Vegan Peanut Butter Pancakes that are gluten-free and filled with dairy-free chocolate chips. These are oil-free, fluffy, light and gluten-free. They will remind you of a chocolate chip cookie!
VEGAN PEANUT BUTTER PANCAKES
These Vegan Peanut Butter Chocolate Chip Pancakes are to die for, like totally legit. They are SO good, they are definitely reserved for a special treat, because they are borderline a vegan dessert.
These are definitely an impressive, crowd-pleasing vegan breakfast recipe to wow your friends and family with! Many readers have given me the title “pancake queen” and while it sounds really funny, it is because I create delicious vegan pancake recipes. Vegan pancakes are usually quite dense and gummy and undercooked in the middle, due to the lack of eggs. Since I was a pancake-making queen back in the day before I was vegan (just ask my family!), my standards to create just as delicious vegan versions is quite high. They have to be fluffy and delicious and in no way, detectable they are vegan. That can be tricky and requires the right ratio of ingredients. This is even more important when you are dealing with vegan and gluten-free pancakes.
But I have created many delicious vegan pancake recipes that will amaze you. These Fluffy Vegan Whole Wheat Pancakes are my family’s favorite for years. And these Best Ever Vegan Pancakes are so good, you’ll be in pancake heaven!
I wanted to use this vegan 3 Ingredient Peanut Butter Caramel in another recipe, so these vegan gluten-free pancakes were the perfect breakfast to top with the amazing caramel.
I’ve shared how I created this magical gluten-free flour combo I came up with. Not only does it give an amazing texture, it is ONLY 2 ingredients. What?! Oat flour and starch, yup, that’s where it’s at. That’s all you need!
INGREDIENTS NEEDED
(Full amounts on recipe card below.)
- Superfine oat flour
- Potato starch: Making pancakes with all oat flour will result in quite dense and gummy pancakes. I know a lot of vegan recipes rely solely on oat flour, but if you don’t mind gummy pancakes, then go for it. I personally am very picky with textures and they are just way better when combing oat flour with starch. It makes them much softer and fluffier. Since oat flour can give dense results, the best starch to offset that is potato starch. It makes such fabulous fluffy results.
- Baking powder
- Natural peanut butter: You want a peanut butter that does not have any added sugar or oil. Salt is okay.
- Maple syrup: Using pure maple syrup instead of refined sugar here.
- Unsweetened applesauce: This replaces oil and helps to make these pancakes moist, so they can be oil-free.
- Vanilla extract
- Dairy-free mini chocolate chips: I used the Enjoy Life brand.
HOW TO MAKE VEGAN PEANUT BUTTER PANCAKES
Step 1: To a large bowl, combine the dry ingredients and whisk well.
Step 2: To a separate bowl, combine the wet ingredients and mix well. Stir in the chocolate chips.
Step 3: Combine the wet with the dry and stir just until mixed, but do not overmix.
Step 4: Heat up a pan over medium-low heat for 10-15 minutes, minimum. It’s important at this time to let the batter sit fully while the pan heats up. This allows the batter to absorb and react with the baking powder, which will result in better cooked-through and fluffy pancakes. Do not skip this!
Step 5: Add either a 1/4 cup or 1/3 measuring cup (depending on how big you want them) to the preheated pan and cook 3-4 minutes or until the top is looking dry all over. Flip and cook another 1-2 minutes. Repeat with all the batter. I use and love my pancake griddle. It never sticks and requires no oil!
Cook the caramel and drizzle on top of the vegan peanut butter pancakes for the ultimate breakfast!
TIPS FOR FLUFFY PANCAKES
- Use store-bought or superfine oat flour. Gritty oat flour will result in dense pancakes and they will be a lot less fluffy.
- Use a scale following my gram weights. Doing this will ensure the right ratios so the pancakes turn out as the recipe is written.
- Don’t sub the ingredients.
- Don’t over mix the batter. With oat-based pancakes, overmixing oat flour batters can make them turn gummy, so mix just until moistened and blended.
