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Gluten-Free Chocolate Chip Pancakes

Details

Timing
Timing
Total:
Prep:
5 Min.
Skill Level:
Beginner
Yields:
8 pancakes

Making pancakes on the weekends is one of our family traditions. Everyone has their favorite toppings to add to their stack of homemade pancakes. But when we are with my cousins, we need to adjust our recipe and make gluten-free pancakes. And chocolate chip gluten-free pancakes are the ones they love the most! Follow this easy pancake recipe from scratch and get creative with flavor extracts in the batter or fresh mix-ins.

Ingredients & Directions

Prep Time
5 minutes
COOK TIME
10 minutes

Ingredients

  • 1 1/4 cups
    all-purpose gluten-free flour blend (1-to-1 gluten-free flour blend)
  • 1 Tbsp
    sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1
    egg
  • 1 cup
    buttermilk
  • 1/4 cup
    butter, melted
  • 1 tsp
    vanilla extract
READY TO MAKE THIS?

Directions

Equipment Needed 
mixing bowls Mixing Bowls
measuring cups and spoons Measuring Cups and Spoons
whisk Whisk
stovetop Stovetop
skillet Skillet
spatula Spatula
1
mixing dry ingredients together

In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda and salt until thoroughly combined.

2
mixing wet ingredients together

In a separate, smaller bowl, stir together the egg, buttermilk, melted butter and vanilla.

3
mixing dry and wet ingredients together

Make a well in the center of the dry pancake mix and pour in the wet ingredients.

4
whisk dry and wet ingredients until batter is combined

Whisk, breaking up any lumps, until combined.

5

Preheat a nonstick skillet or griddle over medium heat until a drop of water skips across the surface.

6

Scoop 1/4 cup portions of batter onto the hot pan and sprinkle with mini chocolate chips.

7

Cook for 2 to 3 minutes or until bubbles rise in the pancakes and the edges start to dry and set.

8

Flip over and cook for an additional 1-2 minutes or until the pancakes are cooked.

9
serve pancakes with your favorite toppings

Serve with maple syrup, HERSHEY’S Chocolate Syrup, Chocolate Maple Breakfast Syrup or other toppings, like sliced strawberries and whipped cream.

Variations:

Include Mix-ins: Add a scoop of chia seeds, walnuts, pecans or almonds to your pancakes before flipping them. Or include blueberries, bananas, raspberries or blackberries for fresh flavor.

Add Flavor: Switch up the flavors or take your gluten free flapjacks to the next level. Replace the vanilla extract with an equal amount of almond, lemon peppermint, orange or maple extract. Add a pinch of ground spices like pumpkin pie spice, cinnamon, nutmeg, cardamom or ginger.

Try Vegan Gluten-Free Pancakes: Replace the egg with vegan plant based egg substitute or 1/4 cup unsweetened apple sauce. Create your own vegan buttermilk with 1 tablespoon of lemon juice and 1 cup (minus 1 tablespoon) of nondairy milk, letting it sit and curdle for 10 minutes. Substitute butter with vegetable, avocado or coconut oil.

Make ’Em Extra Fluffy: Leave out the yolk and whip the egg whites until soft peaks form, then fold into the batter gently. The extra air from the whipped egg white will make your pancakes naturally fluffy.

Sarah Mock Headshot
Sarah Mock
Influencer
Sarah Mock
Influencer

Sarah is a classically trained Pastry Chef and for the past 14 years has been helping home cooks prepare recipes with professional results as a culinary blogger at Savoring The Good. Combined with 19 years of experience being a mom, she knows what it's like to nourish families through both food and love!