Gluten-free Chocolate Chip Pancakes

I strongly believe that a pancake house is defined by its chocolate chip pancakes. If its chocolate chip pancakes are out of this world, so are its hash browns, omelets, and other breakfast staples. It makes perfect sense.

IHOP, for example, doesn’t have the best chocolate chip pancakes ever. I remember one time there was only one chocolate chip in the entire stack of pancakes! Ridiculous. I was basically just eating chocolate pancakes (they would add cocoa powder to the pancake mix). Then there was another time I went to a local pancake house called Skillets, and they had chocolate chip pancakes to DIE for! Melted chocolate chips in every bite. For the record, they also have the best omelets ever.

When I was younger, my dad would make pancakes for breakfast at least once a week and they were my favorite thing ever. He still makes them but I can no longer enjoy them because they aren’t gluten-free. So, of course, I had to come up with a recipe that would take their place.

At first, I was using the gluten-free pancake mixes at the grocery stores and trying every single brand until I was completely satisfied. Well, I was never happy with the texture; they always came out too crumbly or too flat. So I decided to experiment with different recipes.


For gluten-free pancakes, especially, adding more baking powder is essential to fluffy pancakes. Since gluten-free anything lacks the natural leavening that comes with the gluten protein, other ingredients need to compensate. Once you create the pancake mix base, you can add whatever mix-ins you’d like. It doesn’t have to be just chocolate chips.

Although making pancakes from scratch is a little more time consuming, it is definitely worth it. They are also good for the next day to reheat or to have as a midday snack.



  • 1 1/2 cups + 2 tablespoons Bisquick Gluten Free Pancake & Baking Mix
  • 1/4 cup coconut flour
  • 1 tablespoon baking powder
  • 2 eggs
  • 1/4 oil
  • 1 3/4 cup milk
  • dash of salt
  • 3 tablespoons sugar
  • 3/4 cup chocolate chips (or however much you want)
  • (add water as needed so consistency is not too thick)


  1. Set stove or griddle to medium-high heat (about 350ºF or lower)
  2. Combine flour, baking powder, salt and sugar in mixing bowl.
  3. Once thoroughly combined, add in eggs, oil and milk and mix using an electric mixer. If consistency is too thick, add milk or water as needed.
  4. Stir in chocolate chips.
  5. Pour batter onto pan or griddle as you would to make pancakes.

8 thoughts on “Gluten-free Chocolate Chip Pancakes


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