Gluten-free pancakes with dairy-free option

You can make soft and fluffy gluten-free pancakes – and if you want even dairy-free – simply by using rice flour. Topped with maple syrup and fresh fruit, they’re perfect for a leisurely weekend breakfast when time isn’t rushing us. These gluten-free pancakes are very similar to their traditional counterparts, making them a crowd-pleaser for everyone, whether dealing with gluten intolerance or not.
Crafting these gluten-free pancakes is a breeze and quite speedy. Plus, you can whip up the batter the night before, storing it in the fridge. This way, come morning, all you need to do is cook the pancakes and personalize them to your liking. If you’re navigating both gluten and lactose intolerance, fear not: swap out cow’s milk for a vegetal alternative (soy, rice, almond or coconut milk), and bid farewell to butter, choosing sunflower seed oil both in the batter and for cooking.

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gluten-free pancakes with dairy-free option made with rice flour easy recipe by tasty corner blog

Video recipe of the day

  • DifficultyEasy
  • CostVery cheap
  • Preparation time20 Minutes
  • Cooking time15 Minutes
  • Serving12 pancakes
  • Cooking methodStove
  • CuisineAmerican
  • SeasonalityEvergreen

Ingredients for approximately 12 gluten-free pancakes

Check that these ingredients bear the “gluten-free” label: rice flour, baking powder, and, for the lactose-free variant, the plant-based milk.

For the pancakes batter

2 eggs (medium)
2 tablespoons unsalted butter (30 gr; dairy-free option: sunflower seed oil)
2 tablespoons sugar (24 gr)
2/3 cup milk (160 ml; cow’s or plant-based milk)
5.3 oz gluten-free rice flour (150 gr – 1 cup and 2 tbsp)
2 teaspoons gluten-free baking powder for sweets (10 gr)
1 pinch salt

To cook and garnish the pancakes

1 teaspoon unsalted butter (or sunflower seed oil)
q.s. maple syrup


2 Bowls
1 Small bowl
or1 Saucepan
1 Pan Non-stick
1 Spatula
1 Fork

How to prepare gluten-free and/or dairy-free pancakes

Qui trovi la versione italiana della ricetta Puoi trovare la versione italiana della ricetta qui!

To prepare gluten-free pancakes, start by melting the butter over low heat (or in the microwave) and let it cool. If using oil, skip this step. Separate the egg whites from the yolks and beat the yolks with a fork. Then, add the milk, mixing it into the eggs.

Pour the milk into the beaten egg yolks for the gluten-free pancake batter

Also, add the butter (or the oil) while continuing to mix. In the end, you’ll have a liquid and homogeneous mixture. Mix the baking powder and flour and sift them into the egg mixture.

combine rice flour and yeast into the dairy-free pancake batter

Stir carefully, trying to avoid lumps. If lumps form, eliminate them by passing the mixture through a fine-mesh sieve. You’ll end up with a smooth and homogeneous batter.

the pancake batter must be smooth and homogeneous

In another bowl, beat the egg whites with a pinch of salt. Gradually add them to the batter, stirring from the bottom up to avoid deflating them.

add the whipped egg whites into the pancake batter

In the end, you’ll have a soft and foamy mixture.

the gluten-free and lactose-free pancake batter is ready

Once the batter is ready, proceed to cook the gluten-free pancakes. In a non-stick frying pan, melt a little piece of butter (or pour 1 tsp of oil). Brush it well over the entire surface of the pan.

grease the pan with butter or oil

If you realize you’ve added too much, drain some, otherwise, the pancakes won’t adhere well to the pan. Pour about two tablespoons of batter into the center of the pan, spreading the mixture to form a disk about 3 inches in diameter.

Cook the pancake over low heat for about a minute. When bubbles form on the surface, flip it with a spatula in a decisive motion.

Flip the gluten-free pancake when it starts to bubble

Let it cook on the other side for about a minute, then transfer it to a plate. Continue this process until the batter is used up, stacking the pancakes on a plate as they become ready. This way, they’ll stay warm.

cook the pancakes on both sides

During cooking, you may need to butter the pan again if you notice the pancakes sticking too much. When the batter is finished, distribute the gluten-free pancakes the plates and garnish them with fresh raspberries and maple syrup. Serve immediately.

en_v_ gluten-free pancakes with dairy-free option made with rice flour easy recipe by tasty corner blog

How to store

As mentioned, if you don’t have time in the morning to prepare the batter, you can make it the day before and store it in a glass jar in the refrigerator. Cooked pancakes can be stored in the refrigerator for a couple of days, but they will naturally lose some of their freshness over time.

Tips and variations

Maple syrup is the most classic topping for typical American pancakes, but if you don’t have it, you can also garnish gluten-free pancakes in other ways: honey, jam, Nutella, caramel sauce, chocolate topping, whipped cream… If you want to prepare a breakfast in perfect American style, accompany these sweet elements with some crispy bacon slices!

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