Preheat the pan: Set a nonstick skillet or griddle over medium heat so it’s hot when your batter is ready. Aim for a surface temperature around 350°F if you have a griddle.

Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined. This helps prevent clumping.

Combine the wet ingredients: In a separate bowl or large measuring cup, whisk the milk, eggs, melted butter, vanilla, and lemon juice. Let this sit for 1 minute to lightly curdle the milk if using dairy or soy. It mimics buttermilk.

Make the batter: Pour the wet ingredients into the dry. Whisk just until smooth and no dry streaks remain. If the batter feels too thick, add a splash more milk. You want a thick but pourable batter that slowly ribbons off a spoon.

Rest the batter: Let it sit for 5 minutes. This quick rest hydrates the flour and improves fluffiness without making the pancakes gummy.

Grease the pan: Lightly brush the hot skillet with butter or oil. Too much fat can make the edges fry and darken too fast.

Portion and cook: Scoop 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and the edges look set, about 2 to 3 minutes.

Flip gently: Slide a spatula under the pancake, lift smoothly, and flip. Cook 1 to 2 more minutes until the center springs back when tapped and the underside is golden.

Keep them warm: Transfer cooked pancakes to a 200°F oven while you finish the batch. This keeps them fluffy without drying out.

Serve: Top with butter, warm maple syrup, fresh fruit, or yogurt. Enjoy immediately for the best texture.