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Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Add the milk, egg, oil, and vanilla extract. Let the batter rest for 5 minutes. (Batter can rest up to 30 minutes.)
Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.
Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.
Flip the pancake and cook until golden brown, about two additional minutes.Repeat with the remaining batter. Serve with butter and syrup.
Before making the batter, place a parchment-lined baking sheet in the oven. Heat oven to 225°F. Transfer cooked pancakes to the baking sheet. Don't overlap the pancakes. Keep warm for up to 30 minutes.