Dessert for breakfast? Yes please! Fluffy vegan chocolate pancakes can be topped with rich chocolate ganache, chocolate chips or maple syrup. Non-dairy whipped cream would also be a fabulous addition!

stack of chocolate pancakes with ganache and chocolate chips

If you are a chocolate lover like I am, you are going to adore these pancakes. My favorite way to serve them is with vegan chocolate ganache and chocolate chips on top, but vegan butter/maple syrup and vegan whipped cream is also totally delicious.

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What you need

The ingredient list is simple, plus you only need 1 bowl to make them!

  • Flour – You can substitute gluten free all purpose flour, or even whole wheat pastry if desired, but I used plain white flour.
  • Cocoa powder – Use dutch processed cocoa for best results here, I use this special dark cocoa.
  • Sugar
  • Baking powder
  • Salt
  • Non-dairy milk – I used soy, but other non-dairy milks work as well
  • Water
  • Vanilla
  • Oil – I used canola, but you can use melted coconut oil or melted vegan butter

fork taking a bit from a stack of chocolate pancakes

Tips for the best pancakes

  • The most important thing to remember when making pancakes is don’t over mix the batter! If you over mix, the pancakes will be dense and flat instead of fluffy.
  • The pancake batter should be thick enough that it doesn’t spread completely flat on the pan. If it’s too thin, add a few tablespoons more of flour and gently mix it. If the batter is too thick, add a little more water or milk.
  • If you have leftover pancakes, you can store them in the refrigerator for 3-4 days, or freeze them. I almost always have pancakes in the freezer for quick breakfasts.

showing texture of pancakes on a fork

Want more pancake recipes?

square image of stack of chocolate pancakes
5 stars (7 ratings)

Vegan Chocolate Pancakes

Dessert for breakfast? Yes please! Fluffy vegan chocolate pancakes can be topped with rich chocolate ganache, chocolate chips or maple syrup.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 14 pancakes


  • 2 1/2 cups all purpose flour
  • 1/4 cup cocoa powder (dutch processed works best here)
  • 1/2 cup sugar
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 2 1/2 cups soy milk (or other non-dairy milk)
  • 2/3 cup water
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup canola oil (may also use melted coconut oil or vegan butter)
  • Optional: Vegan Chocolate Ganache, for serving
  • 3/4-1 cup non-dairy chocolate chips, for serving


  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt.
  • Now pour in the soy milk, water, vanilla and oil and stir with a large spoon until combined but be careful not to over mix or the pancakes won't be as fluffy. A few lumps are okay.
  • Heat a large pan over medium-high heat. Spray with oil or add a little vegan butter if needed (I have a non-stick griddle that does not require oiling). Drop about 1/3 cup of the batter onto the pan. Cook until bubbles form, then flip and cook 1-2 minutes on the other side. Repeat with all the remaining batter.
  • Serve immediately with vegan chocolate ganache, chocolate chips and vegan whipped cream if desired. Vegan butter, maple syrup and chocolate chips is also a tasty serving option.


  1. May substitute gluten free all purpose flour or whole wheat pastry flour if needed.
  2. The recipe can easily be doubled or tripled. The pancakes also freeze well if you have leftovers.
  3. Nutritional information is an estimate only and does not include chocolate ganache, syrup or chocolate chips.


Serving: 1serving | Calories: 168kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 237mg | Fiber: 1g | Sugar: 8g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was first published October 2017, and has been updated with an improved recipe and photos.

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  1. Oh Nora, these are so good, I had to comment! I usually make the regular pancakes from your website which is now my go to pancake recipe but I’ll definitely be making these again. We aren’t vegan but I do experiment and cook a lot of vegan food as my mum is vegan.
    Thank you for an amazing recipe!

  2. Layered a very thin spread of organic strawberrie preserves and 1T plain greek yogurt in between, topped with fresh sliced strawberries and a light dust of powdered sugar on top – Yummm!!

  3. Wow! Such incredible pancakes! I didn’t make the ganache (didn’t have enough chocolate) but put some coco whip and chocolate chips on top and YUM! Thank you, Nora for another amazing recipe! 

  4. First off, these pancakes were AMAZING! they were so chocolaty and moist, basically heaven on earth. Secondly, how much is one serving size? like how many pancakes, thanks again!

    1. Thanks! If you got 14 pancakes, a serving size is 1 pancake. But it will depend on how big or small you make them. Thanks!

  5. I don’t usually leave reviews . But this one deserved one.
    I used so delicious milk 
    Enjoy life chocolate chips 
    Hershey cocoa
    King Arthur Gf flour
    Amazing . Felt like eating “normal food”! I give it a 10

  6. Hi, I ran out of plain flour. Will it work if I use self-raising flour and onit the baking powder? Thank you.

    1. Sure you could try it! Or instead of sugar use a little maple syrup to taste. I think they are good sweet though. 🙂

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