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Gluten-Free Buttermilk Chocolate Chip Pancakes are my go to fix for those mornings when you wake up hungry but also kind of tired of the same old breakfast. You want something fluffy and warm, but you do not want a complicated recipe with weird ingredients you will never use again. I have made a lot of gluten free pancakes that turned out flat, gritty, or oddly gummy, and honestly it can be a little heartbreaking. These pancakes are different because they taste like the classic diner kind, with little pockets of melted chocolate in every bite. If you are cooking for someone gluten free, or you are gluten free yourself, this is the recipe that makes you feel like you are not missing out. 
7 Simple Ingredients
I love recipes that do not ask you to buy fifteen things, especially before coffee. This one sticks to the basics, and if you bake gluten free at all, you probably have most of them already. The buttermilk is the not so secret ingredient that makes the batter tender and gives it that cozy, slightly tangy flavor.
Here is what you need for my Gluten-Free Buttermilk Chocolate Chip Pancakes. I am listing exactly seven core ingredients, and then I will mention a couple optional add ons after.
- Gluten free flour blend (one that is meant for 1 to 1 baking)
- Baking powder
- Salt
- Buttermilk
- Eggs
- Melted butter (or a mild oil if needed)
- Chocolate chips
Optional but nice: a spoon of sugar if you like them a little sweeter, and a splash of vanilla if you want that bakery smell. If you are dairy free, you can make a quick “buttermilk” by adding a little lemon juice to non dairy milk, but real buttermilk does give the best flavor and texture.
One more practical tip: check your chocolate chips and baking powder labels if you are very sensitive to gluten. Most are fine, but I always look because it is such an easy place for cross contact to sneak in.
A Classic Gluten-Free Breakfast
There is something about pancakes that makes a morning feel calmer. Even if the day is going to be chaotic, a warm plate of pancakes buys you a few peaceful minutes. For me, these Gluten-Free Buttermilk Chocolate Chip Pancakes are the “everybody is happy” breakfast. Kids like them, grownups like them, and nobody has to talk about what is gluten free because they just taste good.
I also like that you can make them for a weekend brunch, but you can also make them on a random Tuesday and feel like you did something nice for yourself. I have even made a double batch, cooled them, and tossed them in the freezer. Then you can reheat a couple in the toaster and pretend you are the kind of person who has breakfast figured out.
If you are into switching up pancake flavors, I have another chocolate option you might like too. This one is more of a classic fluffy style without the buttermilk focus: fluffy gluten-free chocolate chip pancakes. I bounce between the two depending on what is in my fridge.
“I made these for my gluten free daughter and my husband ate three before she even sat down. Nobody could tell they were gluten free, and the texture was so fluffy.”
How To Make Chocolate Chip Pancakes From Scratch {video_youtube}
If pancakes have ever come out flat for you, I get it. Gluten free batters can be a little moody. The good news is this method keeps it simple, and it works.
Before you start, grab a nonstick skillet or griddle, a mixing bowl, and a whisk. Also, do yourself a favor and set your chocolate chips near the stove, because you will forget them if they are hiding in the pantry. I have done that more than once.
Step by step:
1) Mix the dry ingredients. In a bowl, whisk together your gluten free flour blend, baking powder, and salt. Whisking helps break up clumps so you do not get random flour pockets.
2) Mix the wet ingredients. In another bowl, whisk buttermilk, eggs, and melted butter until it looks smooth.
3) Combine, then rest. Pour wet into dry and stir gently until you do not see dry flour. The batter should look thick but scoopable. Let it rest for about 5 to 10 minutes. This is one of the biggest secrets for gluten free pancakes because it gives the flour time to hydrate.
4) Add the chocolate chips. Stir them in at the end, or sprinkle them onto each pancake right after you pour the batter onto the pan. Sprinkling works great if you want better chip distribution and less sinking.
5) Cook low and slow. Heat your pan on medium to medium low and grease it lightly. Scoop batter onto the pan. When you see bubbles on top and the edges look set, flip. Cook the second side until golden.
6) Keep them warm. If you are cooking for a crowd, keep pancakes on a baking sheet in a warm oven while you finish the batch.
And yes, you can absolutely taste test the first pancake. I call it the “chef pancake” and it is basically required.
Tips and Tricks
This is the part where I save you from the little pancake problems that drive everyone nuts. These are the things I have learned from making Gluten-Free Buttermilk Chocolate Chip Pancakes on sleepy mornings when I really did not want to mess around.
Do not overmix. Stir until the flour disappears, then stop. Overmixing can make gluten free pancakes dense.
