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Chocolate Chip Pancakes

Looking for Sunday brunch inspo? Well, you’ve come to the right place! Whip up a batch of these fluffy chocolate chip pancakes the whole family will enjoy, guaranteed.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Servings 4 servings


  • 1 1/4 cup non-dairy milk + 1 tbsp apple cider vinegar
  • 1 3/4 cup all-purpose flour measured correctly
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup regular or mini vegan chocolate chips
  • Extra vegetable oil for pan


  • Whisk together the milk and vinegar and set aside to curdle for 10-15 minutes.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Once the milk has curdled, pour the milk mixture, oil, and vanilla into the dry mixture.
  • Mix until just combined.
  • Fold in the chocolate chips.
  • Heat vegetable oil in a pan (oil should lightly coat the bottom of the pan) over medium heat.
  • For mini pancakes, pour 1 tbsp of batter onto the pan for each pancake. For normal-sized pancakes, pour 1/4 cup of batter for each pancake.
  • Cook until the bottom is lightly golden-brown and bubbles form on top. Flip and cook on the other side until it is golden-brown.
  • Repeat with all of the batter and serve immediately with vegan butter and syrup!