Whisk the Wet Ingredients:
In a large bowl, whisk together the egg (or egg replacer), granulated sugar, pure vanilla extract, and vegetable oil until well combined.
Mix in Dry Ingredients:
Add the gluten-free flour, xanthan gum (if needed), gluten-free baking powder, and salt to the wet mixture. Stir until fully combined.
Incorporate the Milk:
Gradually stir in the milk, mixing until the batter is smooth. If you prefer thinner pancakes, add 1 to 2 tablespoons more milk.
Cook the Pancakes:
Heat a greased griddle or pan over medium heat. Scoop the batter using a 1/4 cup measuring cup and pour onto the griddle for each pancake. Cook until bubbles form on the surface and the edges begin to set, then flip and cook until golden brown.
Serve:
Top with your favorite butter, syrup, or toppings and enjoy!
Freezing Instructions:
To freeze the pancakes, allow them to cool completely. Place them on a parchment-lined baking sheet and flash freeze for 10 minutes to prevent sticking. Once frozen, transfer the pancakes to a freezer-safe bag or airtight container. Reheat in the microwave when ready to eat.