Vegan peanut butter pancakes

Vegan Peanut Butter Pancakes

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6
  • Diet: Vegan


These vegan peanut butter pancakes are fluffy and delicious! Packed with peanut butter AND chocolate chips, this is a dessert/breakfast experience of note.


  • 1 and 1/4 cups (156g) All Purpose Flour
  • 3 Tbsp White Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/4 tsp Salt
  • 1 cup (240ml) Soy Milk (or other non-dairy milk)
  • 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
  • 1/4 cup (63g) Peanut Butter
  • 2/3 cup (115g) Vegan Chocolate Chips
  • Coconut Oil (or other oil, for frying)

For Serving (Optional): 

  • Peanut Butter (Melted, Drizzled)
  • Vegan Chocolate or Chocolate Chips (Melted, Drizzled)


  1. Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
  2. 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.
  3. Add the soy milk and flax egg to the mixing bowl along with the peanut butter and whisk briefly with a hand whisk to combine.
  4. Add in the chocolate chips and stir in.
  5. Add a little coconut oil to a frying pan and let it heat up until hot (not smoking) before adding roughly a 1/4 cup of batter.
  6. 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.
  7. Cook each pancake for around 3 minutes until both sides are golden brown.
  8. 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.

*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.

*Recipe adapted from our Vegan Pancakes.

  • Category: Breakfast, Dessert
  • Method: Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Pancake
  • Calories: 292
  • Sugar: 10.5g
  • Sodium: 415mg
  • Fat: 14.1g
  • Saturated Fat: 5.7g
  • Carbohydrates: 34.1g
  • Fiber: 3g
  • Protein: 8.1g

Keywords: vegan peanut butter pancakes