Let the batter rest. That 5 to 10 minute rest makes a real difference in fluffiness. It also helps the batter thicken a bit so pancakes spread less.
Watch your heat. If the pan is too hot, the outside browns before the inside cooks. Medium low is your friend, especially with chocolate chips.
Use the right flour blend. A 1 to 1 gluten free blend works best here. If your blend does not include xanthan gum, the pancakes can crumble more. They will still taste good, but they may be a little fragile.
Chocolate chip trick. If your chips keep burning on the pan, sprinkle chips on top of the batter after you pour it. When you flip, the chips are protected inside the pancake.
Make ahead tip. Cool leftovers on a rack so they do not steam and get soggy, then freeze with parchment between pancakes.
If you want more pancake inspiration for your gluten free breakfast rotation, this buttermilk focused one is also worth bookmarking: deliciously fluffy gluten-free buttermilk pancakes you will love.
Topping Ideas
I am a big believer that toppings are not just extra, they are part of the whole pancake experience. The chocolate chips already bring sweetness, so I usually keep toppings simple and let the pancake shine.
A few topping combos I love:
Classic: butter and warm maple syrup.
Strawberries and whipped cream: feels like a treat but takes two minutes.
Peanut butter drizzle: salty plus sweet, and it makes the pancakes more filling.
Banana slices: especially good if you added a tiny splash of vanilla to the batter.
Greek yogurt and berries: a little tangy, a little fresh, and it balances the chocolate.
If you are serving guests, put toppings in little bowls and let everyone build their own stack. It looks fancy, but it is honestly the easiest way to keep people happy.
Common Questions
Can I make these without buttermilk?
Yes. You can mix milk with a little lemon juice or vinegar and let it sit for a few minutes. Real buttermilk still gives the best flavor and soft texture, but the swap works in a pinch.
Why are my gluten free pancakes gummy inside?
Usually it is from the heat being too high or the batter being too wet. Lower the heat and let them cook longer. Also make sure you let the batter rest so it thickens slightly.
Can I freeze Gluten-Free Buttermilk Chocolate Chip Pancakes?
Absolutely. Cool them fully, freeze in a single layer first if you can, then store in a bag. Reheat in the toaster or oven until warm.
What chocolate chips work best?
Mini chips spread out more and give you chocolate in every bite. Regular chips are great too, but I like to sprinkle them on top of each pancake so they do not all sink.
How do I keep pancakes fluffy while cooking batches?
Keep finished pancakes in a warm oven on a baking sheet. Do not stack them too tightly or they can steam and soften.
Breakfast you will actually want to make again
If you have been chasing that fluffy texture, these Gluten-Free Buttermilk Chocolate Chip Pancakes are the ones I keep coming back to because they are simple, cozy, and they just work. Once you get the heat right and you let the batter rest, you will feel like you cracked the code for gluten free pancakes. If you want to compare styles or explore variations, check out Gluten-Free Chocolate Chip Pancakes (Vegan, Allergy-Free), The Fluffiest Gluten Free Buttermilk Pancakes – The Loopy Whisk, and Milk Chocolate Chip Buttermilk Pancakes – Joy the Baker for more pancake inspiration. Now go grab that skillet and make a stack, even if it is just for you. You deserve a good breakfast.
Gluten-Free Buttermilk Chocolate Chip Pancakes
Ingredients
Main Ingredients
- 1 cup Gluten free flour blend Ensure it is a 1-to-1 baking blend.
- 2 teaspoons Baking powder Check for gluten-free labeling.
- 1/2 teaspoon Salt
- 1 cup Buttermilk Can substitute with milk mixed with lemon juice.
- 2 Eggs
- 2 tablespoons Melted butter Or use a mild oil if needed.
- 1 cup Chocolate chips Mini chips recommended for better distribution.
Optional Ingredients
- 1 tablespoon Sugar For added sweetness.
- 1 teaspoon Vanilla extract For a bakery smell.
Instructions
Preparation
- In a bowl, whisk together the gluten free flour blend, baking powder, and salt.
- In another bowl, whisk together buttermilk, eggs, and melted butter until smooth.
- Pour wet ingredients into the dry ingredients and stir gently until no dry flour is visible. Let the batter rest for 5 to 10 minutes.
- Stir in the chocolate chips at the end or sprinkle them onto each pancake after pouring the batter.
Cooking
- Heat a nonstick skillet or griddle over medium to medium-low heat and lightly grease it.
- Scoop the batter onto the pan. When bubbles form on top and edges look set, flip the pancake.
- Cook the second side until golden brown.
- Keep finished pancakes warm in a baking sheet in a low oven while you finish cooking the rest.
