In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, sugar, and salt until evenly distributed and no lumps remain.

Mix Wet Ingredients

Whisk wet ingredients

In a separate bowl or large measuring cup, whisk the eggs lightly. Add the milk, oil, and vanilla extract and whisk until combined.

Temper and combine

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a spatula or whisk just until incorporated. Do not overmix; some small lumps are fine. If batter is very thick, add up to 2 tablespoons extra milk to reach desired consistency (pancake-batter thick).

Optional Add-ins

If using chocolate chips or berries, fold them into the batter now (reserve a few to sprinkle on top). For berries, gently fold to avoid crushing.

Cook

Preheat pan

Heat a large nonstick skillet or griddle over medium heat. Once hot, lower heat to medium-low and add a small pat of butter or a teaspoon of oil, spreading to coat the surface.

Spoon and cook

For pancakes or small flatbreads: pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, another 1–2 minutes. For larger single flatbreads, pour more batter and increase cook time accordingly.

Keep warm

Transfer cooked pancakes/flatbreads to a baking sheet in a single layer and keep in a 200°F (95°C) oven while finishing remaining batter to keep warm and crisp.

Finish & Serve

Serve warm topped with butter or dairy-free spread and powdered sugar or gluten-free syrup. Add fresh berries or extra chocolate chips if desired.

Leftover tips: cool completely and store in an airtight container in the refrigerator for up to 3 days, or freeze separated by parchment for up to 1 month. Reheat in a toaster or oven until warm.