Light and fluffy gluten free chocolate chip pancakes are made with yogurt in the batter for extra tenderness. Miniature chocolate chips really make them special!
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I say we celebrate with some super light and fluffy chocolate chip gluten free pancakes. They're made with thick yogurt in the batter, so they're not quite as pourable as my traditional gluten-free pancake recipe. All that means is that they don't cook quite as fast. And … they have chocolate chips (but you can safely leave those out).
This year, I found a way to balance the otherwise cloying sweetness of melted chocolate chips in pancakes by adding plain yogurt to the batter. It also makes for very, very tender and fluffy pancakes.
Just hold the xanthan gum, sister. And if at all possible, mix the batter in a mixer (a handheld one works just fine here). It should be light and smooth…
All you need to grease the skillet is a light brush of butter before each round. And mini chocolate chips also help keep the chocolate situation under control. My children want that particular situation to be out of control, but I insist upon keeping it under control.
That's how we ring in the new year, every year. I hope you'll stick around, friends, for another year of great food that just happens to be gluten-free!
How to make gluten free chocolate chip pancakes with yogurt, step by step
Fluffy Gluten Free Chocolate Chip Pancakes
Light and fluffy gluten free chocolate chip pancakes are made with yogurt in the batter for extra tenderness. Miniature chocolate chips really make them special!
Yield: 16 small pancakes
Ingredients
- 1 ½ cups (210 g) gum free gluten free flour blend (140 g superfine white rice flour + 47 g potato starch + 23 g tapioca starch/flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
- 1 cup (224 g) plain Greek yogurt at room temperature
- 3 tablespoons (42 g) unsalted butter melted and cooled (plus more for pan)
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- ½ cup (4 fluid ounces) milk at room temperature
- 1 cup miniature semi-sweet chocolate chips (more or fewer to taste)
Instructions
- Line a rimmed baking sheet with parchment paper and set it aside. Preheat your oven to 200°F.
- In a medium-sized bowl, place the flour blend, baking powder, salt and sugar, and whisk to combine well. Set the bowl of dry ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the yogurt and beat on medium speed until the yogurt is smooth.
- Add the butter and egg, and beat again on medium until smooth. Add the dry ingredients while mixing on low to combine. The batter will be thick.
- Add the milk slowly and blend it in until all the dry ingredients have been absorbed into the yogurt mixture.
- Heat a large (ideally, cast iron) skillet over medium heat, and brush with a thin layer of unsalted butter.
- Pour the pancake batter into the hot skillet in rounds, smoothing them out about 5 inches in diameter and about 1/4 inch thick. As the pancakes cook on the underside, sprinkle the tops evenly with chocolate chips, to taste.
- Since the batter is relatively thick, as the pancakes cook bubbles will form, but few will break through the surface.
- Once the pancakes are mostly set (about 1 1/2 minutes), carefully flip them over and press down on the cooked side with a wide spatula to sear the other side. The pancakes should have been nearly cooked all the way through when on the first side.
- Remove the cooked pancakes from the skillet and place them on the prepared baking sheet and place the baking sheet in the preheated oven to stay warm until you have finished with all the pancake batter.
- Brush the skillet lightly with more unsalted butter, and repeat with more pancakes. Serve pancakes warm.
Fluffy Gluten Free Chocolate Chip Pancakes
Light and fluffy gluten free chocolate chip pancakes are made with yogurt in the batter for extra tenderness. Miniature chocolate chips really make them special!
Yield: 16 small pancakes
Ingredients
- 1 ½ cups (210 g) gum free gluten free flour blend (140 g superfine white rice flour + 47 g potato starch + 23 g tapioca starch/flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
- 1 cup (224 g) plain Greek yogurt at room temperature
- 3 tablespoons (42 g) unsalted butter melted and cooled (plus more for pan)
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- ½ cup (4 fluid ounces) milk at room temperature
- 1 cup miniature semi-sweet chocolate chips (more or fewer to taste)
Instructions
- Line a rimmed baking sheet with parchment paper and set it aside. Preheat your oven to 200°F.
