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–+ servings
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 35 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
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