Gluten Free Chocolate Pancakes

These gluten free chocolate pancakes are light, fluffy, and studded with melty chocolate chips! For chocolate lovers everywhere!

Rich & Chocolatey Gluten Free Pancakes:

This breakfast mashup combines two of my all-time favorite foods: dark chocolate and pancakes!

Every morning I gladly eat a gluten-free pancake with peanut butter for breakfast, then I fall asleep each night, excited to wake up and eat more!

I do like to change up my flavors and these gluten free chocolate pancakes are ultra-chocolatey perfection!

Key Ingredients:

• Gluten-free all-purpose flour - I use Bob's Red Mill's 1 to 1 Gluten Free Baking Flour for 99% of my recipes! It's my favorite blend for muffins, cookies, and pancakes. You can find it at Walmart, Target, or on Amazon.
• Dutch cocoa powder - I always use Dutch-processed cocoa because it has a dark, rich, and mellow flavor. I used Hershey's dark cocoa powder.
• Vegetable oil - Oil keeps the pancakes moist! You can swap it with melted butter and the pancakes will be a bit lighter in texture.
• Buttermilk - Use store-bought buttermilk for best results! Homemade buttermilk won't be as thick and the pancakes won't be as fluffy.
• Egg - Use a large egg unless a recipe specifies otherwise.
• Chocolate chips - Optional, but super indulgent!

How to Make Gluten Free Chocolate Pancakes:

The process is very simple!

• Combine dry ingredients: Use a large bowl so it fits all the batter.
• Combine wet ingredients: I measure the buttermilk and oil in a liquid measuring cup, then add the egg. Whisk to combine.

• Mix together: Pour the wet into the dry ingredients and stir. Add the chocolate chips (if using).
• Cook the pancakes: Place a large nonstick skillet over medium heat. Once its hot, add the oil. Drop three scoops of batter into the skillet and let them cook until you see bubbles on top.
• Flip the pancakes: Use a thin-set spatula to flip the pancakes over and let them cook until the insides are done, about 3 more minutes.

Expert Tips:

• Don't set the heat too high. If the skillet's too hot, the bottom of the pancakes will burn before the insides cook. If it's too hot on medium, reduce the heat a little bit.
• Use a thin-set spatula for flipping. A thick, clunky spatula makes it harder to flip the pancakes! The wide part should be thin.
• The pancakes should spread a bit in the pan so give them a little space. My 12-inch skillet fit three pancakes comfortably.
• You can leave the chocolate chips out if you prefer. Syrup makes the pancakes plenty sweet!

Storage & Freezing Tips:

Pancakes are freezer-friendly! I prefer to store mine in the freezer so they last longer, but the fridge works fine too.

Just let them cool before you store them!

• Store gluten free pancakes in a zip-top plastic bag in the fridge for up to 3 days.
• Freeze them in a zip-top bag for up to 3 months. Reheat a pancake in the microwave for 30 seconds or until it's defrosted and warm.

More Pancake Recipes:

All of these pancake recipes taste delicious gluten-free! Just use Bob's Red Mill's 1 to 1 Gluten Free Baking Flour in place of regular all-purpose flour.

• Gluten Free Pumpkin Pancakes
• Honey Pancakes
• Cassava Flour Pancakes [Paleo & Gluten Free]
• Almond Flour Pancakes [The Best]