This is the recipe for rice flour pancakes you want to have on hand to satisfy the craving for a nice stack at breakfast!

Don’t let food allergies let you down and stop you from enjoying a delicious pancake breakfast.

large stack of pancakes with blueberries

Fluffy Pancakes with Rice Flour

Rice flour pancake recipes can be a hit or miss, especially if you’re searching for a recipe that compares to traditional fluffy pancakes.

This recipe keeps what you love: the flavor and fluff from the pancakes you’re used to with minimal sacrifice to the texture.

The key to fluffy pancakes with rice flour is making sure your baking powder is active. To test this, simply put ½ teaspoon of baking powder in a tablespoon of water, and if it fizzes instantly, it’s active.

Otherwise, making sure your rice flour is ground very fine is also helpful to achieve that fluffy texture you love.

Ingredients

Here’s the simple list of ingredients you’ll need to make fluffy rice flour pancakes:

Rice flour: finely ground rice; you can find this in the baking aisle of the grocery store or online. The finer, the better!
Sugar: just enough to give these a light sweet flavor since rice flour tends to be very bland.
Baking powder: is what makes these pancakes lift and have a fluffy texture.
Milk: any kind of dairy or non-dairy milk works with this recipe.
Egg: to bind the batter ingredients.
Butter: makes the pancake texture soft.
Vanilla extract: for flavor purposes.

Check the printable recipe card below for the full ingredient measurements and detailed cooking instructions.

Is Rice Flour Healthier than Regular Flour?

Rice flour is not necessarily healthier than traditional wheat flour; it is, however, a good gluten-free option. Nutritionally, they both have thiamine, riboflavin, niacin (great minerals), and vitamin E.

Both rice flour and wheat flour have nearly the same amount of carbohydrates, 21 to 22g per ounce, and rice flour has a little less fiber.

How to Make Rice Flour Pancakes

Grab your favorite mixing bowl, and let’s make some fluffy pancakes with rice flour!

Mix the dry ingredients
Combine the rice flour, baking powder, and sugar in a large mixing bowl.
Make a volcano
Form a “volcano” in the center of the dry ingredients and pour in the milk, egg, melted butter, and vanilla. Slowly mix with a fork or whisk until the batter is smooth.
Don’t skip this step
Allow the batter to rest for 5 minutes before cooking.
Pour
Heat a griddle or non-stick pan over medium-high heat. Grease it with butter or cooking spray and pour 3 tablespoons of batter per pancake.
Cook and serve
Wait until the pancakes are set and bubble form before flipping and cooking the other side for an additional minute. Remove from heat and serve with your choice of toppings.

Is Rice Flour Good for Pancake Batter?

Rice flour isn’t the first choice for making pancakes due to its grainy texture, but it is an option if you need to make gluten-free pancakes or allergy-friendly pancakes.

Using a recipe like the one below and making sure you don’t make any of these pancake mistakes will be very helpful in achieving a delicious pancake batter.

Alternatively, you can make one of these fluffy paleo pancakes that are also gluten-free or my traditional gluten-free pancake batter using a 1:1 gluten-free flour mix.

What Can You Add to the Batter?

A good rule of thumb is to not add more than ½ cup of pancake add-ins to any standard, 4-serving pancake recipe. A few things to add are chopped strawberries, blueberries, chocolate chips, and chopped nuts.

You can always use one of these pancake syrups or these pancake toppings to up your breakfast game.

Rice Flour Pancakes That Are Fluffy!

Print Recipe

This is the recipe for rice flour pancakes you want to have on hand to satisfy the craving for a nice fluffy stack for breakfast!

Author: Laura Fuentes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 12
Category: Breakfast
Method: Stove-top
Cuisine: American
Diet: Gluten Free

Ingredients

1 cup rice flour
2 tablespoons sugar
3 teaspoons baking powder
1 cup milk, any*
1 egg, beaten
1 tablespoon butter, melted*
½ teaspoon vanilla extract, optional

Instructions

In a large bowl, combine the rice flour, sugar, and baking powder, making sure everything is mixed well.
Make a well in the middle of the bowl, and add the milk, egg, butter, and vanilla if using. With a whisk, combine the wet ingredients into the dry ingredients until everything is well combined.
Set the bowl aside and let the mixture sit for 5 minutes.
Heat a non-stick griddle to medium-high heat (350-375F) or a large non-stick pan. Once hot, grease with oil or butter and pour about 3 tablespoons of batter (I use a ¼ cup scoop filled about ¾ of the way) onto the hot pan per pancake.
Cook the first side for approximately 2 minutes, and once the edges are defined, and the middles begin to bubble, flip and cook for an additional minute on the other side.
Repeat the process with the remaining batter to yield about 12 pancakes.
Serve with your favorite toppings.