These vegan chocolate chip pancakes are soft, fluffy, and dotted with pockets of melted chocolate that make every bite feel like a treat. The batter is simple and quick: no eggs and no dairy, just water, flour, sugar, vanilla, and oil whisked together in minutes. Fold in the chocolate chips and cook on a hot pan until golden. Great for weekend mornings when you want something that feels a little special without much effort. Also try my Vegan Banana Pancakes, Raspberry Pancakes, or Vegan Chocolate Pancakes.

Eggless Dairy-Free Chocolate Chips Pancakes

These Chocolate Chips Pancakes are so easy to make. They are soft and fluffy.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine Vegan

Servings 6 Pancakes

Ingredients

3/4 cup Water, room temperature
2 tbsp (24 g) Superfine Granulated Sugar
1 tbsp (15 ml) Vanilla Extract
2 tbsp (30 ml) Vegetable Oil
1 cup (140 g) All-Purpose Flour
1 tbsp (12 g) Baking Powder
1/4 cup (40 g) Chocolate Chips

Instructions

To a bowl, add water, sugar, oil and vanilla extract. Whisk until sugar dissolves completely.
Then, sift in flour and baking powder.
Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
Then, add chocolate chips.
Heat pan on low heat. Then oil the pan.
Add about 1/4 cup of batter to the pan. Cook on low heat for 1-2 minutes on each side, until golden brown.