Fluffy vegan chocolate pancakes with chocolate sauce – these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.
These fluffy vegan chocolate pancakes are the ultimate indulgent breakfast or brunch! They are super soft and fluffy American style chocolate pancakes topped with a luscious chocolate sauce; and all made without eggs or dairy!
They make a wonderful lazy weekend breakfast or brunch. I recommend serving them with fresh berries; they go beautifully with the rich chocolate flavour.
The pancakes themselves are not too sweet, so I do think that they need to be served with the chocolate sauce to help sweeten them up; but if you don’t fancy making the sauce they would be delicious with maple syrup too!
The fluffy texture comes from adding cider vinegar to the batter, which reacts with the baking powder creating lift. The reaction between the two happens as soon as you mix the wet and dry ingredients together, so you need to cook the pancakes as soon as you have made the batter.
If you leave it sitting around before cooking them then the pancakes will not be as light and fluffy (but will still be tasty); so make sure that your frying pan is ready to go before you start making the batter. And don’t worry about being able to taste the vinegar in the pancakes – it is totally undetectable.
How To Make Fluffy Vegan Chocolate Pancakes:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. *
Start by making the chocolate sauce; whisk together sugar, cocoa powder, cornflour (cornstarch), espresso powder and salt in a saucepan then gradually whisk in non-dairy milk, making sure that there are no lumps.
Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.
The sauce can be stored in the fridge for up to 3 days. Simply re-heat as needed.
To make the pancakes, whisk together plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl.
Gradually whisk in unsweetened non-dairy milk to make a smooth batter then whisk in melted vegan butter, cider vinegar and vanilla extract. Don’t leave the batter sitting around before you start cooking the pancakes as they won’t be as fluffy.
Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.
Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges.
Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes. You can keep them warm in a low oven if needed.
Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.
Can I Freeze Them?:
Yes, these fluffy vegan chocolate pancakes can be frozen (minus the chocolate sauce) – freeze in a single layer then place them in a container or freezer bag. Reheat in a medium-low oven as needed.
More Vegan Pancake Recipes:
- Fluffy vegan banana pancakes
- Fluffy vegan vanilla pancakes
- Vegan pumpkin pancakes
- Vegan crepes with berry compote and chocolate sauce
- Vegan spinach and mushroom crepes with almond cheese
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Vegan Chocolate Pancakes
Fluffy vegan chocolate pancakes with chocolate sauce - these easy American style vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for an indulgent breakfast or brunch. Eggless and dairy-free.
Ingredients
Chocolate Sauce:
- 30 g (1/4 cup) cocoa powder
- 1/2 tsp cornflour (cornstarch)
- 60 g (1/3 cup) caster sugar
- 1/2 tsp instant espresso powder
- pinch salt
- 250 ml (1 cup) milk
- 30 g (1 oz) dark chocolate chopped
- 30 g (2 Tbsp) vegan block butter
- 1 tsp vanilla extract
Chocolate Pancakes:
- 235 g (2 cups minus 2 Tbsp) plain (all-purpose) flour
- 50 g (1/3 cup + 1 Tbsp) cocoa powder
- 20 g (2 Tbsp) cornflour (cornstarch)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 60 g (1/3 cup) light brown soft or caster sugar
- 400 ml (1 + 2/3 cup) unsweetened non-dairy milk
- 45 g (3 Tbsp) melted vegan butter
- 2 tsp cider/white wine vinegar
- 2 tsp vanilla extract
Instructions
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Start by making the chocolate sauce; whisk together the cocoa powder, cornflour (cornstarch), sugar, espresso powder and salt in a saucepan then gradually whisk in the milk, making sure that there are no lumps.
-
Cook the mixture over a medium-low heat, stirring constantly, until it comes up to the boil and thickens. Allow to simmer for 1 minute then remove from the heat and add the chopped dark chocolate, vegan butter and vanilla extract, stir until melted and smooth then set aside.
-
To make the pancakes, whisk together the plain flour, cornflour (cornstarch), cocoa powder, baking powder and salt in a large bowl. Gradually whisk in the milk to make a smooth batter then whisk in the melted vegan butter, cider vinegar and vanilla extract.
-
Don't leave the batter sitting around before you cook it as the pancakes won't be as fluffy.
-
Place a good non-stick frying pan (or two for speed) over a low heat. If the pan is very non-stick then there is no need to grease it, otherwise you will need to add a little sunflower oil or vegan butter.
-
Pour about 1/4 cup of the batter into the pan and cook for a couple of minutes until bubbles appear in the surface and the batter has set around the edges. Flip the pancake over and cook for another couple of minutes until cooked through. Repeat with the rest of the batter, you should get about twelve pancakes.
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Re-warm the chocolate sauce if needed and serve the pancakes topped with the sauce and some fresh berries.
