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.
About this recipe
- Use white rice flour
- 5 ingredients
- 10 small pancakes
- Ready in 10 minutes
- Easy breakfast recipe
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 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
Let's go over how to make these pancakes! You can also watch this video.
- Whisk liquid ingredients: Put egg, soy milk, and 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 griddle, 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
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
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
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- Japanese Castella Cake
- Japanese Matcha Castella Cake
Fluffy Rice Flour PancakesPrint Pin Save Saved!
- 1 Egg
- ½ c Soy milk, 130g/126ml
- 3 tablespoon Sugar, 30g/45ml
- 1 c White rice flour, 150g/222ml
- 2 teaspoon 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.