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Fluffy Gluten-Free Chocolate Pancakes Recipe for a Decadent Breakfast

Fluffy Gluten-Free Chocolate Pancakes

Tender, cocoa-rich pancakes made with a gluten-free 1:1 flour blend and tangy buttermilk. Optional chocolate chips add extra pockets of melted chocolate.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup (approximately 140 g) Gluten-free all-purpose flour blend
  • 1/4 cup (21–25 g) Unsweetened cocoa powder
  • 2 tablespoons Granulated sugar
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Fine salt
Wet Ingredients
  • 1 egg Large egg
  • 1 cup (240 ml) Buttermilk
  • 2 tablespoons Unsalted butter, melted and slightly cooled
  • 1 teaspoon Vanilla extract
Optional Additions
  • 1/3 cup Chocolate chips
For Cooking
  • As needed for the pan Butter or neutral oil

Method
 

Step-by-Step
  1. Whisk the gluten-free flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk the egg, buttermilk, melted slightly cooled butter, and vanilla extract until blended.
  3. Pour the wet mixture into the dry mixture and stir just until combined. Fold in chocolate chips if using, then rest the batter for about 5 minutes.
  4. Heat a lightly greased griddle or nonstick skillet over medium to medium-low heat. Use approximately 1/4 cup batter for each pancake.
  5. Cook for about 2–3 minutes, until bubbles appear on the surface and the edges look set. Flip and cook for another 1–2 minutes, until puffed and cooked through.
  6. Serve the pancakes warm with butter, maple syrup, berries, or additional chocolate chips. Regrease the pan between batches as needed.

Notes

Use a gluten-free flour blend made to replace wheat flour 1:1 and containing xanthan gum. If the blend does not contain xanthan gum, add about 1/4 teaspoon. For anyone with celiac disease, choose certified gluten-free cocoa powder and chocolate chips and avoid cross-contact.