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    Home » Breakfast

    Easy Rice Flour Pancakes

    Published: Mar 5, 2021 · Updated: Apr 12, 2022 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    These delicious, gluten-free rice flour pancakes are excellent for breakfast or snacks.  Serve them with some honey or fresh fruits --- and you're off to a good start to your day! 

    A stack of gluten-free rice flour pancakes, with almond slices on top wiht honey-

    No waiting, no straining, and still, expect to get fluffy, soft pancakes on your plate.

    Yep, you need these rice flour pancakes for those mornings that you are craving some pancakes but cannot afford the extra time to rest the batter.

    It's up to you how you want to enjoy them.  

    Syrup or honey? Fresh fruits or jam?  Maybe some nuts for the crunch?  The possibilities are endless. 🙂

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    Ingredients

    An image showing all the ingredients you need to prepare gluten-free pancakes made of rice flour.
    • Rice flour - white rice flour. If you cannot find it in your flour section, it should be in the gluten-free aisle.
    • Butter - I use unsalted butter for this recipe.
    • Baking powder - use any of your favorite brands.
    • Vanilla extract - its nice to have that hint of vanilla in these rice flour pancakes.
    • Salt - you might need to skip this if you are using salted butter.
    • Eggs - at room temperature.
    • Sugar - regular white sugar would be fine since you would add it first and it will dissolve with the rest of the wet ingredients.
    • Milk - full cream milk, if possible. But you can certainly replace it with other types of milk.
    An overhead shot of a plate with three fluffy rice flour pancakes,served with honey and sprinkled with almonds.

    Preparation

    Start preparing your gluten-free pancakes by using a large mixing bowl and combine eggs, milk, vanilla extract, and melted butter (photo 1).

    Use a whisk to mix, then add sugar.

    Mix until sugar has completely dissolved.

    First part of a collage of images showing the step by step process on how to make easy it is to make rice flour pancakes.

    Add rice flour, salt, and baking powder (photo 2).

    Continue whisking to combine until you get a smooth batter and there are no lumps.

    Place your pan over medium heat, and brush it with some butter to prepare for the pancakes.

    When your pan is ready, pour a quarter of a cup of the pancake batter in the center of the pan (photo 3).

    Second part of a collage of images showing the step by step process on how to prepare rice flour pancakes.

    Once you see (A LOT OF) bubbles popping in the pancake, flip it to cook the other side.  This generally takes no more than two minutes (photo 4).

    Cook for about a minute and a half, then transfer the pancake to a plate.

    Repeat until you have used up all the batter.

    Your fluffy rice flour pancakes are now ready for serving!

    A side shot of a stack of rice flour pancakes, highlighting their fluffiness.

    Helpful tips

    • Make sure the melted butter is not hot, especially if you pour it directly on the eggs, before mixing everything.
    • There is no need to strain all the dry ingredients.  White rice flour's texture is so fine that I rarely have problems with lumps in the batter.
    • Skip the salt if you are using salted butter.  I always use unsalted butter; hence I added salt separately.
    An image highlighting the insides of each fluffy rice flour pancakes, with honey dripping from the top.

    FAQs

    Can I prepare these ahead?

    Yes -- cover and refrigerate it for a couple of hours, but not overnight.

    From experience, I noticed that these rice flour pancakes don't turn out so good when I've kept the batter for more than two hours.   

    Can I freeze these?

    Absolutely.

    Make sure they're no longer warm, then wrap them tightly before storing them in the freezer.

    What is the best way to reheat them?

    I normally use a microwave to warm them up, because that's what I've got at home. But if you have a toaster, that's even better!

    So, what do you say?  Give these easy rice flour pancakes a try this week, and let me know in the comment section below!

    Happy cooking!

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    IF YOU ARE LOOKING FOR OTHER BREAKFAST IDEAS, CHECK OUT THESE OTHER POSTS!

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    A stack of gluten-free rice flour pancakes, with almond slices on top wiht honey-

    Easy Rice Flour Pancakes Recipe

    These delicious, gluten-free pancakes are excellent for breakfast or snacks.  Made from rice flour, enjoy them with some honey or fresh fruits --- and you're off to a good start to your day! 
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 7
    Calories: 197kcal
    Author: Neriz

    Equipment

    • Mixing bowls
    • Measuring cups
    • Measuring spoons
    • Metal whisk
    • Pastry Brush

    Ingredients

    • 2 large eggs, room temperature
    • 1/2 cup + 4 tbsp milk
    • 1 tsp vanilla extract
    • 2 tbsp butter, unsalted and melted
    • 4 tbsp sugar
    • 1 & 1/4 cup rice flour
    • 2 tsp baking powder
    • pinch of salt
    • butter, for brushing the pan
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    Instructions

    • Using a large mixing bowl, combine eggs, milk, vanilla extract, melted butter, and mix with a whisk.
    • Add sugar and continue whisking it dissolved.
    • Add the rest of the dry ingredients: rice flour, salt, and baking powder.
    • Continue whisking until you don't see any lumps, only a smooth batter.
    • To start cooking the pancakes, place your pan over medium heat, and brush it with some butter.
    • When it is ready, pour a 1/4 cup of the pancake batter into the center of the pan.
    • Once you see (A LOT OF) bubbles popping in the pancake, flip it to cook the other side.  This normally takes no more than 2 minutes.
    • Cook for about a minute and a half, then transfer the pancake to a plate.
    • Repeat until you have used up all the batter.
    • Serve your gluten-free rice flour pancakes with some honey, almond slices, or fresh fruits!

    Notes

    • Cook's Tip #1: Check that the melted butter is not hot before adding it directly with the eggs.
    • Cook's Tip #2: No need to strain all the dry ingredients.  The rice flour texture is so fine; I rarely have problems with lumps in the batter.
    • Cook's Tip #3: Don't bother with the salt if you are using salted butter. 

    Nutrition

    Calories: 197kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 185mg | Potassium: 45mg | Fiber: 1g | Sugar: 7g | Vitamin A: 229IU | Calcium: 80mg | Iron: 1mg

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