Description

Make light fluffy rice flour pancakes at home with a simple glutenfree recipestepbystep tips quick prep and the best morning stack youll crave

Ingredients

Scale

1 1/2 cups white rice flour (spooned & leveled)
1/3 cup tapioca starch (or potato starch)
2 tablespoons granulated sugar (or maple syrup/honey — reduce wet slightly if using liquid)
2 teaspoons baking powder
1/2 teaspoon baking soda (omit if not using an acidic liquid)
1/4 teaspoon fine sea salt
1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice/white vinegar)
2 large eggs, separated
3 tablespoons melted butter or neutral oil (plus extra for the pan)
1 teaspoon vanilla extract (optional)
Pinch (about 1/8 teaspoon) xanthan gum (optional)

Instructions

Prep and warm the pan: Heat a nonstick skillet or griddle over low–medium heat so the surface is warm but not smoking.
Mix dry ingredients: Whisk rice flour, tapioca starch, sugar, baking powder, baking soda, salt, and xanthan gum (if using) until evenly combined and light in color.
Combine yolks and liquids: In a separate bowl, whisk the egg yolks with buttermilk, melted butter (or oil), and vanilla until glossy and slightly thickened.
Make the batter: Pour the wet into the dry and stir gently until no large pockets of dry flour remain. Batter should be thick but pourable; add a tablespoon of milk at a time if too stiff.
Whip the whites: In a clean bowl, beat the egg whites until soft peaks form—shiny, billowy peaks that hold but fold back slightly.
Fold in the whites: Gently fold a third of the whites into the batter to loosen it, then fold in the rest with a light hand until streaks disappear.
Rest the batter briefly: Let the batter sit 5–10 minutes to activate leaveners and develop texture.
Cook pancakes: Brush the pan with butter or oil and drop 1/4-cup scoops of batter. Cook over low–medium heat until bubbles form and edges set, about 2–3 minutes, then flip and cook 1–2 minutes until golden.
Keep warm while you finish: Transfer cooked pancakes to a wire rack over a baking sheet in a 200°F (90°C) oven to keep warm and avoid soggy bottoms.

Notes

Light, springy rice-flour pancakes with crisp edges and tender centers—naturally gluten-free. Uses tapioca for chew and whipped egg whites for lift; a forgiving recipe that works for sweet or savory toppings.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: serves 3–4
Calories: 150 kcal
Sugar: 4 g
Fat: 7 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 4 g

Keywords: gluten-free, rice flour pancakes, breakfast, brunch, tapioca, whipped egg whites, vegan option, make-ahead