Rice pancakes

Gluten-free rice pancakes

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 15 pancakes

When I have white rice left over from dinner and I don’t want to throw it away, I make these delicious rice pancakes!

For this recipe I used Schär Mix C Pâtisserie but you could also use another universal gluten-free flour blend. Basically any type of gluten-free flour will work, it just needs to thicken the batter a bit. Also you can use plant-based milk to make a dairy-free version, for example almond milk.

If you’ve made these gluten-free rice pancakes, let us know in the comments down below how you liked it!

Print Recipe

Rice pancakes

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Serves: 15 pancakes


  • 200 g rice, cooked
  • 150 g gluten-free flour, (e.g. Schär Mix C Pâtisserie)
  • milk
  • 2 eggs
  • 1 tsp baking powder
  • 8 g vanilla sugar
  • pinch salt
  • pinch cinnamon
  • butter, for frying


  • 1)

    Put the (cold) rice in a bowl and pour in enough milk to cover it all.

  • 2)

    Place covered in the refrigerator until use (e.g. the next day) or use right away.

  • 3)

    Mix about 150 g gluten-free flour, the eggs, vanilla sugar, salt, cinnamon and baking powder into the rice-milk mixture. It should be a thick batter, mix in some more milk or flour if necessary.

  • 4)

    Heat butter in a skillet. Scoop 3 heaping tablespoons into the skillet. Once you have added the batter to the pan press it down a bit with the rounded side of a spoon. Fry the pancakes on on both sides until golden brown. The pancakes will be done in about 4-5 minutes.

  • 5)

    Serve with sugar and cinnamon, syrup or honey on top … yum!

  • 6)

    Tip: also delicious with raisins or apple pieces, mix these into the batter before frying.


Leave a comment

Your email address will not be published.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

Previous Recipe Next Recipe