Chocolate Chip Pancakes

We have a love/love relationship with pancakes in my house. There is never a wrong time to whip up a batch. My love of pancakes, especially chocolate chip pancakes, started when I was very young. My family always took car vacations and my father would always stop at a pancake house along the highway.

We were allowed to order whatever we wanted, with the condition that we had to finish whatever we ordered. 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 simple to make, whether you or gluten free or not. Even before being gluten free, I made my pancakes from scratch using this this recipe with regular all purpose flour. 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 and what we had, we would add more chocolate chips. My kids would 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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Chocolate Chip Pancakes
Light and fluffy, these pancakes are delicious. The recipe is easy to double or triple for a crowd.
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Course Breakfast
Prep Time 5 minutes
Passive Time 10 minutes
Servings
4" pancakes
Ingredients
Course Breakfast
Prep Time 5 minutes
Passive Time 10 minutes
Servings
4" pancakes
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, measure out gluten free flour, sugar, baking powder, and salt. Whisk well to combine.
  2. 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.
  3. 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.
  4. Let pancake batter sit for ten minutes. If the batter becomes to thick for your taste, add milk to thin it out.
  5. Pour a 1/3 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.
  6. When pancakes are done, they can be kept warm on a baking sheet in a 200 degree oven until all the pancakes are finished.
Recipe Notes

This Chocolate Chip Pancakes recipe is vegetarian and gluten and dairy free with substitutions.

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