The Rice Chick

menu icon
go to homepage
  • Breakfast
  • Main Meals
  • Desserts
  • Rice 101
  • About
search icon
Homepage link
  • Breakfast
  • Main Meals
  • Desserts
  • Rice 101
  • About
×
Home » Simple Breakfast Recipes

Rice Flour Pancakes

Feb 26, 2023 · Modified: Oct 25, 2024 by Emily · 4 Comments

Jump to recipe

These super light and fluffy rice flour pancakes, also known as Japanese souffle pancakes or Japanese cotton pancakes take pancakes to the next level.

Great for breakfast, dessert, and special occasions, like birthdays, Christmas, and Thanksgiving.

A stack of rice flour pancakes with blueberries and powdered sugar on a white plate.
Jump to:
  • Why use rice flour for these pancakes?
  • What’s the difference between regular pancakes and soufflé pancakes?
  • Why You'll Love This Recipe
  • Cost To Make
  • Ingredients
  • Equipment
  • Instructions
  • Tips for Success
  • Substitutions / Variations
  • Serving Suggestions
  • Storage
  • FAQ
  • More Breakfast Recipes
  • Recipe
  • Comments

Rice flour pancakes are great to enjoy for both breakfast or as dessert. This pancakes are sweet, soft, airy, fluffy, and scrumptiously good.

They’re easy to make, are gluten free, and are ready in no time.

While they can take a bit longer to cook than ordinary pancakes, it is sure worth the wait! They are thick and when you bite into them they melt in your mouth.

Serve these rice flour pancakes with a variety of toppings, such as whipped cream, powdered sugar (icing sugar), or even fresh fruit.

You can even drizzle maple syrup over the top and serve with melted butter. Or why not try a scoop of vanilla ice cream and a fruit compote. It’s completely up to you!

These delicate and soft pancakes are impossible to resist.

These rice flour pancakes are super delicate. It can take a bit of practice to get them right.

But don’t let this discourage you, especially if your first attempt doesn’t turn out as expected. Keep trying, and you will get the hang of it!

Why use rice flour for these pancakes?

Traditionally these pancakes are made with rice flour as oppose to all purpose flour or other types of flour.

By using rice flour, it gives the pancakes an airy and light texture.

If you don’t have rice flour, you could substitute corn starch (cornflour), but you may find the pancakes don’t turn out as fluffy.

A plate of rice flour pancakes with blueberries, whipped cream, and strawberries.

What’s the difference between regular pancakes and soufflé pancakes?

The ingredients for both regular pancakes and souffle pancakes are similar. The main difference between the two is how they are both prepared.

The egg yolks and egg whites for souffle pancakes are separated, and the egg whites are beaten to make a meringue.

When you fold the egg whites gently into the rest of the batter, it makes the pancakes extra fluffy.

This is because of the air bubbles found in the beaten egg whites.

If you're looking for many pancake recipes, why not try oat milk pancakes, or even mochi pancakes?

Why You'll Love This Recipe

  • Easy to make at home
  • These rice flour pancakes have a unique taste and texture different from traditional pancakes.
  • Light and airy, which is perfect if you are looking for a breakfast option than is delicious and is light.
  • Great for special occasions like Christmas, Easter, birthday parties, or even weekend brunches.
  • These rice flour pancakes are gluten free.
  • Top these souffle pancakes with your favorite sweet or savory toppings, like chopped nuts, fresh fruit, or whipped cream.

Cost To Make

Estimated cost = $1.55 for 12 pancakes, or $0.13 a pancake

Ingredients

Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

Rice flour pancakes ingredients.
  • Eggs: You will need to separate your eggs into egg yolks and egg whites.
  • Granulated white sugar
  • Lime juice: Or lemon juice. You could also use vanilla essence. This is for flavoring.
  • Milk: Make sure your milk is warm, not hot or cold. If your milk is too hot it may start to cook the egg yolk when you add it.
  • Rice Flour: This helps make the pancakes light and fluffy. If you don’t have rice flour, you could also use corn starch (corn flour) but the pancakes may not turn out as fluffy.
  • Baking powder
  • Vegetable oil: To grease your frying pan.

