This gluten free pancake recipe is all you need to make your Sunday morning a whole lot brighter. They taste just like the classic, with plenty of fluff and optional chocolate chips!
Is a weekend morning ever complete without a tall stack of pancakes? Preferably fluffy ones with lots of chocolate chips, smothered in maple syrup and some fresh berries on the side?! Just over here drooling as I think about it.
I love getting creative with pancake recipes, like these lemon blueberry pancakes, but nothing quite compares to the classic chocolate chip, right?!
This gluten free pancake recipe is super easy. Like so easy they will be ready in 10 minutes. It’s also dairy free and can easily be made vegan. What’s not to love?
AND can we just take a moment to admire the fluff?! Ugh. Fluffy pancakes make the world go round I swear. But, if you’re more of a waffle person, don’t worry I’ve got you covered. Check out these almond flour waffles to satisfy your craving!
Whisk together all wet ingredients until the egg is broken up.
Add in all of the remaining ingredients aside from the chocolate chips and whisk to combine. The batter should be on the thicker side. The thicker the batter, the fluffier the pancakes.
If you prefer thinner pancakes, add about 2 more tablespoons of milk and whisk together.
Fold in the chocolate chips. You can add more if desired, but I don’t recommend more than ⅔ cup as this will make it difficult to flip/cook properly.
Add about ¼ cup worth of batter to a saute pan over low/medium heat and cook for about 2-3 minutes on each side or flip when bubbles start to form around the edges. Be sure to grease your pan to prevent any sticking. I like to use a ¼ measuring cup to keep them perfectly uniform and use the back of it to spread them out a bit into an even circle.
Repeat until all batter has been used. Top with maple syrup, berries, banana or whipped cream if desired.
The best flour blend
Pancakes are one of my favorite foods to make, eat and photograph. I usually make my own flour blend using oat flour, quinoa flour and maybe some tapioca starch, but for this gluten free pancake recipe we’ll be using the Bob’s Red Mill All Purpose 1:1 Baking Flour.
I’m very loyal to that particular flour (not sponsored!), and generally have the best results with it. However, if you like a different blend, you are welcome to use it instead, just make sure it has xanthan gum in the mix.
In addition to the flour, these pancakes are made of egg to help bind everything together and make them fluffy, plus milk, vanilla, and a touch of maple syrup to sweeten.
I always add a generous serving of maple syrup on the top of pancakes, so I don’t go overboard with sweetener in the actual pancake.
DIY Pancake Mix
You can easily make your own gluten free pancake mix by combining all of the dry ingredients and storing them in a jar for later use. Then, just whisk in the wet ingredients and get cooking when your pancake cravings strike!
Once cooked, these pancakes will store in the fridge for about 3 days. To heat them up, you can pop them in the microwave, toaster, or heat them up on a pan on the stove.
Yes, you can also freeze these gluten free pancakes! Just keep them in a freezer safe bag or container for up to 2 months. Reheat in the toast for best results.
I made this recipe dairy free by using almond milk, but you can totally use regular milk if you prefer. To make them vegan and gluten free pancakes, I suggest using an egg replacer like Bob’s Red Mill which will keep them as fluffy as possible!
A flax egg or apple sauce will also work, but I find that weighs the batter down a bit more and leads to a denser pancake.
Try these pancakes next!
Gluten Free Chocolate Chip Pancakes
- Whisk together all wet ingredients until the egg is broken up.
- Add in all of the remaining ingredients aside from the chocolate chips and whisk to combine. The batter should be on the thicker side which will yield thicker pancakes. If you want thinner pancakes, add about 2 tablespoons more milk.
- Fold in the chocolate chips if using. You can add more if desired, but I don't recommend more than ⅔ cup as this will make it difficult to flip/cook properly. I also find it easiest to mix the chocolate chips or blueberries right into the batter, rather than placing them on top of the pancake while it's cooking. They fluff up more and cook more evenly!
- Add ¼ cup worth of batter to a warm and lightly greased pan pan over low/medium heat and cook for about 2-3 minutes on each side or flip when bubbles start to form around the edges. I like to use a ¼ measuring cup to keep them perfectly uniform and use the back of it to spread them out a bit into an even circle.
- Repeat until all batter has been used. Top with maple syrup, berries, butter, banana or whipped cream if desired!