Step 1

in a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.

Step 2

in another bowl, mix the greek yogurt, eggs, milk, melted butter, vanilla, and maple syrup until smooth.

Step 3

pour the dry ingredients into the wet and gently stir until just combined. don't overmix—slightly lumpy batter is okay. let the batter rest for 5–10 minutes to thicken.

Step 4

heat a non-stick skillet or griddle over medium-low heat and grease lightly.

Step 5

scoop the batter (about 1/4 cup per pancake) and spread gently if needed. cover the pan with a lid and cook for 2–3 max minutes per side, flipping once bubbles form and the edges look set. covering traps steam, which helps the pancakes rise higher and stay super moist and fluffy.

Step 6

serve warm with fruit, yogurt, nut butter, or maple syrup.