We have a love/love relationship with pancakes in my house. Chocolate chip pancakes have been a favorite of mine since I was little. My family always took car vacations and my father loved to stop at pancake houses along the highway.
As long as we finished everything on our plate, we could order anything on the menu. My brothers and I would order chocolate chip pancakes that were bigger than our heads and never left a single bite.
Happily, my kids embraced my love of pancakes and will eat chocolate chip pancakes for breakfast, lunch or dinner. If I am ever at a loss for meal ideas, breakfast is always my default and pancakes are always at the top of the list.
This recipe is very simple to make. I have made my pancakes from scratch using this recipe for a long time. First, with regular all purpose flour and then with an all purpose gluten free flour mix. They are both delicious.
When money was tight, I found that it was cheaper to use what I had in my pantry and we liked the taste better. When we became gluten free, I simply changed the flour that I used, and it worked perfectly. Sometimes, depending on our mood, we would add more chocolate chips. My kids always jump at the chance to add more chocolate.
Chocolate Chip pancakes are perfect for rainy or sunny days, happy or sad days. We have never found a day when these pancakes didn’t make everyone just a little bit happier.
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| Prep Time | 5 minutes |
| Cook Time | 3-5 minutes per pancake |
| Passive Time | 10 minutes |
| Servings |
4" pancakes
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- 1 cup all purpose gluten free flour mix with xanthan gum may substitute regular all purpose flour
- 3 Tbsp granulated sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 2 Tbsp olive oil or any neutral oil
- 1+ cup milk may substitute non dairy alternative, I use cashew milk
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 1/2 cup chocolate chips mini or regular, may substitute chopped dairy free chocolate
Ingredients
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- In a bowl, measure out gluten free flour, sugar, baking powder, and salt. Whisk well to combine.
- In a separate bowl, measure out 1 cup milk, oil and vanilla. Add the egg and mix with a fork until the egg is broken.
- Make a well in the center of the dry ingredients and add the milk mixture. Add lemon juice to the bowl. Stir until ingredients are combined, but still lumpy.
- Let pancake batter sit for ten minutes. If the batter becomes to thick for your taste, add a little more milk, one tablespoon at a time, to thin it out.
- Pour a 1/3 cup of batter onto a lightly sprayed hot griddle for each pancake. When the pancake surface is bubbly and the edges appear dry, flip the pancake to cook the other side until golden brown.
- When pancakes are done, they can be kept warm on a baking sheet in a 200 degree oven until all the pancakes are finished.
This Chocolate Chip Pancakes recipe is vegetarian and gluten and dairy free with substitutions.
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