The Best Gluten-Free Pancakes Super Easy

In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until evenly combined. Add the milk, egg, oil, and vanilla extract, and mix until smooth. Let the batter rest for 5 minutes (you can let it rest for up to 30 minutes if needed).

Heat a nonstick griddle or skillet over medium-high heat and lightly coat the surface with oil or butter to prevent sticking.

Scoop about ¼ cup of batter and pour it onto the hot griddle or skillet. Cook for about 2 minutes, or until the edges appear set and bubbles form across the surface of the pancake. To check doneness, gently lift the edge with a spatula to ensure the bottom is golden brown

Carefully flip the pancake and cook the other side for about 2 minutes, or until it turns a rich golden brown

Repeat the process with the remaining batter. Serve the pancakes warm with butter and syrup, or your favorite toppings.

To Keep Pancakes WarmBefore preparing the batter, line a baking sheet with parchment paper and place it in the oven. Preheat the oven to 225°F.

As you cook the pancakes, transfer them to the prepared baking sheet in a single layer, avoiding overlap. Keep them warm in the oven for up to 30 minutes until ready to serve.