Pancake Tuesday is a much-anticipated holiday in our house! My kids love this day when we celebrate by flipping stacks of fluffy pancakes—and this year, we’re going all out with gluten-free hot chocolate pancakes! Imagine the joy on their faces when they see pancakes with a rich, chocolaty twist, topped with gooey chocolate sauce and sprinkled with mini marshmallows. It’s like their favourite hot chocolate turned into a pancake feast!

These gluten-free pancakes are perfect for those craving something special and decadent, yet easy to make. They’re super light, with just the right amount of chocolate to make each bite feel like a cozy treat. And of course, the warm chocolate sauce and soft mini marshmallows take them to the next level—creating a fun, indulgent breakfast experience that’s gluten-free and kid-approved!

So if you’re looking for a fun way to celebrate Pancake Tuesday or simply want to bring a bit of extra sweetness to the breakfast table, these hot chocolate pancakes are a must-try. They’re quick, simple, and packed with chocolatey goodness that’s sure to bring smiles all around. Who could resist a stack of these?

Gluten Free Hot Chocolate Pancakes

These Gluten Free Hot Chocolate Pancakes are rich chocolate pancakes with a maple syrup hot chocolate topping and garnished with mini marshmallows. Perfect for pancake Tuesday!

Cooking Method: Frying Courses: Breakfast & Brunch Recipe Keys: B Breakfast & Brunch

Print Recipe

Pin Recipe

Prep Time 5 mins Cook Time 5 mins Total Time 10 mins Difficulty: Beginner Best Season: Spring, Suitable throughout the year Dietary:

G Gluten Free

Ingredients

Servings

For the pancakes

• ²⁄₃ cup Gluten Free Plain Flour
• ¹⁄₃ cup Cocoa Powder
• 2 teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• 1 cup milk
• 1 tablespoon Canola Oil
• 1 large egg
• 1 teaspoon vanilla

For the hot chocolate Sauce

• ¹⁄₃ cup Maple syrup
• 2 tablespoon Drinking chocolate powder (make sure its gluten free)
• mini marshmallows to serve

Instructions

In a medium bowl whisk together flour, baking powder, cocoa powder and salt. Whisk in milk, oil egg and vanilla just until batter is moistened.

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about ½ cup of pancake batter onto the skillet.

2. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
3. Serve with some marshmallows