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
Equipment
Ingredients
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.
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.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
Great stuff!
Thank you, Nate!!
Very easy and so tasty! I will be making these again!
Thank you, Carla! I’m so glad you enjoy the pancakes:)
What kind of sugar is used in this recipe?
Hi Laila, I used beet sugar in this recipe.
My kids loved it! Thanks for sharing variations as well, def will try some!
Oh, thanks for trying the pancakes, Aurelija! My kids love it too!
Simple recipe… Great results
Thank you for your comment, Maxine! Glad you like it!
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
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!
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.
Thanks for your comment, Vanessa! Let me confirm the ratio, but glad to hear you like the result!
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.
Thank you for your comment, Lindsey! I’m so happy to hear that!
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.
Hi Eurico, Thanks for trying my pancake recipes! Canadian maple syrup is the best way, yum!
Is the pancake supposed to be chewy because of rice flour? because mine is not fluffy not chewy ;<
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!
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.
You are welcome, Lydia! I’m so happy to hear that!!
Way too sweet and not very healthy at all but really delicious. More dessert than breakfast though
Hi Alex, I appreciate your feedback!! If it’s next time, feel free to cut down on sugar 🙂 Thank you!!
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 ?
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!
Can you use this recipe in a waffle maker?
Hi Crystal, I haven’t tried it, but it would definitely work great with a waffle maker!
Best recipe I’ve tried so far…easy is best !
Thank you
Thank you for your comment, Nancy! I’m glad you love the recipe!
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…
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.
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 🙂
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!
Amazing! I used almond milk and these turned out so good and sweet! Fluffy and light, cooked quickly. Thank you!
You are very welcome, Erin! I’m so glad to hear that!!
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?
Hi Moira, you can reduce it to 1 tsp or substitute it with whipped egg whites. I hope it helps!
Wow!! They we yummy. Thank you
This will be great for my gluten free son. I used coconut milk!
Thank you for trying this recipe!Glad to hear you liked it 🙂
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??
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!
Is it ok to use rice milk ?
I haven’t used rice milk for this recipe, but it should work!