Equipment

Piping bag: If you don’t have a piping bag, you could use a zip lock bag and cut one of the corners to make a piping bag.

Or you could use a spoon to place the batter into the pan.

Instructions

This recipe for rice flour pancakes makes 12 pancakes. The ingredient quantities can easily be adjusted to suit how many you need to make.

Making the Batter

Step One: In a mixing bowl, place the egg yolk and beat until thick. You can use a hand mixer to do this.

Step Two: Add the warm milk to the egg yolks and mix until combined.

Step Three: Sieve the rice flour and baking powder into the egg yolk mixture. Mix until combined and there are no lumps.

Sifting flour into a bowl with egg yolks.

Step Four: In a separate bowl, place the egg whites and using a hand mixer beat, starting on low speed and then gradually increasing the speed.

Make sure that your hand mixer beaters are completely dry and clean. If you don’t use clean beaters you may find that the egg whites don’t whip up.

Gradually add the sugar to the egg whites. Then the lime (or lemon) juice. Beat until the egg whites double in size and soft peaks form.

Whipped egg whites in a glass bowl with an electric beater.

Step Five: Place about a third of the egg whites into the egg yolk mixture and fold in. Then add another third and fold again.

Step Six: Next, place the egg yolk mixture into the egg white mixture, and fold in gently. Be careful not to overmix.

Folding egg whites into egg yolks in a glass bowl with a spatula.

Frying the Pancakes

Step One: Place some of the mixture in a piping bag.

Step Two: Heat vegetable oil in a medium sized non stick frying pan on low to medium heat.

Step Three: Pipe the batter in a circular motion (make the circle about 4-5 cm, 1.57 - 1.96 inches, wide), going in an upwards spiral (going up about 4-5cm, 1.57 - 1.96 inches).

Depending on the size of your pan, place as many batter circles giving at least 3-4 cm (1.18 - 1.57 inches) space between each pancake.

Step Four: Cover with a lid and cook on low for 4 to 5 minutes, or until lightly golden brown.

Rice flour pancakes in a frying pan.
Pancakes before flipping.

Step Five: Flip the pancakes and cook for a further 4 to 5 minutes with a lid. Remove cooked pancakes from pan and place on a plate.

Step Six: Repeat steps 1 to 5 of "frying the pancakes" for the remaining batter.

Serve with dusted icing sugar, maple syrup, whipped cream, or fresh fruits.

Tips for Success

  • Pile the batter vertically (high): When pouring your batter into the pan, be sure to pile the batter high. This will create a fluffier, taller pancake with a light texture. This is because when the pancakes cook, the batter will rise. Batter that is taller with rise more than a flatter one.
  • Make sure you preheat your pan: It is essential to preheat your frying pan before you cook your pancakes. This is because it helps to ensure the pancakes cook evenly and are less likely to stick to the surface.
  • Beat your egg whites correctly: It is crucial to properly beat your egg whites for creating a fluffy and light texture of these rice flour souffle pancakes. You should whip your egg whites until they have stiff peaks. This will add lightness and volume to the pancakes. To test if you have stiff peaks on your egg whites, lift the beaters out of the beaten egg whites and small peaks should form. If the peaks hold its shape and don’t curl over, you have stiff peaks.
  • Cook the pancakes slowly, on low heat, and cover with a lid: By cooking the pancakes over low heat with a lid, it helps to keep the heat inside the pan. It also makes it less likely for the pancakes to burn or over cook. It will also help to cook the center of the pancake without drying out the edges.
  • Be gentle when you fold your egg whites into the rest of the batter: It is important to be gentle when folding the egg whites into the rest of the batter. Over mixing or stirring too quickly can deflate the egg whites and make the pancakes dense.
  • Sift your flour: By sifting your flour, it is a good way to remove any clumps and to ensure the flour is well distributed into the batter. It will make your batter smoother and make the pancakes have a more consistent texture.
A stack of rice flour pancakes dusted with powdered sugar and blueberries on top.