- In a medium-sized bowl, place the flour blend, baking powder, salt and sugar, and whisk to combine well. Set the bowl of dry ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the yogurt and beat on medium speed until the yogurt is smooth.
- Add the butter and egg, and beat again on medium until smooth. Add the dry ingredients while mixing on low to combine. The batter will be thick.
- Add the milk slowly and blend it in until all the dry ingredients have been absorbed into the yogurt mixture.
- Heat a large (ideally, cast iron) skillet over medium heat, and brush with a thin layer of unsalted butter.
- Pour the pancake batter into the hot skillet in rounds, smoothing them out about 5 inches in diameter and about 1/4 inch thick. As the pancakes cook on the underside, sprinkle the tops evenly with chocolate chips, to taste.
- Since the batter is relatively thick, as the pancakes cook bubbles will form, but few will break through the surface.
- Once the pancakes are mostly set (about 1 1/2 minutes), carefully flip them over and press down on the cooked side with a wide spatula to sear the other side. The pancakes should have been nearly cooked all the way through when on the first side.
- Remove the cooked pancakes from the skillet and place them on the prepared baking sheet and place the baking sheet in the preheated oven to stay warm until you have finished with all the pancake batter.
- Brush the skillet lightly with more unsalted butter, and repeat with more pancakes. Serve pancakes warm.
Nmrich says
I love this blog! What amazing recipes! I’m wondering what your suggested substitute for potato starch/flour would be since I seem to have a sensitivity to that flour.
Nmrich says
I love this blog! What amazing recipes! I’m wondering what your suggested substitute for potato starch/flour would be since I seem to have a sensitivity to that flour.
Candice says
This recipe will make my two little girls very happy! They love pancakes!
A note of thanks for all that you do. My family went gluten free in October for a trial for my 3 year old who was suffering from GI, behavioral, and other symptoms. She was just tired and sick all the time. She wasn’t diagnosed with celiac, but we were desperate for a fix for our little girl who would just lay on the sofa and say she was too tired to move. Within days of the new diet, she was running around, returned to her happy, high-energy self! And we haven’t looked back!
Enter your blog! I love to cook and have always tried to make dinner for my family, cooked by me from whole foods. I found us living on GF convenience foods at first, while I emptied my pantry and tried to figure out cooking without gluten. I love your recipes and your sense of humor. Your blog is a great place to visit and imagine what I can make next. Got your second cookbook for Christmas and just ordered the first one online. Your recipes are simple, but they make beautiful food! I look forward to trying many more recipes from your cookbooks and blog and re-building my recipe book. I’ve been surprised at just how delicious food can be with a good GF recipe. And have been impressing some of my friends and family who eat gluten. Who needs gluten??
A long comment, to say, thank you! And I look forward to baking and cooking my way through 2013 with you!
Candice Beck says
This recipe will make my two little girls very happy! They love pancakes!
A note of thanks for all that you do. My family went gluten free in October for a trial for my 3 year old who was suffering from GI, behavioral, and other symptoms. She was just tired and sick all the time. She wasn’t diagnosed with celiac, but we were desperate for a fix for our little girl who would just lay on the sofa and say she was too tired to move. Within days of the new diet, she was running around, returned to her happy, high-energy self! And we haven’t looked back!
Enter your blog! I love to cook and have always tried to make dinner for my family, cooked by me from whole foods. I found us living on GF convenience foods at first, while I emptied my pantry and tried to figure out cooking without gluten. I love your recipes and your sense of humor. Your blog is a great place to visit and imagine what I can make next. Got your second cookbook for Christmas and just ordered the first one online. Your recipes are simple, but they make beautiful food! I look forward to trying many more recipes from your cookbooks and blog and re-building my recipe book. I’ve been surprised at just how delicious food can be with a good GF recipe. And have been impressing some of my friends and family who eat gluten. Who needs gluten??
A long comment, to say, thank you! And I look forward to baking and cooking my way through 2013 with you!
Cardinventor says
I appreciate how you convert the grams to cups and teaspoons. In you all purpose flour ie., the cup4cup recipe it is all in grams; I do not know how to convert each ingredient to cups. I wouls really apppreciate it if you could do it for me.
