Gluten-Free Chocolate Chip Pancakes
By the Gluten Free Recipes team ·
Fluffy and tender gluten-free pancakes studded with melty chocolate chips, perfect for a delightful breakfast. These golden discs offer a satisfying texture with a hint of sweetness from the chocolate.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 8 ingredients — including certified gluten-free all-purpose flour blend, certified gluten-free baking powder, salt — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chocolate Chip Pancakes: When preparing this breakfast recipe, to prevent cross-contamination, always use clean utensils and cooking surfaces. Ensure all ingredients, particularly packaged items like baking powder and chocolate chips, are certified gluten-free and have not come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chocolate Chip Pancakes: This recipe is designed to be gluten-free by utilizing a certified gluten-free flour blend and ensuring all other ingredients are free from gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 2 large eggs
- 1.5 cups milk
- 2 tbsp melted unsalted butter or neutral oil
- 1 tsp pure vanilla extract
- 0.5 cup gluten-free chocolate chips
Instructions
- 1
In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt. Ensure these dry ingredients are well combined to distribute the leavening agent evenly.
- 2
In a separate medium bowl, whisk the two large eggs until lightly beaten. Then, stir in the milk, melted unsalted butter or neutral oil, and pure vanilla extract until thoroughly combined. This creates your wet ingredient base.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or spatula until just combined; a few lumps are perfectly fine. Overmixing can lead to tough pancakes, so stop as soon as you no longer see streaks of dry flour. Gently fold in the gluten-free chocolate chips now.
- 4
Heat a lightly greased griddle or non-stick skillet over medium heat. Once hot, pour about 1/4 cup of batter per pancake onto the surface. Cook for about 2-3 minutes per side, or until bubbles form on the surface and the edges appear set, then flip and cook the other side until golden brown and cooked through, about another 2-3 minutes.
- 5
Serve the warm gluten-free chocolate chip pancakes immediately with your favorite toppings like maple syrup, fresh fruit, or whipped cream. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for longer storage.
Nutrition (per serving)
Tips & Notes
- Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
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