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    Home » Gluten Free Breakfast Recipes

    Mini Pancakes

    Published: Feb 27, 2023 by Lee · This post may contain affiliate links · 4 Comments .

    Jump to Recipe Jump to Video

    These Mini Pancakes are fluffy miniature pancakes that are loaded with mini chocolate chips! This recipe makes 24 little pancakes in under an hour! Top these cuties with maple syrup, fresh fruit, more chocolate chips or whatever your heart desires! Best part is, they're a gluten free, nut free, eggless and easily vegan breakfast that everyone will enjoy!

    A stack of chocolate chip covered Mini Pancakes cut down inside with maple syrup running down.

    This Mini Pancake recipe is so so simple! Everything mixes up with a whisk in under 15 minutes, resulting in fluffy golden pancakes even though these are eggless pancakes!

    For more breakfast recipes, try my Eggless Pancakes, Chocolate Waffles, Chocolate Cinnamon Rolls or my Eggless French Toast.

    Jump to:
    • Reasons to Love these Mini Pancakes
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Mini Pancakes
    • Expert Baking Tips
    • Recipe FAQs
    • Other Breakfast Recipes You'll Love
    • 📖 Recipe
    • Mini Pancakes

    Reasons to Love these Mini Pancakes

    • Allergy Friendly- These little pancakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Light & Fluffy- These cuties are light and puff up beautifully!
    • Golden Brown- Thanks to the butter or vegan baking stick we grease the pan with, they become a nice golden brown even though they are pancakes without eggs!
    • Chocolate Chips- They are loaded with mini chocolate chips!
    • Miniature- This recipe makes 24 miniature pancakes!

    Ingredient Notes

    Milk, gluten free flour, kosher salt, baking powder, granulated sugar, cornstarch water, vegetable oil and mini chocolate chips in separate bowls.
    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • Cornstarch and Water- These are eggless pancakes so this mixture helps bind everything together.
    • Butter/ Vegan Baking Stick- You can use either to grease the pan with.
    • Vegetable Oil- We use this instead of butter in the batter itself. If you love recipes without butter, check out my Olive Oil Cookies!
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Mini Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips and use them all the time like in my Chocolate Chip Cupcakes!

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these Vegan

    • Use a gluten free flour that’s free from dairy.
    • Make sure the brand of sugar you use is vegan. 
    • Use vegan baking sticks instead of butter to grease the pan.
    • Only use a non dairy milk of choice.
    • Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan. 

    How to Make this recipe with All Purpose Flour

    • Use 1 cup of packed AP Flour (168 grams). 
    • Use 1 cup milk of choice.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    Melting chocolate chips stud the Mini Pancakes on a black and white plate.

    How to Make Mini Pancakes

    Here are the step by step instructions to make these miniature pancakes!

    Step 1: Whisk Together Dry Ingredients

    In a large bowl, whisk together the gluten free flour, sugar, baking powder and salt. Set aside. 

    Step 2: Make the Cornstarch Water

    In a medium bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

    A whisk with the dry ingredients.
    Step 1
    Cornstarch water in a bowl.
    Step 2

    Step 3: Add in the Milk and Oil

    Slowly whisk the milk and oil into the cornstarch water until combined.

    Step 4: Add Wet Ingredients into Dry

    Slowly whisk the wet ingredients into the dry, a little at a time until fully combined. If it gets too thick, switch to using a spatula. There may be some lumps in the batter; that's normal.

    Step 5: Add in the Chocolate Chips

    Using a spatula, mix in the chocolate chips.

    Let the batter sit 5 minutes to thicken.

    A whisk with the wet ingredients.
    Step 3
    Mixing the wet and dry ingredients into pancake batter.
    Step 4
    Adding in mini chocolate chips.
    Step 5

    Step 6: Heat the Griddle

    Turn on your stove top to medium low heat. With your grill pan on top of your burner, carefully grease your pan with butter or a vegan baking stick. I carefully use a paper towel to wipe off any excess.

    Step 7: Make the Mini Pancakes

    Once the pan is warm add your pancake batter. I use a small cookie scoop and can usually fit 4 pancakes at a time. If you don't have a small cookie scoop, use a tablespoon.

    I’ve found gluten free pancake batter doesn’t seem to bubble the way it does with regular pancake batter so after a few min, using a spatula, peek to see if the underside is golden brown. If it is, flip them and cook till the other side is also golden brown. 

    Once you flip the pancakes, they should puff up nicely.

    A dollop of mini pancake on a pan dotted with chocolate chips.
    The flipped golden brown pancake on a pan.
    Plate of fluffy golden brown Mini Pancakes strewn with extra chocolate chips that are slightly melted.

    Expert Baking Tips

    • Let the Batter Sit- When you first mix the batter it may appear quite liquidy. After letting it sit about 5 minutes, it should thicken up.
    • Check Underneath the Pancakes- I’ve found gluten free pancake batter doesn’t seem to bubble the way it does with regular pancake batter so after a few min, using a spatula, peak to see if the underside is golden brown. If it is, flip them and cook till the other side is also golden brown. 

    Recipe FAQs

    Can I make the batter ahead of time?


    You can make the batter the night before. Keep it in a bowl, cover the top in plastic and place in the fridge.

    Can I make the pancakes ahead of time?


    They are best fresh but you can make them ahead of time and store them in the fridge.

