I remember the first time I tried making gluten-free chocolate chip pancakes. It was a Sunday morning, and the kitchen filled with the sweet aroma of melting chocolate and warm vanilla. The excitement on my family’s faces made it all worth it.
These pancakes aren’t just a treat; they’re a way to bring everyone to the table, sharing stories and laughter. Whether you’re gluten-sensitive or just looking for a delicious twist on a classic, these pancakes are sure to hit the spot.
Imagine biting into a fluffy pancake with gooey chocolate chips in every bite. It’s like a hug in pancake form! So let’s get ready to flip some magic onto your plates.
Ingredients
Here’s what you’ll need to whip up these fantastic pancakes.
- 1 cup gluten-free all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, shaken
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips, more if you’re feeling adventurous
Directions
Making these pancakes is a breeze, especially if you get everything prepped first. Let’s dive straight into it!
Prep
I gather all my ingredients in one spot. I like to pre-measure everything so cooking’s fast.
Mix The Dry Ingredients
In a big bowl, I dump in the gluten-free flour. Then I add sugar, baking powder, baking soda, and a pinch of salt. I whisk them together until they don’t look clumpy.
Add The Wet Ingredients
Next, I pour in the buttermilk. Crack an egg into the mix. Drizzle the melted butter, and add a splash of vanilla extract. I stir everything until it’s a smooth batter.
Cook
Let’s get these gluten-free chocolate chip pancakes sizzling!
Preheat Your Skillet
First, I heat my skillet over medium heat.
I give it a minute or two until it’s nice and warm.
Pour The Batter
Next, I scoop about 1/4 cup of batter into the skillet.
I spread it gently with the back of my spoon.
Flip The Pancakes
When bubbles pop, it’s time to flip.
I use a spatula and cook until golden brown.
Assemble
Ever tried stacking pancakes with gooey chocolate chips? It’s a dream come true.
Serve With Toppings
I love sprinkling extra chocolate chips on top.
A drizzle of maple syrup makes them irresistible.
Sometimes I add a dollop of whipped cream for fun.
They’re perfect with fresh berries too.
Tools And Equipment
You’ll need some stuff to make these pancakes great. I grabbed my trusty non-stick skillet. It keeps the pancakes from sticking.
A spatula is a must. It makes flipping easy. Find one that’s sturdy.
I also used a large mixing bowl. It helps keep the mess down.
Measuring cups and spoons are key. Accuracy matters for gluten-free baking.
Tips For Success
Start by getting everything ready. I measure out all my ingredients first. It makes things go smoother.
Mix the batter gently. Overmixing makes them heavy. We want fluffy pancakes, not hockey pucks!
Use a non-stick skillet. Trust me, it saves a lot of headaches. Pancakes slide right off.
Wait for bubbles before flipping. It’s the secret to perfect pancakes every time.
Keep the heat medium. Too high, and they’re burnt outside but raw inside.
Conclusion
Making gluten-free chocolate chip pancakes has truly been a delightful adventure for me. There’s something special about the way these pancakes bring warmth and joy to the breakfast table.
Whether you’re sharing them with family or friends, these pancakes are sure to create cherished memories filled with laughter and smiles.
So grab your ingredients, fire up that skillet, and enjoy the simple pleasure of a homemade breakfast treat that everyone can savor. Happy pancake flipping!
Ingredients
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or oil
- ½ cup chocolate chips
Instructions
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, and melted butter or oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined; the batter may be slightly lumpy.
- Gently fold in the chocolate chips.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- Use dairy-free milk and chocolate chips to make the recipe dairy-free.
