Easy, gluten free, and fluffy as can be, this chocolate chip pancake recipe is 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!
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 pancake, right?!
This chocolate chip 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.
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 the best fluffy chocolate chip pancakes
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.
- If you’re making these pancakes vegan, you’ll want to first prep the flax egg. Combine 1 tbsp ground flax seeds with 2.5 tbsp water and set aside to thicken for 5-10 minutes.
- Meanwhile, combine the flour, baking powder, baking soda and a pinch of salt in a bowl and whisk together.
- Add in all of the remaining ingredients aside from the chocolate chips and whisk well.
- Gently fold in the chocolate chips.
- Add to a saute pan over low/medium heat (greased if needed) 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 and whipped cream if desired.
A few notes on these gluten free pancakes
- 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.
- To give these pancakes some extra flavor, you can sub the apple sauce for 1/2 mashed banana for banana chocolate chip pancakes. YUM.
- 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.
- While I have not tried this myself, I imagine these pancakes are freezer friendly! Make a double batch, pop them in the freezer and then reheat in the toaster!
- 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.
For more gluten free pancakes, try these!
- Lemon Poppy Seed Pancakes (vegan & gf)
- Fluffy Lemon Blueberry Pancakes
- Gluten Free Banana Pancakes
- Vegan & Gluten Free Sweet Potato Pancakes
Lastly, if you make these chocolate chip pancakes, don’t forget to tag me on instagram so I can see your creation! Leave a comment and rating below and let me know how they turn out!Print
These are the best fluffy chocolate chip pancakes EVER that are also gluten free and can be made vegan!
- If you’re making these pancakes vegan, you’ll want to first prep the flax egg. See notes for instructions.
- Combine the flour, baking powder, baking soda and a pinch of salt in a bowl and whisk together.
- Add in all of the remaining ingredients aside from the chocolate chips (but including the egg or flax egg once ready) and whisk well.
- Gently fold in the chocolate chips. You can add more if desired, but I don’t recommend more than 1/2 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.
To make the flax egg: Combine 1 tbsp ground flax seeds with 2.5 tbsp water and set aside to thicken for 5-10 minutes.
Be sure to use the baking flour with the BLUE label, not the red. These are different mixes and will yield a different result.
Any non-dairy milk can be used in place of almond milk.
If you don’t have apple cider vinegar, you can use white vinegar or lemon juice instead.
A pinch of salt is equal to about 1/8 tsp.
Once cooked, these pancakes will store in the fridge for about 3 days, or in the freezer for several weeks.
- Serving Size: 1 pancake
- Calories: 165
- Fat: 6.1g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2.7g
Keywords: chocolate chip pancakes, chocolate chip pancake recipe, gluten free pancakes, fluffy pancake recipe