Gluten-Free Pancakes

    15 minutes

    Light and fluffy gluten free pancakes are possible with the substitution of rice flour for wheat. You can prepare the batter the night before for a quick breakfast.

    67 people made this

    Serves: 2 

    • 3 eggs
    • 1/2 cup (125ml) milk
    • 1 tablespoon vegetable oil
    • 1/2 teaspoon salt
    • 1 cup (125g) rice flour

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Beat the eggs in a mixing bowl; stir in the milk, vegetable oil and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
    2. Heat a lightly-oiled frypan over medium-high heat. Drop batter by large spoonfuls onto the frypan and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

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    Reviews in English (43)


    Not at all appealing - they were dry and dense. Not fluffy or flavoursome. I hadn't told my son that we were going gluten free and he too one bite and left the table. Not a winner for us.  -  24 Jul 2011


    These were pretty good just following the directions. I made a second batch trying to "fluff" them up with some baking powder, but also added some salt. This batch was way too salty and they were a bit hard. I will follow the original recipe, but add a pinch of salt. Loved this since I only had to have the rice flour instead of the other gluten free ingredients. My kids really liked them.  -  11 Aug 2009  (Review from Allrecipes USA and Canada)


    I am switching to a GF diet, and these were great! I added a tbsp of brown sugar, and 1tsp baking soda. YUMM!  -  19 Sep 2010  (Review from Allrecipes USA and Canada)