Baking & Pastry > Gluten-Free Baking > Gluten-Free Flours > Tapioca Flour/Starch

Gluten-Free Tapioca Flour Pancakes

These fluffy gluten-free pancakes are made with tapioca flour, offering a unique light and slightly chewy texture.

  • Quick and easy breakfast option.
  • Excellent alternative for those avoiding gluten.
  • Can be customized with various toppings.

Prep Time
5 minutes
Cook Time
10-15 minutes
Servings
4-6 pancakes
Ingredients
  • 1 cup Tapioca Flour/Starch
  • 1/2 cup Rice Flour
  • 1/4 cup Potato Starch
  • 2 tablespoons Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup 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 tapioca flour, rice flour, potato starch, sugar, baking powder, and salt. Make sure there are no clumps.

Mixing the Wet Ingredients

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

Combining Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. The batter should be slightly thick but still pourable. If it’s too thick, add a little more milk.

Cooking the Pancakes

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes on the first side, or until bubbles start to form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown.

Serving

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

← Gluten-Free Tapioca Flour Crepes Gluten-Free Vanilla Cake →

FAQ

  • Can I use other types of flour instead of rice flour or potato starch?

    While you can experiment with other gluten-free flours, the combination of tapioca flour, rice flour and potato starch provides the best texture for these pancakes. Substituting may alter the final result.
  • My pancakes are not fluffy. What could be the reason?

    Make sure your baking powder is fresh and active. Also, avoid overmixing the batter, as this can develop the gluten (even in gluten-free flours), resulting in tougher pancakes.
  • How can I store leftover pancakes?

    Leftover pancakes can be stored in the refrigerator for up to 3 days. Reheat them in a toaster, microwave, or skillet before serving.