Substitutions / Variations

If you don’t have rice flour, you could always use corn starch (corn flour). But the pancakes may not turn out as fluffy.

Use any kind of milk you like, including a plant based milk like almond milk, if desired.

Serving Suggestions

Some of our favorite toppings for these pancakes include:

  • Fresh fruit, especially strawberries and blueberries.
  • Whipped cream
  • Maple syrup and chopped nuts like pistachios and almonds
  • A fruit compote, like chia compote
  • A light dusting of powdered sugar (icing sugar)

Storage

These rice flour pancakes are best eaten on the day they are made. If you have leftovers, you can store them in an airtight container in the fridge for 1 to 2 days. After this they start to before a bit dry.

To reheat, bring naturally to room temperature or heat over low heat in a frying pan.

FAQ

Why does my pancake deflate?

There are many different reasons as to why your pancake deflates.
1.       You may not have whipped your egg whites enough. If you do not whip your egg whites to stiff peaks, the pancakes will not hold their shape.
2.       Overmixing your batter: If you overmix your pancake batter, you could lose the structure of the whipped egg whites. This can cause the rice flour pancakes to deflate. Mix your batter gently and it’s important not to overmix the batter. Mix until just combined.
3.       Temperature of your pan: If the temperature of your pan is too hot, the outside of your pancakes will cook quicker than the inside. Cook your pancakes on low heat to ensure that they cook through properly.
4.       Removing the lid off your pan too early: If you remove the lid of your pan too early, the steam from the pan will escape and you may find the pancake will deflate.
5.       Your batter is too runny: External temperature can impact on how runny your batter is, especially if it is a hot day. This may cause your pancakes to deflate. If this is the case, try adding a bit more flour. I’ve made these pancakes on very hot days and found that I needed to work quickly.

Can I make the batter in advance?

I do not recommend making the batter in advance. This is because they may not turn out as fluffy and delicate as the egg whites start to lose their structure (which gives the pancakes it’s airy and light texture) the longer the batter rests.

Close up image of a stack of rice flour pancakes with blueberries and strawberries.

Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.

More Breakfast Recipes

  • Mochi Pancakes
  • Mochi Waffle Recipe
  • Cinnamon Banana Overnight Rice Flakes
  • Rice Flakes Porridge
  • Biscoff Baked Mochi Donuts
  • Tropical Acai Bowl
  • Puffed Rice Granola
  • Nutella Rice Flakes Porridge
  • Rice Cake Toppings
  • Salmon Congee Recipe
  • Black Sesame Mochi Muffins
  • Puffed Rice Cereal Bars

Recipe

A stack of three rice flour pancakes with strawberries and blueberries on a white plate.

Rice Flour Pancakes

Emily
These super light and fluffy rice flour pancakes take pancakes to the next level. There are easy to make, and melt in your mouth.
4.50 from 2 votes
PRINT RECIPE PIN RECIPE
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
ESTIMATED COST : $1.55 for 12 pancakes, or $0.13 a pancake
Course Breakfast
Cuisine Western
Servings 12 pancakes
Calories 60 kcal

Equipment

  • Piping bag (or zip lock bag with a corner cut), optional

Ingredients
  

  • 2 egg yolks
  • 4 egg whites
  • 4 tablespoons (50 grams, 1.76 ounces) granulated white sugar
  • 1 ½ teaspoons lemon or lime juice or to taste
  • 2 tablespoons (34 ml / grams, 1.19 ounces) milk, warm
  • 6 tablespoons (60 grams, 2.11 ounces) rice flour
  • 1 teaspoon baking powder
  • Vegetable oil to grease frying pan

