In a medium-sized bowl, whisk the dry ingredients together.
In a separate bowl beat the eggs and milk together.
Pour the wet ingredients into the dry and mix. Add the melted butter and mix until smooth. If the batter seems too thick, add a tablespoon or two of milk.
Heat a non-stick skillet or griddle until a flick of water dances on the pan. Turn the flame to medium. Lightly grease the pan with a paper towel moistened with soft butter wiping away any excess.
Use a ladle to spoon the batter onto the pan. Cook until the batter bubbles and the edges are starting to set. If adding fruit, place it on the pancakes before flipping. Flip and cook another 2-3 minutes
If using a gluten-free flour blend that does not contain xanthan gum add 1/4 tsp with the dry ingredients
To mix up your own basic gluten-free flour blend: combine 2 c brown rice flour 2/3 c potato starch 1/3 cup tapioca starch