These gluten free chocolate chip pancakes are fluffy, golden, and dotted with melty bits of chocolate in every bite. They’re quick to make, use everyday gluten free pantry staples, and guaranteed to be a hit with kids (and grown-ups too).

Fluffy Gluten Free Chocolate Chip Pancakes

This gluten free choc chip pancake recipe is the one to save for weekend breakfasts, birthday sleepovers, or anytime you want a fun, sweet treat without gluten.

Why You’ll Love These GF Choc Chip Pancakes

Fluffy and soft, not dry or heavy
Easy to whip up with simple gluten free ingredients
Packed with gooey chocolate chips
Kid-friendly and perfect for special breakfasts

Pro Tip: Toss the chocolate chips in 1 tsp of gluten free flour before folding them into the batter – it helps to stop them from sinking to the bottom.

Ingredients To Make Gluten Free Choc Chip Pancakes

You only need a handful of gluten-free pantry basics:

gluten-free all purpose/plain flour (with xanthan gum)
gluten-free baking powder
sugar (white, raw, or brown)
vanilla extract
eggs
milk (dairy or dairy-free)
chocolate chips (milk, dark, or semi-sweet)
oil or butter of choice (for frying)

Substitutions & Variations

Flavour boosts: you could add a pinch of cinnamon, some orange zest, or sprinkle pancakes with extra choc chips or sprinkles while cooking. We like to add some whipped cream like below.
Dairy-free: use dairy-free choc chips and almond, soy, or oat milk.
Vegan: use flax eggs + dairy-free milk + vegan choc chips (texture will be a little denser though).
Nut-free: safe as is – just double-check your choc chip packaging.

How to make Gluten-Free Chocolate Chip Pancakes

In a large bowl, beat the eggs, vanilla, and milk together.
Mix in sugar, then sift in the flour and baking powder.
Lightly coat chips in 1 tsp of gf flour, then fold through the batter.
Rest the batter – let it sit for 5 minutes – this gives fluffier pancakes.
Heat a lightly oiled non-stick pan. Pour about ⅓ cup of batter per pancake.
Cook on low heat until bubbles form, flip, and then cook until golden.

Pro Tip: Low and slow is the secret to pancakes that are fluffy inside but golden outside.

Find the measurements and full recipe below!

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How to Store & Freeze

Fridge: store up to 3 days in an airtight container.
Freezer: stack with baking paper between, freeze up to 2 months.
Reheat: warm in toaster, oven, or microwave until soft and melty again.

More Gluten Free pancake Recipes You’ll Love:

Gluten-Free Pancake FAQs

Can I use mini chocolate chips instead of regular?
Yes! Mini choc chips spread more evenly through the batter and are great for reducing the sugar content, but still looking ‘chocolatey’ to smaller children.

Why are my pancakes not fluffy?
Avoid over-mixing and allow the batter to rest before cooking. Always cook on low heat for the best rise, and allowing the inside to cook too.

Can I make these ahead of time?
Yes, these choc chip pancakes reheat beautifully from the freezer or fridge. Perfect for quick breakfasts.

Gluten Free Chocolate Chip Pancakes Recipe

Fluffy gluten free chocolate chip pancakes with gooey choc chips! Easy recipe with simple ingredients, perfect for kids and freezer-friendly too.

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Breakfast

pancakes

Prep: 10

Cook: 15

Total: 25

Servings: pancakes

Equipment

Non-stick Pan

Ingredients

Instructions

Whisk the eggs, vanilla, and milk until combined.
Mix in sugar, then sift in flour and baking powder. A hand mixer works best, but don’t overbeat.
Fold in the chocolate chips.
The batter should be thick but pourable. Allow it to sit for 5-10 minutes – this helps the baking powder activate and gives you extra fluff.
Heat a non stick fry pan on low and add butter or spray oil of choice.
Pour approximately 1/3 cup of batter into the fry pan. Cook slowly until bubbles form, then flip and cook until golden.
Remove, keep warm and keep on going until you have approximately 8 mid-sized fluffy pancakes.