2 tablespoons granulated sugar

2 tablespoons vegetable oil

1 large egg (or vegan/gluten-free egg replacer)

1 teaspoon pure vanilla extract

1 cup all-purpose gluten-free flour* (I recommend a reliable blend like Pillsbury; different blends may give different results)

1/4 teaspoon xanthan gum (omit if your flour already contains it)

1 tablespoon gluten-free baking powder

1/4 teaspoon salt

3/4 cup milk (use almond, cashew, or coconut milk for dairy-free)

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In a large mixing bowl, whisk together the egg (or egg replacer), sugar, vanilla extract, and vegetable oil until smooth.
Add the gluten-free flour, xanthan gum, baking powder, and salt. Stir until fully combined.
Gradually pour in the milk, mixing until the batter reaches a smooth consistency. For thinner pancakes, add 1–2 extra tablespoons of milk.
Heat a lightly greased griddle or non-stick pan over medium heat (about 350°F if using an electric griddle).
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on top and edges start to set, then flip and cook until golden brown.
Serve warm with butter, syrup, fresh fruit, or your favorite toppings.

Measuring flour: Use the “spoon & level” method—spoon the flour into your measuring cup and level with a knife. Avoid scooping directly from the bag to prevent dense pancakes.
Leftovers freeze well: Stack cooled pancakes with parchment paper in between and store in a freezer-safe bag for up to 2 months.
Customize your pancakes: Add blueberries, chocolate chips, or mashed bananas to the batter before cooking.
Vegan option: Use a gluten-free egg replacer and dairy-free milk to make these pancakes fully plant-based.