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!
No waiting, no straining, and still, expect to get fluffy, soft pancakes on your plate.
Yep, you need these gluten-free pancakes with rice flour 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. 🙂
- 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 – just to give your rice flour pancakes a bit of flavor.
- 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 dissolve with the rest of the wet ingredients.
- Milk – I use regular, full-cream milk, but you can certainly replace it with other milk types.
Start 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.
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).
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 pancakes are now ready for serving!
- 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.
- CAN I PREPARE THESE AHEAD?
Yes — cover and refrigerate it for a couple of hours, but not overnight.
From experience, I noticed that the rice flour pancakes don’t turn out so good when I’ve kept the batter for more than two hours.
- CAN I FREEZE THESE?
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!
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Easy Rice Flour Pancakes Recipe
- 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 pancakes with some honey, almond slices, or fresh fruits!
- 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.