Vegan Chocolate Brownie Pancakes

Fluffy, chocolatey, and completely plant-based, these Vegan Chocolate Brownie Pancakes are perfect for a cozy breakfast or a special celebration. Drizzle with a creamy SunButter glaze for the ultimate morning treat.

I love how these pancakes feel indulgent yet wholesome. The chocolate flavor is rich but not heavy, like in my Caramel Chocolate Protein Pancakes. The SunButter glaze is the perfect protein-packed finish, creamy and slightly sweet, and so easy to whip up. You can make them in any shape, but heart-shaped molds make them especially fun for Valentine's Day or any special morning. This one is for the pancake lovers!

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Ingredients To Make These Fluffy Pancakes:

Ingredients To Make These Fluffy Pancakes:

• Whole Wheat Flour: It gives these pancakes a hearty, slightly nutty flavor, similar to my matcha pancakes, and contains more protein than all-purpose flour. 
• Cacao Powder: This adds a rich chocolate flavor, and I use it in both the pancake batter and the SunButter glaze.
• Baking Powder & Sea Salt: Added for fluffiness and balanced flavor in the batter. Some sea salt is also used to balance the glaze's flavors.
• Maple Syrup: It naturally sweetens the batter and also adds natural sweetness to the glaze.
• Vanilla Extract: It enhances the flavor of the batter and glaze, adding a warm, aromatic note.
• Plant-Based Milk: Creates a smooth, tender pancake batter; also helps thin the glaze if needed.
• SunButter (No Sugar Added): This favorite pantry staple creates the creamy base for the glaze, adds richness, and a subtle nutty flavor. Use any extras to also make my Sunbutter Hot Chocolate to serve with these chocolate pancakes. It's delicious and perfect for the chocolate lover!
• Optional Splash of Water or Milk: To thin the glaze to a drizzleable consistency.

See the recipe card for quantities.

How To Make Them:

This homemade pancake mix is so easy to make, and that's exactly what you want on leisurely mornings.  

• Mix the Batter: In a medium bowl, whisk together whole-wheat flour, cacao powder, baking powder, and sea salt. Add the maple syrup, vanilla extract, and plant-based milk, stirring until just combined. Let the batter rest for 5 minutes. It will look very similar to a brownie mix.
• Cook the Pancakes: Heat a lightly oiled nonstick skillet over medium heat or use a hot griddle. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface, then carefully flip and cook 1-2 minutes more until cooked through. Repeat with the remaining batter.
• Prepare the Glaze: In a small bowl, whisk together SunButter, maple syrup, cacao powder, vanilla extract, and sea salt. Add a splash of warm water or plant milk, as needed, to achieve a smooth, drizzleable consistency.
• Serve: Stack the pancakes and drizzle with the chocolate SunButter glaze. Enjoy immediately while warm.

Top Tips: 

• Don't Overmix the Batter: Stir until just combined to keep pancakes tender and fluffy.
• Rest the Batter: Letting it sit for 5 minutes allows the flour to hydrate and improves texture.
• Medium Heat Is Key: Cook pancakes over medium heat to avoid burning while ensuring they cook through.
• Shape Fun: Use heart-shaped molds for a festive touch, or any shape you like.
• Glaze Consistency: Thin the SunButter glaze with a splash of plant milk or warm water to make it easier to drizzle, if necessary.
• Keep Warm: If making multiple batches, keep cooked pancakes on a plate covered to retain warmth and moisture.

Variations And Substitutions:

• Flours: Swap whole wheat flour for oat flour, almond flour, or a gluten-free flour blend if preferred. Especially if you have leftovers from my gluten-free fruit-and-nut muffins.
• Sweeteners: Use agave nectar in place of maple syrup for a slightly different flavor profile or if that's what you have on hand.
• Plant-Based Milk: Any non-dairy milk works-almond, oat, soy, or cashew milk will all yield tender pancakes.
• Glaze Alternatives: Substitute SunButter with almond butter or peanut butter for a different nutty twist.
• Extra Chocolate: Fold in vegan chocolate chips for an extra chocolatey version, similar to my chocolate chip baked oats. 
• Shapes: Heart molds are festive for Valentine's Day, but you can use stars (like my almond flour sugar cookies), circles, or fun cookie cutters for other occasions.
• Protein Boost: Add a scoop of vegan protein powder to the batter for a high-protein breakfast treat. You might need to adjust the amount of plant milk or other wet ingredients to maintain a pourable, slightly thick consistency.

Storage:

Store leftover pancakes in a single layer in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave, and drizzle with fresh SunButter glaze before serving.

Equipment Needed:

• Medium Mixing Bowl: To combine the dry and wet ingredients for the batter.
• Whisk or Spoon: For mixing the batter until just combined.
• Nonstick Skillet or Griddle: To cook the pancakes evenly.
• Small Bowl: To prepare and whisk the SunButter chocolate glaze.
• Spatula: For flipping pancakes.
• Cookie Cutter or Mold (Optional): For festive shapes like hearts or stars.

Recipe FAQs:

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