Finding a gluten-free pancake recipe that delivers that classic fluffy texture without wheat, dairy, or complicated flour blends can feel like chasing something out of reach. That’s why I love these rice flour pancakes.
Instead of relying on expensive gluten-free mixes or complicated ingredients, this recipe uses a single, simple flour: brown rice flour. It’s naturally gluten-free and easy to work with. It creates pancakes that are light, tender, and surprisingly close to traditional versions.
Table of Contents
This recipe has been developed to provide the right balance of ingredients so that this gluten-free flour cooks up into pancakes that are soft on the inside and lightly golden on the outside. Plus, they don’t need xanthan gum or other fancy gluten-free substitutions. Even better, they can be made dairy-free with plant-based milk, making them perfect for anyone with dietary restrictions.
So if you’re ready to finally enjoy gluten-free pancakes that are soft, fluffy, and genuinely delicious, you’re in the right place. This guide will walk you through everything you need to know, so let’s get started!
Rice Flour Pancakes: Quick Overview
If you’ve got pancake fans in your house, then this is the recipe for you. These delicious rice flour pancakes are the perfect everyday, fluffy pancakes. What do I mean by ‘everyday pancakes’?
Well, they’re simple enough that they’re the kind you could make on a Tuesday or 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, golden-brown pancakes are super versatile, too. Serve them with some fresh fruit or make them chocolate chip pancakes. It’s all very easy with this rice flour pancake recipe. Plus, with one type of gluten-free flour and a dairy-free recipe, they’re great for people with food allergies.
Why You’ll Love These Gluten-Free Pancakes
There’s no shortage of gluten-free pancake recipes online, but most require complicated flour blends, gums, or expensive specialty ingredients. This recipe stands out because it keeps things simple without sacrificing texture or flavor.
- Made with just one type of flour: brown rice flour.
- Maintain that soft, fluffy pancake texture that can be hard to achieve in gluten-free pancakes.
- Made with almond milk, so this recipe is naturally dairy-free.
- A simple recipe, even for those new to gluten-free baking.
Ingredients & Substitutions
The great thing about this recipe is that the ingredients list is short and sweet. Not as short as these Bisquick biscuits, though!
Dry Ingredients:
- Brown Rice Flour: I use this brown rice flour in this recipe. White rice flour would also work as a substitute. Glutinous rice flour behaves differently and is not a substitute.
- Honey: Honey is a great sweetener and adds delicious flavor to these pancakes. Pure maple syrup would also work.
- Baking Powder: This helps the pancakes rise and be fluffy. There is no substitute for the baking powder.
- Salt: Helps to balance the flavors in the recipe.
- Cinnamon: Adds a hint of warmth to the pancakes. It can be reduced or omitted if you prefer this recipe without cinnamon.
Wet Ingredients:
- Almond Milk: Coconut, soy, or another dairy-free milk would also work.
- Egg: This recipe has not been tested with an egg substitute; you can find possible egg substitutes here.
- Coconut Oil: Vegetable oil can be used as a substitute.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
Measurements for each ingredient, along with instructions for making Brown Rice Flour Pancakes, are in the printable recipe card below.
Printable Brown Rice Flour Pancakes Recipe Card
Ingredients
- 135 grams brown rice flour (about 1 cup)
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 large egg
- 1 tbsp honey
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 cup almond milk
- maple syrup, for serving
Instructions
- In a large bowl, whisk together the 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 and smooth.
- Heat a large, flat bottom skillet to just slightly warmer than medium.
- Spray generously with cooking spray or vegan butter.
- Potion 1/4 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.
- Repeat until all batter is used, spraying skillet before cooking each pancake.
- If using any add-ins, sprinkle them on top right after pouring the batter onto the skillet.
- Serve pancakes with maple syrup and enjoy!
Notes
- 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 250ºF until ready to serve.
Nutrition
Did you make and love this recipe? Give it your review and 
rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
Rice Flour vs Other Gluten-Free Flours
Not all gluten-free flours behave the same, and this recipe was developed with brown rice flour for its specific properties. Substituting it with another gluten-free flour can completely change your results. Here, I’ve compared it with some of the more popular gluten-free flours, so you can easily see the differences.
Brown Rice Flour
- Mild, slightly nutty flavor
- Absorbs liquid moderately
- Creates a soft but structured texture
- Best for: pancakes, muffins, and quick breads
Almond Flour
- Rich, nutty flavor
- High in fat and very moist
- Can make pancakes dense or fragile
- Best for: low-carb recipes
Oat Flour
- Slightly sweet, mild flavor
- Soft and tender texture
- Good for softer pancakes, but it lacks structure when used on its own
Coconut Flour
- Highly absorbent
- Requires lots of eggs/liquids
- Can turn dry quickly
- Best used in recipes that specifically call for coconut flour
Step-by-Step: How to Make Rice Flour Pancakes
For a step-by-step guide to making these pancakes, follow along with the directions and images below.
Step 1
In a large bowl, stir together the dry ingredients: 135g brown rice flour, 2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon.
Step 2
Make a well in the center of the dry ingredients, then add the wet ingredients: 1 egg, 1 tbsp honey, 1 tbsp melted coconut oil, 1 tsp vanilla extract, 1 cup almond milk. Whisk until the batter is well blended and smooth.
Step 3
Heat a large, flat skillet over medium heat. Spray generously with cooking spray or vegan butter.
Step 4
Pour about 1/4 cup portions of batter into the pan and cook until bubbles begin to form on the surface. Using a flat spatula, flip the pancake and cook until browned on the other side.
Step 5
Repeat until all the batter is used, spraying the skillet before cooking each pancake. Serve the pancakes with maple syrup or your favorite toppings and enjoy!
