The Best Gluten-Free Pancakes

In a large bowl, whisk together gluten-free flour, sugar or maple syrup, baking powder, baking soda, and salt.

In a separate bowl, whisk milk, eggs, melted butter or oil, and vanilla extract until combined.

Add the wet ingredients to the dry ingredients and gently stir until just incorporated. Don’t overmix; let batter rest for 5–10 minutes.

Heat a nonstick skillet or griddle over medium heat and brush with a little butter or oil.

Pour ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form and edges look set. Flip and cook 1–2 minutes more.

Repeat with remaining batter, adding more butter or oil as needed. Serve warm with your favorite toppings.