1 ¼ cups gluten-free (1 for 1 replacement) flour. (Only use flour with rice flour, tapioca, and xanthan gum)
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs beaten
1 cup buttermilk
1/4 cup milk
2 Tablespoons Crisco shortening
3 Tablespoons sugar

Sift flour, baking powder, baking soda, and salt in a large bowl.

In a small bowl, combine egg, milk, and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add melted butter and sugar to the batter and whisk until combined. Do not overmix. Let it stand for 10 minutes.

Heat a griddle or nonstick skillet over medium-low heat. Grease the griddle with cooking spray or butter. Drop 1/4 cup batter on the pan and spread into a 5-inch circle. Cook until bubbles begin to form on the surface and edges begin to brown. Gently flip and continue to brown the other side. Repeat with the remaining batter.