Do not overmix your batter; a slightly lumpy batter is preferred for light and fluffy pancakes. Overmixing can lead to tough, chewy pancakes.

Always let your batter rest for at least 5-10 minutes. This allows the gluten-free flour to absorb liquid fully and leavening agents to activate for a better rise.

Maintain proper griddle temperature (medium heat); test with a drop of water (it should sizzle gently). Too hot burns, too cool makes them greasy and flat.

Resist pressing down on pancakes while cooking to avoid dense pancakes.

To keep cooked pancakes warm, place them on a wire rack set over a baking sheet in a warm oven (around 200°F/95°C) to prevent sogginess.

For a dairy-free version, substitute cow's milk with an equal amount of unsweetened non-dairy milk (like almond, soy, oat, or cashew milk) and use a plant-based butter substitute or a neutral-flavored oil (like canola or melted coconut oil).

For a less sweet pancake, reduce granulated sugar to one tablespoon, or omit entirely. Maple syrup or honey can also be used as sweeteners.

Elevate with add-ins: Stir in ½ cup of fresh blueberries, raspberries, or sliced bananas for a fruity twist, or add chocolate chips. A pinch of cinnamon or nutmeg can be added to the dry ingredients for a warm, spiced flavor.

To store leftovers, allow them to cool completely. Stack with parchment paper between each, then place in an airtight container or freezer-safe bag. They will keep fresh in the refrigerator for up to 3-4 days.

For longer storage, freeze for up to 2-3 months.

Reheat by popping into a toaster or toaster oven, microwaving for 30-60 seconds, or warming in a preheated oven at 350°F (175°C) for about 5-10 minutes.

For the best results, make the batter fresh right before cooking. While you can prepare it a few hours ahead and refrigerate, the leavening agents' effectiveness might diminish over time, potentially leading to flatter pancakes.