Preheat your pan or griddle. Set a nonstick skillet or griddle over medium heat so it’s evenly hot when the batter is ready. Aim for about 350°F on an electric griddle.

Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined. This helps distribute leavening evenly.

Combine the wet ingredients. In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla. If using lemon juice or vinegar, add it to the milk and let it sit for 2–3 minutes.

Bring it together gently. Pour the wet mixture into the dry. Stir with a spatula until just combined. Leave small lumps—overmixing leads to dense pancakes.

Rest the batter. Let the batter sit for 5–10 minutes. This allows the gluten-free flour to hydrate and thickens the batter slightly for fluffier pancakes.

Adjust consistency. If the batter looks too thick (doesn’t pour off a spoon), add a splash more milk. It should be pourable but not runny.

Grease and test the pan. Lightly butter or oil the hot surface. Test with a small spoonful of batter—if it sizzles gently and the bottom browns in about 1–2 minutes, you’re set.

Cook the pancakes. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip once and cook 1–2 minutes more, until golden and cooked through.

Keep them warm. Transfer cooked pancakes to a 200°F oven on a wire rack set over a sheet pan while you finish the batch.

Serve. Top with butter, warm maple syrup, fresh berries, or a dollop of yogurt.