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Gluten Free Triple Chocolate Chip Pancakes | Can't Stay Out of the Kitchen | these awesome #pancakes taste like eating #dessert! #chocolatechips, #cocoa and #chocolate sauce make for one of the richest most decadent #breakfast entrees you'll ever eat! #glutenfree

Gluten Free Triple Chocolate Chip Pancakes

Teresa Ambra
Luscious, rich and decadent gluten free pancakes with triple chocolate flavor. These pancakes include cocoa, chocolate chips, and are served with more chocolate sauce and chocolate chips. These fabulous pancakes are more like dessert than a mere breakfast item! Excellent option for a weekend, company or holiday breakfast. The pancakes can be made with either gluten free or regular flour.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 687 kcal

Equipment

  • 1 large skillet or griddle
  • 1 mixing bowl
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

  • 2 cups gluten free flour (I prefer Cup4Cup)
  • 2 tbsp. cocoa powder
  • 2 large egg
  • 1 1/2 cups 2% milk
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips plus more chocolate chips for garnish
  • 1/4 cup chocolate syrup for garnish
  • 4 tbsp. butter or coconut oil, for frying
  • whipped cream and berries for garnish, if desired

Instructions
 

  • Combine GF flour, cocoa, eggs, milk and vanilla in a mixing bowl.
  • Whisk until ingredients are combined but don’t overbeat.
  • Pour batter into a hot griddle or skillet lightly greased with butter or coconut oil.
  • Sprinkle about 35-40 chocolate chips into each pancake.
  • Push the chocolate chips into the pancake batter with a fork to prevent a chocolate mess in your skillet when you turn the pancake.
  • Cook until bubbles appear on surface of pancake.
  • Turn pancakes over and cook remaining side.
  • Remove to plate; keep warm.
  • Makes about 8 large 6 to 8” pancakes.
  • To serve: Drizzle chocolate syrup over bottom of plate.
  • Top with pancakes; drizzle again with chocolate syrup and, if desired, garnish with chocolate chips.

Notes

NOTE: You can also garnish with whipped cream and berries, if desired.
 
NOTE: For a stronger chocolate color and flavor, increase cocoa to ¼ cup and/or use a dark-roast cocoa.
 
NOTE: When I originally published this recipe Pamela's gluten free pancake and baking mix was the only gluten free flour carried by grocery stores (circa 2013). Nowadays, (circa 2023) there are so many really good gluten free flours available that have better taste and texture, in my opinion. I recommend Cup4Cup, Better Batter, Krusteaz, Pillsbury, Arrowhead Mills and even Walmart's Great Value Brand gluten free flour is so much better.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 687kcalCarbohydrates: 94gProtein: 14gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 132mgSodium: 187mgPotassium: 448mgFiber: 9gSugar: 42gVitamin A: 595IUVitamin C: 0.2mgCalcium: 208mgIron: 4mg
Keyword breakfast, brunch, chocolate, chocolate chip pancakes, holiday breakfast, pancakes
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