This particular recipe is Martha Stewart’s. To make this recipe Gluten Free, just substitute the flour for Gluten Free flour – I find the Edmond’s GF flour works the best.
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons vegetable oil
1 large egg
1 tablespoon vegetable oil (for the pan)
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a medium bowl, whisk together milk, oil, and the egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
Heat a pan over a medium heat. Fold a sheet of paper towel in half, and moisten with oil; carefully rub the pan with oiled paper towel.
For each pancake, spoon 2 to 3 tablespoons of batter onto pan.
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a warm plate in the oven.
Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.