Fluffy Vegan Peanut Butter Chocolate Chip Pancakes

Shanika Graham-White

Fluffy Vegan Peanut Butter Chocolate Chip Pancakes

Step up your brunch game with these sweet tooth-satisfying fluffy pancakes. 

Serves: 2

Wow your Instagram followers when you share a snap of these dreamy pancakes from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook. 

What you need:

1 cup vegan milk
1 tablespoon lemon juice 
1 cup flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup creamy peanut butter, softened
2 tablespoons vegan butter, melted
1 teaspoon vanilla extract
3 tablespoons maple syrup, plus more for topping if desired
1 cup vegan chocolate chips, plus more for topping if desired
Coconut oil, for pan
Coconut whipped cream, for topping 

What you do:

  1. In a small bowl, combine milk and lemon juice and set aside. 
  2. In a large bowl, whisk flour, baking powder, cinnamon, and salt, and set aside. In a medium-sized bowl, whisk milk mixture, peanut butter, and butter until mixture thickens. Add vanilla and maple syrup and whisk until just combined.
  3. Add wet ingredients to dry ingredients and stir with a rubber spatula until just combined, being careful to not overmix. Fold in chocolate chips until evenly incorporated.
  4. Preheat a griddle or a large skillet over medium-high heat, and lightly coat with oil. Once hot, scoop ½ cup of batter onto griddle. Repeat with batter, being careful to not overcrowd pan. Cook until tops begin to bubble, about 2 minutes, then carefully flip. Cook for another 1 to 2 minutes, or until golden brown on undersides.
  5. Repeat with remaining batter, regreasing griddle with additional oil after each batch. 
  6. To serve, divide pancakes between two plates. Top with coconut whipped cream, extra chocolate chips, and a drizzle of maple syrup.
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