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    Home » Breakfasts

    Vegan Peanut Butter Pancakes

    Published: May 30, 2020 Updated: May 16, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Peanut Butter Pancakes

    These vegan peanut butter pancakes are fluffy and delicious! Packed with peanut butter AND chocolate chips for the perfect breakfast.

    Vegan peanut butter pancakes drizzled with melted peanut butter and chocolate on a white plate.

    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.

    A stack of peanut butter pancakes drizzled with melted peanut butter and chocolate.

    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.
    Dry ingredients added to mixing bowl and mixed.
    • 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. 
    Wet ingredients added to mixing bowl and mixed.
    • Add peanut butter and mix in.
    Peanut butter added to mixing bowl and mixed in.
    • Add chocolate chips and fold in. 
    Vegan chocolate chips added to mixing bowl and folded 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.
    Pancake in a frying pan and then flipped.
    • Cook on both sides until browned and cooked through.
    Vegan peanut butter pancake on a spatula.
    • Your pancakes are ready to serve.
    A stack of chocolate chip pancakes on a white plate.

    Recipe Tips

    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. 

    A stack of peanut butter pancakes with drizzled peanut butter and chocolate.

    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. 

    A stack of peanut butter chocolate chip pancakes with a section cut out to show the centers.

    More Vegan Pancakes

    1. Vegan Banana Pancakes
    2. Vegan Blueberry Pancakes
    3. Vegan Protein Pancakes
    4. Vegan Gluten-Free Pancakes
    5. Vegan Pumpkin Pancakes
    6. Vegan Coconut Pancakes

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan peanut butter pancakes stacked up on a white plate.

    Vegan Peanut Butter Pancakes

    These vegan peanut butter pancakes are fluffy and delicious! Packed with peanut butter AND chocolate chips for the perfect breakfast.
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 292kcal
    Author: Alison Andrews

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    1. 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.
    2. 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.
    3. This recipe was first published in August 2017.

    Nutrition

    Serving: 1Pancake | Calories: 292kcal | Carbohydrates: 34.1g | Protein: 8.1g | Fat: 14.1g | Saturated Fat: 5.7g | Sodium: 415mg | Fiber: 3g | Sugar: 10.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Anastasia says

      November 09, 2020 at 6:43 pm

      Hands down best pancakes I’ve ever had.5 stars

      Reply
      • Alison Andrews says

        November 10, 2020 at 10:31 am

        Yay! Thanks so much Anastasia!

        Reply
    2. monika says

      June 09, 2020 at 1:47 pm

      Also – does the peanut butter have to be the processed one or can it be the natural kind?

      Reply
      • Alison Andrews says

        June 09, 2020 at 3:13 pm

        It can be either kind, but if it’s the natural style then make sure it’s well mixed first (if there is any separation).

        Reply
    3. monka says

      June 09, 2020 at 1:45 pm

      can i use one EGG instead? i am not a vegan…

      Reply
      • Alison Andrews says

        June 09, 2020 at 3:13 pm

        Sure. 🙂

        Reply
    4. Tracy says

      June 08, 2020 at 12:28 pm

      I had to make these twice. The first time there was a fairly strong metallic taste so I cut the baking soda back to a tsp, made them again and the outcome was deliciously delightful pancakes. Rave reviews from all!! Can’t wait to add the melted chocolate and peanut butter next time. ps congrats on your One Bite Vegan 2020 awards! You got my vote in all categories in which you guys were entered. In my humble opinion, YOU are the vegan queen!5 stars

      Reply
      • Alison Andrews says

        June 08, 2020 at 1:56 pm

        Hi Tracy! Thanks you so much! We are so totally thrilled to win in two categories again this year. Okay so did you use baking soda or baking powder? Cos baking soda is much stronger than baking powder so if you used a tablespoon of baking soda then that would totally explain it. But so glad you enjoyed it the second time around. Thanks so much for posting! 🙂

        Reply
        • Tracy says

          June 09, 2020 at 5:15 pm

          oops – I did use baking soda not baking powder.5 stars

          Reply
    5. jennifer furlano says

      June 04, 2020 at 7:03 pm

      I am not big on chocolate. yes I know I shocked many people. What would be a good replacement? I was thinking of banana, blueberries and white chocolate. Will these work ok?

      Reply
      • Alison Andrews says

        June 05, 2020 at 9:05 am

        White chocolate sure! Banana would change the texture (we do have a banana pancakes recipe!) otherwise you can also just leave it out with no other changes. 🙂

        Reply
    6. Anna says

      June 04, 2020 at 9:31 am

      These pancakes look so good, one just gets hungry looking at the pictures. Am definitely going to try these but with all purpose gluten free flour and just hope they’re as good as these!5 stars

      Reply
    7. Mas says

      April 09, 2019 at 10:27 am

      Absolutely delightful. I used whole meal flour and as with all my cooking, I made a mess but definitely worth making.5 stars

      Reply
      • Alison Andrews says

        April 09, 2019 at 11:22 am

        So happy to hear they were good! xo

        Reply
    8. meera manek says

      December 13, 2018 at 11:18 am

      Hi, do you think these would turn out the same if using buckwheat flour?

      Reply
      • Alison Andrews says

        December 13, 2018 at 2:38 pm

        I don’t really know, my preference if you want to make something gluten-free is usually to use a gluten-free all purpose flour blend rather than a single type of flour. 🙂

        Reply
    9. Danni says

      November 24, 2018 at 3:04 am

      Oh my goodness these were perfect! I just made them and they really are a showstopper! Definitely my new gourmet breakfast item… Although I just made them for dinner (couldn’t resist)! Fantastic recipe, thanks so so much!5 stars

      Reply
      • Alison Andrews says

        November 24, 2018 at 1:30 pm

        Hahaha, now you’ve got me thinking of making these for dinner! ? So glad you liked the recipe, and thanks for the fab review. 🙂

        Reply
    10. Kimberly Baxter says

      June 25, 2018 at 3:04 pm

      This looks amazing and simple to make!

      Reply
      • Alison Andrews says

        June 26, 2018 at 9:39 am

        Awesome Kimberly, they are super easy and delicious, thanks for posting. 🙂

        Reply

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