Instructions
 

Making the Batter

  • In a mixing bowl, place the egg yolk and beat until thick and pale yellow in color. This should take about 4-6 minutes. You can use a hand mixer to do this.
  • Add the warm milk to the egg yolks and mix until combined.
  • Sieve the rice flour and baking powder into the egg yolk mixture. Mix until combined and there are no lumps.
  • In a separate bowl, place the egg whites and using a hand mixer beat, starting on low speed and then gradually increasing the speed.
    Make sure that your hand mixer beaters are completely dry and clean (see note 1). Gradually add the sugar to the egg whites. Then the lemon (or lime) juice.
    Beat until the egg whites double in size and soft peaks form. (see note 2).
  • Place about a third of the egg whites into the egg yolk mixture and fold in. Then add another third and fold again.
  • Next, place the egg yolk mixture into the egg white mixture, and fold in gently. Be careful not to overmix.

Frying the Pancakes

  • Place some of the mixture in a piping bag. (see note 3).
  • Heat vegetable oil in a medium sized non stick frying pan on low to medium heat.
  • Pipe the batter in a circular motion (make the circle about 4-5 cm, 1.57 - 1.96 inches, wide), going in an upwards spiral (going up about 4-5cm, 1.57 - 1.96 inches).
    Depending on the size of your pan, place as many batter circles giving at least 3-4 cm (1.18 - 1.57 inches) space between each pancake.
  • Cover with a lid and cook on low for 4 to 5 minutes, or until lightly golden brown.
  • Flip the pancakes and cook for a further 4 to 5 minutes with a lid. Remove cooked pancakes from pan and place on a plate.
  • Repeat steps 1 to 5 for remaining batter.

Notes

  1. If you don’t use clean beaters you may find that the egg whites don’t whip up.
  2. You should be able to see peaks stand when you lift the beaters out of the egg whites. You want the peaks to slightly fall at their tip.
  3. If you don't have a piping bag, you could use a zip lock bag and cut off a corner. Or you could just spoon the batter into the pan.
Serving suggestions:
  • Serve with dusted icing sugar,
  • Maple syrup,
  • Whipped cream, or
  • Fresh fruits.

Nutrition

Serving: 1 pancakeCalories: 60kcalCarbohydrates: 9gProtein: 2gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 62mgSodium: 66mgPotassium: 32mgSugar: 4g
Nutrition Disclosure
Tried this recipe?Let us know how it went!

More Simple Breakfast Recipes

  • Collection of congee recipes.
    Recipes For Congee
  • Close up image of a stack of rice cakes.
    Rice Cake With Chocolate
  • Close up image of rice pudding in a bowl with strawberries.
    Coconut Rice Pudding
  • Close up image of orange rice in a bowl.
    Orange Sweet Rice

Comments

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Carla says

    March 10, 2023 at 9:18 pm

    Super fluffy and light, my kids love it!

    Reply
  2. Nicole says

    December 15, 2023 at 5:48 pm

    5 stars
    These are now my go to pancakes for brekkie.

    Reply
  3. Deborah says

    March 18, 2024 at 1:21 am

    4 stars
    I use the batter to make waffles and I topped it with fresh strawberries and pure maple syrup very very good

    Reply
    • Emily says

      March 18, 2024 at 8:31 am

      That sounds like a great way to use the batter. Glad to hear you liked it!

Author image.

Hi, I'm Emily! There's much more to rice than just cooking it on the stove. It's so versatile and you can create so many beautiful dishes with it. From puddings and desserts to main meals and even finger foods. There is something for everyone!

More about me →

Popular

  • Rice paper croissants.
    Rice Paper Croissants
  • Close up image of turkey and rice.
    Ground Turkey and Rice
  • Close up image of beef bulgogi bibimbap.
    Bulgogi Bibimbap
  • Close up image of Arborio rice in a glass bowl with a wooden scoop.
    Arborio Rice Substitutes

Web Stories

  • Hosomaki
  • Arroz Doce
  • Easy Rice Recipes
  • Fried Rice Recipes
  • Mango Mochi

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Contact

  • Image Sharing Policy
  • Accessibility Statement
  • Contact
  • About

Copyright © 2025 The Rice Chick