These fluffy brown rice flour pancakes are golden on the outside with a soft and fluffy texture. They are gluten-free, and can be modified as a dairy free option too! It’s an easy, no fuss gluten free recipe that does not require a difficult flour mix – only rice flour and no xanthan gum! Top these delicious pancakes with fresh fruit for a hearty and delicious breakfast to start your morning off right!
We enjoy pancakes on lazy Sundays – any and all kinds of delicious pancakes, including these blender banana pancakes are welcome! These brown rice flour pancakes came from a lot of cooking and experimenting with gluten-free flours when my son was on a limited diet (due to his eczema).
These pancakes are a product of love, from all of the hours I put into creating a good recipe for my son. I wanted him to enjoy delicious and tasty food during a tough and not so fun time on a restrictive diet. I hope you enjoy them as much as my family does!
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INGREDIENTS & NOTES
Brown rice flour – I use Bob’s Red Mill brand.
Baking powder – I use a double acting gluten-free powder for more rise on the pancakes. Bob’s Red Mill or Clabber Girl are good options.
Milk – I use full fat milk. For a dairy free option, you can use oat or soy milk.
Instructions
1. Add all the wet ingredients to a large mixing bowl and whisk together.
2. Add the dry ingredients to the bowl.
3. Combine everything together quickly.
4. The batter should thicken and be free of any large clumps.
5. Use a ladle or 1/4 measuring cup to pour the batter into a pan or griddle. Flip the pancakes once you see air bubbles appear (about 2-3 minutes) on the surface of the pancake.
6. Continue to cook the pancakes for an additional 2 minutes or so.
How to Serve & Variations
- Top these pancakes with some fresh fruit like strawberries, raspberries and blackberries, then drizzle with maple syrup!
- These rice pancakes taste great plain, but they’re also a great base to get creative with – add additional toppings to the batter like chocolate chips, blueberries and bananas!
- For a more hearty pancake you can add flaxseeds, chia seed and almond slivers to the batter for a delicious crunch.
Pro Tips
- For the fluffiest pancakes, heat your griddle then make the pancake batter quickly. Once the baking powder is mixed, you’ll see the batter bubble a bit. Pour the batter immediately to cook.
- You can check the doneness of the pancake by gently poking the middle of the pancake, if it feels firm, then it’s done!
- To get a nice even golden color on the pancake, wait for a layer of tiny bubbles to appear on the top of the pancake batter before flipping.
- Do not use butter to grease the pan. Butter browns too quickly, which may result in burnt pancakes.
- Storing – You can refrigerate the pancakes for up to 2 days in an airtight container. Or freeze the cooked pancakes after they’re fully cooled. Make sure to remove as much air as possible from your ziploc bag or ice crystals will form.
Frequently Asked Questions
Baking powder is often gluten free, but always make sure to check the ingredients.
Yes! These pancakes are just as good as any buttermilk pancakes. They are fluffy, soft and slightly sweet.
They’re pancakes that do not have ingredients with gluten protein. Gluten is usually found in most grains like wheat, barley and rye.
More Breakfast Recipes to Enjoy
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Brown Rice Flour Pancakes
Equipment
- nonstick pan
Ingredients
Dry Ingredients
- 1 cup brown rice flour I use Bob's Red Mill
- 1 tablespoon sugar
- 1 1/2 teaspoon double acting baking powder, gluten free
- 1/2 teaspoon kosher salt
- 2 eggs
- 1/2 cup whole milk
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the eggs, milk, oil, and vanilla extract,
- Add the brown rice flour, sugar, baking powder and sea salt and combine until free of large clumps.
- Preheat a nonstick pan or skillet with oil on medium-high heat.
- Once the pan is hot, use a ladle or 1/4 measuring cup to pour batter into the pan.
- Once the pancake starts to form air bubbles on the surface, about 3 minutes, then flip.
- Cook for an additional 1 to 2 minutes. To test doneness, gently poke the middle of the pancake, if it is firm, then it's done.
- Serve hot with fruit toppings and maple syrup.
Notes
- For the fluffiest pancakes, heat your griddle then make the pancake batter quickly. Once the baking powder is mixed, you’ll see the batter bubble a bit. Pour the batter immediately to cook.
- To get a nice even golden color on the pancake, wait for a layer of tiny bubbles to appear on the top of the pancake batter before flipping.
- Do not use butter to grease the pan. Butter browns too quickly, which may result in burnt pancakes.
- For a dairy free option you can use oat or soy milk.
- Storing – You can refrigerate the pancakes for up to 2 days in an airtight container. Or freeze the cooked pancakes after they’re fully cooled. Make sure to remove as much air as possible from your ziploc bag or ice crystals will form.