Oh, these Vegan Chocolate Pancakes With Blackberries! Seriously, they’re a game-changer for breakfast or brunch, even if you’re not strictly vegan. I’ve spent ages perfecting this recipe because I wanted a chocolate pancake that was super fluffy and decadent, but still totally plant-based. You know, the kind that feels like a real treat but doesn’t leave you feeling heavy? I absolutely adore how the rich chocolate batter pairs with the burst of fresh, slightly tart blackberries. It’s one of my go-to recipes when I just need something wonderfully comforting and delicious, made with ingredients I usually already have on hand!

Why You’ll Love These Vegan Chocolate Pancakes With Blackberries

These really are something special, and I think you’ll totally get why once you try them! Here’s what makes them a winner in my kitchen:

Pure Indulgence: They’re rich, chocolaty, and feel like a total treat, but totally vegan!
Incredibly Fluffy: Seriously, they have the best texture – airy and light, never dense.
Bursting with Flavor: The sweet-tart pop of fresh blackberries with deep chocolate is a match made in heaven.
Super Easy to Make: You just whisk, pour, and cook! Perfect for busy mornings.
Diet-Friendly: Completely dairy-free and egg-free, so everyone can enjoy them.
Versatile & Delicious: Great for breakfast, brunch, or even a fun dessert.

Gather Your Ingredients for Vegan Chocolate Pancakes

Alright, let’s get our ducks in a row and gather up everything we need for these amazing Vegan Chocolate Pancakes With Blackberries. It’s pretty straightforward, and honestly, most of this stuff is probably already in your pantry! Having everything ready makes the whole process so much smoother, so trust me on this one.

You’ll need:

1 1/2 cups all-purpose flour: The backbone of our pancake!
1/2 cup unsweetened cocoa powder: This is where that deep chocolate flavor comes from – don’t skimp!
2 tablespoons granulated sugar: Just a touch to round things out.
2 teaspoons baking powder: Our secret weapon for fluffy goodness!
1/2 teaspoon baking soda: Works with the baking powder to give them that lift.
1/4 teaspoon salt: Balances all the sweetness and chocolate.
1 1/2 cups unsweetened plant-based milk: Soy, almond, oat – whatever you love!
1/4 cup vegetable oil: Makes them nice and tender.
1 teaspoon vanilla extract: Because vanilla just makes everything better, right?
1 cup fresh blackberries: The star of the show, adding that gorgeous pop of color and flavor!

Step-by-Step Guide to Making Vegan Chocolate Pancakes With Blackberries

Okay, get ready to whip up some magic! Making these Vegan Chocolate Pancakes With Blackberries is seriously a breeze. I like to have all my ingredients measured out and ready to go before I even start mixing – it just makes life easier and prevents any last-minute scrambling. Trust me, it turns a 10-minute prep into an even slicker operation!

Mix the dry stuff: Grab a big bowl, and let’s get those dry ingredients all chummy. Whisk together the all-purpose flour, that yummy unsweetened cocoa powder, sugar, baking powder, baking soda, and that pinch of salt. Giving it a good whisk ensures everything is evenly distributed, so you don’t get little pockets of one ingredient popping up later.
Whisk the wet ingredients: In a separate, slightly smaller bowl, whisk together your plant-based milk (I love almond or oat milk for this!), the vegetable oil, and the vanilla extract. This little mix is going to bring moisture and flavor to our dry ingredients.
Combine them gently: Now, pour all those lovely wet ingredients into the big bowl with your dry stuff. Here’s the key: stir *just until* it’s combined. See a few little streaks of flour? That’s totally fine! Overmixing is the enemy of fluffy pancakes, so be gentle. We’re just trying to bring it all together.
Fold in the blackberries: This is where the party really starts! Gently fold in your fresh blackberries. I like to do this with a spatula, just swooping them in so they don’t all get crushed. Some might break a little, and that’s okay – it’ll make the pancakes extra pretty and moist!
Heat up your griddle: While your batter is resting for a hot second, get your griddle or a non-stick skillet heating up over medium heat. Add a tiny bit of oil – just enough to coat the surface lightly. You want it hot enough so a drop of water sizzles and evaporates, but not so hot that it scorches the pancakes immediately. This is super important for even cooking!
Pour the batter: For each pancake, scoop about 1/4 cup of the batter onto your nicely heated griddle. If your griddle is big, you can probably fit 2-3 at a time. They’ll spread out a little, which is perfect.
Cook to golden perfection: Let them cook for about 2 to 3 minutes on the first side. You’ll see little bubbles starting to form on the surface – that’s your cue to flip! Carefully flip them over with a thin spatula. Then, cook the other side for another 2 to 3 minutes, until they’re beautifully golden brown and cooked all the way through. If you’re not sure, you can gently press the center. It should feel slightly firm, not jiggly.

Serve them up! And there you have it! Delicious, fluffy Vegan Chocolate Pancakes With Blackberries, fresh off the griddle. Serve them immediately while they’re warm and cozy. For even more ideas, check out this guide to other pancake recipes – you might find your next favorite!

Tips for Perfect Vegan Chocolate Pancakes

Okay, so you’ve got the recipe, but let’s talk about making these Vegan Chocolate Pancakes With Blackberries absolutely *perfect* every single time. It’s all about a few little tricks I’ve picked up over the years that really make a difference. Once you nail these, your pancakes will be restaurant-worthy, seriously!

