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Tender and fluffy Gluten Free Chocolate Chip Pancakes make breakfast something to look forward to! It’s the morning meal that makes my kids the happiest. Easily made with gluten-free flour and packed with loads of sweet chocolate chips, everyone will love a pile of these pancakes any morning of the week.
Table of Contents
- The Best Gluten-Free Chocolate Chip Pancakes
- Why You’ll Love These Gluten Free Pancakes
- What You’ll Need
- How To Make Gluten-Free Chocolate Chip Pancakes
- Tips & Variations
- Make It A Meal
- How to Store & Reheat Leftovers
- Can I Freeze Gluten-Free Chocolate Chip Pancakes?
- More Pancake Recipes To Try
- Get the Recipe
The Best Gluten-Free Chocolate Chip Pancakes
Pancakes are a weekend breakfast staple in my house, and if you’ve been missing chocolate chip pancakes since you’ve gone gluten-free, here’s a recipe that will satisfy every sweet tooth. This is a straightforward, uncomplicated recipe for chocolate chip pancakes that will deliver every time you make it.
Keep this one handy for mornings when you need something special! It’s the recipe I break out when my kids have their friends sleep over.
Gluten-free pancakes are made exactly like regular pancakes – the only difference is that you’ll substitute a gluten-free flour blend for the all-purpose flour. So you don’t have to be intimidated by the thought of making gluten-free pancakes. The method is the same!
These tender, fluffy gluten-free chocolate chip pancakes are wonderful served with the traditional topping of butter and maple syrup, or you can take them over the top with whipped cream and chocolate sauce if you feel like being extra. Each bite delivers little pockets of melted chocolate, making breakfast the best meal of the day.
Why You’ll Love These Gluten Free Pancakes
Pancakes plus a bit of chocolate? Yes, please! Here’s why you’ll love these easy gluten-free chocolate chip pancakes:
- Chocolate chips. I love simple buttermilk or blueberry pancakes, but there’s something special about chocolate chip pancakes! The chips slightly melt while you’re cooking the pancakes, resulting in a sweet, chocolatey bites with each forkful.
- They’re gluten-free. If you’ve recently gone gluten-free and miss pancakes, don’t worry, this recipe will satisfy all of your pancake wishes. Every ingredient in this recipe is naturally gluten-free and I doubt you could tell that these pancakes are not made with regular, all-purpose flour.
- Easy to make. This recipe takes 10 minutes or less to whisk together. It also calls for pantry and fridge staples, meaning you could probably whip these up today!
What You’ll Need
Here’s what you’ll need to make gluten-free chocolate chip pancakes. You’ll find the full ingredient amounts in the recipe card at the end of this post.
- Gluten Free Flour Blend: I recommend Bob’s Red Mill 1-to-1 baking blend but you can use your preferred brand.
- Granulated Sugar: Just a small amount of sugar is needed to lightly sweeten the pancakes.
- Baking Powder and Baking Soda: To give the pancakes lightness.
- Salt: Salt helps to balance out the sweetness of the pancakes.
- Milk: I use whole milk in this recipe. You could also use buttermilk.
- Egg: The egg binds the batter together.
- Butter: I use unsalted butter in this recipe.
- Vanilla extract: Pure vanilla extract will give the best flavor!
- Chocolate Chips: You can use semisweet, bittersweet, or milk chocolate chips.
- Oil or cooking spray: For the pan.
How To Make Gluten-Free Chocolate Chip Pancakes
A bit of whisking and frying is all you’ll need to do to make these wonderful chocolate chip pancakes. Here’s how:
- Combine the dry ingredients. Using a medium bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients. In a large bowl, whisk together the milk or buttermilk, egg, melted butter, and vanilla extract.
- Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients and stir together until just combined.
- Let the batter rest. Cover the bowl with plastic wrap and let rest for 20 minutes. Fold in the chocolate chips.
- Cook the pancakes. Heat a skillet over medium heat or a griddle to 375°F, and lightly coat the pan with oil or cooking spray. Add about ¼ cup of batter for each pancake, leaving some space between each one. Cook until you see that the edges are turning golden-brown and bubbles are appearing at the surface, about 3-4 minutes. Flip and cook until the other side is golden, about 1-2 minutes. Repeat until all batter is used.
