Fluffy Vegan Chocolate Pancakes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.When I only have 15 minutes to make breakfast, these fluffy vegan chocolate pancakes are my number one choice! I combine oat flour, cocoa powder, and applesauce to make healthy pancakes that are fluffy, rich, and naturally dairy-free.
Usually I save the decadent breakfast for weekends when I have more time to spend in the kitchen, but these fluffy vegan chocolate pancakes are the weekday solution. The cocoa creates a rich flavor while the oat flour keeps everything light but still slightly more indulgent than my usual vegan buttermilk pancakes. If you like quick, easy breakfasts that also happen to be delicious, give this recipe a try.
I created these pancakes to satisfy my kids’ chocolate cravings, without having to resort to over-processed, sugary boxed chocolate cereals. For a while, they were content with my vegan blueberry pancakes, but as the weather got cooler, they needed something more comforting in the mornings. And in my experience, there is no faster way to get kids out of bed than with the smell of chocolate pancakes.
👩🏽🍳 Why I Love This Recipe
As a health coach, I consider any recipe that tastes like a dessert while still made with nourishing ingredients a huge win. I love that the oat flour adds fiber, applesauce helps the pancakes stay naturally moist, and maple syrup provides just the right amount of sweetness without making breakfast overly rich.
Another reason to love this recipe is its simplicity. I whisk together the dry ingredients, gently stir in the wet ingredients until just combined, then fold in chocolate chips if I want extra chocolate in every bite. Once the batter is ready, I cook the pancakes on a hot griddle until they are fluffy with lightly crisp edges and tender centers.
Since these pancakes are so easy to make, I rarely make them on weekends. But during the last school holidays, I made my boys really intricate breakfasts that I usually do not have the time for. I thought they would love the variety, but one evening they all approached me and asked very nicely if they could just have plain chocolate pancakes for breakfast the next day. They missed them! I figured since we had time, I would teach them how to make their own chocolate pancakes. I hope this recipe becomes as special in your kitchen as it has in mine.
🥘 Ingredients
These are the basic pantry staples I need to create fluffy vegan chocolate pancakes:
Oat flour: I use oat flour for soft, tender, and gluten-free pancakes with a sturdy structure.
Cocoa powder: This gives the pancakes their rich chocolate flavor.
Baking soda: I use baking soda to help the pancakes rise into thick, fluffy stacks.
Sea salt: A small amount balances the sweetness and enhances the chocolate flavor.
Applesauce: I use unsweetened applesauce to add moisture and help bind the batter in place of eggs. Store-bought applesauce works fine, but sometimes I make my own Instant Pot applesauce and leave out the cinnamon and honey.
Unsweetened dairy-free milk: My favorite is almond milk, but oat, soy, or cashew milk all work well.
Maple syrup: This naturally sweetens the batter while adding a subtle flavor.
Apple cider vinegar: I add vinegar to react with the baking soda, helping create a lighter and fluffier pancake.
Chocolate chips (optional): I like folding vegan chocolate chips into the batter for additional pockets of melted chocolate.
🔪 How To Make
All I need is one bowl and my trusty whisk to make these fluffy vegan pancakes. This is the super easy process I follow:
Mix ingredients: I whisk together the oat flour, cocoa powder, baking soda, and sea salt until everything is evenly combined. Then I make a well in the center and pour in the applesauce, dairy-free milk, maple syrup, and apple cider vinegar. I stir gently until the batter is just combined and fold in the chocolate chips.
Cook: Next, I scoop large spoonfuls of batter onto the hot griddle and cook each pancake for about 4-5 minutes per side, flipping it once the edges look set and the bottom is lightly browned. 
Stack, top, and enjoy: I stack the warm pancakes and finish them with my favorite toppings before serving. 
💭 Expert Tips
My #1 Secret Tip for this fluffy vegan chocolate pancake recipe is to mix the batter only until the flour disappears. A few small lumps are completely fine and actually help create lighter, fluffier pancakes. Overmixing develops the starches in the oat flour and can leave the pancakes dense instead of soft and tender.
Other Tips To Keep In Mind:
- Preheat before you pour: I always let my griddle heat completely before adding the batter. If the surface is not hot enough, the pancakes spread too much and will not rise into thick fluffy stacks. I test the griddle by sprinkling on a few drops of water, and when they sizzle right away, I know it is ready.
- Give a short rest: If I have an extra five minutes, I let the batter rest before cooking. This gives the oat flour time to absorb the liquids, creating a thicker batter that cooks into taller, softer pancakes.
- Wait before flipping: I only flip the pancake once the edges begin to look dry and a few bubbles have formed across the surface. Flipping too early can cause them to tear or lose their fluffy texture.
- Keep them warm: When I am making a large batch, I place the cooked pancakes on a baking sheet in a 200F oven while I finish the rest. This keeps every pancake warm without drying them out.
📖 Variations
These fluffy vegan chocolate pancakes can be customized in endlessly fun and delicious ways. These are 3 of my favorite variations:
Peanut butter swirl: I stir in 2 tablespoons of natural peanut butter into the batter after mixing, leaving a few ribbons instead of blending it in completely. Then I finish each stack with sliced banana and another spoon of runny peanut butter. My boys love this version since it tastes like a peanut butter cup. My husband prefers his with almond butter.