- Let the batter rest. Make sure to let the pan heat up while the batter sits. Doing so will result in fluffy pancakes that are cooked through and not underdone or gummy in the middle.
- Don’t flip them too soon. Low and slow is best for vegan, especially gluten-free pancakes. Rushing this will result in pancakes overcooking on the outside before the inside cooks. Follow my directions below and they will help you out!
MORE VEGAN PANCAKE RECIPES TO TRY
- Best Vegan Fluffy Pancakes
- Vegan Gingerbread Pancakes
- Fluffy Vegan Blueberry Pancakes
- Vegan Sweet Potato Pancakes
- Vegan Gluten-free Pumpkin Pancakes
- Vegan Gluten-free Buttermilk Pancakes
Vegan Peanut Butter Pancakes (Gluten-free!)
Ingredients
- 1 1/2 cups (192g) superfine oat flour (I use Bob's Red Mill)
- 1/4 cup (40g) potato starch
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup + 2 tablespoons (96g) peanut butter (or use almond butter, but it will make them slightly more tender)
- 1/4 cup + 2 tablespoons (120g) pure maple syrup
- 3/4 cup (180g) unsweetened applesauce
- 1/2-3/4 cup water (if using almond butter it is only 1/2 cup, but with peanut butter or the all-purpose flour version, you may need up to 3/4 cup)
- 1 tablespoon (15g) vanilla extract
- 1/4 cup (50g) mini dairy-free chocolate chips
PEANUT BUTTER CARAMEL
- 1/2 cup (120g) pure maple syrup
- 1/4 cup (64g) creamy peanut butter-mine has added salt
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt if your peanut butter doesn't have any
- I use this scale.
- I use this pancake griddle.
Instructions
- Add the oat flour (or all purpose flour-see note below), potato starch (or cornstarch-see note below), baking powder and salt to a large bowl and whisk really well to make sure there are no lumps.
- In a separate medium bowl, combine the peanut butter, syrup, applesauce, water and vanilla and whisk until completely smooth. Pour the liquids into the dry ingredients while whisking. Add the chocolate chips.
- The batter should be thick and smooth, but still slightly pour-able, not runny, but similar to muffin batter. If you add too much liquid, your pancakes will be flat. Important to now let the batter sit 10-15 minutes (while you heat up the pan) to let the baking powder react and absorb the other ingredients, this will make a difference in how your pancakes cook and fluff up, trust me. While the batter is sitting, begin heating up your pan over medium-low, closer to low.
- For extra fluffy pancakes, I use a 4.5 inch round cookie cutter. You will get 8 large pancakes this way (using 1/3 measuring cup). It truly makes a perfect, fluffy round and evenly-cooked pancake. You don't have to do this, but please know that your pancakes will not look quite as fluffy as in the photos without a cookie cutter. If you make more traditional medium size pancakes, you should get 12-14 pancakes, using a 1/4 measuring cup. Pour the batter in and immediately smooth out the top with the back of a spoon (if using the cookie cutter). Let it cook for 3-4 minutes or until the sides have started to dry up, you don't want to flip it too soon or they won't cook all the way through.
- For the caramel: Add all of the ingredients to a small sauce pan and turn the heat to medium. Whisk until smooth and combined. Once the mixture starts to bubble, let it cook for about a minute just until it starts to thicken, that's it! Don't cook it too long or it will get overly thick. This caramel will thicken even more as it sits, so just gently reheat it or add some plant milk to thin it out some, if desired.
Notes
- Nut-free: sub with sunbutter. I have also made these with almond butter and they are just as delicious, just slightly more fragile since it's less sticky than peanut butter.
- To make with regular all-purpose flour: Omit the potato starch completely and use the same weight amount as the oat flour for all-purpose flour (192g).
- Cornstarch: Potato starch will yield the best fluffiest pancakes, but if you cannot find this (I linked above to the one I order), sub with cornstarch. But since cornstarch weighs less per tablespoon than potato starch, you can either follow the same weight amount of 40 grams, or if you don't have a scale, you will need 5 tablespoons.