- Enjoy. Serve hot with butter and/or syrup.
Tips & Variations
If you wish, you can add some other ingredients to these pancakes. Here are a few of my tips and variation suggestions:
- Heat the pan to very hot. It’s important when cooking pancakes to make sure that your pan is hot enough. To test if your pan is at the right temperature, add a spoonful of batter. The pan is ready if your tiny “pancake” begins to sizzle and cook right away.
- Throw in some spices. Whisk in a little cinnamon or ginger to the dry mix if you want a bit of spice in your chocolate chip pancakes.
- Swap in buttermilk. To make these pancakes extra fluffy, use buttermilk in place of the whole milk.
- Make them dairy-free. You can easily make these gluten-free chocolate chip pancakes dairy-free as well as gluten-free if needed. Substitute non-dairy butter for the butter and use your preferred non-dairy milk instead of the milk.
- Add some nuts. For a little textural contrast, you can add chopped, toasted walnuts or almonds to your chocolate chip pancakes.
- Top them with whipped cream. If you want dessert pancakes, top a stack of gluten-free chocolate chip pancakes with a soft dollop of sweetened whipped cream. And of course, don’t forget a drizzle of maple syrup, or even chocolate sauce.
Make It A Meal
Chocolate chip pancakes are so sweet, I like to add some salty meat, like bacon, or scrambled eggs for a bit of protein to round out my breakfast plate. Or you can try some of my ideas outlined below:
- Make a casserole. My Gluten Free Ham and Cheese Strata is a wonderful, hearty accompaniment to chocolate chip pancakes (and it’s easy to make in advance!).
- Add eggs. Serve some protein along with your pancakes to avoid a sugar crash. Try my Broccoli, Ham, and Cheese Egg Muffin Cups or make simple Baked Eggs.
- Serve a smoothie. A cool and creamy smoothie is the best with a tall stack of pancakes. Some great options include my Chocolate Pumpkin Smoothie, Mint Chocolate Smoothie, or Strawberry Banana Coconut Milk Smoothie recipes.
- Fruit salad. Fresh fruit is a must with sweet pancakes. You can serve a bowl of sliced strawberries or make a fruit salad like my Red, White, and Blue Berry Fruit Salad with Honey Lime Dressing.
How to Store & Reheat Leftovers
These chocolate chip pancakes store well, making them a quick breakfast option for another morning. Here’s how to store any extras:
- Fridge – Cooled pancakes may be kept in an airtight container or an air-tight plastic bag with a piece of waxed paper in between each pancake. Store the protein pancakes in the fridge for up to 3 days.
- To Reheat – You can reheat the pancakes in the microwave on a microwave-safe plate for 30-45 seconds until they are warmed through.
Can I Freeze Gluten-Free Chocolate Chip Pancakes?
Yes, gluten-free chocolate chip pancakes freeze well. Place the pancakes in a freezer-safe bag with a piece of parchment paper in between each one so that they don’t stick together. Then place the bag in the freezer and freeze the pancakes for up to 3 months. Thaw the pancakes in the fridge before reheating them on the stove or in the toaster oven, or you can pop them directly into the microwave to quickly reheat from frozen.
Gluten Free Chocolate Chip Pancakes
- 1 cup 1-to-1 gluten free flour blend (Bob’s Red Mill 1-to-1 baking blend is recommended)
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk or buttermilk
- 1 large egg
- 2 tablespoons unsalted butter , melted and cooled
- 1 teaspoon vanilla extract
- ⅔ cup chocolate chips
- Oil or cooking spray
- In a medium bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together the milk or buttermilk, egg, melted butter, and vanilla extract.
- Add the flour mixture to the wet ingredients and stir together until just combined. The batter will still be slightly lumpy. Cover the bowl with plastic wrap and let rest for 20 minutes. Fold in the chocolate chips.
- Heat a skillet over medium heat or a griddle to 375°F, and lightly coat the pan with oil or cooking spray. Add about ¼ cup of batter for each pancake, leaving some space between each one. Cook until you see that the edges are turning golden-brown and bubbles are appearing at the surface, about 3-4 minutes. Flip and cook until the other side is golden, about 1-2 minutes.
- Remove the pancakes from the pan and repeat with the remaining batter.