Decadent and delightful, these Vegan Chocolate Pancakes with Blackberries are fluffy and chocolatey with tons of homemade vegan chocolate ganache over the top. The stack of pancakes gets a lovely scattering of blackberries as a fresh note to enhance the sweet and rich chocolate flavor.
While pancakes are a near-perfect food, they could definitely use some updating with new flavors. By adding cocoa and topping with ganache, you get these fabulous Vegan Chocolate Pancakes with Blackberries! Cocoa powder enhances the vegan pancake batter while the homemade chocolate ganache cascades over the short stack. For even more nuance, sweet blackberries are garnished on top to offset the intensity of the chocolate.
Chocolate and blackberries are such an awesome combination! When you need a sweet brunch recipe to treat yourself or for company, these pancakes are exactly what you’re looking for. Vegan chocoholics have just found their new favorite brunch recipe.
Pancakes often combine eggs, milk, and other dairy ingredients that are not vegan. Instead of using those ingredients, there are plenty of swaps you can make to ensure a completely plant-based pancake.
Although the chocolate pancakes do not contain eggs as a binder, you’ll find that this batter does not need them! Because of the addition of baking powder, the pancakes have a great lift and airy texture to them. No additional fancy tools are required. Plus, this recipe does not contain heaps of added refined sugar!
For the Pancakes:
For the Chocolate Ganache:
Add the almond milk and apple cider vinegar together in a small bowl, stirring together until combined. Let it sit for 5 minutes until it becomes slightly thickened and activated. It will resemble a curdled texture, and that’s exactly what you want! This creates homemade vegan “buttermilk” for a more nuanced pancake.
In a large bowl, mix the flour, cacao powder, baking powder, cinnamon, and salt. Whisk the dry ingredients until well combined.
Make a small well in the middle of the dry ingredients and add in the vegan buttermilk mixture, agave, vegan butter, and vanilla. Stir gently using a spatula until just combined. DO NOT OVERMIX!
*NOTE: If the batter is too thick and hard to stir, add some additional milk, 1 tablespoon at a time, until smooth yet thick.
Add 1 tablespoon of vegan butter to a heated skillet over medium-high heat and wait until it is fully melted. Pour 1/3 cup of pancake batter onto the surface of the skillet and cook for about 1-2 minutes until batter begins to bubble. Gently flip the pancake to its other side, cooking another 1-2 minutes.
*NOTE: Be sure to gently press down on pancake to ensure that center cooks through!
Once lightly browned on both sides, remove the pancake from heat and repeat these steps until all batter is used.
To make the Ganache:
In a small saucepan over low heat, add chocolate chips and milk, whisking constantly until fully melted and smooth. Once melted, remove from the heat. Let it cool slightly for about a minute.
To serve, stack pancakes onto one another and top with chocolate ganache, fresh berries, and lightly drizzle with maple syrup, if desired.
If you choose to opt-out of using agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar.
Instead of melted vegan butter, you can use vegetable oil or coconut oil, if preferred.
I love blackberries and almost every other fruit! Check out these fruity dishes if you love this one: