Gluten Free Chocolate Chip Pancakes
Weekend mornings just got a serious upgrade — fluffy, golden pancakes loaded with melty chocolate chips, made for four and ready to disappear fast. The secret to getting these right is letting the batter rest for five minutes before it hits the griddle, giving the gluten free flour blend time to fully hydrate so you get that soft, tender texture instead of a gummy or dense result. Buttermilk, eggs, and melted butter bring richness and lift, while a touch of vanilla rounds everything out into something that tastes completely indulgent. Cooking them low and slow on a buttered griddle means each pancake develops a beautifully golden underside without burning before the center sets. If you're used to gluten free pancakes that fall apart or taste like cardboard, this batter will genuinely surprise you. Stack them high, serve immediately, and watch them vanish before you even sit down.
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Learn more →Ingredients
4 servings
- 1 ½ cups gluten free flour blend
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 3 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- ½ cup chocolate chips
For the griddle
- 1 tbsp unsalted butter, for the griddle
Instructions
- 1
Whisk together the gluten free flour blend, baking powder, baking soda, salt, and sugar in a large mixing bowl until evenly combined.
- 2
In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
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