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 if you're avoiding 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.

How to make chocolate chips not burn in pancakes?

Don't add too many. When there are too many, they will touch the pan too much and burn. When you don't overdo it, they will be mostly hidden in the batter and just melt instead of burning. You also want them to be spread well throughout the batter, which I find is easier with mini chocolate chips.

Why didn't my pancakes rise properly?

This could be either because your raising agents (baking soda and baking powder) weren't fresh enough or because you overmixed your batter, which often causes dense, flat pancakes. Even if your baking powder isn't expired, it could lose its potency if it's been open for a long time.

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

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5 from 1 review

Chocolate Chip Pancakes

Recipe by Veronika Sykorova

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

Total Time40 minutes
Yield4-6 (14-15 pancakes) 1x
DietVegetarian

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 bowl, whisk together the eggs, maple syrup, vanilla extract, melted butter, and sea salt.
Pour in buttermilk and whisk again to combine.
Add dry ingredients to 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 or a griddle.
Spoon the batter into the pan to form pancakes. Don’t overcrowd your pan to make them easy to flip. I like to make a maximum of 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 3-4 months.

Reheating: Reheat in 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.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Breakfast
Method: Stovetop
Cuisine: American

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