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Fluffy Buttermilk Chocolate Chip Pancakes with Strawberry Syrup (Vegan; Whole Grain)

  • Author: Emily Honeycutt
  • Total Time: 35 mins
  • Yield: 16 pancakes 1x




  1. Make syrup: In a blender, blend together thawed strawberries with pure maple syrup until smooth. Pour into small pitcher for serving and set aside.
  2. Make pancakes: In a 4-cup glass measuring cup or a medium bowl, whisk together soy milk, maple syrup, vinegar and vanilla. Set aside to allow milk to curdle (like buttermilk).
  3. In a large bowl, whisk together flour, baking powder, ground flax seeds, cinnamon and salt. Gently whisk wet ingredients into dry just until combined. Fold in chocolate chips.
  4. Preheat non-stick skillet to medium heat. If using an electric griddle, set to 350 degrees F. Pour pancakes using disher (spring loaded ice cream scoop) or 1/3 cup measuring cup and cook for 3-4 minutes on the first side and about 2-3 minutes on the second side, or until golden.
  5. Serve pancakes immediately with fresh strawberries and Strawberry Syrup.

*To learn more about the issue of slavery and chocolate, why it’s important to choose fair-trade chocolate and a list of slavery-free brands, visit The Food Empowerment Project at

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Cuisine: Vegan


  • Serving Size: 4
  • Calories: 464
  • Sugar: 32
  • Sodium: 1408
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 88
  • Fiber: 12
  • Protein: 12
  • Cholesterol: 0

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