Fluffy & Delicious Rice Flour Pancakes
These delicious fluffy pancakes are the perfect option for breakfast or as an indulgent dessert. Serve them with fresh fruits, honey, or maple syrup, and you are off to a great start to your day!
When it comes to pancakes, my partner and I can never agree. She wants them plain and simple with nothing more than maple syrup, while I like adding things like blueberries or yogurt. Things we can agree on? The best pancakes are the fluffiest ones.
Our ideal pancakes are Japanese soufflé pancakes. There is something magical in these soft, pillowy pancakes, and they are just the perfect breakfast treat.
These pancakes are simple enough, but they feel special enough with their perfect texture, for those who crave a little something extra.
Should I Use A Pancake Mold?
The first time I tried making these was by following some online tips. After trying out so many different molds and techniques, I discovered that making these with a mold is ineffective.
The classic method used is to heat a skillet, place a mold into the skillet, and fill it with the prepared batter. Some suggest that you cover the pancakes with a lid in the first minutes of cooking so the batter is evenly cooked.
After the initial cook, the pancakes are removed from the mold and flipped. A tiny teaspoon of water is added, and then cooking continues under the lid again.
This method is very good and the results are great, but I noticed that these pancakes deflate very fast after cooking.
Rice flour does not act like plain flour; it does not absorb the liquid the same way and has a different texture.
After checking and testing different versions, I have finally realized the best way is to make these without the mold and in the oven. Yes, the oven!
With the oven, you will get perfectly cooked pancakes that are fluffy and hold their shape after baking.Â
Making Pancakes In The Oven (Overview)
The secret to these pancakes is in the mixing method and baking in the oven. Unlike traditional pancakes, where all ingredients can be blended in a food blender or bowl, here we have a different approach.Â
For the fluffy pancakes, everything must be fluffy. This means you will beat the egg whites until fluffy, and the egg yolks as well.
Then these two must combine, very gently, so you do not break the fluffiness. This is the key to perfectly fluffy pancakes.
Then, baking in the oven allows the batter to be cooked all the way through without being deflated. The oven method also allows you to stack more batter on the pancakes, making them even fluffier.
You will scoop half the pancake batter onto a greased baking sheet to do this. Bake the pancakes for 4 minutes, then scoop the second layer on top.
Bake the pancakes for another 5-6 minutes, then flip them and cook for another 4 minutes. This method ensures you have perfect mounds of fluffy pancakes.
Ingredients To Use
Although they look like a dessert from heaven, the ingredients are simple. You will need rice flour, milk, eggs, a bit of cream of tartar or lemon juice, and sugar. Â
- Eggs – Use eggs that are at room temperature. The egg whites will beat better.Â
- Sugar – Sugar gives sweetness but also helps the egg whites beat perfectly with stiff peaks.Â
- Milk – I use milk to loosen the batter. When you combine egg yolks with flour, you will get a thick paste. This paste will not mix great with the egg whites, therefore it must be loosened with milk.
- Flour – For this recipe, I used rice flour. If you want to try some other gluten-free flour, you can do that as well.
- Baking powder – Although the pancakes are rich in eggs, the baking powder will make them extra fluffy and tall.Â
- Cream of tartar or lemon juice – These act as a stabilizer for your egg whites. This will ensure you have a firm base for your pancakes.Â
Possible Issues To Avoid
Why are my pancakes stuck to baking paper?
Although baking paper is great for baking and allows you to remove your baked goods with ease, these pancakes may stick to it, so make sure to coat the baking paper with cooking spray oil or just brush it with the oil.Â
Why Are My Pancakes Flat?
If you follow my recipe, there is no chance the pancakes will fail. Still, here are some possible issues:
- The egg whites were not beaten to stiff peaks
- The mixture is over mixed
Always beat the egg whites until stiff peaks form, and when incorporating ingredients, make sure you do not over mix the batter because it will deflate.
Fluffy & Delicious Rice Flour Pancakes Recipe
Preparation time: 10 minutes
Cooking time: 13 minutes
Yield: 6 pancakes
Ingredients
- 2 eggs, separated
- 3 tsp milk
- 6 tsp rice flour
- 4 tsp sugar
- 1 tsp baking powder
- 1 tsp lemon juice
- 1 pinch of salt
- To serve with, Greek yogurt, blueberries, honey
Instructions
1. Preheat oven to 360°F. Place in the baking tray to warm it up.
2. Separate the eggs.
3. Beat egg whites with lemon juice and a pinch of salt until soft peaks form.Â
4. Gradually add sugar and beat the egg whites until stiff peaks form.
5. Beat egg yolks with milk and fold in the rice flour.Â
6. Add some of the egg whites into the egg yolks and stir gently. Transfer the loosened egg yolks into the egg whites and stir gently until the mixture is combined.
7. Fill the pastry bag with pancake batter. You can either pipe the batter, or just scoop it with a cooking scoop.Â
8. Remove the baking tray from the oven. Line the baking tray with parchment paper and spray the paper with cooking spray.
9. Scoop or pipe out half the batter onto the baking tray. Bake the pancakes for 2 ½ minutes. Remove the pancakes and place the remaining batter on top.Â
10. Continue to bake the pancakes for 5-6 minutes. Remove and gently flip the pancakes. Bake them for 4 minutes more.
11. Serve pancakes warm, topped with syrup, Greek yogurt, blueberries, or honey.Â
Fluffy & Delicious Rice Flour Pancakes
These mini fluffy pancakes are a heavenly way to start the day!
Ingredients
- 2 eggs, separated
- 3 tsp milk
- 6 tsp rice flour
- 4 tsp sugar
- 1 tsp baking powder
- 1 tsp lemon juice
- 1 pinch of salt
- To serve with, Greek yogurt, blueberries, honey
Instructions
- Preheat oven to 360°F. Place in the baking tray to warm it up.
- Separate the eggs.
- Beat egg whites with lemon juice and a pinch of salt until soft peaks form.
- Gradually add sugar and beat the egg whites until stiff peaks form.
- Beat egg yolks with milk and fold in the rice flour.
- Add some of the egg whites into the egg yolks and stir gently. Transfer the loosened egg yolks into the egg whites and stir gently until the mixture is combined.
- Fill the pastry bag with pancake batter. You can either pipe the batter, or just scoop it with a cooking scoop.
- Remove the baking tray from the oven. Line the baking tray with parchment paper and spray the paper with cooking spray.
- Scoop or pipe out half the batter onto the baking tray. Bake the pancakes for 2 ½ minutes. Remove the pancakes and place the remaining batter on top.
- Continue to bake the pancakes for 5-6 minutes. Remove and gently flip the pancakes. Bake them for 4 minutes more.
- Serve pancakes warm, topped with syrup, Greek yogurt, blueberries, or honey.
