Basic Pancakes1

Basic Pancakes

A classic recipe, used for pancakes or waffles.

Basic Pancakes1

Basic Pancakes1

Basic Pancakes

Marla Hingley
A classic recipe, used for pancakes or waffles.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4


  • 1/2 cup rice flour
  • 1/4 cup bean flour
  • 1/4 cup potato starch
  • 1/4 tsp xanthan gum
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla optional
  • 2 eggs beaten
  • 1/2 cup buttermilk or milk or milk alternative
  • 1 Tbsp oil


  • Mix all dry ingredients together. In another bowl combine all wet ingredients.
  • Combine both together, and whisk well together until smooth. Pour into a hot greased pan/griddle.


To Make Buttermilk: put 2 tsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to 1/2 cup - let stand 5 minutes.
Tried this recipe?Let us know how it was!


See also
Buckwheat Waffles

Similar Posts


  1. Is it white or brown rice flour for the pancakes. Can I prepare the batter the night before and leave in fridge. Thx. Iris

  2. You can use either white or brown rice flour – whatever your preference is. The batter should store just fine overnight in the fridge. The baking powder in the batter works as the leavener and since it is double acting, it will still help the batter to rise once it hits the hot pan. The baking soda – while it is a leavener, reacts as soon as the batter becomes moistened and the CO2 that is created is quickly lost. However, in this case the baking soda is used for its browning and crisping properties. The only thing is that if the batter is very thick come the next morning, try loosening it with a bit more milk/water.

Leave a Reply

Your email address will not be published.

Recipe Rating