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Vegan peanut butter pancakes stacked up on a white plate.
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5 from 7 votes

Vegan Peanut Butter Pancakes

These vegan peanut butter pancakes are fluffy and delicious! Packed with peanut butter AND chocolate chips for the perfect breakfast.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegan
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

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