Fluffy Gluten-Free Pancakes

Gather all ingredients.

Whisk flour, baking powder, salt, cinnamon, and sugar together in a medium bowl.

Whisk egg, melted butter, vanilla, and milk together in a separate bowl until smooth.

Add wet ingredients to dry ingredients; stir just until combined (batter should be slightly lumpy). Let batter rest 5 to 10 minutes to thicken. If the batter seems too thick to pour, add 1 to 2 tablespoons more milk.

Spray a griddle with cooking spray and preheat over medium-low heat.

Pour about ¼ cup batter per pancake onto the preheated griddle. Cook until bubbles form on top and edges look set, 2 to 3 minutes. Flip and cook until golden on the second side, 1 to 2 minutes more. Serve warm.