Rice Flour Pancakes with Great Texture

fluffy stack of pancakes made with rice flour on a plate. topped with diced strawberries and blueberries and drizzled with pancake syrup

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These rice flour pancakes cook up soft and tender, never dense, and taste delicious.

4.98 from 77 votes

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Ingredients

1 cup rice flour, white
1 ½ tablespoons cornstarch,
2 tablespoons sugar
3 teaspoons baking powder, aluminum free
1 cup milk, any
1 egg, beaten
1 tablespoon butter or neutral oil, melted and cooled
1 teaspoon vanilla extract

Instructions

Make the batter

In a large bowl, combine the rice flour, cornstarch, sugar, and baking powder. Use a whisk to distribute the ingredients well.
Make a well in the middle of the bowl by moving the dry ingredients to the side, and add the milk, egg, butter, and vanilla. Use a fork to mix the egg with the liquid ingredients first, then gently whisk to combine the dry ingredients to make a smooth batter.

Let the batter rest

Set the bowl aside and let the batter sit on the counter for 10 minutes. This allows the rice-flour batter to absorb the liquid and thicken, making this an essential step for the pancakes to have a thicker/fluffier texture and not fall apart while cooking.

Cook the pancakes

Heat a non-stick pan or griddle on medium heat. Once hot, grease the surface with oil or butter and pour about 3 tablespoons of batter per pancake onto the hot pan. I use a ¼ cup scoop filled about ¾ of the way.
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 & storage

Serve with your favorite toppings and syrup. Leftover pancakes can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat them in the microwave for 30 seconds or in a toaster.

Notes

Mix-ins: You can add ⅓ cup finely diced strawberries (chopped very small) or blueberries, ⅓ cup chocolate chips, or 1 teaspoon ground cinnamon.

Cornstarch swap: A starch adds a nice soft texture to these pancakes. You can use potato starch or tapioca flour/starch instead in the same amounts.

Note on rice flour: make sure to use white rice flour (or brown rice), not sweet rice flour or glutinous rice flour (for mochi). The latter will yield a sticky and gummy round disc.

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