Francine
gfshoestring says
Hi, Francine,
In some cases, volume measurements are just not appropriate. This is one of those cases, as the measurements don’t convert neatly. The Cup4Cup mock blend must be made with a scale, I’m afraid.
Nicole
Jene' Jackson says
I love how bossy you are about chocolate chips in pancakes once a year when you make sweets year ’round. It’s so cute. ;-) It’s also SO how parenthood is, right? How the Line Over Which We Shall Not Go sneaks up on us, usually baffling our children and, for me, flooding me with memories of my mother. Also, I can’t wait to try this recipe. Thank you, always, for your good work and service to us all. xoxox
gfshoestring says
Good point, Jene! Can you believe I hadn’t even thought of it in that context. I guess my kids haven’t complained that I won’t make chocolate chip pancakes any other day of the year – they just “remind” me of my chocolate chip pancake obligation often as the New Year approaches. Oh, and that line is immutable in some instances, but in others it seems to be a moving target!
xoxo Nicole
Jen says
Good Lord, thank you. We have pancakes (chocolate chip, natch) every.single.weekend. For the last three years. I’ve given up and just make myself an egg. Now I have a real GF recipe and maybe I’ll have one. :)
gfshoestring says
Oh, Jen, I love eggs but eating an egg when everyone else has pancakes is just plain wrong! Here’s hoping there are pancakes in your near future.
xoxo Nicole
Carole says
Boy,was it lonely without you and all your great ideas. Everyone of your recipes that I made over the holidays was a success especially the andees mint cookies. Great to have you back and hope you had a wonderful holiday time.With this being our first gluten free Christmas everyone was anxious about the sweets.But everything quickly disappeared.
Made ice cream with those andees mints also , great use for the rest of the bag.
gfshoestring says
Hi, Carole!
Thanks so much for the kind words – I definitely missed my regular posting! In fact, not posting for a whole week is the longest hiatus I have had from this blog in years – even when I’ve been on “vacation,” so to speak. It was kind of liberating, but I’m back now and happy to be so! I’m really glad your GF sweets went over well – I wouldn’t expect any less. :)
xoxo Nicole
Moon9 says
Nicle thank you for the email and recipe but I haven’t been reading or looking at food
as I am having a lot of stomach trouble so the holidays where bahumbug for Me…..
Love to you and The Family,
Michelle xxxxxx
Leanne says
Yum! Great idea with the yogurt. I can see that working really well. I remember being just as bossy with my mom, very picky, too!
gfshoestring says
Funny that you remember being bossy with your mom, Leanne. Sounds like you were worth it. :)
xoxo Nicole
Dana Schwartz says
Oh, these sound and look fab! A great way to break in a new year. You were missed over the holiday, but I made up for it by baking your insanely awesome apple pie on new year’s eve. It was gone (early) the next day. My husband couldn’t get over how flaky and delish the crust was. Thanks Nicole for another winning recipe :) Looking forward to what 2013 brings.
-Dana
gfshoestring says
Hi, Dana! Did you make the sour cream apple pie with crumble topping? Oh my gosh that is just the best thing ever. Of course, I wouldn’t kick a straight-up apple pie out of bed, either. Glad to be back, and thank you for being such an important part of this site. I appreciate you!
xoxo Nicole
Dana Schwartz says
The sour cream apple pie is up next! I’m so in love with the straight up apple that it’s hard to stop making it :) Tho I do have a pint of sour cream in the fridge…
Thx for the kind words! The feeling is absolutely mutual.
Patti says
Yumm!! The plain yogurt addition is a great idea.
I have grown children now and I am still amazed at what they consider a family “tradition”. I have basically decided anything we did once, that was a bit out of the ordinary & they liked it, is now a “TRADITION” & must be followed. Can’t wait ’til they have kids of their own.
gfshoestring says
So true, Patti, about traditions! My children agree with you on that, for sure. Of course, it almost always has to do with food, so there might be another motivation at work. :)
xoxo Nicole