What You'll Need (the Good Stuff):

• 1 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum or add 1/2 tsp separately)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups buttermilk (or use 1 ½ cups milk with 1 ½ tablespoons lemon juice, let it sit for 5 minutes to curdle slightly.)
• 2 large eggs
• 4 tablespoons unsalted butter, melted, plus more for greasing the pan
• 1 teaspoon pure vanilla extract

Let's Get Cooking (It's Easier Than You Think!):

1. Dry Ingredients First, Always: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. This helps ensure all the leavening agents are evenly distributed. Nobody wants a lopsided, flat pancake, right?
2. Wet Ingredients: Now the Magic Happens: In a separate bowl, whisk together the buttermilk (or milk and lemon juice mix) eggs, melted butter, and vanilla extract. It should look smooth and dreamy.
3. Combine, But Gently!: Pour the wet ingredients into the dry ingredients. Using a spatula or a fork, gently combine the two until *just* mixed. Some lumps are okay! Don't overmix; it'll make the pancakes tough. Think of it like you're giving the batter a gentle massage, not a rigorous workout.
4. Heat It Up: Lightly grease a griddle or large non-stick skillet with a bit of butter or oil. Get that pan nice and warm over medium heat. If the pan is too cool, those pancakes will stick and weep. Not a pretty sight! A good way to test the pan's readiness is to drop a tiny droplet of batter on it. If it sizzles gently, it's go time.
5. Pancake Time: Pour about ¼ cup of batter onto the hot griddle for each pancake. I find that a little less batter tends to result in lighter, fluffier pancakes.
6. Patience is Key: Cook the pancakes for 2-3 minutes per side, or until golden brown and bubbly on top. Be patient! Let the pancakes cook undisturbed until the edges start to set and bubbles form on the surface. Then flip with a spatula, and cook the other side for a minute more.
7. Stack 'Em High: Transfer your perfect pancakes to a plate, and keep warm in a very low oven (or until ready to devour). Serve them up with your favorite toppings – we love fresh berries, a smear of peanut butter, or a drizzle of pure maple syrup. Truly, the sky is the limit!

Tips & Tricks for Pancake Perfection:

• Get Creative with Extracts: Swap out the vanilla extract for almond, lemon, or even a touch of cinnamon to add a different flavor.
• Make it Fruity: Fold in 1/2 cup of fresh or frozen berries into the batter just before cooking. Blueberries, raspberries, or chopped strawberries are all great choices.
• Chocolate Chips? Yes, Please!: Who doesn't love a little chocolate? Add ½ cup of mini chocolate chips to the batter. The slight melty goodness is divine.
• Dairy-Free Options: For dairy-free pancakes, use any plant-based milk instead of buttermilk. Make sure to still add that tablespoon of lemon juice as it's the acidity that adds the tenderness to the pancakes. Also look into replacing the butter with a plant based alternative.
• Flour Finesse: Gluten-free flours are not all created equal. If you find that your batter feels too thick or too thin, you can add a tablespoon of milk or flour (remembering to adjust the baking soda/powder respectively) at a time until it looks smooth enough. If you find the xanthan gum is not enough for the blend, add just a *tiny* pinch more.
• Freezing for Later: Make a big batch and freeze leftover pancakes! Once they're cool, layer them between pieces of parchment paper and store in a freezer-safe bag. Just pop 'em in the toaster or microwave for a quick weekday breakfast.