Baking & Pastry > Gluten-Free Baking > Gluten-Free Flours > Rice Flour (White & Brown)

Gluten-Free Rice Flour Pancakes

Fluffy and delicious gluten-free pancakes made with a blend of white and brown rice flour. A simple and satisfying breakfast that's perfect for a gluten-free diet. These pancakes are light, airy, and easy to customize with your favorite toppings.

Prep Time
5 minutes
Cook Time
10-15 minutes
Servings
About 6-8 pancakes
Ingredients
  • 1 cup White Rice Flour
  • 1/2 cup Brown Rice Flour
  • 2 teaspoons Baking Powder
  • 1 tablespoon Sugar
  • 1/4 teaspoon Salt
  • 1 1/2 cups Milk (dairy or non-dairy)
  • 1 Egg
  • 2 tablespoons Melted Butter or Oil
  • 1 teaspoon Vanilla Extract

Mixing the Dry Ingredients

In a large bowl, whisk together the white rice flour, brown rice flour, baking powder, sugar, and salt until well combined.

Combining Wet Ingredients

In a separate bowl, whisk together the milk, egg, melted butter or oil, and vanilla extract.

Combining Wet and Dry

Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are okay; do not overmix.

Cooking the Pancakes

Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.

Flipping and Cooking

Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface.

Serving

Serve immediately with your favorite toppings, such as syrup, fruit, whipped cream, or chocolate chips.

← Gluten-Free Rice Flour Chocolate Chip Cookies Gluten-Free Tapioca Flour Crepes →

FAQ

  • Can I use only white rice flour for these pancakes?

    Yes, you can substitute the brown rice flour with white rice flour. Use 1 1/2 cups of white rice flour in total.
  • Can I use a different type of milk?

    Absolutely! Almond milk, soy milk, oat milk, or any other non-dairy milk alternative works well in this recipe.
  • How do I make these pancakes vegan?

    To make vegan pancakes, substitute the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water and let it sit for 5 minutes to thicken. Use a non-dairy milk alternative and ensure your butter or oil is plant-based.