In a large bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large measuring cup or medium bowl, add 1 ¼ cups milk, melted and cooled butter, egg, vanilla extract, and apple cider vinegar. Whisk until smooth.
Add the wet ingredients to the dry ingredients and stir until combined.
The batter should be on the thicker side. If your batter is too thick, add the remaining ¼ cup of milk. Let the batter sit for 5 minutes while your griddle heats up. Heat the griddle over medium heat. Once the griddle is heated, lightly oil the griddle, wiping away any excess.
Using a ¼ cup measuring cup, pour the pancake batter onto the griddle, lightly spread the batter to get a 3-4” circle. Repeat with additional batter until the griddle is filled.
Cook over medium heat for 3-4 minutes, until there are bubbles forming on the top sides of the pancakes and the bottom side is golden brown. Flip with a rubber spatula.
Cook on the other side for an additional 2-3 minutes until cooked through. Remove from the griddle and place on a plate. Repeat with the remaining pancake batter.
Serve with butter, maple syrup and fresh berries.