First off, don’t overmix the batter! I know I mentioned it in the steps, but it’s SO important. Overmixing develops the gluten in the flour, and that leads to tough, chewy pancakes. Just mix until everything is *barely* combined. A few little lumps are totally fine, promise!

Also, let that batter rest for just a few minutes after mixing. It gives the baking powder a little head start and allows the flour to hydrate. It really helps with that fluffy texture we’re aiming for.

When it comes to cooking, make sure your griddle or pan is at a steady medium heat. Too hot, and the outside burns before the inside is cooked. Too low, and they won’t get that lovely golden color and might come out a bit pale and doughy. Patience is key here for that perfect cook!

Ingredient Notes and Substitutions

Okay, let’s chat about some of the ingredients here. Sometimes, people ask me about plant-based milk – honestly, any unsweetened one works! Almond, soy, oat, even cashew milk will do the trick. They all give a slightly different, but equally delicious, result. If you’re going for gluten-free, you can totally swap out the all-purpose flour for a good quality 1-to-1 gluten-free baking blend. Just make sure it contains xanthan gum, or add a little extra if it doesn’t.

And for the cocoa powder? Unsweetened is the way to go so you can control the sweetness yourself with the sugar. If you’re not a fan of vegetable oil, a neutral-flavored oil like canola or even melted coconut oil (cooled slightly!) works wonders too. It all just adds a little tenderness to these already fantastic Vegan Chocolate Pancakes With Blackberries!

Serving Suggestions for Your Vegan Chocolate Pancakes

Now that you’ve got these glorious Vegan Chocolate Pancakes With Blackberries, what’s next? Well, the sky’s the limit! A drizzle of your favorite vegan maple syrup is always a classic, but you could also get fancy. A dollop of easy vegan whipped cream is divine, or maybe a scattering of extra fresh berries. A dusting of powdered sugar looks pretty too! For drinks, a nice hot coffee or a glass of cold plant-based milk really hits the spot.

Storing and Reheating Leftovers

Got any leftover Vegan Chocolate Pancakes With Blackberries? Lucky you! To store them, let them cool completely first. Then, place them in an airtight container or wrap them well with plastic wrap. They’ll keep nicely in the fridge for about 2-3 days. When you’re ready to reheat, I find popping them in the toaster on a low setting works like a charm for a quick warm-up. You could also gently reheat them in a skillet for a minute or two per side, or even pop them in the oven for a few minutes until they’re warm and fluffy again!

Frequently Asked Questions About Vegan Chocolate Pancakes

Got some burning questions about whipping up these beauties? I totally get it! It’s always good to have a little extra info, especially when trying something new. Here are some things people often ask me about these Vegan Chocolate Pancakes With Blackberries:

Can I make these Vegan Chocolate Pancakes With Blackberries gluten-free?

Yes, absolutely! You can easily make these gluten-free by using a good quality 1-to-1 gluten-free baking flour blend as a substitute for the all-purpose flour. Just make sure your blend contains xanthan gum; if it doesn’t, you might want to add about 1/2 teaspoon to the dry ingredients yourself to help with binding. They’ll still be delicious!

What’s the best plant-based milk to use?

Honestly, you can use pretty much any unsweetened plant-based milk you have on hand! My personal favorites for these Vegan Chocolate Pancakes With Blackberries are almond milk or oat milk because they have a nice mild flavor that doesn’t compete with the chocolate. Soy milk works great too. Just avoid anything too strongly flavored. You want the chocolate and blackberries to shine!

My pancakes are sticking to the griddle, what am I doing wrong?

Oh no, sticking is the worst! The most common reason for sticking is having the griddle too hot or not using enough oil. Make sure your heat is set to medium, not high. Before pouring your first pancake, test the heat with a tiny drop of water – it should sizzle and evaporate quickly. Also, a light coating of oil or vegan butter on the griddle for *each batch* can make a huge difference. Sometimes, just letting the batter rest for a few minutes before cooking can help too!

Nutritional Information (Estimated)

Just a heads-up, this nutritional info is an estimate, okay? It can totally change depending on the specific brands you use and the size of your serving. But, for two of these amazing Vegan Chocolate Pancakes With Blackberries, you’re looking at roughly 250 calories, around 10g of fat, 5g of protein, and 35g of carbs. Plus, about 4g of fiber! These numbers don’t include any syrup or toppings, of course. For more on sugar in foods, check out this neat article on the sugar content in fruits!

Vegan Chocolate Pancakes With Blackberries

Author: ferecipe.com
Total Time: 25 min
Yield: 8-10 pancakes 1x
Diet: Vegan

Print Recipe

Description

Fluffy vegan chocolate pancakes topped with fresh blackberries.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsweetened plant-based milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup fresh blackberries

Instructions

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the fresh blackberries.
Heat a lightly oiled griddle or non-stick skillet over medium heat.
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately.

Notes

Serve with your favorite vegan syrup or a dusting of powdered sugar.
For a richer chocolate flavor, you can add a few vegan chocolate chips to the batter.

Prep Time: 10 min
Cook Time: 15 min
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 250
Sugar: 15g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg

Keywords: vegan pancakes, chocolate pancakes, blackberry pancakes, dairy-free breakfast, egg-free pancakes