These gluten free chocolate chip pancakes tick ALL the boxes: they’re thick, soft and incredibly fluffy, absolutely packed with chocolate and super easy to prepare. The only difficult part is deciding whether or not you’re prepared to share them! (On that note… better make a double batch. Just in case.)
Hi friends. How are you doing? I hope you’re staying well and safe and sane in these crazy times.
Today’s offering is comfort on a plate, doused in maple syrup. We’re talking the perfect stack of chocolate chip pancakes: tall, fluffy, soft and chock-full of chocolate.
These beauties are gluten free, ridiculously delicious, easy to prepare… and the perfect way to start your day with a good dose of chocolate.
Before we get to the bits and bobs of making these wonderful pancakes – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
How do you make gluten free pancakes from scratch?
Making super soft and fluffy gluten free pancakes from scratch actually couldn’t be easier. You just need to whisk the wet ingredients (eggs, milk, melted butter) into the dry (gluten free flour blend, sugar, baking powder, xanthan gum, salt) until smooth, and then add the chocolate chips.
To make the pancake batter silky smooth with no flour clumps in sight, it’s best to add the wet ingredients gradually rather than all at once. After the first addition, you’ll make what is essentially a fairly thick paste, which makes it super easy to work out any stubborn flour clumps. Then, just add the rest of the wet ingredients bit by bit, slowly diluting the batter.
The final batter should be pourable but noticeably thicker than that for gluten free crepes – after all, we want our chocolate chip pancakes proudly tall and deliciously fluffy.
Then, it’s just a question of frying them in a lightly buttered frying pan or skillet.
What makes pancakes light and fluffy?
There are two factors that contribute to light and fluffy pancakes.
Firstly, a relatively large amount of baking powder. This gives the pancake its lift and a delicate, soft and fluffy open texture when you cut into it. The amount of baking powder used in this recipe is optimised for extra fluffiness without any metallic baking powder after-taste.
This way, you get the best of both worlds: a super fluffy texture AND an absolutely amazing flavour.
Secondly, a fairly thick batter. This ensures that the pancake batter doesn’t spread out too much (like it would with the runnier crepe batter) – instead, it mounds upon itself, giving beautifully thick pancakes (and a simply mouthwatering tall pancake stack).
That said, don’t be tempted to add more gluten free flour blend than is listed in the recipe. Adding too much flour can result in dry pancakes and can actually prevent them from rising, giving them an unpleasantly dense texture.
How do you know whet it’s time to flip a pancake?
Here’s what to look for:
- bubbles forming on top of the pancake (throughout the pancake, not just at the edges)
- set pancake edges (if you touch them gently with a spatula, it should come away clean without any batter attached)
- a golden brown pancake bottom (to check this, gently lift part of the pancake with a spatula to have a peek underneath)
If your pancake ticks all of these boxes: it’s time to flip it.
How long should a pancake cook on each side?
Usually, a pancake will need about 2 minutes on either side to be fully cooked through on medium-high heat. That said, it’s better to judge the cooking time based on how the pancake looks (see above) and adjust as you go.
Should I cook chocolate chip pancakes in butter or oil?
I prefer to cook my pancakes in a lightly buttered frying pan – simply because I find that butter gives them a much better, richer flavour. However, lightly greasing the pan with oil will also work; I recommend using a neutral-tasting oil like sunflower oil.
There you have it, friends – you’re all set for making the best gluten free chocolate chip pancakes (ever ever ever). Enjoy.
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Super Fluffy Gluten Free Chocolate Chip Pancakes
- 1 cup + 1 tbsp (130 g) plain gluten free flour blend (Note 1)
- 2 tbsp (20 g) superfine/caster sugar
- 2 tsp baking powder
- 1/2 tsp xanthan gum (omit if your GF flour blend already contains xanthan gum)
- 1/4 tsp salt
- 1 UK medium/US large egg, room temperature
- 3/4 cup + 1 1/2 tbsp (200 mL) whole milk, room temperature
- 2 tbsp melted unsalted butter, plus extra for buttering the frying pan
- 1/4 - 1/2 cup (40 - 80 g) dark or milk chocolate chips
- In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, xanthan gum and salt.
- In a separate bowl, whisk together the egg, milk and melted butter.
- Add approximately 1/3 of the wet ingredients to the dry. Whisk well until you get a smooth thick batter. Add the rest of the wet ingredients gradually, whisking continuously.
- Mix in the chocolate chips.
- Heat a skillet or frying pan over medium-high heat until a drop of water sprinkled on it sizzles and bounces. Lightly butter the skillet and drop about 1/3 cup of the pancake batter onto it. If necessary, use the back of a ladle or spoon to nudge the batter into a more circular shape.
- Cook the pancake for about 2 minutes over medium-high heat, until the edges are set (not sticky to the touch) and bubbles appear on the top surface. Flip the pancake and cook for a further 2 minutes on the other side.
- Once done, transfer the pancakes onto a plate lined with kitchen paper/paper towel – the kitchen paper will absorb any condensation that forms under the hot pancakes. Depending on the size of your skillet/pan, you can cook 2 – 3 pancakes at once. Be sure to butter the skillet before you start cooking the next batch of pancakes.
- Repeat with the rest of the batter, this recipe makes six approximately 4-inch pancakes.
- The pancakes are best served warm immediately after cooking with maple syrup, fresh fruit or other toppings, but they stay moist and fluffy for a few hours afterwards.
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