These fluffy gluten free pancakes are flavored with espresso powder and loaded with chocolate chips. Topped with an espresso mascarpone and greek yogurt whip, you’ll want these pancakes for both breakfast and dinner.
Fridays call for pancakes.
When it comes to breakfast, I’m actually an oatmeal person….addict, really. If I was stranded on a desert island and could have only one food the rest of my life, it would be oatmeal.
Maybe it’s because I don’t have the time, aka willpower, to make pancakes or waffles in the morning (I’m sure someone feels the same way). Or maybe because I know I would eat the entire batch to myself and not be able to stand up for three hours.
All that aside, I do LOVE pancakes. I’m just more of a breakfast for dinner kind of gal.
Insert these Espresso Chip Gluten Free Pancakes.
I’m all for chocolate and coffee pairings, and lately I’ve been on a caffeine kick (have you made these double chocolate espresso muffins yet?!). When you add these two flavors to pancakes, you get comfort food at it’s finest.
This gluten free pancake recipe makes wonderfully thick, fluffy pancakes. If you prefer thinner or chewier pancakes, simply add additional buttermilk to the batter. Both ways are absolutely delicious!
These pancakes have a very slight espresso flavor, so it’s nothing too overpowering. If you top them with the mascarpone topping (which I highly recommend), you’ll get a little more of that espresso taste. You could even mix some espresso powder in with your maple syrup if you’re a caffeine lover like me.
I’m sure you’re thinking, “Lauren, it’s spring. Give me all the lemon and berry recipes I can get my hands on.” Trust me, friends, those recipes are on their way soon. If you live in Minnesota like I do, though, you know how hard it is to find really good/fresh berries in the winter that don’t cost you a fortune.
Yeah, frozen blueberries are pretty awesome. My freezer is actually stocked with them. But it’s hard to want to use frozen fruit when you know that berry season is just a short month or two away!
Until then, please enjoy these comforting, delicious, “OMG I have to make these again,” espresso chip gluten free pancakes.
Espresso Chip Gluten Free Pancakes
Ingredients
Espresso Chip Pancakes:
- 1 ½ cups Bob’s Red Mill 1:1 Gluten Free baking flour
- 2 tsp baking powder
- ½ baking soda
- ¼ tsp salt
- 2 Tbsp granulated sugar
- 1 Tbsp espresso powder
- 1 ⅓ cups buttermilk, more if you want thin chewy pancakes
- 3 Tbsp butter, melted
- 2 eggs
- 2 tsp gluten free vanilla extract
- ¾ cup mini chocolate chips (regular size also works well!)
Optional Mascarpone Topping:
- ¼ cup mascarpone cheese
- ¼ cup plain greek yogurt
- 1-2 tsp espresso powder
- 1-2 tsp pure maple syrup
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, sugar, and espresso powder until combined.
- In a small or medium mixing bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined. The batter will be very thick and might puff up slightly as it sits, but this batter will make wonderfully fluffy pancakes. If you prefer thinner pancakes that you can spread more easily in your skillet, or like thinner/chewy pancakes, you can add an additional ¼ cup of buttermilk to the batter. Fold in the chocolate chips.
- Heat a pancake griddle or non-stick skillet to medium-low heat, and add a little butter or nonstick cooking spray to prevent the pancakes from sticking. When your griddle is hot, scoop out ¼ cup of the pancake batter onto the griddle/pan and use spoon or spatula to form round pancakes.
- Cook for 1-2 minutes until the batter starts to bubble slightly in the center, then flip and cook an additional 1-2 minutes until golden brown. Remove onto a plate and repeat for each pancake.
- Serve with your favorite pancake toppings: more chocolate chips, butter, maple syrup, or top with the mascarpone topping by whisking together all of the topping ingredients in a small bowl.
Notes
- I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum. Not all gluten free flour mixes absorb moisture the same way, and they all have different proportions of ingredients used. If using a gluten free all purpose flour mix for this pancake recipe, I recommend using a 1:1 mix that contains xanthan gum.
- Always spoon and level your flour into your measuring cups! Scooping out your flour with the measuring cup can lead to using too much.
- Author: Zest and Lemons
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