Vegan Peanut Butter Chocolate Chip Pancakes

GFGluten Free

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Light and fluffy peanut butter pancakes studded with chocolate chips! This Vegan & Gluten-Free breakfast
recipe is made with only 6 ingredients.

I don’t know about you, but I’m always down for a breakfast that tastes like dessert. These Peanut Butter Chocolate Chip Pancakes do just that, and more! Not only are they the perfectly sweet morning treat, but they’re also totally vegan, gluten-free, and made from only 6 wholesome ingredients.

3 peanut butter chocolate chip pancakes on white plate drizzled with peanut butter and maple syrup


ingredients for pancakes in small containers arranged on wood cutting board

These peanut butter pancakes come together with simple, pantry-friendly ingredients:

  • Oat Flour: oat flour is by far my favorite gluten-free flour because it’s cheap, accessible, and gives our pancakes a nice hearty texture! You can buy pre-ground oat flour from the store, or simply blitz some quick-cooking oats in your blender for 30 or so seconds until fine and fluffy.
  • Peanut Butter: peanut butter adds a delicious nutty flavor to these pancakes. It also serves as an egg replacement and helps bind the batter together!
  • Maple Syrup: a touch of maple syrup adds the perfect amount of sweetness to enhance the peanut butter flavor
  • Non-Dairy Milk: to thin out the batter — any dairy-free milk will work here.
  • Chocolate Chips: I prefer to use these mini dairy-free chocolate chips because they are fun and the perfect size for a smaller pancake. You can use regular morsels though, or even a chopped up chocolate bar!
  • Baking Powder: to give our pancake batter some rise and fluff!


photo of pancake batter in white mixing bowl next to photo of cooked chocolate chip peanut butter pancakes on speckled white plate

These vegan & gluten-free pancakes come together in no time at all! Here’s the breakdown:

  1. Whisk the oat flour, baking powder, and a pinch of salt together.
  2. Mix the peanut butter and maple syrup together in a separate bowl, then slowly mix in the milk. Pour the wet ingredients into the try and mix until a batter forms.
  3. Cook the pancakes for 3-5 minutes on each side, in a nonstick pan or griddle over medium heat. I like to use a 1/4 cup measuring scoop for each pancake and top each pancake with chocolate chips once I pour the batter.
  4. Serve & Enjoy!

These pancakes have a hearty bite and a fluffy, light texture. They almost melt in your mouth! Because there is already maple syrup and chocolate chips in the batter, I find that I don’t need too much topping wise. A small drizzle of maple syrup is perfect, but we’ve also loved them topped with peanut butter and sliced banana!

peanut butter chocolate chip pancakes on white plate next to small jar of maple syrup and mini chocolate chips on white countertop

This recipe makes enough pancakes to serve 2-3 people, but can easily be doubled to serve a larger crowd. You can also freeze any leftover pancakes in an airtight container for up to two months. Otherwise, leftovers will keep for up to 3 days in the fridge.

stack of 3 peanut butter chocolate chip pancakes on white plate topped with maple syrup, peanut butter, and more chocolate chips

If you’re looking for more pancake recipes, you’ll also love these Cinnamon Roll Pancakes, these Fluffy Pumpkin Pancakes, and these Vegan Blueberry Pancakes!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Vegan Peanut Butter Chocolate Chip Pancakes

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5 from 7 reviews

Light and fluffy peanut butter pancakes studded with chocolate chips! This Vegan & Gluten-Free breakfast recipe is made with only 6 ingredients.

  • Author: Caitlin Shoemaker
  • Prep Time: 7 Minutes
  • Cook Time: 13 Minutes
  • Total Time: 20 minutes
  • Yield: Serves 2-3 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 1 cup rolled oats, blended into a fine flour*
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons natural creamy peanut butter
  • 1 tablespoon maple syrup
  • 1/2 cup dairy-free milk (I used soy, but any will work)
  • optional: 1/2 teaspoon vanilla extract
  • ~1/2 cup mini dairy-free chocolate chips, plus more if desired


  1. Dry Ingredients: whisk the oat flour, baking powder, and salt together in a bowl until evenly combined. Set aside.
  2. Wet Ingredients: mix the peanut butter, maple syrup, and vanilla (optional) together, then slowly pour in the dairy-free milk while whisking rapidly. Continue to whisk until the peanut butter has emulsified into the milk, then pour the wet ingredients into the bowl of dry ingredients. Mix well until a uniform batter forms – it may look slightly lumpy, but that’s okay.
  3. Cook: Pre-heat a nonstick skillet or large griddle over medium heat. If your skillet is old or not non-stick, it’s best to lightly grease it with a cooking spray, dairy-free butter, or oil. Use a 1/4 cup measuring scoop to pour the pancake batter onto the skillet, making as many pancakes as you can fit. Sprinkle chocolate chips over each pancake. Cook for 3 to 5 minutes, or until the edges appear firm and slightly golden. Then use a spatula to carefully flip each pancake and cook for an additional 1-2 minutes. Repeat until all of the pancake batter has been used, transferring the pancakes to a cooling rack once cooked, or to a tray in an oven at 200F to keep warm.
  4. Serve: warm, and as desired. Leftovers will keep in the fridge for up to 3 days, or can be frozen for up to 2 months and reheated as desired.


  • Serving Size: this recipe comfortably serves 2-3 people, but can easily be doubled for a larger crowd.
  • Oat Flour: to make oat flour, blitz 1 cup of quick-cooking or rolled oats in your blender on high for 20-30 seconds, until a fine flour forms. If you have pre-ground oat flour, use 1 cup of that. I have not tested this recipe with any other flour substitutions but this should work also well with a gluten-free blend, brown rice flour, or white wheat flour.
  • Substitutions: maple syrup can be replaced with equal parts another liquid or granulated sweetener, such as agave or coconut sugar. Peanut butter can be swapped with another nut or seed butter but keep in mind that this will affect the final flavor.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Ok, this recipe is PERFECTION as written! Probably my go to lazy meal! Few things I do to make it even easier:
    1. I blend all my dry ingredients together in my ninja cup blender (like, at the same time im blending my full oats into flour). I then dump my dry into a bowl
    2. I put the remaining wet ingredients into the same (now empty) blender- so much easier than whisking in the PB by hand!
    Also, to bump up the protein, I sometimes will do 3/4C oats and 1/4 vital wheat gluten or a scoop of protein powder! All versions tatse great!
    Thanks again for another great recipe! You’re my fav recipe developer! 😁

  2. Oh my God these are so good! I’m not a huge pancake person, but every now and then I get a craving for them. This is my go-to recipe for when the pancake cravings hits! They’re like eating a gigantic, fluffy cookie. I didn’t even feel the need to put anything on them, they’re perfect as is!

    1. Yessss, I love that description! And totally agree with you, I usually dont top these with anything either 🙂

  3. I made these for my newly vegan toddler and he LOVED them! I made them on the waffle maker and they turned out perfect. Thank you!

    1. We haven’t tested with alternate flours but are pretty confident white flour should work just as well!

  4. Omg I just made these for breakfast and they are absolutely delicious! They melt in your mouth and have such a fluffy texture, and the peanut butter takes it to the next level. Thank you for the wonderful recipe Caitlin 🙂

  5. I made these pancakes this morning with blueberries instead of chocolate chips, and they were delicious! The oat flour makes them very soft and fluffy. I love how simple and affordable the ingredients are too! I’ll be making these pancakes again and again.

  6. The addition of PB in pancakes is a genius idea. They are easy to make and delicious. I highly recommend!