Berry chocolate: I gently fold 3/4 cup of fresh raspberries or chopped strawberries into the batter right before cooking. If I am using raspberries, I fold in white chocolate chips instead. I love eating this with vegan vanilla yogurt and a sprinkle of cacao nibs.
Mocha mix: When I want a richer chocolate flavor, I whisk 1 teaspoon of instant espresso powder into the dry ingredients before adding the wet ingredients. My husband loves this version with toasted pecans and an extra drizzle of maple syrup.
🍽 Serving Suggestions
There is no wrong way to eat a stack of fluffy vegan chocolate pancakes, and while you may enjoy yours with a simple drizzle of vegan honey, there are other things I highly recommend trying. If you are having these pancakes for dessert, add a scoop of vegan chocolate ice cream on top of the warm stack with a few caramelized bananas.
When my kids have this for breakfast, I try not to let them go overboard with things like healthy vegan chocolate sauce or vegan caramel sauce. I prefer serving it with either vegan whipped cream or homemade vegan yogurt and a breakfast fruit salad. They love having it with a healthy raspberry smoothie or a glass of peach milk on the side.
🧊 Storing And ♨️ Reheating
Refrigeration: I let the pancakes cool completely before stacking them with a piece of parchment paper between each one. Then I store them in an airtight container in the refrigerator for up to 4 days.
Freezing: I freeze the cooled pancakes in a single layer first, then transfer them to a freezer-safe bag or container with parchment paper between each pancake. They keep well for up to 3 months.
Reheating: I warm the pancakes in the microwave for 20-30 seconds for a quick breakfast. When I want the edges slightly crisp, I reheat them in a skillet over medium-low heat for about 1-2 minutes per side, or place them in a 325F oven for 5-7 minutes until heated through.
❓Recipe FAQs
Why are my chocolate pancakes not light and fluffy?
I have learned that the batter is the biggest reason pancakes turn out dense. If I stir too much after adding the wet ingredients, the oat flour starts losing the light texture I want. This is why it is so important to mix just until there are no longer visible dry streaks. Then I cook the pancakes right away while the baking soda and apple cider vinegar are still creating tiny air bubbles. If you have opted to let your batter rest, it needs no more than 5 minutes to do so.
How do I keep chocolate chips from sinking into the batter?
I wait until the batter is mixed before gently folding the chocolate chips in with just a few strokes. It also helps to use mini chocolate chips, which are lighter and less likely to sink to the bottom of the bowl. Once I have scooped the batter onto the griddle, sometimes I sprinkle a few extra chips directly onto each pancake.
What can I use instead of oat flour?
I have had great success using a store-bought gluten-free all-purpose flour blend in this recipe, using the same amount. Whole wheat pastry flour also works really well if I do not need the recipe to stay gluten-free, although the pancakes become slightly less tender. If I need to make my own oat flour, I blend the rolled oats until they are extra fine, so the pancakes stay soft.
🥞 More Pancake Recipes!
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Fluffy Vegan Chocolate Pancakes
When I only have 15 minutes to make breakfast, these fluffy vegan chocolate pancakes are my number one choice! I combine oat flour, cocoa powder, and applesauce to make healthy pancakes that are fluffy, rich, and naturally dairy-free.
Servings: 12
Calories: 117kcal
Ingredients
- 1 ¼ cup oat flour
- ½ cup cocoa powder
- 1 ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup apple sauce
- ½ cup unsweetened dairy free milk , I used the So Delicious almond milk with cashew
- 6 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- ¼ cup chocolate chips (optional for added chocolate)
Toppings:
- So Delicious Dairy Free Frozen Mousse , try all 7 flavors
- Chocolate chips
- Sprinkles
- Nuts
Instructions
- Turn up the heat on your griddle, you want it nice and hot for cooking the pancakes. You know it’s ready when you spray some water on it and you hear it sizzle. Also if it is not non stick you should use a spray oil to avoid the pancakes sticking.
- Mix all the dry ingredients, except the chocolate chips, together in a bowl.
- Make a little well in the middle and add the wet ingredients. Mix well until just incorporated. Don’t over mix.
- Drop large spoonfuls onto the griddle. Cook about 4-5 minutes on each side. They should be slightly brown when ready.
- Top with your frozen mousse of choice, more chocolate chips, sprinkles, nuts….whatever you want to make it the best treat ever!
Notes
- My #1 Secret Tip for this fluffy vegan chocolate pancake recipe is to mix the batter only until the flour disappears. A few small lumps are completely fine and actually help create lighter, fluffier pancakes. Overmixing develops the starches in the oat flour and can leave the pancakes dense instead of soft and tender.
- Preheat before you pour: I always let my griddle heat completely before adding the batter. If the surface is not hot enough, the pancakes spread too much and will not rise into thick fluffy stacks. I test the griddle by sprinkling on a few drops of water, and when they sizzle right away, I know it is ready.
- Give a short rest: If I have an extra five minutes, I let the batter rest before cooking. This gives the oat flour time to absorb the liquids, creating a thicker batter that cooks into taller, softer pancakes.
- Wait before flipping: I only flip the pancake once the edges begin to look dry and a few bubbles have formed across the surface. Flipping too early can cause them to tear or lose their fluffy texture.
- Keep them warm: When I am making a large batch, I place the cooked pancakes on a baking sheet in a 200F oven while I finish the rest. This keeps every pancake warm without drying them out.
Nutrition
Calories: 117kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Sodium: 168mg | Potassium: 131mg | Fiber: 2g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg
