Easy, gluten free, and fluffy as can be, these chocolate chip pancakes are all you need to make your Sunday morning a whole lot brighter. It’s the perfect recipe for both kids and adults and only takes a few minutes to whip together!
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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?!
As a kid, I never liked chocolate chips in my pancakes, or butter on top of them. These have both so my 8 year old self is probably cringing.
This gluten free pancake recipe is super easy. Like so easy it will be ready in 5 minutes. It’s also gluten free, 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. If your more of a waffle person, don’t worry I’ve got you covered. Check out these almond flour waffles to satisfy your craving!
How to make this recipe
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.
Gently fold in the chocolate chips. You can add more if desired, but I don’t recommend more than 2/3 cup as this will make it difficult to flip/cook properly.
Add about 1/4 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.
Repeat until all batter has been used. Top with maple syrup, berries, banana or whipped cream if desired.
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.
You can use regular all purpose flour with no problem, or another type of GF flour blend. Be sure to use a blend that already 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, milk, apple sauce, vanilla, and a touch of maple syrup to sweeten. I always add a generous serving of maple syrup on the top of pancakes, so these aren’t super sweet on their own.
Tips, tricks & notes
- 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.
- The pancakes will have a slightly different texture depending on whether you use a real egg or a flax egg, but they are delicious either way.
- To keep the chocolate chips from sinking in the batter, you can toss them in a little bit of flour before folding them into the batter.
- When I say “fold in the chocolate chips” this means you want to add the chocolate chips to the batter and take a spoon and fold bits of the batter over the chocolate until they are well mixed into the rest of the batter.
- If you want this to be a regular old gluten free pancake recipe, just leave out the chocolate chips. They’ll still turn out really well without them!
Try these 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.
- Gently fold in the chocolate chips. You can add more if desired, but I don’t recommend more than 2/3 cup as this will make it difficult to flip/cook properly.
- Add 1/3 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.
- Repeat until all batter has been used. Top with maple syrup, berries, banana or whipped cream if desired.