There’s something magical about pancakes. They’re one of those foods that instantly feels cozy, celebratory, and just a little special. Now, imagine pancakes that are not only fluffy and light, but also chocolatey, rich, and reminiscent of brownies. All without being heavy. That’s exactly what these vegan chocolate pancakes are all about.
They’re decadent enough for a birthday breakfast or holiday morning, but simple enough to whip up on a lazy weekend. Even better? Kids absolutely love them, whether hot off the pan or tucked into a lunchbox as bite-sized treats.
Why You’ll Love These Vegan Chocolate Pancakes
✔️ Extra fluffy, never dense – A combination of baking powder, a touch of baking soda, and the flax egg gives these pancakes that perfect rise.
✔️ Rich chocolate flavor – Dutch cocoa powder makes them taste like brownies for breakfast.
✔️ Kid-approved – Serve them hot with maple syrup or cooled as mini pancake “cookies” for school snacks.
✔️ Fun for holidays & celebrations – Cook the batter inside cookie cutters for adorable shapes. Hearts, stars, or even animals—this batter rises beautifully, so the shapes hold well.
✔️ Better-for-you sweetness – They’ve got all the flavour without going overboard on sugar.
The Secret to Perfectly Fluffy Pancakes
The magic starts with a flax egg (ground flax + water), which acts as the binder and adds a boost of nutrition. Then, mixing soy milk with a splash of apple cider vinegar creates a quick vegan buttermilk, which helps tenderize the batter and gives the pancakes an extra lift. Finally, a careful hand when mixing keeps them light and airy- don’t over-stir!
Ingredients You’ll Need
Here’s what goes into these chocolatey, dreamy pancakes:
- Flax Egg – 1 tbsp ground flax + 3 tbsp water
- All-Purpose Flour – 2 cups
- Sugar – 3 tbsp (just enough to balance the cocoa)
- Dutch Cocoa Powder – ¼ cup, for deep chocolate flavour
- Baking Powder – 1 tbsp
- Baking Soda – ¼ tsp
- Salt – ½ tsp
- Soy Milk – 1 ¾ cups (or sub another plant milk, but I find soy milk curdles best for buttermilk)
- Apple Cider Vinegar – 1 tbsp (or lemon juice, optional but recommended)
- Coconut Oil – 4 tbsp, melted
- Vanilla Extract – 1 tsp
Step-by-Step Instructions
- Make the flax egg – In a small bowl, mix ground flax with water and let sit.
- Create vegan buttermilk – In a large bowl, stir together soy milk and apple cider vinegar. Let it rest a minute.
- Whisk the dry ingredients – In a medium bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
- Combine the wet ingredients – Add coconut oil and vanilla to the soy milk mixture, then stir in the flax egg.
- Mix it all together – Pour the dry mixture into the wet and gently stir just until combined (don’t overmix).
- Cook the pancakes – On a preheated griddle or pan, pour the batter and cook until the edges begin to firm. Flip and cook the other side.
- Serve & enjoy – Stack them high, drizzle with maple syrup (or even coconut whipped cream), and dig in!
Fun Variations & Serving Ideas
✨ Lunchbox Pancake Bites – Make mini pancakes and pack them into school lunches. They’re delicious even at room temperature.
✨ Festive Shapes – Pour batter into cookie cutters on the griddle (just spray them lightly with oil first). Once the pancakes set, lift the cutters off. Kids love it, and it’s perfect for holidays or birthday breakfasts.
✨ Toppings Bar – Set out toppings like fresh berries, coconut whipped cream, or nut butter for a build-your-own pancake feast.
✨ Double Chocolate – Add a small handful of vegan chocolate chips to the batter for an even richer treat.
Tips for the Best Pancakes
- Preheat your pan – A medium-low heat ensures pancakes cook evenly without burning.
- Don’t press down – Resist the urge to flatten pancakes with your spatula; let them rise naturally.
- Keep them warm – Place cooked pancakes on a baking sheet in a low oven (200°F) while you finish the batch.
- Make ahead & freeze – These pancakes freeze beautifully. Just reheat in the toaster or microwave for a quick breakfast.
Why These Pancakes Are Worth It
These vegan chocolate pancakes are more than just a recipe- they’re a little tradition waiting to happen. They’ve got all the indulgence of a treat, without being overly sweet. They’re simple enough for busy mornings but special enough for birthdays or holidays. And most importantly, they’re the kind of recipe kids (and grown-ups) will request again and again.
So the next time you want to add a touch of joy to your breakfast table, whip up a batch of these chocolatey stacks. Whether you serve them in festive shapes or as mini bites tucked into a lunchbox, one thing’s for sure: they won’t last long.
Simple Vegan Chocolate Brownie Pancakes
Equipment
Ingredients
Flax Egg
- 1 tbsp ground flax
- 3 tbsp water
Dry Ingredients
- 2 cups all purpose flour
- 3 tbsp sugar
- ¼ cup dutch cocoa powder
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 ¾ cup soy milk
- 1 tbsp apple cider vinegar (or lemon juice)* optional, but recommended
- 4 tbsp coconut oil melted
- 1 tsp vanilla extract
Instructions
- Start by making your flax egg. Mix the water and ground flax together in a small bowl. Let sit while you prepare your other ingredients.
- To a large mixing bowl, add the soy milk and apple cider vinegar together and stir. Let sit a moment.
- To a medium mixing bowl, whisk all of the Dry Ingredients together.
- Now, whisk the remaining Wet Ingredients together with the soy milk mixture.
- Pour the Dry Ingredients into the Wet, add in the Flax Egg, and gently stir (just to combine). Careful not to overmix.
- To a preheated griddle or pan, add the batter and cook until the edges begin to firm. Then flip and cook the other side. Serve hot with maple syrup!
Notes
- Preheat your pan – A medium-low heat ensures pancakes cook evenly without burning.
- Don’t press down – Resist the urge to flatten pancakes with your spatula; let them rise naturally.
- Keep them warm – Place cooked pancakes on a baking sheet in a low oven (200°F) while you finish the batch.
- Make ahead & freeze – These pancakes freeze beautifully. Just reheat in the toaster or microwave for a quick breakfast.
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