Fluffy Rice Flour Pancakes (Gluten-Free)

4.97 from 60 votes

These Rice Flour Pancakes are fluffy and gently sweetened. They are perfect for a quick breakfast, ready in under 10 minutes!

Looking for rice flour recipes? Try my Rice Flour Matcha Muffins, Rice Flour Chocolate Muffins, and Japanese Cream Stew!

Fluffy Rice Flour Pancakes.

Our breakfast is usually Japanese rice and soup, but we make these rice flour pancakes on Sunday mornings! Our kids love them so much! I’ll walk you through the ingredients and step-by-step instructions.

Why You Will Love This Recipe 

  • This recipe is super easy to make with just 5 ingredients!
  • Perfect breakfast for energetic kids!
  • You’ll love the light and soft texture.

Recipe Ingredients

You’ll need the following ingredients to make this Rice Flour Pancakes:

Rice flour pancakes ingredients.
  • White rice flour: You can substitute it with brown rice flour.
  • 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 and egg to rise the pancakes.

How To Make Rice Flour Pancakes: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make rice flour pancakes.

Step 1

Put egg, soy milk, and sugar in a bowl and whisk.

How to make rice flour pancakes.

Step 2

Add rice flour and baking powder and mix until smooth.

How to make rice flour pancakes.

Step 3

Heat a griddle (or frying pan, skillet), pour batter, and cook on low heat.

How to make rice flour pancakes.

Step 4

Flip them over and cook more.

Fluffy Rice Flour Pancakes.

Compared to regular wheat flour pancakes, rice flour pancake batter is lighter and cooks quickly. Add fresh fruits and maple syrup or whipped cream to make your breakfast even more gorgeous! I hope you enjoy these yummy pancakes!

Recipe Tips

  • Get your soy milk and egg to room temperature beforehand.
  • To help the pancakes rise, whisk an egg thoroughly until smooth.
  • If you’re using a nonstick pan or griddle, there’s no need to add oil. This will result in a smoother surface.


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.

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Fluffy Rice Flour Pancakes.

Leave a Rating!

I hope you enjoy these Rice Flour Pancakes! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!


Fluffy Rice Flour Pancakes

4.97 from 60 votes
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Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 10 pancakes
Author: Juri Austin
These Rice Flour Pancakes are fluffy and gently sweetened. They are perfect for a quick breakfast, ready in under 10 minutes!


  • Griddle or a frying pan.


Wet ingredients

  • 1 Egg
  • ½ c Soy milk, 130g/126ml
  • 3 Tbsp Sugar, 30g/45ml

Dry ingredients

  • 1 c White rice flour, 150g/222ml
  • 2 tsp Baking powder


  • Whisk wet ingredients: Put egg, soy milk, and sugar in a mixing bowl and whisk.
  • Add dry ingredients: Add rice flour and baking powder, and mix until smooth.
  • Cook on low heat: Heat a griddle (or frying pan, skillet), add a little oil if necessary, pour batter, and cook on low heat until bubbles start popping over the surface (about 2 to 3 minutes).
  • Cook the other side: Flip and cook for about one more minute.



  • 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.
  • Please tweak the consistency to your liking by adding rice flour or soy milk.
  • Suppose you use non-stick cookware, which does not need to add oil, so the pancakes’ surface will be cooked more smoothly.


Serving: 1piece | Calories: 87kcal | Carbohydrates: 17.6g | Protein: 1.9g
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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4.97 from 60 votes (47 ratings without comment)

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Recipe Rating


  1. Really good! First time making with rice flour so much better on taste versus almond flour. I doubled the recipe and added
    1 1/2 tsp vanilla extract, 1 cup coconut milk, 2eggs, 2 cups rice flour, 2tbsp baking powder and used only 4tbs sugar. My new go to recipe for breakfast or sweet snack. Loved them

    1. Hi Laraluvly, thanks for trying the pancake recipe and I’m happy to hear you love it so much! If you don’t mind, would you give me a star rating? Thanks!

  2. Hello .. can I use regular milk and add vinegar to make buttermilk to add to batter? I love buttermilk pancakes .. and I like using white rice flour …

    Ty for sharing

    1. Ty .. I ADD 2 tablespoons of white vinegar to regular milk which makes buttermilk … this makes fluuuuuffffy pancakes!! I want to now try with white rice flour .. I’ll let you know how they turn out .. ty for recipe 👍😊😊

  3. 4 stars
    Turned out really good! Definitely make again, my kids loved them! I did add a half tsp vanilla.

  4. 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.

  5. 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?

      2. 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.