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This post includes everything I've tested since 2014 to help you make truly great fluffy cassava flour pancakes, including a step-by-step video so yours turn out perfectly.
Pancakes with Cassava Flour
Pancakes are the one food my family can't live without, so when I removed grains from my diet for more than five years back in 2012, I was determined to create a version that could compete with my best pancake recipe.
These cassava flour pancakes are the ones we kept coming back to because everyone ate them without hesitation. Over the years, I've updated this post as I’ve tested many cassava flours, added a troubleshooting section, and included a video so yours turn out as great as ours.
While cassava flour yields similar results to recipes that use wheat-derived flour, it isn’t one you can substitute 1:1 in recipes.
Ingredients
This recipe uses cassava flour as the base (see the brands I recommend for best results). Baking powder (regular or paleo) makes the pancakes fluffy, a pinch of salt enhances flavor, and a little sugar is optional for added sweetness. Milk (dairy or not) is the main liquid; eggs bind the batter (see my notes for subs), and butter, oil, or coconut oil add moisture. A little of vanilla boosts the flavor.
Which Brand of Cassava Flour to Use for Pancakes
After hundreds of tests (and plenty of reader feedback), I can confidently say not all cassava flours work for pancakes. Lower-quality or white-labeled brands often lead to gummy or flat results. For consistent, fluffy pancakes, I recommend using Bob's Red Mill Cassava Flour or Otto's Cassava Flour; both deliver the right texture every time. If you're having trouble with this recipe, the flour brand is likely the reason
Reader tip:
If you’re not using the brands listed above, add the liquid, then WAIT 2x as long (20 minutes), for the cassava to absorb it before troubleshooting the batter.
How to Make Pancakes with Cassava Flour
You'll find detailed instructions in the recipe card and a quick video. Here is what you need to know from the main steps:
- Measure and mix the dry ingredients.
Spoon flour into dry measuring cups (not liquid cups) and level it off. This is important because cassava flour can pack into the cup easily, and then you’ll have too much. - Mix the wet ingredients into the dry.
Make a well in the center by pushing the flour to the sides of the bowl, then add the liquid ingredients. Use a fork to whisk the eggs first, then mix in the wet ingredients, and gently stir the batter until the flour is no longer visible. Overmixing leads to chewy pancakes. - Let the batter rest for 10 minutes.
Cassava flour absorbs liquid slowly. Skipping this step will lead to a lot of frustration. The batter should be thick before cooking. - Cook the pancakes.
Use a greased nonstick pan over medium heat. Cook one pancake first to check the texture and adjust the batter if needed (see recipe notes). Each pancake takes about 2 minutes per side. Flip them only once to avoid dense pancakes. - Serve warm.
Topped with fruit, toppings, pancake syrup, blueberry syrup, or this epic strawberry syrup.
Success Tips
Check your baking powder; if your pancakes aren't fluffy, it might have expired. This happens when it's been open for more than 9 months.
Your batter is too thick or too thin.
If, after resting, your batter is runny, add in 1 to 2 tablespoons of additional cassava flour and let it sit for a few more minutes before cooking. If it’s too thick, add a little more liquid (1-2 TB) and mix gently. This happens with some brands due to quality issues.
If your middles are wet (undercooked).
This usually means the heat was too low (or too high and flipped too soon). Aim for medium heat and wait until bubbles form and the edges look set before flipping.
Your pancakes are browning quickly.
Your heat is too high; lower it, and rinse the pan under cold water between batches. If greasing with butter, make sure it doesn't brown before adding the batter.
Prep-Ahead & Storage
Store leftover pancakes in the fridge for up to 3 days or freeze them for up to 3 months. Reheat in the microwave, toaster, or toaster oven until warm.
Fluffy Cassava Flour Pancakes
Watch how it’s made:
Ingredients
- 1 ½ cups cassava flour
- 2 tablespoons sugar, optional
- 1 tablespoon baking powder
- pinch salt
- 1 ¾ cups milk
- 2 eggs
- 2 tablespoons melted butter, or oil
- 2 teaspoons vanilla extract
Instructions
Make the batter:
- Measure the flour into a bowl by spooning it into dry measuring cups (not liquid cups) and level it off. This is important because cassava flour can pack into the cup easily, and then you'll have too much. Then, add the sugar (if using), baking powder, and salt.
- Move the flour to the sides and make a well in the middle. Add the milk, eggs, melted butter (or oil), and vanilla. With a fork, whisk the eggs first into the milk, then incorporate the wet ingredients into the dry to make a smooth batter. Stop mixing when there's no visible flour left.
