By Aqsa 
If you’re craving something rich, chocolaty, and indulgent for breakfast, brownie pancakes are the perfect solution. They combine the dense, fudgy flavor of a brownie with the light and fluffy texture of pancakes. This recipe is fully plant-based, quick to make, and ideal for those lazy weekend mornings or even a sweet midweek treat. With simple ingredients and an easy process, you’ll have a stack of brownie pancakes ready in no time.
Let’s explore how to make these decadent vegan brownie pancakes that serve two perfectly.
Why You’ll Love These Brownie Pancakes
These brownie pancakes are soft and fluffy on the inside with a rich, chocolaty flavor that feels like dessert for breakfast. They’re dairy-free, egg-free, and completely vegan, making them suitable for almost everyone. Plus, they don’t require any fancy ingredients—everything used is likely already in your pantry.
Whether you’re a fan of traditional brownies or someone who loves trying out creative breakfast recipes, these brownie pancakes will hit the spot.
Ingredients Breakdown
Here’s what you’ll need to make these delicious pancakes:
225ml soy milk (~1 cup): Soy milk works perfectly for making vegan buttermilk, which helps give the pancakes their fluffy texture.
1 tbsp apple cider vinegar (or white vinegar): When mixed with soy milk, vinegar helps curdle the milk to form a homemade buttermilk substitute.
100g flour (0.8 cups): All-purpose flour forms the base of these pancakes, giving them structure.
25g cacao powder (~1/4 cup): This gives the pancakes their rich, brownie-like flavor. Choose unsweetened cacao or cocoa powder.
1 tsp baking powder: This helps the pancakes rise and stay airy.
1 tsp vanilla: Adds a touch of warmth and enhances the overall flavor.
Pinch of salt: Balances the sweetness and boosts the chocolaty notes.
2 tbsp maple syrup: Naturally sweetens the pancakes without making them too sugary.
1 tbsp vegetable oil: Helps keep the pancakes moist and soft.
Step-by-Step Instructions
Let’s go through the process of preparing your brownie pancakes. It’s simple, quick, and so satisfying.
Step 1: Create Vegan Buttermilk
Start by pouring the vinegar into the soy milk. Let this mixture sit for about 5 minutes. You’ll notice that the milk thickens slightly—this reaction creates a buttermilk-like texture that adds extra fluffiness to your pancakes. This step is crucial for getting the best results, so don’t skip it.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, combine the flour, cacao powder, baking powder, salt, and vanilla. Stir until evenly mixed. This dry mix is the foundation of your pancakes and should be lump-free before you add any wet ingredients.
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Step 3: Combine Wet and Dry Ingredients
Now pour the soy milk and vinegar mixture (your vegan buttermilk) into the dry ingredients. Add in the maple syrup and vegetable oil. Stir everything together until you have a smooth batter. Be careful not to overmix—it’s okay if there are a few small lumps. Overmixing can make the pancakes dense rather than light and fluffy.
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Step 4: Cook Your Pancakes
Heat a non-stick skillet or frying pan over medium heat. Lightly grease it with a small amount of oil. Once the pan is hot, pour in your batter (about 1/4 cup at a time for evenly sized pancakes). Cook until bubbles start forming on the surface—this usually takes around 2 to 3 minutes. Then flip the pancake and cook for another 2 minutes on the other side.
Repeat until all the batter is used. You should get about 4 to 6 pancakes depending on the size.
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Serving Suggestions
Once your pancakes are ready, it’s time to serve them hot and fresh. Here are a few ideas to take your brownie pancake experience to the next level:
Drizzle with maple syrup or chocolate sauce for extra indulgence.
Add a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream if you’re feeling extra fancy.
Top with fresh berries like strawberries or raspberries to cut through the richness.
Sprinkle with chopped nuts for a crunchy texture.
Dust with powdered sugar for a classic finish.
These pancakes also pair well with a cup of coffee or your favorite plant-based milk.
Tips for Perfect Pancakes
Use a non-stick pan or well-seasoned cast iron skillet to avoid sticking.
Don’t press the pancakes down with a spatula while cooking; let them rise naturally.
Let the batter sit for a few minutes after mixing. This gives the baking powder time to activate and makes fluffier pancakes.
Cook over medium heat—too high and the outside will burn before the inside is cooked.
Making It Your Own
This recipe is very adaptable. Here are some fun variations you might want to try:
Add chocolate chips to the batter for an even more decadent texture.
Use almond or oat milk instead of soy milk if you prefer a different plant-based option.
Stir in mashed banana for a natural sweetness and extra moisture.
Add a pinch of cinnamon or espresso powder for a richer depth of flavor.
Storing and Reheating
If you have leftovers (which is rare because they’re so good), you can store the pancakes in the fridge for up to 3 days. Just place them in an airtight container. To reheat, simply warm them up in a pan over low heat or pop them in the microwave for 20–30 seconds.
You can also freeze them. Stack the pancakes with a piece of parchment paper in between each, store in a zip-lock bag, and freeze for up to a month. Reheat straight from the freezer in a toaster or skillet.
Final Thoughts
These brownie pancakes are a fun and satisfying way to start your day. They’re incredibly easy to make, filled with rich chocolate flavor, and fluffy beyond belief thanks to the homemade vegan buttermilk. Plus, with no eggs or dairy, they’re perfect for anyone following a plant-based lifestyle.
So, next time you’re torn between brownies and pancakes—why not have both?
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Brownie Pancakes Recipe
Delicious vegan brownie pancakes recipe that's rich, fluffy, and chocolaty—perfect for breakfast or dessert! Ready in minutes. Serves 2.
Type: Breakfast, Dessert
Cuisine: Vegan, American
Keywords: brownie pancakes, vegan pancakes, chocolate pancakes, easy vegan breakfast, dairy-free pancakes
Recipe Yield: Serves 2 (makes about 4–6 pancakes)
Calories: ~220 per serving (approximate, may vary based on ingredients)
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Recipe Ingredients:
- 225ml soy milk (~1 cup)
- 1 tbsp apple cider vinegar (or white vinegar)
- 100g flour (0.8 cups)
- 25g cacao powder (~1/4 cup)
- 1 tsp baking powder
- 1 tsp vanilla
- Pinch of salt
- 2 tbsp maple syrup
- 1 tbsp vegetable oil
Recipe Instructions:
Create Vegan Buttermilk:
Mix the Dry Ingredients:
Combine Wet and Dry Ingredients:
Now pour the soy milk and vinegar mixture (your vegan buttermilk) into the dry ingredients. Add in the maple syrup and vegetable oil. Stir everything together until you have a smooth batter. Be careful not to overmix—it’s okay if there are a few small lumps. Overmixing can make the pancakes dense rather than light and fluffy.
Cook Your Pancakes:
Heat a non-stick skillet or frying pan over medium heat. Lightly grease it with a small amount of oil. Once the pan is hot, pour in your batter (about 1/4 cup at a time for evenly sized pancakes). Cook until bubbles start forming on the surface—this usually takes around 2 to 3 minutes. Then flip the pancake and cook for another 2 minutes on the other side. Repeat until all the batter is used. You should get about 4 to 6 pancakes depending on the size.