    Once completely cool, wrap the pancakes individually in aluminum foil. To reheat, place one unwrapped pancake on a plate and microwave for 22-32 seconds until warm and soft. Be careful not to burn your mouth.

    Can I make these pancakes larger?


    Yes! Check out my recipe for Eggless Pancakes.

    How do I store these Mini Pancakes?


    Let the warm pancakes cool on a cooling rack so they don't get soggy on the bottoms. Once completely cool, wrap the pancakes individually in aluminum foil and store in the fridge for up to 3 days.

    To reheat, place one unwrapped pancake on a plate and microwave for 22-32 seconds until warm and soft. Be careful not to burn your mouth.

    Can I freeze these pancakes?


    You can. Let the warm pancakes cool on a cooling rack so they don't get soggy on the bottoms. Once completely cool, wrap the pancakes individually in aluminum foil and pop in a zip top bag. Store in the freezer for up to 30 days.

    To reheat, place one unwrapped pancake on a plate and microwave for 20-40 seconds until warm and soft. Be careful not to burn your mouth.

    Maple syrup pools from a stack of 4 fluffy Mini Pancakes topped with extra chocolate chips.

    Other Breakfast Recipes You'll Love

    • Spreading generous portions of sugary glaze onto the gluten free Cinnamon Rolls.
      Gluten Free Cinnamon Rolls
    • A trio of powdered Blueberry Crumb Cakes rises from the plate.
      Blueberry Crumb Cake
    • Slices of Gluten Free Banana Chocolate Chip Bread.
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    • An insane amount of chocolate chips inside Bakery-Style Chocolate Chip Muffins.
      Bakery Style Chocolate Chip Muffins

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A stack of chocolate chip covered Mini Pancakes cut down inside with maple syrup running down.

    Mini Pancakes

    Author: Lee
    These Mini Pancakes are fluffy miniature pancakes that are loaded with mini chocolate chips! This recipe makes 24 little pancakes in under an hour! Top these cuties with maple syrup, fresh fruit, more chocolate chips or whatever your heart desires! Best part is, they're a gluten free, nut free, eggless and easily vegan breakfast that everyone will enjoy!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Rest Time 5 minutes mins
    Total Time 40 minutes mins
    Course Breakfast
    Cuisine American
    Servings 24 mini pancakes
    Calories 81 kcal

    Ingredients
     
     

    • 1 cup gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
    • 2 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon kosher salt
    • 1 ¼ cups milk
    • 2 heaping tablespoons cornstarch water mixed with 3 tablespoons water
    • 3 tablespoons vegetable oil
    • 1 cup mini chocolate chips

    Instructions
     

    • In a large bowl, whisk together the gluten free flour, sugar, baking powder and salt. Set aside.
    • In a medium bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. 
    • Slowly whisk the milk and oil into the cornstarch water until combined.
    • Slowly whisk the wet ingredients into the dry, a little at a time until fully combined. If it gets too thick, switch to using a spatula. There may be some lumps in the batter; that's normal. 
    • Using a spatula, mix in the chocolate chips.
      Let the batter sit 5 minutes to thicken. 
    • Turn on your stove top to medium heat. With your grill pan on top of your burner, carefully grease your pan with butter or a vegan baking stick. I carefully use a paper towel to wipe off any excess.
    • Once the pan is warm add your pancake batter. I use a small cookie scoop and can usually fit 4 pancakes at a time. If you don't have a small cookie scoop, use a tablespoon.
      I’ve found gluten free pancake batter doesn’t seem to bubble the way it does with regular pancake batter so after a few min, using a spatula, peek to see if the underside is golden brown. If it is, flip them and cook till the other side is also golden brown. 
      Once you flip the pancakes, they should puff up nicely.

    Video

    Notes

    Vegan: Use a dairy free gluten free flour, make sure the sugar you use is vegan, use dairy free milk, use vegan baking stick to grease the pan and make sure your chocolate chips are vegan.
    All Purpose Flour: I cannot test this due to celiac disease, but use 1 cup packed flour (168 grams) and 1 cup of milk.
    Storing: Let the warm pancakes cool on a cooling rack so they don't get soggy on the bottoms. Once completely cool, wrap the pancakes individually in aluminum foil and store in the fridge for up to 3 days. To reheat, place one unwrapped pancake on a plate and microwave for 22-32 seconds until warm and soft. Be careful not to burn your mouth.
    Freezing: Let the warm pancakes cool on a cooling rack so they don't get soggy on the bottoms. Once completely cool, wrap the pancakes individually in aluminum foil and pop in a zip top bag. Store in the freezer for up to 30 days. To reheat, place one unwrapped pancake on a plate and microwave for 20-40 seconds until warm and soft. Be careful not to burn your mouth.
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 81kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 3mgSodium: 94mgPotassium: 19mgFiber: 1gSugar: 6gVitamin A: 37IUVitamin C: 0.05mgCalcium: 47mgIron: 0.3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Karen

      March 07, 2023 at 8:41 pm

      Can I substitute another oil, like Avacado oil? Thanks

      Reply
    2. Ginny

      February 28, 2023 at 10:46 pm

      5 stars
      These turned out so cute and I love having extra pancakes in my freezer for my kids!

      Reply
      • Lee

        February 28, 2023 at 11:22 pm

        So glad! Thanks so much!

        Reply
    3. John

      February 27, 2023 at 10:22 pm

      5 stars
      These pancakes are a fan favorite!

      Reply
    5 from 4 votes (2 ratings without comment)

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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