Can I make the pancakes vegan?

I haven't tried any vegan substitutes for eggs so I can't guarantee it's going to work. You can try ground flax seeds or other egg substitutes you'd normally use. You can use vegan butter and make vegan buttermilk to avoid dairy.

How to make vegan buttermilk?

Measure 2 cups of almond milk, remove 2 tablespoons of the milk, and add 2 tablespoons of lemon juice or apple cider vinegar. Gently stir and let it sit for 5-10 minutes. It's ready when it slightly thickens and curdles.

Can I freeze the pancakes?

Yes! They freeze and defrost really well. Add them to a freezer-safe bag or a container and freeze. Defrost in the fridge overnight or in the oven at 200F until warmed through.

Buttermilk Chocolate Chip Pancakes

Name: Chocolate Chip Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (or a Bob’s Red Mill 1:1 gluten-free flour blend); 2 tsp baking powder; ½ tsp baking soda; ½ tsp ground cinnamon; 2 large eggs; 2 tbsp maple syrup (plus more for serving); 2 tsp vanilla extract; 3 tbsp melted butter (plus more for cooking); ½ tsp fine sea salt; 2 cups buttermilk (see notes for a vegan version); ½-¾ cup chocolate chips; For serving: maple syrup, chocolate syrup, yogurt, nut butter, berries, fresh fruit

Description

These Chocolate Chip Pancakes are fluffy, soft, and filled with melty pockets of chocolate. They're great served for breakfast, brunch, or dessert!

Ingredients

Units Scale

2 cups all-purpose flour (or a Bob’s Red Mill 1:1 gluten-free flour blend)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
2 large eggs
2 tbsp maple syrup (plus more for serving)
2 tsp vanilla extract
3 tbsp melted butter (plus more for cooking)
1/2 tsp fine sea salt
2 cups buttermilk (see notes for a vegan version)
1/2-3/4 cup chocolate chips
For serving: maple syrup, chocolate syrup, yogurt, nut butter, berries, fresh fruit

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Instructions

In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon. Set aside.
In a large mixing bowl, whisk together eggs, maple syrup, vanilla extract, melted butter, and sea salt.
Add buttermilk and whisk again to combine.
Add dry ingredients into the wet ingredients and whisk just until just combined.
Fold in chocolate chips and set the batter aside.
Heat about a teaspoon of butter in a large skillet over medium-high heat.
Spoon the batter into the pan to form pancakes. Don’t overcrowd your pan to make them easy to flip. I like to make max 3-4 pancakes at a time depending on their size.
Cook the pancakes for 2-3 minutes until the sides are slightly set and the bubbles start to appear.
Flip and cook for 2-3 more minutes on the other side until golden brown.
Repeat with the rest of the batter adding more butter as needed.
You can keep the pancakes warm on a baking sheet in the oven at 200F (90C) while you finish cooking the rest.
Serve the pancakes with maple syrup, yogurt, berries, or any toppings of your choice, and enjoy!

Notes

Vegan buttermilk: Measure 2 cups almond milk and remove 2 tbsp. Add 2 tbsp lemon juice or apple cider vinegar and stir gently. Let the mixture sit for 5-10 minutes. It’s ready when it slightly thickens and curdles.

Storing: Store in an airtight container in the fridge for 3-4 days. Freeze in a freezer-safe container or a freezer bag for up to 6 months.

Reheating: Reheat on a pan, in the oven at 300F, or in a toaster until warmed through. You can reheat them from frozen or defrost them in the fridge overnight first. I don’t recommend using a toaster for frozen pancakes because they tend to stay frozen in the middle with this method.

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