Rice Flour Pancakes with Great Texture!

Servings: 12 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

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!

4.97 from 56 votes

In a large bowl, combine the rice flour, cornstarch, 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. 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 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.

Heat a non-stick pan or griddle on medium-high heat. Once hot, grease 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 with your favorite toppings and syrup.

A starch is necessary for this recipe to provide structure. I recommend cornstarch because it's readily available; however, I've also tested this recipe with tapioca starch and cassava flour (starch) and gotten great results. In all instances, you must wait for the batter to absorb some of the liquid before cooking the pancakes.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.