In a mixing bowl whisk together 1 cup gluten-free all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined.

In a separate bowl whisk 1 cup milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined, leaving a few small lumps.

Preheat a skillet or griddle over medium heat (around 350°F) for 2 minutes and lightly grease with butter or oil.

Pour about 1/4 cup of batter onto the hot skillet and cook for 2–3 minutes, until bubbles form on the surface and edges look set.

Flip the pancake and cook for an additional 1–2 minutes, until golden brown and cooked through.

Repeat with remaining batter, adjusting heat as necessary and keeping finished pancakes warm in an oven set to 200°F.

Stack the pancakes on a plate, serve with your favorite toppings, and enjoy immediately.