These pancakes are made with rice flour and soy milk that are fluffy and modest in sweetness. If you are looking for a rice flour recipe, this is so simple and ready in under 10 minutes!
Our breakfast is usually Japanese rice and soup, but we make these rice flour pancakes on Sunday mornings! Kids love it so much!
It's not as thick as pancakes made with wheat flour, but if you bite it, it's really soft and fluffy.
And make you feel satisfied as it is made from rice. Perfect breakfast for energetic kids!
- This recipe is for you if:
- You love pancakes.
- You are looking for rice flour pancake recipe.
- You are looking for an easy pancake recipe.
- You are looking for a gluten-free dessert.
If you want to check the recipe right now, go ahead and jump to the recipe card from the link below.
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About this recipe
- Use white rice flour
- 5 ingredients
- 10 small pancakes
- Ready in 10 minutes
- Easy breakfast recipe
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
You will need only these 5 ingredients.
- White rice flour: You can substitute it with brown rice flour (or regular flour if you are not following gluten-free).
- Soy milk: I use unsweeten soy milk. You can substitute it with your favorite milk such as almond milk, oat milk.
- Sugar: Any sugar is ok. I usaully use beet sugar. If you are cutting down on sugar, feel free to reduce the amount.
- Baking powder
- Eggs
🔪Instructions
Let's go over how to make these pancakes! You can also watch this video.
- Whisk liquid ingredients: Put egg, soy milk, sugar in a large bowl and whisk.
- Add Dry ingredients: Add white rice flour and baking powder and mix until smooth.
- Cook on medium heat: Heat a griddle (or frying pan, skillet), add a little oil, pour batter, and cook on medium heat (or lower) until bubbles start popping over the surface (about two minutes).
- Cook another side: Flip them over and cook for one minute.
If you're using a nonstick pan or nonstick griddle, then there's no need for oil. This will result in a smoother surface.
There you go!
Compared to wheat flour pancakes, rice flour pancake batter is lighter, so it's cooked in no time.
Put some fresh fruits on top and pour on some maple syrup or whipped cream to make your breakfast more gorgeous!
I hope you will enjoy these yummy pancakes!
Tips to make it more fluffy
Try these tips if you have extra time to let the pancakes rise!
- Get your soy milk and eggs to room temperature
- Whisk egg well until smooth
- Cook pancakes slowly on low heat
Variations
You can make your pancakes as simple or make them more creative by mixing in these ingredients!
- Banana pancakes: Mix sliced or mashed bananas in the batter and cook.
- Blueberry pancakes: Mix blueberries in the batter and cook.
- Cacao pancakes: Mix cacao powder in the batter and cook.
- Matcha pancakes: Mix matcha powder in the batter and cook.
- Chocolate chip pancakes: Mix chocolate chips in the batter and cook.
- Add some flavor with cinnamon or vanilla extract.
Thanks For Stopping By
We enjoy these fluffy and delicious rice flour pancakes so much.
The ingredients and how to make it are easy, so I hope you will make it for breakfast on the weekends or desserts in the afternoon.
If you have any questions, please let me know in the comment section below!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Gluten-free recipes you might like
- Japanese castella cake
- Flourless oatmeal cookies
- Chocolate oatmeal cookies
- Kabocha squash dango
- Matcha pudding
Watch How To Make It
📖 Recipe
Fluffy Rice Flour Pancakes
Print Pin RateIngredients
Wet ingredients
- 1 1 Egg
- ½ c Soy milk, 130g/126ml
- 3 tablespoon Sugar, 30g/45ml
Dry ingredients
- 1 c White rice flour, 150g/222ml
- 2 teaspoon Baking powder
- a little Oil, for cooking
Instructions
- Whisk liquid ingredients: Put wet ingredient in a bowl and whisk.
- Make the batter: Add dry ingredients and mix until smooth.
- Cook on medium heat: Heat a griddle (or frying pan, skillet), add a little oil, pour batter, and cook on medium heat (or lower) until bubbles start popping over the surface for about two minutes.
- Cook another side: Flip and cook for about one minute.
Video
Notes
- Equipment: Griddle or a frying pan. Suppose you use non-stick cookware, which no need to add oil, so the pancakes' surface will be cooked more smoothly.
- Storage: It will last for one day at room temperature, 2 days in the fridge, and one month in the freezer.
- Substitute: You can substitute soy milk with your favorite milk, such as oat milk and almond milk.
- Portion: This recipe will make 10 small size pancakes.
- Soy milk, White rice flour, Baking powder
Wairimu
Wow!! They we yummy. Thank you
This will be great for my gluten free son. I used coconut milk!
JURI
Thank you for trying this recipe!Glad to hear you liked it 🙂
Cass
Don't think the ml ratio for the milk vs flour is correct, it turned out dense and crumbly and the batter was not runny at all...
JURI
Thank you for trying the recipe, Cass! And I'm really sorry that my conversion wasn't correct...Rice flour was way too much. I updated the amounts so please try again and I hope you will like it. Thanks again for letting me know.
Steph
Hey just letting you know the flour ratio to milk is still wrong when you multiple the recipe.
The grams measurement multiplies fine but where you have added Soy milk (135ml)and White rice flour (225ml)… those mls don’t change.
Thanks 🙂
JURI
Hi Steph, Thanks for letting me know. I added a button to convert between US Customary and Metric, so please try again. The scale works ok also. If you still find something is not working, please let me know again. Thanks for your help!
Erin
Amazing! I used almond milk and these turned out so good and sweet! Fluffy and light, cooked quickly. Thank you!
JURI
You are very welcome, Erin! I'm so glad to hear that!!
Moira
It seemed like a lot of baking powder for the amount of batter. I'm very sensitive to the taste of baking powder. Did you notice it?
JURI
Hi Moira, you can reduce it to 1 tsp or substitute it with whipped egg whites. I hope it helps!
Nancy
Best recipe I've tried so far...easy is best !
Thank you
JURI
Thank you for your comment, Nancy! I'm glad you love the recipe!
Crystal Hutchinson
Can you use this recipe in a waffle maker?
JURI
Hi Crystal, I haven't tried it, but it would definitely work great with a waffle maker!
Alex
Way too sweet and not very healthy at all but really delicious. More dessert than breakfast though
JURI
Hi Alex, I appreciate your feedback!! If it's next time, feel free to cut down on sugar 🙂 Thank you!!
Lydia
I tried these pancakes. They were really fluffy and delicious. Added pecans to the batter and lessened the sugar by half. Thank you for a good GF recipe.
JURI
You are welcome, Lydia! I'm so happy to hear that!!
Tam
Is the pancake supposed to be chewy because of rice flour? because mine is not fluffy not chewy ;<
JURI
Hi Tam, it might a little chewy but it should be fluffy as well. Maybe you can try these: Use freshly opened baking powder, add a little bit of lemon juice, or add 1/2 tsp of baking powder, or add beaten egg white. Hope it helps!
Eurico
I made these pancakes for breakfast this morning, absolutely delicious.
I poured some 100% Grade A Pure Canadian Maple Syrup on them, but they tasted great just by themselves too. Thank you for the recipe, JURI.
JURI
Hi Eurico, Thanks for trying my pancake recipes! Canadian maple syrup is the best way, yum!