Brown Rice Flour Pancakes

Make fluffy pancakes with rice flour instead of traditional wheat flour pancakes. This easy-to-follow, simple recipe makes a stack of golden brown Rice Flour Pancakes worth waking up for.

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a stack of rice flour pancakes.

If you like fluffy, these Coconut Flour Pancakes or Quinoa Flour Pancakes are both awesome gluten-free options. Also, check out all of our healthy Breakfast Recipes!

If you are new to brown rice flour recipes, these pancakes are a great place to start. It’s both easy to follow and a real crowd-pleaser at breakfast time.

a stack of rice flour pancakes.

Ingredients for Pancakes with Rice Flour:

Here is everything you need for healthy, gluten-free pancakes.

How to Make Rice Flour Pancakes

Pretty simple instructions for this rice flour pancake recipe. First, whisk your eggs in a medium bowl until frothy.

whisked eggs in a large mixing bowl.

Next, the dry ingredients. A little coconut sugar for sweetness, sea salt for flavor, a dash of baking soda, and of course the rice flour.

Finally, mix in the flour mixture and stir until just smooth. A few very little lumps are ok.

Then the batter needs to rest for a bit so factor that into your prep time. The total time it should rest is an hour.

You could also mix it up the night before and leave it in the fridge overnight. Just take it out in the morning and let it come to room temperature while you heat your pan.

batter resting in a mixing bowl.

Now onto cooking the rice flour pancakes! Start by setting up your station with the large bowl of batter right next to the cooking surface.

a cast iron pan next to a bowl of batter.

Next, grease the pan a little. I spray mine with this coconut oil and butter ghee cooking spray. You could also use butter or oil.

a bottle of ghee spray.

Then ladle out your pancakes using about 1/8 cup of batter. Don’t crowd the pan! Pancakes need to be made in batches. If you want to keep them warm while you cook the entire batch you can keep them on a baking sheet in a warm oven.

Flip once the bubbles appear on the surface. It’s always a measure of patience waiting for those darn bubbles! haha

But when this is the result it is worth it. Yum!

a stack of rice flour pancakes.

Serving Suggestions and Substitutions:

  • Only add your batter to the pan once it has fully and evenly warmed up over medium heat. This will ensure your batter doesn’t soak up the oil and will give your pancakes those delicious crispy edges.
  • Don’t be tempted to flip your pancakes too soon. Be patient and wait for the air bubbles to pop up. Flipping too soon will cause your pancakes to deflate so for optimum fluffiness flip only once.
  • Use a wide surface. I use a large nonstick ceramic skillet but a griddle is also ideal for cooking pancakes. You want enough room for your batter to spread out and space to maneuver your spatula when you flip your pancakes.
  • Feel free to substitute whatever milk you prefer in this recipe. I use almond milk to keep this a dairy free meal. Oat milk and hemp milk also work well.
  • Top with maple syrup and a pat of butter.
  • Add blueberries, dark chocolate chips, nuts for crunch, ripe banana, a little vanilla extract, and more. Add your favorite fresh fruit and get creative with the presentation with your rice flour pancake.
  • Top with a tbsp your favorite nut butter for added protein.
a stack of rice flour pancakes.

More Gluten-Free Breakfast Recipes:

**This recipe was originally posted on October 27, 2014, and updated on March 23rd, 2021, and again on December 11, 2021, with recipe notes, writing, and new photos.**

If you’ve tried my RICE FLOUR PANCAKES, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there.  🙂

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a stack of rice flour pancakes.

The Ultimate Rice Flour Pancakes – Light and Delicious

Sharon Rhodes
Make fluffy pancakes with rice flour instead of traditional wheat flour pancakes. This easy-to-follow, simple recipe makes a stack of golden brown Rice Flour Pancakes worth waking up for.
4.93 from 53 votes
Prep Time 10 minutes
Cook Time 15 minutes
Rest 1 hour
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 245 kcal

Ingredients
  

Instructions
 

  • In a large mixing bowl, whisk eggs together until frothy.
  • Whisk in the milk and coconut oil.
  • Whisk in the coconut sugar, sea salt, baking soda, and brown rice flour. Stir until just combined and most lumps are gone.
  • Cover with saran wrap and leave at room temperature for an hour or so (could be left overnight in the fridge as well).
  • Spray a large, heavy-bottomed pan with your cooking spray, or add butter over medium heat. Scoop 1/8 cup portions of batter into the pan for small pancakes. I fit three pancakes in the pan per batch.
  • Once the sides are set and the top has bubbled, flip them over. These cook quickly. About 1-2 minutes per side.
  • Serve warm and enjoy with your favorite toppings.

