Fluffy Rice Flour Pancakes (Gluten-Free)
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, or Rice Flour Donuts!
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
Recipe Ingredients
You’ll need the following ingredients to make this Rice Flour 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.
Step 1
Put egg, soy milk, and sugar in a bowl and whisk.
Step 2
Add rice flour and baking powder and mix until smooth.
Step 3
Heat a griddle (or frying pan, skillet), pour batter, and cook on low heat.
Step 4
Flip them over and cook more.
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!
Variations
You can make your pancakes simple or make them more creative by mixing them with these ingredients!
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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
Print Pin SaveEquipment
- Griddle or a frying pan.
Ingredients
Dry ingredients
- 1 cup White rice flour, 150g/222ml
- 2 tsp Baking powder
Instructions
- 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.
Video
Notes
- 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.
I loved these pancakes, I also added fennel seed powder, simply divine, thank you x
You are welcome! I’m glad you love the recipe!
Delicious and fluffy. I used regular milk and added half tsp vanilla. Next time will try with little less surgar. My kids loved them!
Thanks for trying the pancake! My kids love them too!
so easy and tasty!
Thank you for your comment! If you don’t mind, please take a moment to rate the recipe!
Delicious and easy to make! Thank you so much for this recipe. I will be making it for breakfast quite often!
Thanks for trying the recipe, Susan!
Came out great — thank you for this new breakfast option!
You are welcome, John! Thank you for trying the pancake recipe!
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
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!
This is so good. I won’t eat pancakes any other way now. Thank you!
Thanks for the comment, Taylor! I’m so happy you love the recipe!
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
Thanks for your comment, Natamlina! I’m not familiar with buttermilk, but my reader uses it, and it works, so I think you can give it a try!
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 👍😊😊
Thank you for your feedback! I’m so glad it went well!!
Turned out really good! Definitely make again, my kids loved them! I did add a half tsp vanilla.
Thanks for your comment, Missy!I’m glad to hear your kids loved them too!
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.
You are very welcome, Colin! Thanks for a great feedback. I’m so happy to hear this pancake works well for you!
Light, fluffy and delicious !
Also, used up my rice flour ☺️
Thank you, Karen! Glad you like the pancake!
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!
Thank you for trying the pancake recipe!
Any advice for vegans? Soy milk is a good substitute, but what about eggs?
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!
My pancakes are quite runny. I’ve tried adding more flour but it does not seem to help much. What can I do?
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.
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.