For the best, no fail pancakes, look no further than these rice flour pancakes. They’re fluffy, easy to make and make the best leftovers!
If you’ve got pancake fans in your house, then I’ve got just the recipe for you… these delicious brown rice flour pancakes are the perfect everyday pancake. What do I mean by ‘everyday pancake’? Well, they’re the kind you could make on a Tuesday as much as on a Saturday morning. And breakfast for dinner… don’t even get me started, that’s one of the most popular dinner requests at my house! But it has to include these pancakes… these light, fluffy and syrupy pancakes. They’re super versatile too – chocolate chip pancakes, even banana pancakes – all very easy to do with this recipe. Plus with one type of flour, there’s no dragging out multiple flours and starches.
Are these rice flour pancakes dairy free?
Yes, these pancakes are dairy free! If you don’t need to be dairy free, feel free to use cow’s milk for the almond milk, but the recipe is dairy free as written.
Are they sugar free?
They are refined sugar free. Instead of granulated sugar, I use honey as a sweetener and it works beautifully.
What equipment do I need to make these pancakes?
Fortunately, pancakes are pretty forgiving in how they’re stirred and mixed together. But these tools do make pancake prep a whole lot easier.
How do I store them?
If you end up with leftovers, they can be stored for a day or two in a plastic bag on the counter. Any longer than that and you’ll want to place pieces of wax paper in between each pancake and freeze. They’ll last several months in the freezer, then just microwave as needed.
Can I add things like chocolate chips or blueberries to them?
Oh yes! In fact, these mini chocolate chip pancakes are amazing. Just add a small sprinkle of chocolate chips to the top of the pancake as it’s cooking. Flip and finish cooking as usual. Blueberry pancakes have their own recipe… check out these delicious gluten free blueberry pancakes!
Can I double the recipe?
As written, the recipe makes 6, medium sized pancakes, but if you’re cooking for a crowd or want more leftovers, you can absolutely double the recipe.
How to Make rice flour pancakes
The ingredients
The great thing about this recipe is the ingredients list is short and easy. Not as short as these bisquick biscuits, but still manageable. Brown rice flour, honey, baking powder, salt, cinnamon, almond milk, egg, oil and vanilla extract and you are ready to make pancakes!
Preheat your skillet
The best temperature for these pancakes is slightly warmer than medium. So if you have an electric burner, it would be a slight bit past medium. This way they’ll cook quickly without burning.
Use a large mixing bowl
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- Dry ingredients
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- Adding the liquid ingredients
A large bowl gives you plenty of room to mix the batter without it spilling out the sides.
Pro tip: Always lean to the side of larger bowls. Nothing is worse than using a too-small bowl that barely holds all the batter.
Portion the batter on the skillet
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- Smooth batter
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- 1/3 cup of pancake batter
After the skillet is nice and hot, give it a good spray of non-stick cooking spray. Aim for about 1/3 of a cup of batter for each pancake. Then just pour it onto the skillet.
Flip when bubbles form
You’ll know it’s time to flip the pancakes over when the pancake looks all bubbly on top and the sides are beginning to form up. Take your flat spatula and carefully slide it underneath the pancake and give it a flip.
Pro tip: Spray the skillet in between cooking each pancake.
Keep them warm
One of the many reasons to love pancakes is how easy they are to keep warm until you’re ready to serve them.
If you’ve ever been making breakfast, you know how many things going at once can feel – the eggs, bacon or meat and if you throw pancakes or even hashbrowns into the mix, you have a really full stovetop! But pancakes are easy to make ahead and keep warm, just use this tip…
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- Overlap on a cookie sheet
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- Cover with foil
Layer the cooked pancakes slightly overlapping each other on a cookie sheet. Preheat your oven to 250 F. Cover the pan with foil and place it in the oven until ready to serve. This way everyone will have warm pancakes.
Serve them within 20 minutes.
Rice Flour Pancakes {Dairy Free & Refined Sugar Free}
Ingredients
- 135 g brown rice flour about 1 cup
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 egg
- 1 Tbsp. honey
- 1 Tbsp. coconut oil melted
- 1 tsp. vanilla extract
- 1 cup almond milk
- Pure maple syrup
- Handful chocolate chips optional
Instructions
- In large bowl, mix together rice flour, baking powder, salt, and cinnamon.
- Make a well in the center and add the egg, honey, oil, vanilla, and almond milk.
- Mix batter using a whisk until well blended. A few lumps is ok.
- Heat a flat bottom skillet to just slightly warmer than medium.
- Spray generously with cooking spray.
- Potion 1/3 cup batter onto the skillet and cook on one side until bubbles begin to form on the top.
- Using a flat spatula, flip the pancake and cook until browned on the other side. Move pancake to a cookie sheet to keep warm.
- Repeat until all batter is used, spraying skillet before cooking each pancake.
- If using chocolate chips, sprinkle a few on top right after pouring batter onto the skillet.
- Serve pancakes with maple syrup and enjoy!
Video
Notes
- Use a large bowl to mix the batter.
- Spray the skillet with cooking spray in between cooking each pancake.
- Keep pancakes warm by overlapping each one on a large cookie sheet. Cover with foil and place in the oven at 250 F until ready to serve.
- Store pancakes in a well sealed plastic bag on the countertop for up to two days or freeze for longer storage.
Nutrition
Originally published 2/28/2015. Updated 3/10/2020 with new pictures and better directions.
Sink your teeth into more blueberry recipes:
- Gluten Free Lemon Blueberry Scones
- Gluten Free Blueberry Muffin Bread
- Gluten Free Dairy Free Blueberry Muffins
- Healthy Gluten Free Blueberry Oatmeal Muffins
- Gluten Free Baked Blueberry Donuts
And check out these other gluten free recipes too:
Eric
Made these today for breakfast… but I added a 1/2 banana minced to the recipe. Was very good 🙂
Emily Moore
Eric,
So glad you liked them! :0)
Lori
LOVED these! New to Gluten Free, and guess what? I liked these better than wheat pancakes. I added lemon zest and raspberries. Total keeper of a recipe. Thank you for making this transition so easy!
C.J. Brady
Thanks Lori!
Glad you enjoyed them!
Jessica Zhang
Loved these!!! And how flexible the recipe is too, because I ended up using coconut milk and added blueberries in at the end. It was fantastic – I really appreciate it!
Christine
Thank you Jessica!
Blueberries sound fantastic 🙂
~Christine