk together until most of the lumps are gone. A few lumps are okay.
Pro Tip: Do not over mix your batter! Mix only as much as necessary – a few lumps are okay. Over mixed batter develops gluten which can make your pancakes rubbery and tough.
Fold in the chocolate chips and let the batter sit for 10 minutes.
Step Two – Cook the Pancakes
Getting an even cook on your pancakes is crucial. You want to get both sides of the pancakes lightly golden and crispy while making sure that the center is cooked. This can be difficult so it’s important to be able to get your temperature just right. I have found that setting my electric griddle to 375F has given me the best results.
Make sure to generously spray your preheated griddle and pour about 1/4 cup of batter onto the griddle per pancake, leaving about 2 inches between each one.
Pro Tip: 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.
Cook the pancakes until they start to bubble. Flip and cook the remaining side until the pancake has risen slightly. This should take 3 to 4 minutes per side.
Time Saving Tip: If you want to make the batter in advance, store the batter in an airtight container in the refrigerator for up to 12 hours. You can cook it while the batter is still chilled but it may take a couple of minutes longer per side to cook all the way through.
Serving And Storing
Serving – Serve the pancakes immediately with fresh bananas, coconut whipped cream, and maple syrup. Serve as part of a vegan brunch with fresh fruit and tofu bacon.
Storing – Let leftover pancakes cool completely before wrapping them in plastic wrap. Store them in the refrigerator for 2-3 days. Gently reheat them on the stovetop or in the microwave.
Tips And Tricks
- Take care that these pancakes are not over-mixed. Mix only as much as necessary – a few lumps are okay. The less you mix, the more tender and delicate the texture of the pancake will be.
- 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.
- 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
If you want to make the batter in advance, store the batter in an airtight container in the refrigerator for up to 12 hours. You can cook it while the batter is still chilled but it may take a couple of minutes longer per side to cook all the way through.
Note: Only pancake batter that uses baking powder, rather than baking soda, can be made in advance. Baking soda is activated by liquids and will lose its potency whereas baking powder is activated by heat alone.
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.
Secondly, check to make sure your pancakes were properly cooked. They may be gummy if they are still slightly raw in the middle. Your pancakes should take between 7-9 minutes to fully cook all the way through?
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
For sure! For gluten-free pancakes, I recommend using a 1:1 baking blend.
More Pancake Recipes
- Maple Hazelnut Pancakes
- Classic Vegan Crepes
- Best-Ever Pumpkin Pancakes
- 10-Minute Banana Pancakes
- Classic Blueberry Pancakes
Vegan Chocolate Chip Pancakes
Ingredients
Pancakes
- 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
Instructions
- 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.
Notes
- 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.
- 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.
- 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.
- 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.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Dee says
These are THE BEST vegan pancakes ever. I am not sure exactly what makes them different from any other recipe I’ve tried (and trust me I have tried about a hundred) but they came out so fluffy on the inside and crispy on the outside, absolutely amazing. I have already printed this recipe and put it on my fridge to use every time I have a craving for pancakes. I did make some tiny substitutions: I used whole wheat flour, almond milk and agave instead of maple syrup, since that was going on top anyways. I let the apple cider and milk mixture sit for about 10 minutes. I put a light spread of NuttZo and sliced bananas on top and I could not stop eating…. This is the first recipe of Sarah’s I’ve tried and I’m a for-lifer. Off to the next culinary adventure!
Mahalia says
I love these pancakes, such a good vegan recipe for them
Heather says
Are the chocolate chips supposed to be mixed in the batter? The instructions don’t say when to add them (unless they’re supposed to be under the “toppings” list?)
Sarah says
Yes, thanks for pointing that out. I adjusted the recipe.
Kaitlin James says
If I sub coconut flour instead of all purpose do you think they will turn out ok?
Sarah says
I’ve never tried it so I can’t recommend it but typically coconut flour cannot be swapped 1:1 for ap flour. If you do try it, let us know how it turns out!
Mary says
Hi, I would like to be sure about the ingredients. Is it 2 cups of soy milk or 2 cups of 1/4 for the soy milk? . I am sorry in advance, but I want to be sure before making the recipe. I hope my question is clear. thanks in advance.
Sarah says
It’s 2 and 1/4 cups of soy milk.
Sarah says
These were amazing! What a hit in ny house. I used almond milk instead and they still turned out great. It is just my boyfriend and I and we barely got through half the battet so my question is how long would it keep in the fridge covered, if at all? Thank you!
Sarah says
I’m glad they were such a hit! The batter wouldn’t keep longer than a day.
Daisa says
Can i use water instead of soy milk?
Sarah says
That won’t work very well. It will make the batter runny and the pancakes will be less flavorful.
Jenn says
LOVED these pancakes, Sarah! My son requested chocolate chip pancakes this morning and I did a quick search and found your recipe. The batter turned out perfectly for me and I followed the exact ingredient amounts you have listed. I preheated the pan after I made the batter and it did thicken up while it sat, so perhaps that was the problem others had. Anyway, we loved them. My son thanks you! 🙂
Sarah says
I’m so glad to hear that, Jenn. Thanks for sharing!
Naomi says
Question? Why do we need to add Apple cider vinegar ? I’ve made this recipe before with cashew milk and it’s comes out just fine. Wondering why the Apple cider is necessary but haven’t tried this recipe exactly yet to actually know. Haven’t had soy milk in my fridge in a while either so im scared to add the vinegar to the cashew milk sonive decided to leave it out but would like to know what it does for the recipe ? Thanks !
Sarah says
The apple cider vinegar curdles the soy milk making it similar in taste and texture to buttermilk. I like this both for the taste and how it gives rise to the pancakes a bit more. However, if it’s working out fine with cashew milk, there’s no need to add it to your pancakes.
Dee says
I switched the amounts for the flour and the milk and they came out perfectly!
jaedyn says
i think something about this recipe is messed up. i put everything in in correct quantities and it was like water. i have to almost double the flour to make this work
Sarah says
I’m not sure why that happened; I’d have to know a little more about your process to help figure that out. I’m not getting those results.
Dana M. says
Same thing happened to me…I ended up adding more flour, but it was a total loss. Followed the recipe to a T
Sarah says
I’m sorry to hear that. I’m not sure why you’re having that experience with the recipe.
Rachel says
Can you make these as waffles ?
Sarah says
I think that would work. Only thing I can imagine is the chocolate might stick to the waffle maker and burn. If it is well oiled, that may not be an issue. If you try it, let us know how it turns out!
Casey the College Celiac says
I rarely have the patience to make pancakes…but damn if these aren’t going to the top of my to-do list! And that coconut topping looks to die for!!!