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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.
R says
Just adding my comment that you need to pick your flour carefully. I used Shiloh Farms Cassava flour and the batter got way too thick and it wasn’t remotely pancake texture. I ended up rolling them out and cooking them a little bit like tortillas or crepes and that was fine, but it wasn’t pancake-like at all.
I have to assume it’s a good recipe if you use the flour recommended, but wanted to add a word of warning not to substitute in other brands of flour unless you are sure about them.
Thanks, Laura!
Laura Fuentes says
Thank you for adding this comment. It’s very difficult for me to explain that cassava is a starch and different brands have different milling processes and therefore, the product varies (sometimes within the same brand a different bag!). I can only recommend my recipe 100% of the time with Bob’s. When using another brand, I recommend one goes by sight and adjusts some measurements based on batter consistency since some brands absorb the liquid differently.
Tanya D says
Wonderful pancakes, my skeptical sons loved them. I’m wondering how to use this recipe to make waffles? Any tips?
Laura Fuentes says
To turn these into waffles, I add a little more liquid to the batter (about 2 tablespoons) or for light and crisper waffles, I add more oil (or melted butter), about 2 tablespoons.
Allison Firehammer says
These cassava flour pancakes turned out great!
Britt says
I don’t know why these didn’t work for me. I followed the recipe to a T.. they are gluggy and overly moist on the inside. They also didn’t brown well like my usual paleo recipe I use. Quite disappointing in having wasted the ingredients.
Laura Fuentes says
I’m sorry these didn’t work for you. The video in the post follows the recipe to a T and they turn out for us weekly. I am thinking the issue is the flour. Which brand did you use?
Leanne says
I have Otto’s Naturals cassava flour on hand. Have you ever tried this flour?
Laura Fuentes says
Works great! I tried it after another reader left a review.
Ang says
It may be the pan she’s using or the baking powder might have expired.
Patty says
I love them! I followed the recipe and just added 2tsp
Of Vanilla like someone suggested. I also didn’t put any oil in my cast iron pan and they came fluffy, around 1/4 inch tall and not greasy! Delicious! It goes on a favorite list
Laura Fuentes says
I’m so glad you enjoyed these cassava flour pancakes, Patty!
Andrea says
Hello I loved these, made half of this recipe and still have leftovers I couldn’t use baking powder, so I tried half teaspoon of baking soda with half teaspoon of vinegar…Next time I’m definitely gonna add less salt and perhaps I’ll add some vanilla extract as someone suggested.
I was wondering if I could do half cassava, half coconut flour ? I’m obsessed with coconut
Laura Fuentes says
I am glad this recipe worked out well for you. The ratio is not half cassava and half coconut, since coconut flour is 10x more absorbent. I recommend you mix the recipe, and add one tablespoon of coconut flour, stir to mix, wait 10 minutes, then add another. Yes, it takes up to 10 minutes to fully absorb liquid. You might get away with about 2 tablespoons total. I hope this helps!
Ana says
These were way too salty for me, but otherwise, delicious! I would definitely make again and just decrease the salt. The texture was great, and that’s usually not the case with cassava flour pancakes! I added some chocolate chips for a Saturday morning treat 🙂
Jodie says
Since finding out I have numerous food allergies, I have spent countless hours looking for and trying paleo/gluten free recipes a lot of times with disappointing results. Not with this recipe It was delicious! Light, fluffy and the perfect texture!! I did add a little vanilla extract, as others mentioned, and used the flax egg substitute. Also, just wondering have you ever made this recipe with dairy free milk? Thanks for helping this girl with her pancake craving!!
Laura Fuentes says
I’m so glad this recipe satisfied your pancake craving, Jodie! You can most definitely make this with dairy-free milk -I use almond milk all the time!
Taylor Wilde says
I’m so excited to try these! Curious what syrup you use? Maybe I missed it in the blog portion.
Toni says
I made these for the first time today, and fell in love with them! My family owned and worked in the restaurant business for over 25 years, and we did all homemade food, including pancake batter. After finding out I had many food allergies a couple years ago, it has been a struggle to find recipes that work and are actually good. These passed my test; Great flavor and they were the same consistency as a real pancake! They are not gritty, crumbly, or gummy. They were the right weight, cakey consistency and could be thinned out or thickened up depending on what you like. I made one substitution and one minor change – I used safflower oil instead of melted butter or coconut oil. I also didn’t use a full tsp of salt – maybe a half tsp at the very most. Best of all, everyone in my house can eat these with their varying food allergies!
Laura Fuentes says
I’m so glad these were a success for you! I love having recipes that accommodate for everyone’s needs and you only have to make one batch!
Lara says
What can I do if I don’t have any eggs? I just ran out and I don’t actually have eggs. I’ve heard you can use applesauce in place of eggs but I don’t think I’ve ever tried that. Like what is your recommendation in place of the two eggs if I have everything else I need but that? Thanks!
Laura Fuentes says
Lara, this post covers what you can use as an egg substitute for pancakes. Ignore the recipe, use the substitute that works best with the Cassava flour recipe. My recommendation would be the flax egg method or the commercial substitute.
Elly says
I did a review of the recipe and how good the pancakes were. When I went back into my kitchen I realized the two eggs were still on the counter.
A happy mistake because without the eggs they taste fabulous.
Taneal Jarrett says
I’m so upset. I followed this recipe to the T, and it’s so gummy and not fluffy at all. All the pancakes using flax eggs turn out stringy and gummy like a gummy bear inside. My sons allergic to egg and I just can’t seem to find anything to substitute it and make things fluffy. I had hopes for this recipe 🙁
Laura Fuentes says
This recipe performs incredibly well -until the eggs are substituted. All egg substitutes are denser than traditional eggs. One tip is to make thinner pancakes (spread the batter on pan thinner) and it reduces the gummy texture.