Crack 1 large egg directly into large mixing bowl. Add 2 tablespoons granulated white sugar, 2 tablespoons neutral-tasting oil, and 1 teaspoon pure vanilla extract. Whisk vigorously until ingredients are fully incorporated.
Once ingredients are combined, add 1 cup all-purpose gluten-free flour , 1 tablespoon fresh baking powder, and 1 large pinch salt. Continue whisking until dry ingredients are fully incorporated and combined with wet ingredients.
Add ¾ cup buttermilk to mixture and whisk until incorporated. For thinner pancakes, add 1 additional tablespoon buttermilk and whisk until incorporated. If batter is still too thick, add another 1 tablespoon buttermilk only if needed to achieve desired consistency. Set batter aside.
Heat griddle over medium heat. When surface is warm, add butter or neutral oil to grease griddle. Let butter melt completely (or heat oil until shimmery). Tilt griddle or pan to distribute butter or oil across entire surface.
When butter is melted (or oil is hot), pour pancake batter onto griddle, using ¼ cup prepared batter per pancake. Be careful not to overcrowd griddle or pan as batter will spread slightly.
Let pancakes cook undisturbed until top of batter begins to bubble and pancakes begin to puff up. Carefully slide spatula under each pancake, then flip pancakes over and continue cooking 2 to 3 minutes or until bottom of pancakes are golden brown.
Transfer fully-cooked pancakes to large plate and set aside. Repeat process with remaining pancake batter, adding butter or oil to griddle or skillet when needed.
Once all pancake batter has been cooked, divide pancakes between serving plates. Top with butter, maple syrup, or fresh fruit as desired and serve warm with preferred sides.