Chocolate Swirl Pancake Bread (gluten-free)

Calling all pancake and chocolate lovers for this recipe! This Chocolate Swirl Pancake Bread is one of the most delicious sweet breads to try using your favorite pancake mix. Plus it’s gluten free-friendly and made with just a few simple ingredients.

As you guys know, I am a big pancake girlie. We are always testing new pancake recipes over here for our family. Whether it’s a sheet pan pancake, pancake casserole or this delicious pancake bread.

I love having this bread as a sweet snack, brunch dish or really whenever the craving calls. It is perfectly moist, sweet and the ultimate bread for anyone who loves all things chocolate and pancakes. 

This bread also freezes very well so if you want to make it and keep some in the freezer, go for it! I love keeping breads like this on hand for when we have guests over or my craving for it strikes.

I originally found out about pancake bread when Trader Joe’s came out with theirs. And now I make it often. It is such a fun way to use pancake mix in a new way too. My kids were obsessed with this recipe, especially my 3 year old who insisted on having it everyday until the loaf was finished.

I cannot wait to hear what you think of this bread – keep me posted if you try it!

What ingredients you need to make Chocolate Swirl Pancake Bread:

• Gluten-free pancake mix – you can also use the original pancake mix too
• Egg – I haven’t tried this with an egg replacement
• Filtered water or milk – really either can work. Milk makes it a bit richer for sure but water also works really well
• Cacao powder – I haven’t tried this with cocoa powder
• Chocolate chips – you can use milk or dark chocolate, whichever you prefer!

How to make Chocolate Pancake Bread:

1. Preheat oven to 350 degrees and line a bread pan with parchment paper and grease
2. In a large bowl, whisk together egg and water then mix in pancake mix
3. Half half the pancake bread batter to another large bowl
4. Mix in cacao powder until fully combined (it’s okay if it’s thick)
5. Fold in chocolate chips to each batter
6. Drop spoonfuls of each batter into prepared pan, alternating as you add
7. Once all batter is in, use a butter knife or toothpick and swirl the batters together (don’t over swirl!)
8. Sprinkle more chocolate chips on top if desired
9. Bake in oven for about 40 minutes or until fully cooked, edges are golden and when you stick a toothpick in center it comes out clean and not doughy
10. Allow the bread to cool for a few then slice and enjoy!

FAQs and tips on making this bread:

• Can I make this into muffins? Absolutely! Just adjust the bake time as needed. And swirl the batter together in each muffin slot.
• How long does this recipe stay good for? About 5 days in the fridge or freezer for 2 months.
• Can I use another pancake mix? I haven’t tried another mix besides this one. You can certainly try if you’d like but make sure it’s similar cooking instructions to the one I use if you were to make typical pancakes so we know it’ll likely work.
• How do I know if the bread is ready? I like to stick a toothpick in the center and see if it comes out clean. If it comes out and it’s doughy, it needs a few more minutes!

A few other delicious recipes to try for pancake lovers:

Gluten-free Lemon Ricotta Cheese Pancakes

Chocolate Chip Pancake Casserole

Cinnamon Roll Sheet Pan Pancakes

Cottage Cheese Banana Bread (gluten-free)