Notes

  • Serving Suggestions and Substitutions:

    • Only add your batter to the pan once it has fully and evenly warmed up over medium heat. This will ensure your batter doesn’t soak up the oil and will give your pancakes those delicious crispy edges.
    • Don’t be tempted to flip your pancakes too soon. Be patient and wait for the air bubbles to pop up. Flipping too soon will cause your pancakes to deflate so for optimum fluffiness flip only once.
    • Use a wide surface. I use a large nonstick ceramic skillet but a griddle is also ideal for cooking pancakes. You want enough room for your batter to spread out and space to maneuver your spatula when you flip your pancakes.
    • Feel free to substitute whatever milk you prefer in this recipe. I use almond milk to keep this a dairy-free meal. Oat milk and hemp milk also work well.
    • Top with maple syrup and a pat of butter.
    • Add blueberries, dark chocolate chips, nuts for crunchripe banana, a little vanilla extract, and more. Add your favorite fresh fruit and get creative with the presentation with your rice flour pancake.
    • Top with a tbsp of your favorite nut butter for added protein.

Nutrition

Calories: 245kcalCarbohydrates: 33gProtein: 7gFat: 8gSaturated Fat: 4gCholesterol: 125mgSodium: 515mgPotassium: 199mgFiber: 1gSugar: 3gVitamin A: 230IUCalcium: 57mgIron: 1.4mg
Keyword brown rice flour pancakes, gluten free pancakes, rice flour pancakes
Tried this recipe?Let us know how it was!

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23 Comments

    1. I haven’t tested this recipe with an egg substitute but I have read that applesauce works well! Try ¼ cup applesauce to replace 1 egg.

  1. 4 stars
    Came across your recipe by searching for ideas to use up brown rice flour. I didn’t have quite enough rice flour, so made it up with almond flour. These were very good pancakes. I also added about 1/2 tsp of cinnamon and 3 drops of vanilla to the mixture. I didn’t have an hour to let the batter sit, but let it sit about 15 minutes. I made sure the griddle was nice and hot and poured 1/4 cup of batter slowly. They turned out perfect. Also added blueberries to each pancake. I got 8 pancakes in all. Perfect fuel before a 4 mile hike.

  2. So happy to see a recipe with BRF!!! 👏 do you happy to know if another oil like avocado or even butter could work in place of the coconut oil? Thank you!

  3. 5 stars
    My daughter is on an elimination diet as we suspect the wheat and dairy in her diet are damaging her already delicate digestive system. Out little one LOvES pancakes and is missing them terribly – I am making up the batter now. Fingers crossed they look as fluffy as yours when I am finished. Always good to bring a smile to a little three years face in the morning 🙂

    1. Thanks Jessica! I’m with you on the spray. It worked like a charm. Really looking forward to trying it in other recipes. Thanks for stopping by to say hi! 🙂

  4. 5 stars
    I have had the worst luck with gluten free pancakes – although mostly ones involving coconut flour. That flour is cursed for me lol. These pancakes look perfect though!

    1. I was really happy with how the turned out! I’ve had a number of duds that just fell apart in the pan. Maybe letting the batter sit for the hour helped? Either way, breakfast was a hit. 😉 Thanks Chelsea!

  5. 5 stars
    I’d sure take a batch of these pancakes for my Sunday morning dinner. In my pj’s too of course! These look like the perfect pancakes. I admire a girl who can create round pancakes, mine always turn out like footballs, or even worse…. 😉

    1. Thanks lady. 🙂 I used my 1/4 cup measure that has a little spout on it, filled it halfway, and poured the batter slowly. I find the smaller ones keep the shape better. There were a few larger, mis-shapened duds that didn’t get any lens time. 😉 Welcome back from vacay!

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