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Gluten-Free Crispy Rice Flour Pancakes: A Delightful Breakfast Treat!

Discover the secret to perfectly crispy yet tender gluten-free pancakes using simple rice flour. A delightful breakfast recipe everyone will love!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 -6
Course: Breakfast Recipes
Ingredients Method

Ingredients
  

  • 1 cup rice flour white or brown
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk dairy or non-dairy
  • 2 tablespoons unsalted butter melted (plus more for cooking)
  • 1 teaspoon vanilla extract

Method
 

  1. In a large bowl, whisk together the rice flour, sugar, baking powder, and salt. Ensure there are no clumps.
  2. In a separate medium bowl, whisk the egg until lightly beaten. Then, whisk in the milk, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined. A few small lumps are okay; do not overmix.
  4. Heat a lightly oiled or buttered non-stick frying pan or griddle over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
  5. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup of batter for each pancake. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Flip when you see bubbles forming on the surface.
  6. Serve immediately with your favorite toppings.