Oh my goodness. I love this recipe. I love this recipe so much. SO MUCH. SO. VERY.MUCH. Have I mentioned that I love this recipe?
Each Sunday, Greg and I usually have pancakes or waffles for breakfast. That means that I’ve made this recipe while bleary-eyed more times than I can count. Sometimes I vary the recipe, I swap out the white rice flour for a whole grain flour. Or I add cinnamon. Or chocolate chips. Whatever I feel like making, basically.
Before you tinker with the recipe, I suggest you make it as written. Why? Because this recipe makes the best, fluffiest, most wonderful pancakes you’ll ever eat.
Best of all? It doesn’t contain buttermilk. Now you can use buttermilk! But it doesn’t contain buttermilk because most of the time I don’t have buttermilk in the fridge. That means that if you want to make these pancakes during a snowstorm, you can make them. Or if you want to make these pancakes while camping, you don’t need to lug buttermilk with you.
Some things to keep in mind while making pancakes!
Cook over medium-high heat. Your batter should sizzle when it hits the griddle but you don’t want it too hot. When your pan is too hot, the pancakes can burn on the outside while they are still raw on the inside. Raw pancakes = blerg.
Use a flat nonstick pan or well seasoned cast iron griddle. Frying pan or skillet edges make it hard to flip pancakes. A nice flat griddle doesn’t get it in your way. I use a pan like this one. It’s not expensive and it does a great job. Some folks like to use an electric griddle. These are nice if you are feeding a crowd. I don’t own this one but I’ve use my friend’s and I loved it! If you own a VERY well seasoned cast iron griddle, use it. Just be sure to grease it well. You don’t want your pancakes to stick.
Use a Big Spatula. You don’t want to use a tiny spatula to flip a big pancake. Grab a spatula that’s firm enough to flip the pancake and flexible enough to get under it.
Grease your pan. Even if you are using a nonstick pan or a well-seasoned griddle, remember to grease the pan. I use nonstick cooking spray because it’s easy and doesn’t add flavor. You could brush a little oil on your griddle or add a pat of butter. Just don’t use too much oil or butter, the pancakes shouldn’t be swimming in oil.
- Dry Ingredients
- 4 ounces/ 113 grams (1 cup) white rice flour
- 2 ounces/ 57 grams (1/2 cup) cornstarch
- 2 ounces/ 57 grams (1/2 cup) sweet rice flour
- 2 ounces/ 57 grams (1/4 cup) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- Wet Ingredients
- 2 large eggs
- 8 ounces/ 226 grams (1 cup) milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- For Serving
- Maple Syrup (If you have a maple allergy, Lyle's Golden Syrup is a nice replacement.)
- In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.
- Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately ¼ cup, onto griddle. Batter should "sizzle" when it hits the pan.
- Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1½ minutes.
- Serve with butter and syrup, if desired.