Make the dry mix. In a large bowl, whisk together white rice flour, brown rice flour, tapioca starch, cornstarch, sugar, baking powder, baking soda, salt, and xanthan gum. Whisk well so everything is evenly distributed.

Store the mix. Transfer to an airtight container or jar. Label with “Gluten Free Pancake Mix” and today’s date. See storage tips below.

Prepare the batter. To make one batch, add 2 cups of the dry mix to a mixing bowl. In a separate bowl, whisk milk, eggs, oil, and vanilla. Pour wet ingredients into the dry and stir until just combined. A few small lumps are fine.

Rest the batter. Let it sit for 5–8 minutes. This brief rest hydrates the starches and helps the xanthan gum do its job, leading to fluffier pancakes.

Heat your pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. The surface is ready when a drop of water skitters and evaporates.

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

Adjust consistency if needed. If the batter feels too thick, add 1–2 tablespoons more milk. If too thin, sprinkle in 1–2 teaspoons more mix.

Serve warm. Stack and serve with maple syrup, fresh fruit, yogurt, or your favorite toppings.