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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! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 7
Calories: 197kcal
Author: Neriz

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

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 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