- Nutrition: Nutrition stats do not include the caramel since some may or may not make it and it will vary how much a person uses greatly.
Nutrition
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The second recipe I tried from you and so far you have not given me any reason to stop.
Very delicious 🙂
These are fabulous! I haven’t made the caramel sauce, as the are plenty tasty without anything in them way all. Thanks for a fantastic, husband-approved recipe (he’s very picky about his pancakes – the guy insists on flavor)!
Yay, I’m so glad you and hubby loved these Ruth!
Do you substitute SunButter for any nut butters or other non nut flours? Allergies to egg, all nuts,
Peanuts, spy & sesame in my home. Any of your recipes you recommended or help with substitutes.
Thanks
Not sub the almond flours in my recipes because they serve to add a lot of moisture and other flours don’t really work. But if you don’t mind a strong sunbutter taste, you can try subbing it. Just keep in mind that sunbutter is much more bitter and thicker/less oily so it will definitely change the texture and flavor in some recipes. Works better in smaller amounts.
I mistakenly used potato FLOUR instead of potato STARCH. I kept adding more and more water, but the pancakes were cooking up very gooey. When I realized my mistake, I looked online and learned that potato starch and flour are two totally different creatures. We ended up salvaging the batter by adding a couple of tablespoons of cornstarch and making waffles. The flavor is amazing, the caramel is perfect, and I will be buying potato STARCH and making these again. Thank you!
Oh no! Yes, they are both very different! They will work perfectly with the starch!
These peanut butter pancakes were fantastic! I left out the chocolate chips and went for fruit toppings to give it more of a PB&J vibe. Delicious! I’ve been reheating leftovers in the toaster and they are still amazing reheated! Thanks for another great recipe!
These pancakes are amazing!! I can’t say enough good things about them. Perfect for a special occasion or lazy weekend. I made them with corn starch and they were still light and fluffy and so delicious! Thank you for putting so much time, energy and work in the making such fabulous vegan, gluten-free foods!
Woohoo, I love hearing that Vicki! Thank you so much for making them and leaving feedback!
These peanut butter pancakes are #1 in my family with 2 picky little boys!. My son has a lot of food allergies and I am OBSESSED with making pancakes! I’ve tried a million recipes, this by far, is our favorite! Thank you Brandi for figuring out how to make them fluffy and delicious without an egg or dairy!
MOVE OVER REESE’S CUPS, HOLY WOW these pancakes are out of this world delicious! I had a crowd of 7 – four of them are carnivores. The only sounds coming from the kitchen (because we couldn’t make it to the dining room table with our plate of deliciousness) were moans – literally. The carnivore inhalers of the pancakes got in the first comments “oh my gosh this is so f*&cking good”, “what in the hell, these vegan pancakes are best pancakes I have ever eaten – hands down”, “they are so damn good, please make another batch immediately”. Yes, your pancakes are that delicious – causing people to use profanity, in an attempt to emphasize their satisfaction.
I made zero substitutions, I used a 4.5 inch cookie cutter, which was metal and it got hot from the burner so be careful with that scenario! I used a dishcloth to pick up the cookie cutter. I cooked my pancakes on a griddle – 400 degrees, I followed the directions on the griddle for cooking pancakes. DO NOT WAIT TO MAKE THESE!
Ok, can I tell you how happy I get everytime I get feedback from you Persiphone?? They are always so funny and such a joy to read, it means so much that you make so many recipes for your friends and family and always come back to tell me how it went. Thank you so much!
It’s just a typo, it should be salt.
These were so good and so easy!! The ingredients were all things I already had in my pantry and they came out so good!!! These are a must make.
Thank you so much for the lovely feedback! I really appreciate it! Would you mind to please give it the star rating below the box, thank you!
I’ve made these a few times and I must say they are a hit with the entire family, including the kids. This time I used coconut nectar, because I was out of maple syrup. Still fluffy, delicious and not too sweet.
