Mix the Dry Ingredients: In a large mixing bowl, whisk together the Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, sugar, baking powder, and salt. This dry mix will be the foundation of your pancake batter.

Prepare the Wet Ingredients: In a separate bowl, whisk together the almond milk, egg (or flax egg), melted butter (or coconut oil), and vanilla extract. If using lemon juice or vinegar, add it to the wet ingredients. Make sure all wet ingredients are at room temperature to help the pancake batter mix smoothly.

Combine the Wet and Dry Ingredients: Pour the wet ingredients into the dry mix and stir until just combined. The pancake batter should be slightly lumpy, not smooth, which is key to achieving fluffy pancakes.

Let the Batter Rest: Allow the pancake batter to rest for 5-10 minutes. This will give the gluten-free flour time to absorb the liquid and the baking powder time to start working, resulting in fluffy gluten-free pancakes.

Cook the Pancakes: Heat a large skillet, non-stick pan, or electric griddle over medium heat and lightly grease it with butter or oil. Using a measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2 minutes until golden brown.