Fluffy Gluten-Free Pancakes Recipe

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Light, golden, and melt-in-your-mouth delicious, these gluten-free pancakes are perfect for a cozy breakfast or weekend brunch. Made with simple ingredients, they cook up soft and fluffy every time—no one will even know they’re gluten-free!

Ingredients:

  • 1 cup gluten-free all-purpose flour (with xanthan gum if not already included)

  • 2 tablespoons sugar (optional, adjust to taste)

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 1 cup milk (dairy or non-dairy)

  • 1 large egg

  • 2 tablespoons melted butter or oil

  • 1 teaspoon vanilla extract (optional)

  • Instructions:

    1. Mix Dry Ingredients:
      In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.

    2. Add Wet Ingredients:
      In another bowl, mix the milk, egg, melted butter, and vanilla. Pour into the dry ingredients.

    3. Combine Gently:
      Stir just until combined—don’t overmix. A few lumps are okay.

    4. Preheat and Cook:
      Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter per pancake. Cook for 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 more minutes until golden.

    5. Serve Warm:
      Serve with maple syrup, fresh fruit, or a sprinkle of powdered sugar.

      Tips:

      • For extra fluffiness, let the batter rest 5–10 minutes before cooking.

      • Substitute buttermilk for milk for a tangy, tender texture.

      • Add blueberries, chocolate chips, or mashed banana for variety.

      Would you like a dairy-free version too?

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