The Best Gluten-Free Chocolate Chip Pancakes: Quick & Easy
Welcome to the best gluten-free chocolate chip pancakes you’ve ever had. I’m so excited to share this staple recipe with you as it’s a classic in my household. Everyone needs a great chocolate chip pancake recipe, especially if you’re gluten-free!
Do you want to skip the read and get access to the best gluten-free chocolate chip pancake recipe? Click below to jump straight to the recipe. We’re all about simplicity here at Tide & Thyme because life’s better when your food tastes good!
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What Makes The Best Gluten-Free Chocolate Chip Pancakes?
Making the best gluten-free chocolate chip pancakes takes a bit of trial and error. In my extensive pancake making experience, the best gluten-free chocolate chip pancakes are:
- Brown and buttery on the outside
- Soft and warm on the inside
- Chocolate-y but not too sweet
- Large enough to stack, but small enough to where I need to eat two
- Topped with butter and fresh maple syrup
If I’m able to check these 5 criteria points, I’ve successfully executed the best gluten-free chocolate chip pancakes. And let me tell you, this recipe does just that!
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The Story of These Gluten-Free Chocolate Chip Pancakes
I’ve been a pancake-lover my whole life. C’mon, who isn’t?! My husband and I particularly enjoy having breakfast for dinner and chocolate chip pancakes are frequently on the menu. This recipe is a quick and easy, go-to staple in our household due to the quantity and quality it produces.
This recipe is inspired by the pancakes at Cracker Barrel, soft and warm on the inside with a crispy golden outer layer. Having a gluten intolerance, I was forced to make the switch to gluten-free flour. For those that regularly cook with gluten-free flour, you understand that it tends to brown quicker and it takes a little longer to fully cook. However, this bodes well for my recipe! Keeping in mind my criteria for the best pancakes, this hits the spot!
Knowing that the outer layer of the pancake will cook slightly faster than regular flour I started to experiment with pan temperature. Through trial and error, I learned that the best way to cook pancakes is to start at a medium-high heat and gradually lower the temperature as you continue through batches. This ensures each pancake is cooked to perfection with a crispy outer layer and soft fluffy inside.
Additionally, I began using butter as my pan degreaser and mastered the buttery taste of the cracker barrel pancakes. Using butter to avoid sticking to the pan is the trick to creating that brown outer layer that we all love.
I hope you love this recipe as much as my husband and I do!
Ingredients Needed For The Best Gluten-Free Chocolate Chip Pancakes
What are the ingredients that make the best gluten-free chocolate chip pancakes? Let’s take a look.
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups gluten-free flour
- 4 teaspoons baking powder (certified gluten-free if necessary)
- 1/4 teaspoon salt
- 1 1/2 cups milk (dairy-free if necessary)
- 1 cup chocolate chips (semi-sweet or dark)
- 3 tablespoons butter
How To Make The Best Gluten-Free Chocolate Chip Pancakes
- In a Kitchen Aid standing mixer, mix all wet ingredients (eggs, vegetable oil, vanilla, and milk)
- Add in all dry ingredients (sugar, GF flour, baking powder, and salt). Mix on medium speed for 2 minutes or until just combined.
- Heat pan over medium heat and coat with 1 tablespoon of butter.
- Once heated, use 1/3 cup to scoop batter into pan, cooking 4 pancakes at a time.
- Sprinkle a handful of chocolate chips in each pancake to ensure even amounts per pancake.
- Cook 2 minutes per side or until bubbles start to form in the batter and the pancake is golden brown
- Repeat process until all batter has been used.
- Top with butter and syrup and enjoy!
How To Store Gluten-Free Chocolate Chip Pancakes
Do you want to know the best part about this recipe? The pancakes taste even better the next day…
Storing gluten-free chocolate chip pancakes is easy and seamless. Simply seal the leftover pancakes in a ziplock bag or refrigerator-safe container, and place them in the fridge. In my experience, these pancakes stay good for about 48 hours after cooking.
I recommend letting the pancakes cool before storing them away to avoid a soggy pancake at a later date.
Without further ado, let’s take a look at the best gluten-free chocolate chip pancake recipe!
Tide & Thyme Recipe
Gluten-Free Chocolate Chip Pancakes
Equipment
- Kitchen Aid Standing Mixer (substitute with mixing bowl and electric hand mixer)
- Frying Pan
- Spatula
- Measuring Cups (teaspoon, tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, 1 cup)
Ingredients
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups gluten free flour I like Bob Mills 1-for-1 gluten free flour
- 4 teaspoons baking powder certified gluten-free if necessary
- 1/4 teaspoon salt
- 1 1/2 cups milk dairy-free if necessary
- 1 cup chocolate chips semi-sweet or dark
- 3 tablespoons butter
Instructions
- In a kitchen aid standing mixer, mix together all wet ingredients (eggs, vegetable oil, vanilla, and milk).1/2 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, 1 1/2 cups milk
- Add in all dry ingredients (sugar, GF flour, baking powder, and salt). Mix on medium speed for 2 minutes or until just combined.1/4 cup granulated sugar, 2 cups gluten free flour, 4 teaspoons baking powder, 1/4 teaspoon salt
- Heat pan over medium heat and coat with 1 tablespoon of butter.
- Once heated, use 1/3 cup to scoop batter into pan, cooking 4 pancakes at a time.
- Sprinkle handful of chocolate chips in each pancake to ensure even amounts per pancake.1 cup chocolate chips
- Cook 2 minutes per side or until bubbles start to form in batter and pancake is golden brown
- Repeat process until all batter has been used.
- Top with butter and syrup and enjoy!
Frequently Asked Questions
Gluten-free pancakes are made with gluten-free flour. No other ingredients contain gluten, making these pancakes a delicious treat for people with gluten intolerance (like me!!)
BUTTER! Using butter helps to create the brown, buttery outside layer. It’s one of the main staples of this recipe.
Gluten-free flour tends to cause your food to brown quicker than regular flour. Additionally, it takes longer to cook through your food when you cook with gluten-free flour.
This question is 100% personal preference. If you like your pancakes more sweet and chocolate-filled, then go for it! I tend to enjoy light to medium chocolate in my pancakes. 1 cup of chocolate chips is what I recommend.
Growing up, Cracker Barrel was my favorite breakfast spot. I’ve always wanted to replicate Cracker Barrel’s pancakes. This recipe does just that! Golden brown on the outside; soft and warm on the inside.
10/10 – These pancakes came out just the way it was described. Much needed staple for our household! Thanks!
AMAZING! Thanks for sharing. Texture is perfect!