Fluffy Cassava Flour Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 25

These cassava flour pancakes have everything you love: golden exteriors and a soft, fluffy texture.

4.84 from 221 votes

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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.

Troubleshooting the batter: wait up to 20 minutes, then...

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.

Add-ins:

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.

Waffles: to turn these into waffles, I add a little more liquid to the batter (about 2 tablespoons). Personally, I like light and crisper waffles, so I add more oil (or melted butter if you can have it), about 2 tablespoons to the batter.

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