That is so awesome to hear, thank you so much for the feedback!
When do I add the chocolate chips?
Thanks
Hi Lynn, after adding the wet ingredients and mixing all of the batter. So sorry about that, looks like I forgot that step, fixed now!
These are my new favorite pancakes!
So happy to hear that Ethan, thank you so much for the feedback!
The pancakes are fabulous! Absolutely no argument there! But can we please talk caramel for a minute? Not only is your peanut butter caramel incredible on these flapjacks, but it is mouthwatering on top of your dark chocolate ice cream recipe. I have also exchanged the peanut butter for my homemade cashew butter (thanks again for the easy recipe), and use that caramel on just about everything! I truly appreciate you giving us recipes that allow us to extend our cooking explorations, Brandi. I was just sharing my excitement for all of your recipes with a few of my colleagues and some of my students. Even my principal has come to appreciate my love for your recipes, as he eagerly awaits the days when I bring in your 4-ingredient peanut butter cookies. ? Keep ’em coming!
Awww Colleen I don’t know how I missed this comment, but thank YOU so much for such a sweet and kind comment! It means so much to me to read it. I’m so thrilled you love these pancakes, the caramel and the ice cream and recipes in general. It really brightens my day to hear that, so thank you!
Any idea if these could be made into waffles using a waffle iron????? That would just be AMAZING!!!
Hi Megan! Yes, I think so! My other pancake recipes work, so these should too, just make sure to spray the waffle maker. Let me know how they turn out!
These were amazing!! Being a huge pancake fan, I have struggled finding ” the recipe “, as many vegan options have had bland taste, shitty consistency. These were yum! I had to make my own applesauce (4 apples chopped and peeled, then boiled with 3/4) and used cornstarch and worked out perfect! I have photos on my vegan Instagram @wannabeevegiee
XX
Wow, thank you so much for such amazing feedback Lily! I’m so happy to read it and thank you for sharing your pic on Instagram!
This must be heaven on a plate, can’t wait to try them ❤
I’m very new to GF cooking, so haven’t had much experience. I saw the note that you can sub cornstarch, but could I also sub arrowroot, or would that change it too much? Thanks!
I really think arrowroot would make them too gooey/undercooked in the center. Potato starch really is the best option for pancakes for the best texture result, followed by cornstarch. You could try arrowroot if you want, but just know it’s not my best suggestion. Let me know if you try it!
These look great! And I bet the oats help prevent the blood sugar crash I get from all flour pancakes
My stomach started rumbling when I saw this post. These look so good, and fluffy! Well done, Brandi. 🙂
I made these pancakes last weekend and they were so so good!!! They were so soft and fluffy and you can’t beat the peanut butter chocolate combo! We gobbled these up so fast and I’ll definitely be making them again!
SO happy to hear that, thank you so much for the feedback Carolyn! Loved your pic on IG too!
Looks like these are a winner! Definitely giving them a go soon, love that you offer so many options. 🙂
OMG – I am totally drooling now… these look so amazing that I swear I can taste them already. Your recipes always make me lost for words (in the most awesome way).
Yum!! I was hankering for something aa little “meatier” for breakfast, and these hit the spot. Oats and peanut butter? Yes, please. ? Even the nay-sayers who didn’t want any ended up gobbling several servings. The mini Enjoy Life chips and your PB caramel syrup completed this decadent breakfast. This may just be our new Christmas breakfast tradition. Thanks, Brandi!
I’m so happy to hear you loved these so much Colleen, that makes me thrilled! Thank you so much for leaving feedback, loved hearing it!
I’ve finally found the perfect pancakes! These pancakes are amazing and my favorite I’ve ever had. I made a bunch and froze them to eat on other days by just popping them in the toaster. They taste like soft peanut butter cookies. 🙂 The BEST pancakes, ever! Thanks, Brandi! <3
Thank you so much Jessica, so sweet of you to say that! I’m so happy these are perfect for you! We absolutely love them too! Thanks so much for leaving such wonderful feedback, I really appreciate it!