Best Fluffy Gluten-Free Chocolate Chip Pancakes Recipe
Have you ever looked at a tall stack of warm, sweet pancakes and felt sad because you cannot eat them? Changing how you eat can feel hard when you miss your favorite morning foods. It is not fun to bite into a treat that tastes dry or crumbles apart into dust. But you do not have to give up comfort food just because you live a gluten-free life. Imagine sitting down at your kitchen table to a plate of thick, soft cakes loaded with melting chocolate. You are about to discover the absolute best recipe for Gluten-Free Chocolate Chip Pancakes that taste just like the traditional classic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 cups gluten-free measuring flour blend (make sure it contains xanthan gum)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups milk (dairy milk or plant-based milk like almond or oat milk)
- 2 large eggs
- 4 tablespoons melted unsalted butter (or coconut oil)
- 1 teaspoon pure vanilla extract
- 3/4 cup semi-sweet chocolate chips (look for certified gluten-free and dairy-free brands if needed)
Instructions
- Gather Tools: Gather all your clean bowls and measuring tools in a safe space to avoid any accidental cross-contamination from regular wheat flour.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of gluten-free flour blend, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together 1 and 3/4 cups of milk, 2 large eggs, 4 tablespoons of melted butter, and 1 teaspoon of vanilla extract until smooth.
- Combine: Pour the wet liquid mixture into the dry flour mixture. Stir gently with a spoon or spatula just until combined. Do not overmix. A few small lumps are totally fine.
- Add Chocolate Chips: Fold in 3/4 cup of chocolate chips gently, saving a small handful to press on top later.
- Rest the Batter: Let the batter rest on the counter for 5 to 10 minutes. This important step helps gluten-free flour absorb the liquid so your pancakes turn out fluffy instead of crumbly.
- Heat Skillet: Heat a large skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil.
- Cook: Pour 1/4 cup of batter onto the hot griddle for each pancake. Drop a few extra chocolate chips onto the top of each unbaked pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set and slightly dry.
- Flip: Flip carefully with a spatula and cook for another 1 to 2 minutes until golden brown on the bottom.
- Serve: Repeat with the remaining batter and serve warm.
Notes
Always check your labels to look for certified gluten-free symbols to keep your food safe. Make sure your flour blend contains xanthan gum, let the batter rest for 10 minutes before cooking, and do not flip the pancakes too early to prevent crumbling.