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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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.

Ingredients for Pancakes with Rice Flour:

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

eggs
milk
coconut oil
coconut sugar
sea salt
baking soda
brown rice flour
coconut oil spray – or butter for the pan

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.

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.

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.

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!

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.

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!

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