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    You are here: Home / Breakfast / Brown Rice Flour Pancakes

    Brown Rice Flour Pancakes

    Published: Apr 30, 2020 · Modified: Mar 13, 2022 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Stack of pancakes with maple syrup and fruit on a plate.
    Closeup of cut pancakes on a plate.

    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!

    Stack of pancakes on a plate with drizzle of maple syrup.

    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!

    Jump to:
    • INGREDIENTS & NOTES
    • Instructions
    • How to Serve & Variations
    • Pro Tips 
    • Frequently Asked Questions
    • More Breakfast Recipes to Enjoy
    • Brown Rice Flour Pancakes

    INGREDIENTS & NOTES

    Ingredients to make brown rice flour pancakes on a table.

    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

    Steps to make brown rice flour pancakes.

    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.

    Pancake batter being cooked on a griddle.

    5. Use a ladle or ¼ 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 

    Closeup image of cut pancakes on a fork.
    • 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

    Does baking powder have gluten? 

    Baking powder is often gluten free, but always make sure to check the ingredients. 

    Do gluten-free pancakes taste good?

    Yes! These pancakes are just as good as any buttermilk pancakes. They are fluffy, soft and slightly sweet.

    What are gluten-free pancakes?

    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

    • Vietnamese Yogurt (Da Ua) Instant Pot Recipe
    • Make Ahead Brioche French Toast Breakfast Casserole
    • Easy Pâté Chaud (Vietnamese Meat Pies)
    • Blender Baby Banana Pancakes

    Love a recipe you’ve tried? Please leave a 5-star 🌟rating in the recipe card and a comment below! That’ll make my day!

    Let’s be friends! Follow me on social media @ Instagram, Pinterest. Give me a tag @apeachyplate when you try out a recipe!

    Stack of pancakes with syrup drizzle.

    Brown Rice Flour Pancakes

    Kaylie
    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! 
    5 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 6 pancakes
    Calories 159 kcal

    Equipment

    • nonstick pan

    Ingredients
      

    Dry Ingredients

    • 1 cup brown rice flour I use Bob's Red Mill
    • 1 tablespoon sugar
    • 1 ½ teaspoon double acting baking powder, gluten free
    • ½ teaspoon kosher salt
    • 2 eggs
    • ½ 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 ¼ 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

    *Nutritional facts provided are only an estimate, accuracy is not guaranteed.
    • 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.

    Nutrition

    Serving: 6pancakesCalories: 159kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 57mgSodium: 332mgPotassium: 124mgFiber: 1gSugar: 3gVitamin A: 112IUCalcium: 93mgIron: 1mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!
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    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

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