Fluffy Rice Flour Pancakes (Gluten-Free)

4.99 from 54 votes

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!

Fluffy Rice Flour Pancakes

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.

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).

Ingredients for Fluffy Rice Flour Pancakes

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 unsweetened soy milk. You can substitute it with your favorite milk, such as almond or oat.
  • Sugar: Any sugar is ok. I usually use beet sugar. If you are cutting down on sugar, feel free to reduce the amount.
  • Baking powder
  • Eggs


Let’s go over how to make these pancakes! You can also watch this video.

How to make Fluffy Rice Flour Pancakes
  1. Whisk liquid ingredients: Put egg, soy milk, and sugar in a large bowl and whisk.
  2. Add Dry ingredients: Add white rice flour and baking powder and mix until smooth.
  3. 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).
  4. Cook another side: Flip them over and cook for one minute.

If you’re using a nonstick pan or griddle, there’s no need for oil. This will result in a smoother surface.

Fluffy Rice Flour Pancakes

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


You can make your pancakes simple or make them more creative by mixing them with 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

Fluffy Rice Flour Pancakes

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 for 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 Rice Flour Recipes you might like


Fluffy Rice Flour Pancakes

4.99 from 54 votes
Print Pin Save
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 10 pancakes
Author: JURI
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!


Wet ingredients

  • 1 Egg
  • 1/2 c Soy milk, 130g/126ml
  • 3 Tbsp Sugar, 30g/45ml

Dry ingredients

  • 1 c White rice flour, 150g/222ml
  • 2 tsp Baking powder
  • a little Oil, for cooking


  • 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.



  • 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, two 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
  • Please tweak the consistency to your liking by adding rice flour or soy milk.


Serving: 1piece | Calories: 87kcal | Carbohydrates: 17.6g | Protein: 1.9g | Fat: 2.3g | Cholesterol: 18.6mg | Sodium: 17.5mg | Sugar: 4.3g
Course: Dessert/Breakfast
Cuisine: American
Keyword: flourless, rice flour pancakes, Vegetarian
Did You Make this recipe?Please Leave a star rating!

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Recipe Rating


  1. I am gluten intolerant and have been looking for a recipe substitute for my breakfast of grilled cheese and fried egg on toast.
    I have tried many but nothing was remotely close.
    I tried this recipe, added just some black and white sesame seeds and a tsp of
    lemon juice. Came out really well. Tasted great with cheese and egg.
    I am a pretty lazy guy, so making one at a time in the frying pan took too long.
    I tried them in the oven, 8 at a time. Wow, soooo good.
    Thank you for saving my breakfast.

  2. 4 stars
    Fantastic recipe, I used almond milk. Didn’t manage to get 10 pancakes but that could be due to the mixture needing more liquid. Will be making it again!

    1. Hi Inglis Powell, I don’t have a substitute idea, but you can make it without eggs. It would be less fluffy and the taste would be lighter though. I’m planning to add a vegan version sometime soon (not sure when)! I hope you will enjoy the recipe!

      1. My pancakes are quite runny. I’ve tried adding more flour but it does not seem to help much. What can I do?

        1. Hi Suri, thanks for trying the recipe. The consistency of your pancake batter can be influenced by the type of rice flour you use. If your batter remains runny despite adding more flour, you might want to consider adding additional flour and baking powder to achieve the desired thickness, wait 5 minutes, and test one pancake. However, note that rice flour-based batter generally has a looser consistency compared to traditional pancake batter.

    2. Im a year late Inglis but have you tried using applesauce to substitute egg in pancakes before? I’ve done it (and used coconut cream with added water to replace milks) and they’ve turned out amazing.

  3. Good morning, Juri,
    I haven’t made the pancakes yet. I’m not on a gluten free diet, just wanted to try using he rice flour. Can I substitute buttermilk in this recipe?


    1. Hi Karen, I’m not familiar with buttermilk, so I’m not sure, but if you try, you may need to add more buttermilk to reach desired consistency. I hope it helps!

  4. The wet to dry ingredient ratios are way off here. Using one cup of rice flour, I needed two eggs and at least twice the amount of milk to reach a pancake batter consistency. Happy with the end result though.

  5. 5 stars
    Just came across these after having to go gf and they are so yummy! Doubled the recipe with no issues and my kids loved them.

  6. 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.

  7. Is the pancake supposed to be chewy because of rice flour? because mine is not fluffy not chewy ;<

    1. 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!

  8. 5 stars
    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.

  9. 5 stars
    Way too sweet and not very healthy at all but really delicious. More dessert than breakfast though

      1. 5 stars
        Hi Juri, thank you for this recipe, I was looking for gluten free pancakes easy and quick to make and your recipe just hit the spot! It’s very good. I only reduced the sugar for a few teaspoon and used homemade buttermilk with a pinch of baking soda instead of the baking powder. For the rest I think ratio is okay for me. However do you know if we can keep the mix batter in the fridge and for how long ?

        1. Hi Audy, I’m so happy to hear you love it! I’m afraid it may not get fluffy, but you can store the batter in the fridge until the next day. Or you can bake it all and keep it in the fridge if you just want to use it up. Anyway, I hope it helps!

  10. 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…

    1. 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.

    2. 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 🙂

      1. 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!

      2. 5 stars
        Amazing! I used almond milk and these turned out so good and sweet! Fluffy and light, cooked quickly. Thank you!

        1. 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?

  11. Wow!! They we yummy. Thank you
    This will be great for my gluten free son. I used coconut milk!

    1. I made homemade rice flour (blended rice). The liquid kept being absorbed and did not make a batter like yours at all. It looked more like cookie dough.

      What am I doing wrong??

      1. Hi Rebekah, you are not doing wrong! Some rice flour absorbs more moisture than others; in that case, add more milk. Start with one tablespoon, and see the consistency of the batter. I hope it helps!