Sparky loves my pancakes. There are few tricks I use to make them light and fluffy (not an easy task with GF flour). Actually, I use the same tricks I use for regular pancakes. The following recipe is converted from a recipe in The King Arthur Flour Baker's Companion (the bible of all-purpose flour baking). You could just buy GF pancake mix but it's pricey and not that much easier.
Simple but Perfect GF Pancakes Recipe
2 lg. eggs
1 1/2 c. milk
2 tsp. vanilla extract (don't use imitation as it may not be GF)
3 Tblsp. melted butter
1 1/2 c. GF flour (I premix 1 part rice to 1 part tapioca or potato)
3/4 tsp. salt
2 tsp. baking powder
2 Tbsp. sugar
Beat the eggs, milk, and vanilla on high speed for 3 minutes. The mixture will be really light and fluffy. Stir in the butter.
Sift the dry ingredients together to evenly distribute and also lighten up the mixture. Gently and quickly stir into the wet mixture. Just 10 seconds should do it. Yes, I know there will still be lumps but, as Alton Brown would say, "Just step away from the batter" because the next step is going to take care of those lumps.
(NOTE: You may have to add more milk if the batter is too thick.)
If you keep stirring and mixing until all the lumps are gone then you're going to end up with stiff, tough pancakes. Instead, let the batter sit for at least 5 to 10 minutes. You could even make it the night before and let it sit in the fridge. I like to make the batter before Mass and then finish up when we get home.
Allowing the batter to sit will dissolves all of those lumps, thicken up the batter, and make it all yummy & fluffy. While the batter rests, you could make some blueberry syrup (I'll include that recipe at the end).
Spray your griddle with Pam and preheat. The griddle is ready if a drop of water skitters across the surface. If you're lucky enough to have an electric skillet set the temperature to between 325 and 350.
Give your batter a final stir and drop on the griddle -- about a 1/4 cup. I use an ice cream scoop. The GF pancakes don't seem to bubble on top like regular pancakes so just keep checking them. Turn over once and cook on the other side until it's brown. Serve immediately.
Since Sparky is the only one eating the GF version, I have lots of pancakes leftover to put in baggies for later use. I put them in the fridge or freezer to reheat in the toaster oven or on a hot griddle another day.
NOTE: For regular pancakes, reduce the milk to 1 1/4 c. milk and use all-purpose flour.
Blueberry Syrup Recipe
1 1/2 c. frozen blueberries
2 Tblsp. lemon juice
1 1/2 c. corn syrup (I substitute 1/2 of the corn syrup for honey)
1/4 c. cornstarch
1.4 c. cold water
Put the berries, juice, sugar, and syrup in a 2-qt. saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. While you're waiting put the cornstarch into a cup with the cold water. Stir to dissolve. I use a sippy cup -- put the cornstarch and water into the cup, put on the lid, and give it a good shake. Add the cornstarch mixture to the simmering blueberry mixture all at once. Stir continuously until syrup comes back to a simmer and becomes clear. Serve warm right off the stove.