Don't you just love waking up to a stack of warm, fluffy vegan pancakes drizzled with glossy chocolate sauce. Whether it’s a slow Sunday morning Vegan Breakfast or a midweek treat, these vegan chocolate pancakes bring indulgence to the table without compromising on simplicity. Light, airy, and rich with cocoa, this vegan pancakes recipe prove that plant-based desserts can be every bit as decadent as their classic counterparts.
With just a handful of everyday ingredients, you can whip up these pillowy vegan pancakes in minutes—no dairy, no eggs, just pure chocolatey goodness. The velvety chocolate sauce takes them to the next level, making them perfect for a vegan breakfast treat, delicious vegan brunch, or even a quick and easy vegan dessert. If you’re a fan of lacto vegetarian recipes, this is one to bookmark. Serve these vegan pancakes with fresh berries, a dusting of icing sugar, or go all out with a scoop of vegan ice cream. However you choose to enjoy them, one thing’s certain: they won’t last long.
Recipe:
Serves: 4
Preparation time:Â 15 minutes
Cooking time:Â 10 minutes
Total time:Â 25 minutes
Ingredients:
Vegan Pancake Batter
190 g plain flour (or whole wheat flour)
2 tablespoons cocoa powder (unsweetened)
2 tablespoons sugar (coconut sugar or regular)
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon apple cider vinegar or lemon juice
300 ml plant-based milk (soya, almond, or oat)
1 tablespoon melted coconut oil (or another neutral-flavoured oil)
1 teaspoon vanilla extract
Chocolate Sauce
100 g dairy-free dark chocolate, roughly chopped
60 ml plant-based milk (plus more if needed for consistency)
1 tablespoon maple syrup or agave nectar (optional, for extra sweetness)
(Optional garnish: icing sugar, fresh berries, or a scoop of vegan ice cream)
Method:
In a small bowl or measuring jug, stir together the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan "buttermilk," which reacts with the baking powder to make the pancakes extra fluffy.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt. Whisk well to ensure everything is evenly combined and aerated, helping to create a lighter texture.
Pour the "buttermilk" mixture into the dry ingredients along with the melted coconut oil and vanilla extract. Gently stir using a spatula or whisk, mixing only until just combined. A few small lumps in the batter are fine—overmixing can lead to dense pancakes instead of light, fluffy ones.
Cover the bowl and let the batter rest for 5–10 minutes at room temperature. This allows the baking powder to activate and create tiny air pockets that help the pancakes rise beautifully when cooked.
Place a non-stick frying pan or griddle over medium-low heat and lightly grease with a small amount of coconut oil or cooking spray. To check if the pan is ready, flick a drop of water onto the surface—if it sizzles and evaporates, the pan is at the right temperature.
Pour ¼ cup of batter into the pan for each pancake, letting it spread naturally. Cook for 2–3 minutes, until small bubbles appear on the surface and the edges start to look dry. Carefully slide a spatula under the pancake and flip it gently. Cook for another 1–2 minutes until the second side is golden brown and the pancake is cooked through.
Transfer cooked pancakes to a plate and cover loosely with a clean tea towel or place in a low-temperature oven (80°C/175°F) to keep warm while cooking the rest of the batch.
In a small saucepan, combine the chopped dairy-free chocolate and plant-based milk. Warm over low heat, stirring continuously until the chocolate melts into a smooth sauce. If it’s too thick, add a splash of extra plant-based milk. Stir in the maple syrup if you prefer a sweeter sauce.
Stack the warm pancakes on a serving plate and drizzle generously with the melted chocolate sauce. Dust with icing sugar, add fresh berries, or top with a scoop of vegan ice cream for an extra indulgent touch. Serve immediately and enjoy.
Additional Tips:
For the fluffiest pancakes, sift the dry ingredients twice before mixing to incorporate more air into the batter.
Letting the batter rest before cooking is key to achieving light, airy pancakes, so don’t skip this step.
Avoid pressing down on the pancakes while they cook, as this can force out the air bubbles and make them dense.
For an even richer chocolate flavour, stir a handful of dairy-free chocolate chips into the batter before cooking.
If making a large batch, cool the pancakes completely before stacking them with parchment paper in between. Store in an airtight container in the freezer for up to a month. Reheat in a toaster or warm oven at 160°C (320°F).
Allergy information / alternatives:
Gluten-Free: Swap plain flour for a high-quality gluten-free flour blend. Check that your baking powder is gluten-free too.
Soy-Free: Use oat, almond, or coconut milk instead of soya milk.
Nut-Free: Opt for oat or soya milk to avoid nut-based milks. Always double-check chocolate labels as some brands may contain traces of nuts.
Refined Sugar-Free: Use coconut sugar in the batter and replace the maple syrup with date syrup or mashed banana for natural sweetness.
Nutritional Information (per serving):
Calories: ~300 kcal
Protein: ~6 g
Fat: ~10 g
Carbohydrates: ~45 g
Sugar: ~12 g
Salt: ~0.5 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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