Rest the batter
Five minutes gives the flour time to hydrate and produces a softer center.
Kitchen tested. Prepared and evaluated on Oct. 16, 2026.
The method
4 clear steps.
1
Combine the dry ingredients.
Whisk the flour blend, sugar, baking powder, and salt in a large bowl.
2
Make the batter.
Whisk the milk, eggs, melted butter, and vanilla separately. Pour into the dry ingredients and stir just until combined. Rest for 5 minutes.
3
Heat the pan.
Warm a nonstick skillet or griddle over medium-low heat and lightly grease it.
4
Cook until golden.
Scoop ¼ cup batter per pancake. Cook until bubbles form and the edges look set, 2–3 minutes; flip and cook 1–2 minutes more.
Make it work.
Small details that matter most with gluten-free cooking.
Control the heat
Medium-low heat cooks the middle before the outside becomes too dark.
Keep them warm
Hold finished pancakes on a sheet pan in a 200°F oven while you cook the rest.