In a large mixing bowl mix all your dry ingredients. (Flour, sugar, baking powder, and salt.
Put the butter into a microwave dish and cover with a paper towel to avoid messing up your microwave. Melt the butter in the microwave for about 30 seconds.
Combine the milks with the vanilla and the butter.
Add the egg to the milk mixture and whisk together.
Add the liquid ingredients to the flour ingredients and mix until just combined. Will be a little lumpy. Feel free to add a little more milk here if needed.
Warm up your griddle to medium heat. When a splash of water bounces on the griddle it is ready. After the grill is warm enough grease with a bit of butter or cooking spray. You should not have to do this between every pancake. Usually only once but if you are making a lot you may need to add more down the line.
I like to make these on the smaller side because they can be a bit mushy if large and cooked to quickly. So I stick with the 1/4 cup size.
This is where I add some additions, like chocolate chips or bananas. (You can add to the mixture if you want also. When the edges start getting bubbly check to see if they are browning. If they are, give them a flip.
These are best if eaten right away.
Leftovers: I freeze them if I will be eating a lot later or a Ziploc bag in the fridge.
Because Gluten Free pancakes can get a bit mushy inside, I find that toasting them to reheat works best.