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Chocolate Chip American Style Pancakes - A Cheat Recipe

Written by: Georgina Ingham | Posted: 12-02-2021

Shrove Tuesday Vegan Chocolate Chip Pancakes

Vegan Chocolate Chip Pancakes stack with maple syrup

Shrove Tuesday, also known as Pancake Day, is the perfect excuse to indulge in fluffy, golden pancakes — but these vegan chocolate chip pancakes are so good you’ll want to make them year-round. Made with homemade hazelnut milk, they’re dairy-free, egg-free, and still utterly delicious. Think crisp edges, gooey chocolate, and that irresistible pancake stack you’ve been dreaming about.

Love Pancakes But Not the Calories?

These pancakes are lighter than traditional recipes but still full of flavour. Using hazelnut milk gives a naturally nutty sweetness and makes the batter extra smooth. Plus, with no eggs or dairy, they’re a kinder choice that doesn’t skimp on indulgence.

Homemade hazelnut milk in a glass bottle

Vegan Chocolate Chip Pancakes Recipe

🍫 Vegan Chocolate Chip Pancakes

Serves: 4 | Prep time: 10 mins | Cook time: 15 mins

Ingredients

200g self-raising flour
1 tbsp baking powder
2 tbsp caster sugar
Pinch of salt
250ml hazelnut milk (or other plant-based milk)
1 tbsp vegetable oil
1 tsp vanilla extract
75g vegan chocolate chips

Method

In a large bowl, whisk together flour, baking powder, sugar, and salt.
In a jug, mix hazelnut milk, oil, and vanilla. Pour into the dry ingredients and stir until just combined.
Fold in chocolate chips gently.
Heat a non-stick frying pan over medium heat, lightly greased with oil.
Spoon batter into the pan and cook until bubbles form, then flip and cook until golden.
Stack, drizzle with maple syrup, and serve warm.

Notes

For an extra indulgent touch, sprinkle with chopped hazelnuts before serving.

Stack of vegan chocolate chip pancakes with syrup

Nutritional Facts

Per serving (approx.): 230 calories, 6g fat, 40g carbs, 4g protein. A treat that balances comfort with mindful eating.

Tips for Making the Best Pancakes

Don’t overmix the batter — lumps are fine, overmixing makes pancakes tough.

Cook on medium heat to avoid burning while ensuring the centres cook through.

Use a good non-stick pan for best results.

Storage and Make-Ahead Tips

Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze with parchment between each pancake for up to a month. Reheat in a toaster or warm oven.

Recipe Variations

Swap hazelnut milk for oat milk for a creamier flavour.

Add blueberries instead of chocolate for a fruity twist.

Mix in a little cinnamon for a cosy winter version.

Handy Hints / FAQs

Can I make these gluten-free? Yes — just use a gluten-free self-raising flour blend.

Can I double the recipe? Absolutely, these scale up well for family breakfasts.

Can I make the batter ahead? Best made fresh, but you can mix dry and wet separately, then combine just before cooking.

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