These vegan peanut butter pancakes are fluffy and delicious! Packed with peanut butter AND chocolate chips for the perfect breakfast.
Peanut butter just makes everything better.
What’s that saying? ‘It’s the best thing since sliced bread’. I think it should have rather been: ‘It’s the best thing since peanut butter!‘
Whatever the ‘thing’ is. Cos I think it could be argued that peanut butter is the best invention ever.
These vegan peanut butter pancakes take something that is simply amazing: pancakes, and then add on layers upon layers of deliciousness. Pancakes + peanut butter + chocolate chips + melted peanut butter and melted chocolate for serving = the most delicious breakfast ever.
Is this breakfast or dessert or what? It’s both.
The recipe is a simple adaptation of our vegan pancakes recipe because that recipe is a total winner. And from there I just added peanut butter and then went a step further and added chocolate chips too because why not.
The peanut butter flavor in the actual pancakes is subtle, but then you top them with melted peanut butter to really make that peanut butter flavor pop!
The chocolate chips of course go all melty and delicious and that mixes with the peanut butter flavor and basically it equals a party in your mouth.
How To Make Vegan Peanut Butter Pancakes
Full measurements and instructions can be found in the recipe card at the bottom of the post. This is just a summary to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.
- Prepare a flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl and then adding 3 tablespoons of hot water. Leave it to sit for a minute until it becomes gloopy.
- Add the flax egg and soy milk (or other non-dairy milk) to your dry ingredients and mix into a batter.
- Add peanut butter and mix in.
- Add chocolate chips and fold in.
- Heat a frying pan with some coconut oil and when it’s hot, add in around ¼ cup of pancake batter.
- When small bubbles appear on the surface of the pancake and the edges look dry, then flip it.
- Cook on both sides until browned and cooked through.
- Your pancakes are ready to serve.
Measure the flour correctly. The most important tip for perfect pancakes is to use the right amount of flour. Measure your flour using the spoon and level method (spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup). Alternatively, weigh your flour on a food scale.
If your batter is too thick, then it’s likely you have used too much flour. In this case, add a little extra non-dairy milk to get your batter to the right consistency (as pictured above).
Make them gluten free. If you want to make these pancakes gluten-free then use a gluten-free all purpose flour blend to replace the regular flour in this recipe, in the same quantity.
Storing and Freezing
These pancakes are best when fresh. But leftovers can be kept in the fridge for up to 5 days. Reheat in the frying pan, toaster or microwave.
You can also freeze them if you want to, let them cool before freezing and then reheat in the toaster or microwave.
More Vegan Pancakes
- Vegan Banana Pancakes
- Vegan Blueberry Pancakes
- Vegan Protein Pancakes
- Vegan Gluten-Free Pancakes
- Vegan Pumpkin Pancakes
- Vegan Coconut Pancakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Pancakes
- 1 ¼ cups All Purpose Flour (156g)
- 3 Tablespoons White Granulated Sugar
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Soy Milk (or other non-dairy milk) (240ml)
- 1 Flax Egg 1 Tablespoon Ground Flaxseed Meal + 3 Tablespoons Hot Water
- ¼ cup Peanut Butter (63g)
- ⅔ cup Vegan Chocolate Chips (115g)
- Coconut Oil or other oil, for frying
For Serving (Optional):
- Peanut Butter Melted, Drizzled
- Vegan Chocolate or Chocolate Chips Melted, Drizzled
- Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
- Prepare your flax egg by mixing 1 Tbsp flaxseed meal with 3 Tbsp Hot water and allow it to sit for a minute to become gloopy.
- Add the soy milk and flax egg to the mixing bowl and whisk briefly with a hand whisk to combine.
- Add the peanut butter and mix in.
- Add the chocolate chips and fold in.
- Add a little coconut oil to a frying pan and let it heat up until hot (not smoking) before adding roughly a ¼ cup of batter.
- Small bubbles will appear on the surface of the pancake and the edges will start to look dry, that is the time to flip it over.
- Cook each pancake for around 3 minutes until both sides are golden brown.
- Serve with drizzled melted peanut butter and melted chocolate for a decadent treat.
- Measure the flour correctly using the spoon and level method (spoon the flour into a measuring cup and level off the top with a knife, don’t scoop it or pack it into the cup) or weigh it on a food scale. If your batter is too thick, then you have likely used too much flour. Add extra non-dairy milk to compensate if this has happened. Refer to our photos in the post to see how the batter should look.
- Gluten-free: If you need to make this gluten-free then try a gluten-free all purpose flour blend instead of the regular flour, in the same quantity.
- This recipe was first published in August 2017.