Thick, fluffy, gluten-free Chocolate Chip Pancakes are the best weekend breakfast. Your whole family will go crazy for this recipe!
Pancakes are one of my favorite breakfasts. Ever.
Not just any pancakes.
They’ve gotta be thick, fluffy, made from scratch, and gluten-free. Quick and easy to make too. The recipe needs to flexible, for different mix-in’s (inside the batter) and toppings.
I want to be able to make them hundreds (hey, maybe even thousands) of times, and for them to be just as tasty every single time.
Since I’m a pancake addict, I’ve share several pancake recipes here, like:
- Blueberry Pancakes
- Sourdough Discard Pancakes
- Healthy Funfetti Pancakes
- Pumpkin Chocolate Chip Pancakes
- Oatmeal Pancakes
- Chocolate Oat Pancakes
- Toasted Coconut Oat Pancakes
- Banana Pancakes
And more. But, this is my go-to Chocolate Chip Pancake recipe. It’s the one I’m usually making on Sunday’s, and almost always making for Holidays.
My kids eat them every year on their birthday’s, shaped into the age they’re turning.
Needless to say, not only are these my favorite pancakes ever, but I have fond memories with them as well. Now, I’m sharing the recipe with you all, in hopes that you’ll have some too.
Chocolate chips belong in pancakes.
You can use whatever kind you like, too.
Semi-sweet, milk, dark, mini, white (heck, you can even use cinnamon chips too, but then they’re aren’t exactly “chocolate” chip pancakes…).
I like to use mini chocolate chips best so you get little chocolate bits spread throughout the pancakes more evenly. But, if you like melty pools of chocolate, go for regular size chips.
I’ve also been known to add some jimmy sprinkles to this pancake batter (for birthdays and Holidays). A couple tablespoons does the trick, and makes these fun pancakes even more festive.
ALLERGY ADJUSTMENTS
For these to be gluten-free, I recommend using a gluten-free all purpose flour blend (with xantham gum). Be sure to use a high quality blend. You may need to add a little more milk to your batter, depending on which flour you use (I think different brands of blends soak up liquids a little differently).
To make these pancakes dairy-free, you can use a dairy free butter alternative stick (like Earth Balance or Country Crock) or coconut oil, dairy-free milk (I recommend almond milk, or something with a similar consistency) and dairy-free chocolate chips.
To make these a little healthier…
You can sweeten these pancakes naturally with just 1/4 cup of maple syrup. And, maybe use 1/4 cup of dark chocolate chips instead.
I would recommend focusing on healthy toppings for an extra bonus. For protein, think nut butters or some Greek yogurt. Add some fruit like banana slices, strawberries, blueberries, etc. Then, even if you’ve started your day with some chocolate you’ve still had a balanced breakfast.
I love some almond butter and sliced bananas on top of these. But, peanut butter and strawberries also bring in a peanut butter, jelly and chocolate flavor combo that I love… the options are endless.
Loaded with toppings or entirely bare, you should have thick, fluffy pancakes that you’ve made from scratch and your family downs entirely too quickly. 😉
After you’ve made these gluten-free Chocolate Chip Pancakes, let me know what you thought. Did your family fall in love with them too?! Leave a comment and star rating, below.
Chocolate breakfast lover, like myself? You may want to check out my Chocolate Granola, Baked Chocolate Donut Holes, Chocolate Protein Donuts, or Chocolate Peanut Butter Banana Muffins (all gluten-free!).
- 1/4 cup butter, melted
- 1/3 cup sugar (or 1/4 cup maple syrup)
- 1 1/2-3/4 cups milk of choice (skim, 2%, whole or almond)
- 2 eggs
- 2 cups gluten-free all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- *optional: 2 tsp vanilla extract
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Preheat a large skillet or pan to medium heat.
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To a large mixing bowl, add your butter and sugar and whisk together. Add 1 1/2 cups of milk and both eggs and whisk them in (and optional vanilla extract).
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To the same bowl, add your flour, baking powder, baking soda, and salt. Whisk together till you have a smooth pancake batter. If it's too thick, add 1-4 tbsp of milk (one tbsp at a time) till you have your desired consistency.
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Add your chocolate chips to the batter and stir till combined.
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Scoop a spoonful of batter onto your preheated pan, and cook till bubbles begin to form. Flip your pancake and cook for another minute, or till cooked through. Continue till all of your pancakes have been cooked.
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Add your favorite toppings and devour!
Stored in an airtight container in the fridge, these pancakes taste best within 4-5 days. They can also be frozen for 2 months.
*I recommend reheating them in either a microwave or toaster.
Hi – could this work as sheet pancakes?
Hi Betsy. I’ve never tried to make them like that, but I would assume that they would work just fine like that! I’d just look for a sheet pan pancake recipe and bake them similarly (oven temp and time).