Dessert for breakfast? Yes please! Fluffy vegan chocolate pancakes can be topped with rich chocolate ganache, chocolate chips, or maple syrup. Non-dairy whipped cream is a delightful addition.
If you love chocolate, these pancakes are a treat. They’re quick to mix in one bowl and taste decadent when finished with a drizzle of vegan chocolate ganache and a sprinkle of chocolate chips. For a lighter option, serve with vegan butter and maple syrup or a dollop of non-dairy whipped cream.
What you need
Simple ingredients and just one bowl—this recipe keeps breakfast easy without sacrificing flavor.
- Flour – all-purpose works well; you can substitute gluten-free all-purpose or whole wheat pastry flour if desired.
- Cocoa powder – Dutch-processed cocoa gives the best chocolate flavor.
- Sugar – white or your preferred granulated sugar.
- Baking powder – for fluffy pancakes.
- Salt – balances the sweetness.
- Non-dairy milk – soy milk is used here, but almond, oat, or other plant milks work fine.
- Water – helps thin the batter to the right consistency.
- Vanilla – enhances the chocolate taste.
- Oil – neutral oil like canola, or melted coconut oil or melted vegan butter.
Tips for the best pancakes
- Do not overmix the batter. Stir until combined; a few lumps are fine. Overmixing makes pancakes dense instead of fluffy.
- Batter should be thick enough so it doesn’t run across the pan. If too thin, add a couple of tablespoons of flour. If too thick, add a little more water or milk.
- Store leftovers in the refrigerator for 3–4 days or freeze them for quick breakfasts — they freeze and reheat well.
Want more pancake recipes?
- Simple Vegan Pancakes
- Vegan Banana Pancakes
5 stars (7 ratings)
Vegan Chocolate Pancakes
Dessert for breakfast? Yes please! Fluffy vegan chocolate pancakes can be topped with rich chocolate ganache, chocolate chips or maple syrup.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 14 pancakes
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Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup cocoa powder (Dutch-processed works best)
- 1/2 cup sugar
- 1 1/2 tablespoons baking powder
- 3/4 teaspoon salt
- 2 1/2 cups soy milk (or other non-dairy milk)
- 2/3 cup water
- 1/2 teaspoon pure vanilla extract
- 1/4 cup canola oil (or melted coconut oil / vegan butter)
- Optional: Vegan Chocolate Ganache, for serving
- 3/4-1 cup non-dairy chocolate chips, for serving
Instructions
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In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
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Pour in the soy milk, water, vanilla, and oil. Stir with a large spoon until mostly combined—do not overmix. A few lumps are fine.
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Heat a large pan or griddle over medium-high heat. Lightly oil or add vegan butter if needed. Drop about 1/3 cup of batter per pancake onto the pan. Cook until bubbles form, then flip and cook 1–2 minutes more. Repeat with remaining batter.
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Serve immediately with vegan chocolate ganache, chocolate chips, and vegan whipped cream if desired. Vegan butter and maple syrup also pair beautifully.
Notes
- You can substitute gluten-free all-purpose flour or whole wheat pastry flour if needed.
- The recipe scales easily; double or triple as needed. Pancakes freeze well for future meals.
- Nutritional information is an estimate and does not include toppings such as ganache, syrup, or chocolate chips.
Nutrition
Serving: 1serving |
Calories: 168kcal |
Carbohydrates: 27g |
Protein: 4g |
Fat: 5g
Calories: 168kcal |
Carbohydrates: 27g |
Protein: 4g |
Fat: 5g
Course: Breakfast
Cuisine: American
Author: Nora Taylor
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*This recipe was first published October 2017 and has since been updated with improved instructions and photos.