Fluffy Gluten-Free Pancakes

Combine gluten-free flour baking powder salt and cinnamon in a large bowl; mix well.

Mix egg vegetable oil and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken 5 to 10 minutes. Add more milk 1 tablespoon at a time if batter is too thick.

Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry 3 to 4 minutes. Flip and cook until browned on the other side 2 to 3 minutes. Repeat with remaining batter.