Gluten-Free Chocolate Chip Pancakes

This easy gluten-free pancake recipe makes light and fluffy pancakes that are dotted with chocolate chips. The batter contains a little brown sugar and vanilla, giving the pancakes a subtle chocolate chip cookie flavor. Serve with maple syrup or a little whipped cream.

Why you’ll love these pancakes.

• The prep. – This batter couldn’t be easier to make. Just put all the ingredients into one bowl and mix. That’s it. There’s no need to whip egg whites for this recipe.
• The flavor. – The combination of brown sugar, vanilla, and chocolate chips makes for really flavorful pancakes.
• The texture. – Just like my classic gluten-free pancake recipe, these are light and fluffy.

Tips for Making Gluten-Free Chocolate Chip Pancakes.

1. Use a medium bowl. Use a medium or large mixing bowl. This way the batter won’t overflow when you mix the ingredients. 
2. Let the batter rest. After mixing the batter, let it rest in the bowl for about 10 minutes. This gives the gluten-free flour a little time to absorb the liquid in the recipe. Giving you light, fluffy pancakes. 
3. Stir the chocolate chips into the batter. A lot of recipes call for adding the chocolate chips to the pancake batter on the griddle. I found this caused the chocolate chips to burn. Mixing them right into the batter prevents this. 
4. Preheat the griddle. Cook your pancakes on a hot griddle or nonstick pan. This way the pancakes brown beautifully. 
5. Cook pancakes on medium heat. A hot, smoking griddle is too hot for pancakes. Use a medium heat for the best results. You want the batter to sizzle gently when you spoon it onto the griddle. If you see your griddle smoking, turn down the heat. And if your pancakes are too pale, increase the heat a little.
6. Keep them warm in the oven. To keep the pancakes warm before serving, place them into a preheated 225℉ oven on a parchment-lined baking sheet.

What are the best chocolate chips to use for pancakes? 

I love milk chocolate chips in pancakes. But the real answer is: use whatever chocolate chips you love. They all work. As with any ingredient, check the label to ensure the chocolate chips are gluten-free.

Can I make these dairy-free?

Yes. To make these pancakes dairy-free, use your favorite dairy-free milk. And remember to use dairy-free chocolate chips.

Recipe originally posted January 23, 2016. Updated to include new photos. Recipe updated to use a gluten-free flour blend by reader request. Enjoy!

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Gluten-Free Chocolate Chip Pancakes

These fluffy gluten-free pancakes are easy to make. The brown sugar and vanilla extract give them an almost chocolate chip cookie flavor. This easy recipe is perfect for weekend mornings.

Prep Time 5 minutes

Cook Time 5 minutes

Rest Time 10 minutes

Total Time 20 minutes

Servings 6 pancakes

Calories 195 kcal

Ingredients

• 1 cup gluten-free flour–Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended, see note (5 ounces; 142 grams)
• ¼ cup light brown sugar (2 ounces; 56 grams)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk (6 ounces; 170 grams)
• 1 large egg (2 ounces; 56 grams)
• 2 tablespoons oil or melted butter (1 ounce; 28 grams)
• 1 teaspoon vanilla extract
• ½ cup chocolate chips, use more or less to taste (3 ounces; 85 grams)

For Serving

• maple syrup
• butter

Instructions

1. Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Add the milk, egg, oil, and vanilla extract. Mix until smooth. Stir in the chocolate chips. Let the batter rest for 10 minutes. (Batter can rest up to 30 minutes.)

2. Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.

3. Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.

4. Flip the pancake and cook until golden brown, about two additional minutes.

5. Repeat with the remaining batter. If the chocolate chips settle to the bottom of the batter between cooking batches, give the batter a gentle stir.

   To keep pancakes warm before serving, place them in a preheated 250℉ oven on a parchment-lined baking sheet.

6. Serve with butter and syrup.

Recipe Notes

Gluten-Free Flour–This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using a different flour might change the texture of the pancakes. 

Chocolate Chips–Use your favorite chocolate chips. And adjust the amount to suit your taste.