Fluffy Chocolate Chip Pancakes

  • Author: Claire Cary
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 small pancakes 1x
  • Category: Breakfast
  • Cuisine: American


These are the best fluffy chocolate chip pancakes EVER that are also gluten free and can be made vegan!




  1. If you’re making these pancakes vegan, you’ll want to first prep the flax egg. See notes for instructions. 
  2. Combine the flour, baking powder, baking soda and a pinch of salt in a bowl and whisk together.
  3. Add in all of the remaining ingredients aside from the chocolate chips (but including the egg or flax egg once ready) and whisk well.
  4. 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. 
  5. 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.
  6. 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