Rest:
- Let it sit on the counter for 10 minutes to absorb the moisture. If you're not using one of the two brands recommended, you might have to wait longer. Cassava flour absorbs liquid very slowly. Once it's thickened up, cook the pancakes or follow the notes below to troubleshoot.
Cook the pancakes:
- Heat a large pan or griddle over medium heat, and once hot, grease it. Immediately pour ¼ cup of batter for each pancake, cook for 2 minutes on the first side, and once the edges are defined and bubbles have formed throughout, flip them over and cook them for 1 to 2 more minutes on the other side. Repeat the process with the remaining pancake batter.
Serve & storage:
- Stack them high, add butter, syrup, and your favorite pancake toppings. Refrigerate leftover pancakes for up to 3 days or freeze them for up to 3 months. Reheat them in the microwave for 30-45 seconds each, or toast them.
Notes
- Eggless Option: this recipe works best with eggs, but you can substitute with 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water, let gel before using) or a commercial egg replacer for 2 eggs. Mix the prepared substitute with the milk before adding to the dry ingredients.
- Dairy-Free: use dairy-free milk. If using canned coconut milk, it’s much thicker so I recommend thinning it out with a little water.
- Flat pancakes: If your pancakes aren't fluffy, your baking powder may be expired, especially if it's been open over 9 months.
- If the batter is too thin after resting, gently whisk in 1-2 tablespoons of cassava flour and let it sit for a few more minutes. Some brands absorb liquid more slowly or have a lower starch content.
- If the batter is too thick, add 1-2 tablespoons of additional liquid and mix it gently.
- 1 teaspoon of cinnamon or pumpkin spice can be mixed with the dry ingredients.
- 1 cup of diced fruit, ½ cup mashed banana, or ½ cup of chocolate chips can be folded into the batter gently right before cooking.
Corneasha Love says
I made this great recipe following the exact steps and ingredients but it still turned out gooey in the inside 🙁 I then realized there’s so many factors that comes into play when making these lovely pancakes perfectly . So I decided to think about why they weren’t coming out right and started over from scratch with the same ingredients and same steps BUT the only thing I did different this time was thin out the batter so instead of 1 3/4 cup of milk I used 2 1/2 cups and
Debbie says
Does the temperature of the cassava flour or the kind of milk matter? I used the flour straight from the freezer where I keep my brown rice flour. Also, does it matter what kind of milk? I used Summerhill goat milk. My first attempt this morning turned out more like crepes. They were still tasty and hard not to eat as I went. I even used a couple as wraps for my tuna salad at lunch. I have more in the fridge and will try again tomorrow morning. Adding a little more flour didn’t seem to help get them thick. I just found your website and look forward to exploring other recipes.
Laura Fuentes says
The cassava flour at room temperature will definitely help absorb the liquid. Unfortunately, as mentioned in the post, not all cassava flours are the same and have the same starch ratio, which affects texture.
Debbie says
Do the flours and milk need to be room temperature? Like flours I used to use, I kept my cassava flour (Pamela’s organic) in the freezer until using. And I used cold goat milk to which I add liquid enzymes to remove the lactase. The goat milk fat tends to glob and not mix into the rest of the milk. The batter was much thinner and the pancakes as well, but they were still tasty and hard not to eat just as I cooked them! I watched your video and read all the info twice and was delighted in how much joy you have in cooking and sharing… what a blessing you are — and a great find after learning an autoimmune disease has me gluten free for good.
Laura Fuentes says
Hi Debbie, the flour at room temperature is definitely a must. I have not tested this recipe with Pamela’s organic or with goat milk. I would suggest adding a tablespoon or two of flour at a time to achieve the texture as shown in the video, and about 1/4 teaspoon additional baking powder (so they are not flat). I hope this helps!
Ke’la says
I followed this recipe to a T and it did NOT turn out well. It was so extremely thick I had to add so much more water to it. And it still ended up super lumpy in the end
Laura Fuentes says
Hi Ke’la, this happens for a lot of people including myself, I get the best results from using Bob’s Red Mill Cassava Flour.
Elly says
I have been searching for a decent pancake recipe since diagnosed with an autoimmune disease. No more grains for me. I just tried the recipe and was blown away by how good it is. I added some cinnamon and vanilla. They are fluffy and have a very similar taste to wheat pancakes without all the flare up pain. Thank you for sharing!
Laura Fuentes says
I’m thrilled you enjoyed these cassava flour pancakes, Elly!