Fluffy Brown Rice Flour Pancake Recipe

If you are looking for a gluten-free pancake recipe that is made with simple ingredients, you are going to love this Fluffy Brown Rice Flour Pancake Recipe! While brown rice is tricky to work with in some baked goods, it is perfect for making light and tender pancakes with. These are perfect for a weekend brunch or breakfast, but they can also work well for meal prep as well. 

While many rice flour pancake recipes use a lot of expensive gluten-free flours, this one does not. It is ONLY brown rice flour, that is it!

Looking for a homemade syrup to go with those pancakes? I have a few suggestions for this as well.

How to make brown rice flour at home

I use my grain mill to grind my flour, but even without a grain mill, you can still make brown rice flour at home. 

1. Grind the Rice: Place dry brown rice directly into a blender or food processor. Grind the rice in small batches using the "pulse" setting to achieve an even texture. If your appliance has a grinder attachment, you can use that as well.
2. Sieve or Sift the Flour: After grinding, sift the rice flour through a fine mesh sieve or flour sifter. This helps remove any larger particles and ensures a finer texture for your flour.
3. Reprocess if Necessary: If you find any larger pieces in the sifted flour, you can reprocess them in the blender or food processor and sift again.
4. Store the Flour: Once you have achieved the desired texture, store the brown rice flour in an airtight container in a cool, dry place. Use it within a reasonable timeframe to maintain freshness.

Ingredients

• Brown rice flour- You can make this yourself at home, or purchase it at your local grocery store. 
• Baking powder and baking soda- I love using a combination of both for the best fluffy pancakes. 
• Kosher salt- it only takes a little, but it is well worth it. 
• Sugar- I used granulated sugar, but you can also use coconut sugar or brown sugar if you like. 
• Eggs- These will add texture and flavor to the pancakes. Be sure to use large eggs. 
• Milk- You can use regular milk or plant-based milk if you want dairy-free pancakes.
• Butter- If you prefer, you can use coconut oil or canola oil again, for dairy-free pancakes. 

How to make

Whisk together the dry ingredients in a small bowl. 

In another medium bowl, whisk together the eggs, milk, and melted butter. Combine the wet ingredients with the dry ingredients. Be sure not to overmix. 

Heat the griddle or large skillet over medium-high heat. Butter the pan, then scoop the pancake batter onto it in ¼-1/2 cup scoops. 

Cook until you see air bubbles around the edges, then flip and cook each side until they are golden brown. 

Serve these gluten-free pancakes while they are still hot or allow them to cool and freeze for meal prep. More on this below. 

Tips and tricks

• I used an electric griddle for my pancakes, but you can also use a skillet, nonstick pan, or even a cast iron skillet. 
• You can also use a blend of white rice flour and brown rice for these brown rice pancakes. The white rice will add an even lighter texture. 
• Be sure not to overmix or the pancakes will be dense. One of the biggest keys to getting the fluffy texture is not mixing too much. There should still be small chunks in the batter when you are done mixing, it does not need to be perfectly smooth.
• Adding chocolate chips, fresh blueberries, or other fresh berries is a great way to dress up boring pancakes. My youngest son LOVES mini chocolate chips in his pancakes, so I always make sure to add them to the pancakes for him. 
• If you feel like the pancakes are a little too crumbly,  you can also add in 2 teaspoons of xanthan gum to stabilize it a bit. I don't think they need it, but the xanthan helps them to have the texture more like regular pancakes made from wheat flour. 
• Adding in 1 teaspoon of cinnamon is a great addition to these pancakes. 
• The good news about these pancakes is they can be frozen and used for meal prep. Making them the perfect breakfast on a busy morning. More on this below. 

How to freeze cooked pancakes

1. Cool the Pancakes: Allow the cooked brown rice pancakes to cool completely at room temperature. This helps prevent condensation inside the packaging, which can lead to freezer burn.
2. Separate with Parchment Paper: If you're stacking the pancakes for freezing, place a sheet of parchment paper or wax paper between each pancake. This prevents them from sticking together during freezing.
3. Wrap Individually (Optional):If you prefer, you can wrap each pancake individually in plastic wrap or aluminum foil. This adds an extra layer of protection against freezer burn and makes it easier to take out just the quantity you need.
4. Packaging: Place the separated or wrapped pancakes into a freezer-safe airtight container or resealable plastic bag. Ensure you remove as much air as possible from the bag before sealing to reduce the risk of freezer burn.
5. Label and Date: It's essential to label the packaging with the contents and date of freezing. This helps you keep track of the storage time and ensures you use them within the recommended time frame for the best quality.
6. Freeze: Place the packaged brown rice pancakes in the freezer. Make sure they are laid flat initially to freeze individually before stacking them vertically if needed.

More rice recipes

• Instant Pot forbidden rice
• Brown rice in the slow cooker
• Vegetarian rice bowl
• Rice skillet with chicken and beans

Fluffy Brown Rice Flour Pancake Recipe

Amy Sandidge

This fluffy brown rice flour pancake recipe is such a simple recipe to make and yields fluffy and delicious gluten-free pancakes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 16 pancakes

Ingredients

  

1x2x3x

• 1 ½ cups brown rice flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons granulated sugar-optional
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 3 tablespoons melted butter

Instructions

 

• Whisk together the dry ingredients in a small bowl.
• In another medium bowl, whisk together the eggs, milk, and melted butter. Combine the wet ingredients with the dry ingredients. Be sure not to overmix.
• Heat the griddle or large skillet over medium-high heat. Butter the pan, then scoop the pancake batter onto it in ¼-1/2 cup scoops.
• Cook until you see air bubbles around the edges, then flip and cook each side until they are golden brown.
• Serve these gluten-free pancakes while they are still hot or allow them to cool and freeze for meal prep. More on this below.

Keyword brown rice flour, eggs, gluten free, pancakes

Tried this recipe?Let us know how it was!

• Breakfast
• Skillet
• Types of Rice