This Easy Eggless Chocolate Chip Pancakes recipe makes light and fluffy pancakes that are great for breakfast or brunch. They require a few simple ingredients you probably have in your kitchen right now. Freezing instructions included.
This is my go-to pancakes recipe I have been making for years!
The pancakes aren’t too sweet and are lightly scented with vanilla. They are really delicious. Plus, these fluffy pancakes are freezer friendly and taste delicious reheated
I like to make a double batch of pancakes to freeze and reheat whenever is needed in the morning craziness. Don’t miss the freezing tips below.
These are based on my fail-proof fluffy pancake recipe, which produces the most amazingly delish pancakes ever. Now, just add in the chocolate chips to make them even more irresistible.
HOW DO I MAKE PANCAKES WITHOUT EGGS?
- Combine the flour, sugar and baking soda in a medium bowl and stir using a balloon whisk to combine.
- Add the wet ingredients: buttermilk, butter, and vanilla and mix until smooth. Quickly fold in the chocolate chips, stirring until evenly combined. Be careful not to over mix the batter. Let the batter rest for 10-15 minutes.
- Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with remaining batter to make 8 -10 pancakes.
- Serve pancakes warm, with syrup, whipped cream, and/or extra chocolate chips.
WHAT IS A GOOD SUBSTITUTE FOR EGGS IN PANCAKES?
The best way to substitute eggs in a pancake recipe is finding the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such as vinegar, lemon juice, buttermilk, etc.…When leaveners and acids are combined they react and produce gas (bubbles) that will make the pancakes fluffy.
HOW TO SUBSTITUTE BUTTERMILK?
When buttermilk is required in a recipe and you don’t have it available, you can make your own by adding 1 tablespoon white vinegar or fresh lemon juice to 1 cup of regular room temperature milk. Stir and let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. This soured milk can be used in the recipe. I prefer to use whole milk is for a richer texture.
HOW TO FREEZE PANCAKES?
Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible in order to prevent freezer burn.
HOW TO REHEAT FROZEN PANCAKES?
Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes. OVEN: cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 -40 secs, or until heated through.
LOOKING FOR MORE EGGLESS BREAKFAST RECIPES?
- Eggless Pancakes
- Eggless Waffles
- Honey Bacon Cheddar Scones
- Easy Eggless Cinnamon Rolls
- Easy Eggless Crepes
- BEST Eggless French Toast
- Eggless Blueberry Muffins
- Eggless Oatmeal Breakfast Cookies
Easy Eggless Chocolate Chip Pancakes
Ingredients
- 2 cup all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup sugar
- 1 teaspoon baking soda
- 2 cup buttermilk
- 4 tablespoons butter. melted
- 1 teaspoon pure vanilla extract
- ¾ cup chocolate chip morsels (or more to taste)
- Maple syrup and/or fresh whipped cream for serving (optional)
Instructions
- Combine the flour, baking powder, salt, sugar and baking soda in a medium bowl and stir using a balloon whisk to combine.
- Add the wet ingredients: buttermilk, butter, and vanilla and mix until smooth. Quickly fold in the chocolate chips, stirring until evenly combined. Be careful not to over mix the batter.
- Let the batter rest for 10-15 minutes.
- Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter.
- Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with remaining batter to make 8 -10 pancakes.
- Serve pancakes warm, with syrup, whipped cream, and/or extra chocolate chips.
Notes
- Eggless Pancakes
- Eggless Waffles
- Honey Bacon Cheddar Scones
- Easy Eggless Cinnamon Rolls
- Easy Eggless Crepes
- BEST Eggless French Toast
- Eggless Blueberry Muffins
- Eggless Oatmeal Breakfast Cookies
Nutrition
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- Electric Griddle
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- Measuring Cups and Spoons Set
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- Measuring Spoons
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- Pancake Turner/Spatula
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