Common Pancake Mistakes (And Fixes)
Even simple pancakes can go wrong, especially with gluten-free ingredients. Here’s how to fix the most common issues.
Pancakes are Too Thin
This is usually a result of your batter being too runny. To fix this, add 1-2 more tablespoons of flour and let the batter rest for a few minutes to thicken naturally.
Heavy or Dense Pancakes
This is often caused by overmixing your batter or expired baking powder that isn’t helping your pancakes to rise. Mix your batter just until combined, and be sure to use fresh baking powder.
Burnt Outside, Raw Inside
Your pan is too hot! This is an easy fix; cook the pancakes on medium heat and give them enough time to cook through.
Pancakes Fall Apart
This can happen because there isn’t enough binder, like eggs, in the batter. Ensure you’re measuring all ingredients properly. And let the pancakes cook fully before flipping them. Flipping them too soon before the structure has set up can cause them to fall apart.
How to Make Blueberry Rice Flour Pancakes (& Other Favorites)
Adding blueberries takes these pancakes to another level!
Use fresh or frozen blueberries, but don’t thaw the frozen blueberries (unless you want blue pancakes. The color will bleed into the batter if they thaw. Instead, sprinkle the blueberries over the pancake batter while they’re in the pan. You can also fold fresh blueberries right into the pancake batter.
Other Variations
- Banana: Mash an overripe banana into the batter, or lay banana slices on the pancakes before flipping them.
- Chocolate Chips: For this classic pairing, sprinkle them into the batter or right onto the cooking pancakes.
- Apple Cinnamon: Fold in diced apples and a bit more cinnamon.
- Lemon Zest: Zest a lemon right into the batter for a bright flavor.
Storing, Freezing & Reheating
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, and if you throw pancakes or even this hashbrown casserole into the mix, you have a really full stovetop! But pancakes are easy to make ahead and keep warm, just use this tip:
Layer the cooked pancakes slightly overlapping each other on a cookie sheet. Preheat your oven to 250ºF. Cover the pan with foil and place it in the oven until ready to serve. This will keep them warm until you are ready to serve. I recommend serving them within 20 minutes.
Leftover pancakes will keep in the fridge for 2-3 days, stored in an airtight container.
For longer storage, pancakes freeze extremely well. Just layer them with wax paper in between so they don’t stick together and freeze them in a freezer-safe bag or container for up to 2 months. Reheat in the microwave for about a minute.
Topping & Serving Ideas
- The right toppings make a regular pancake feel extra special. Try out some of these favorite ideas:
- Classic Toppings: Maple syrup, fresh fruit, powdered sugar
- Healthier Choices: Greek yogurt or dairy-free yogurt, nut butters, jam
- Indulgent Ideas: Chocolate drizzle, whipped cream, caramelized bananas
Hungry for more gluten-free pancakes? Check out these buckwheat pancakes, teff pancakes, some tasty oat flour pancakes, and these coconut flour banana pancakes.
Best Tools for Perfect Pancakes
You don’t need fancy equipment to make pancakes, but the right tools can make a big difference.
- Nonstick Skillet
- Measuring Cups & Spoons
- Kitchen Scale
- Mixing Bowl & Whisk
- Silicone Spatula
- Ladel
- Bonus: Use a cast-iron skillet for extra-crispy edges and even browning.
Brown Rice Flour Pancakes FAQs
Read on for answers to some commonly asked questions about these gluten-free pancakes. For questions of your own, leave them in the comments section below.
What’s the Best Way to Store Leftover Pancakes?
If you have leftover pancakes, store them in an airtight container in the fridge for a day or two. Any longer than that, and you’ll want to freeze them. Place pieces of wax paper between each pancake, then store them in a freezer-safe bag or container for up to 2 months.
Can I Double the Recipe?
Yes! This recipe makes about 6-7 medium-sized pancakes, but if you’re cooking for a crowd or want more leftovers to freeze for easy morning breakfasts, you can absolutely double the recipe.
Is There Xanthan Gum in this Recipe?
No, Xanthan gum isn’t needed in this recipe since it uses eggs as the binder and doesn’t need anything else to achieve the fluffiness and structure in these pancakes.
What is the Best Way to Fix Thin Pancakes?
If your pancakes are too thin, this is most likely because the batter has too much liquid and too little flour. To fix this, add a couple more tablespoons of brown rice flour to the batter, then let it sit for a few minutes to naturally thicken before cooking.
Perfect Pancakes
Now you see just how simple and reliable brown rice flour pancakes can be. What often feels like a tricky gluten-free recipe becomes consistent and enjoyable once you understand the basics and use the right approach.
There is so much to love about this recipe. My favorite part is the simplicity and versatility. The ingredient list is short and sweet, and it doesn’t rely on a complicated gluten-free flour blend with unnecessary additives. Plus, these pancakes are easy to adapt for everyone by adding blueberries or chocolate chips, and they’re already gluten-free and dairy-free.
That shows how easy this recipe is to fit into your routine. It’s quick enough for weekday mornings, but just as perfect for a slow weekend breakfast when you want something cozy and comforting.
If you try this recipe, take a moment to experiment with your favorite add-ins or toppings to make the recipe work for you. Finally, if you found this guide helpful, it’s worth saving or bookmarking so you can come back to it whenever the craving hits. Recipes this simple and satisfying are meant to be used again and again.
More Gluten-Free Blueberry Recipes
Calling all blueberry lovers! Check out these recipes for more delicious, gluten-free ways to bake up those blueberries into tasty treats.
Comment, Save, and Share!
It’s hard not to love pancakes. That’s as good a reason as any to save, print, and share this recipe with other pancake-loving friends. And don’t forget to comment below with your favorite pancake toppings or fillings!
