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    Home » Recipes » Desserts

    Fluffy Rice Flour Pancakes (Gluten-Free)

    Sep 30, 2022 by JURI · This post may contain affiliate links

    5 from 34 votes
    JUMP TO RECIPE JUMP TO VIDEO

    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.

    Jump to:
    • About this recipe
    • 📋 Ingredients
    • 🔪Instructions
    • Variations
    • Thanks For Stopping By
    • More Rice Flour Recipes you might like
    • Watch How To Make It
    • 📖 Recipe
    • 💬 Comments

    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

    🔪Instructions

    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

    Variations

    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

    • Rice Flour Matcha Muffins
    • Rice Flour Chocolate Muffins
    • Japanese Castella Cake
    • Japanese Matcha Castella Cake

    Watch How To Make It

    📖 Recipe

    米粉と豆乳のパンケーキ

    Fluffy Rice Flour Pancakes

    5 from 34 votes
    Print Pin Rate
    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!
    Prevent your screen from going dark

    Ingredients
      

    Wet ingredients

    • 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, 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.

    Nutrition

    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!

    More Desserts

    • Vegan Kabocha Squash Muffins
    • Rice Flour Chocolate Muffins (Gluten-Free)
    • Rice Flour Matcha Muffins (Gluten-Free)
    • Vegan Matcha Pound Cake

    Reader Interactions

    Comments

    1. Wairimu

      August 09, 2021 at 1:02 am

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

      Reply
      • JURI

        August 09, 2021 at 5:04 am

        Thank you for trying this recipe!Glad to hear you liked it 🙂

        Reply
      • Rebekah Calder

        December 19, 2022 at 2:37 am

        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??

        Reply
        • JURI

          December 19, 2022 at 3:39 am

          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!

          Reply
      • Mrs. VaLandra Wallace-Smith

        January 06, 2023 at 4:55 am

        Is it ok to use rice milk ?

        Reply
        • JURI

          January 07, 2023 at 5:14 am

          I haven't used rice milk for this recipe, but it should work!

          Reply
    2. Cass

      September 19, 2021 at 8:07 am

      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...

      Reply
      • JURI

        September 20, 2021 at 2:46 pm

        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.

        Reply
      • Steph

        December 01, 2021 at 6:32 am

        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 🙂

        Reply
        • JURI

          December 02, 2021 at 4:25 am

          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!

          Reply
        • Erin

          December 19, 2021 at 2:18 am

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

          Reply
          • JURI

            December 19, 2021 at 4:06 am

            You are very welcome, Erin! I'm so glad to hear that!!

            Reply
          • Moira

            May 19, 2022 at 10:26 am

            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?

            Reply
            • JURI

              May 19, 2022 at 3:38 pm

              Hi Moira, you can reduce it to 1 tsp or substitute it with whipped egg whites. I hope it helps!

    3. Nancy

      September 22, 2021 at 10:07 pm

      5 stars
      Best recipe I've tried so far...easy is best !
      Thank you

      Reply
      • JURI

        September 25, 2021 at 3:10 am

        Thank you for your comment, Nancy! I'm glad you love the recipe!

        Reply
    4. Crystal Hutchinson

      October 14, 2021 at 6:34 am

      Can you use this recipe in a waffle maker?

      Reply
      • JURI

        October 14, 2021 at 11:20 am

        Hi Crystal, I haven't tried it, but it would definitely work great with a waffle maker!

        Reply
    5. Alex

      October 14, 2021 at 7:29 pm

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

      Reply
      • JURI

        October 15, 2021 at 8:09 am

        Hi Alex, I appreciate your feedback!! If it's next time, feel free to cut down on sugar 🙂 Thank you!!

        Reply
        • Audy

          September 02, 2022 at 10:16 am

          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 ?

          Reply
          • JURI

            September 02, 2022 at 12:56 pm

            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!

            Reply
    6. Lydia

      November 06, 2021 at 5:31 am

      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.

      Reply
      • JURI

        November 08, 2021 at 8:13 am

        You are welcome, Lydia! I'm so happy to hear that!!

        Reply
    7. Tam

      December 13, 2021 at 3:05 pm

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

      Reply
      • JURI

        December 14, 2021 at 1:21 pm

        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!

        Reply
    8. Eurico

      February 14, 2022 at 5:16 am

      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.

      Reply
      • JURI

        February 14, 2022 at 1:54 pm

        Hi Eurico, Thanks for trying my pancake recipes! Canadian maple syrup is the best way, yum!

        Reply
    9. Lindsey

      August 13, 2022 at 10:37 pm

      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.

      Reply
      • JURI

        August 14, 2022 at 3:40 am

        Thank you for your comment, Lindsey! I'm so happy to hear that!

        Reply
    10. Vanessa

      August 16, 2022 at 5:34 pm

      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.

      Reply
      • JURI

        August 17, 2022 at 2:40 am

        Thanks for your comment, Vanessa! Let me confirm the ratio, but glad to hear you like the result!

        Reply
    11. Karen

      August 22, 2022 at 11:51 pm

      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?

      Thanks

      Reply
      • JURI

        August 23, 2022 at 10:49 am

        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!

        Reply
    12. Maxine

      October 02, 2022 at 8:39 am

      5 stars
      Simple recipe... Great results

      Reply
      • JURI

        October 02, 2022 at 2:30 pm

        Thank you for your comment, Maxine! Glad you like it!

        Reply
    13. Aurelija

      November 17, 2022 at 12:01 am

      5 stars
      My kids loved it! Thanks for sharing variations as well, def will try some!

      Reply
      • JURI

        November 17, 2022 at 3:58 am

        Oh, thanks for trying the pancakes, Aurelija! My kids love it too!

        Reply
    14. Laila

      December 12, 2022 at 2:05 am

      What kind of sugar is used in this recipe?

      Reply
      • JURI

        December 13, 2022 at 3:20 am

        Hi Laila, I used beet sugar in this recipe.

        Reply
    15. Carla

      January 14, 2023 at 12:42 pm

      5 stars
      Very easy and so tasty! I will be making these again!

      Reply
      • JURI

        January 15, 2023 at 4:05 am

        Thank you, Carla! I'm so glad you enjoy the pancakes:)

        Reply
    16. Nate

      January 24, 2023 at 6:11 am

      5 stars
      Great stuff!

      Reply
      • JURI

        January 24, 2023 at 1:34 pm

        Thank you, Nate!!

        Reply
    17. Inglis Powell

      January 27, 2023 at 6:16 pm

      Any advice for vegans? Soy milk is a good substitute, but what about eggs?

      Reply
      • JURI

        January 28, 2023 at 3:37 pm

        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!

        Reply

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