Korean-Style Chocolate Chip Pancakes

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Korean-Style Chocolate Chip Pancake

These Korean-style chocolate chip pancakes are fluffy, lightly sweetened, and filled with melty chocolate chips. They are perfect for a cozy weekend breakfast or special brunch. The addition of chocolate chips gives them a delightful sweetness, making them a hit with both kids and adults. Serve them with your favorite toppings and enjoy!


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: Makes 6-8 pancakes
  • Calories: Approximately 200 kcal per pancake (depending on size)


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 cup plant-based milk (such as almond milk or soy milk)
  • 1 tablespoon apple cider vinegar (or white vinegar)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup dairy-free chocolate chips
  • Cooking oil (for greasing the pan)
For Serving (Optional):
  • Maple syrup
  • Fresh berries
  • Vegan whipped cream


  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, mix together the plant-based milk, apple cider vinegar, and vanilla extract. Let it sit for a few minutes to curdle slightly (this creates a buttermilk-like mixture).
  3. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. It’s okay if there are a few lumps.
  4. Gently fold in the dairy-free chocolate chips.
  5. Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with cooking oil.
  6. Pour a ladleful of batter onto the heated pan, using the back of the ladle to spread it into a round shape.
  7. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
  8. Carefully flip the pancake and cook for an additional 1-2 minutes on the other side, until golden brown.
  9. Repeat with the remaining batter, greasing the pan as needed between batches.
  10. Once all the pancakes are cooked, serve them warm with maple syrup, fresh berries, and a dollop of vegan whipped cream if desired.
  11. Enjoy these Korean-style chocolate chip pancakes as a delicious and indulgent breakfast or brunch treat!

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