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There’s nothing quite like a warm, fluffy stack of pancakes in the morning—but if you’re avoiding gluten, it can be tricky to find a recipe that truly delivers. These Gluten-Free Pancakes are soft, tender, and golden every time. Whether you follow a gluten-free diet for health reasons or personal preference, this recipe is a must-have for your weekend breakfast rotation.

Using a blend of gluten-free flour and simple pantry staples, these pancakes cook up with a perfect golden crust and light, airy center. They’re kid-friendly, freezer-friendly, and endlessly customizable. Pair them with fruit, syrup, or nut butter for a hearty, satisfying start to your day.

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Prep and Cook Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: Serves 4 (makes about 8 pancakes)

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Ingredients List

• 1 cup gluten-free all-purpose flour blend (with xanthan gum)
• 2 tbsp sugar (or maple syrup for refined sugar-free)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk (dairy or unsweetened almond milk)
• 1 egg
• 2 tbsp melted butter or oil (plus more for greasing pan)
• 1 tsp vanilla extract

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Instructions

1. Mix the Dry Ingredients
   In a medium bowl, whisk together the gluten-free flour, baking powder, sugar, and salt. Mixing thoroughly ensures an even rise and consistent texture.
2. Combine Wet Ingredients
   In a separate bowl, beat the egg with the milk, melted butter (or oil), and vanilla extract. This wet mixture gives the pancakes their moisture and flavor.
3. Stir Wet into Dry
   Pour the wet mixture into the dry and stir until just combined. The batter may look slightly lumpy—don’t overmix, or the pancakes may turn dense.
4. Preheat the Pan
   Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. A hot, well-greased pan is key for those golden edges.
5. Cook the Pancakes
   Pour 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes or until bubbles form and edges look set, then flip and cook another 1–2 minutes.
6. Serve and Enjoy
   Stack pancakes on a plate and serve warm with toppings like fresh fruit, syrup, or a dollop of yogurt.

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Suggested Add-ons or Toppings List

• Blueberries or chocolate chips in the batter
• Sliced bananas or strawberries
• Chia seeds or hemp hearts for extra nutrition
• A spoonful of almond butter or peanut butter
• Coconut whipped cream or Greek yogurt on top

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Health Benefits Section

• Gluten-Free Flour is ideal for those with celiac or gluten sensitivity.
• Eggs provide protein, B vitamins, and healthy fats.
• Milk (or plant milk) supports hydration and calcium intake.
• Minimal sugar keeps these pancakes balanced and energizing.

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FAQs (Frequently Asked Questions)

Q: Can I make these pancakes vegan?
Yes! Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and plant-based milk.

Q: What’s the best gluten-free flour to use?
A 1:1 gluten-free baking blend with xanthan gum is best. Avoid single flours like almond or coconut unless you adjust ratios.

Q: Can I freeze these pancakes?
Absolutely! Let them cool, then freeze with parchment between layers. Reheat in the toaster or microwave.

Q: My pancakes came out too flat. What happened?
Check your baking powder for freshness, and don’t overmix the batter.

Q: Are these pancakes dairy-free?
They can be! Use almond or oat milk and coconut oil instead of butter.

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Nutritional Information Table (per serving, 2 pancakes)

Nutrient	Amount
Calories	210 kcal
Protein	6 g
Fat	7 g
Carbohydrates	30 g
Fiber	2 g
Net Carbs	28 g

Values are approximate and may vary based on flour and milk used.

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Diet Tags or Labels

Gluten-Free • Dairy-Free Optional • Vegetarian • Quick Meal • Kid-Friendly • Make-Ahead

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Conclusion

These Gluten-Free Pancakes are fluffy, flavorful, and easy to love—whether you’re gluten-free by need or by choice. They’re quick enough for weekdays and special enough for weekend brunch. Try them with your favorite toppings and share the joy of a breakfast that everyone at the table can enjoy.