Vegan Peanut Butter Pancakes (Gluten-free!) (2024)

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

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