Preheat oven to 200F to keep pancakes warm.

Preheat an electric griddle to 350F. Lightly grease your griddle with oil or butter.

In a large mixing bowl, add the gluten free flour, sugar, baking powder, baking soda, and salt. Combine with a whisk.

In a medium bowl, add the egg, butter, and buttermilk. Whisk until combined.

Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.

Using a 1/4 cup measuring cup, scoop the pancake batter and pour it onto the hot griddle or a preheated non-stick skillet over medium heat.

Cook pancakes until golden brown about 2 or 3 minutes and carefully flip to cook on the other side. The pancakes are fully cooked when the edges do not look wet.

Place on a baking sheet and place in the oven to keep warm.

Repeat with the remaining batter.

Serve with butter, pure maple syrup, or your favorite toppings.