Rice Flour Pancakes
These soft rice flour pancakes get their fluffy texture from whipped egg white folded gently into the batter. Serve them warm with jam, syrup, fresh berries or your favorite topping.
Updated : 27 October, 2026
Easy
About 20 min.
Ingredients
1
Eggs
220 grams
Rice flour
250 milliliters
Milk
2 tablespoon
Sugar
2 tablespoon
Vegetable oil
0.3 teaspoon
Baking soda
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Gently warm the milk until it is lukewarm.
Step 2
Separate the egg white from the yolk and place them in separate bowls.
Step 3
Beat the egg white with an electric mixer at high speed until fluffy. Add the warm milk, vegetable oil, a pinch of salt and sugar to the yolk, then mix thoroughly until smooth.
Step 4
Add the rice flour and baking soda. Mix until you have a smooth batter without lumps. Add the flour gradually as needed; the batter should be thick, similar to a fritter batter.
Step 5
Gently fold the whipped egg white into the batter with a spatula. Do not use the mixer at this stage, so the mixture stays light and airy.
Step 6
Heat a nonstick frying pan. Pour 2–3 tablespoons of batter into the center and let it spread naturally. Cook over low heat so the pancake has time to cook through.
Step 7
As the pancake cooks slowly, bubbles will begin to appear on the surface.
Step 8
Cook the pancakes for about 1 minute on each side, until golden and slightly puffed.
Step 9
Serve the rice flour pancakes warm with jam, sour cream, sweetened condensed milk, syrup or fresh berries.
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