Fluffy Gluten-Free Pancakes

Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Getting these combined first helps distribute the baking powder evenly, which is crucial for achieving that light gluten-free pancake texture.

Add the milk, egg, oil, and vanilla extract to your dry mixture. Stir until just combined—lumpy batter is totally fine here. Don't overmix; that's actually the enemy when making easy gluten-free fluffy pancakes.

Let your batter rest for 5 minutes. (You can even let it hang out for up to 30 minutes if you're multitasking with morning chaos.) This resting period lets the flour fully hydrate, which makes the soft gluten-free pancake recipe work beautifully.

Heat a nonstick griddle or skillet over medium-high heat and lightly grease it with oil or butter. Getting the temperature right matters—too low and your pancakes stay pale and dense, too high and they'll burn on the outside.

Spoon about ¼ cup of batter onto the hot skillet. Cook until the edges look set and bubbles appear all over the surface, about two minutes. Gently lift the edge with a spatula—it should be golden brown and have that caramelized appeal.

Flip the pancake and cook until the second side is golden brown, about two additional minutes. Transfer to a plate and repeat with the remaining batter. Serve your fluffy gluten-free pancakes warm with butter and syrup.

Before making the batter, place a parchment-lined baking sheet in the oven and heat it to 225°F. As you finish cooking each pancake, transfer it to the warm sheet without overlapping. Your fluffy gluten-free pancakes will stay wonderfully soft and warm for up to 30 minutes.