Potato Rice Pancakes

These gluten-free pancakes use brown rice flour and potato flakes instead of wheat, creating a light, tender pancake that works for breakfast with syrup or as a savory side with gravy.

The potato flakes are the secret ingredient. They absorb moisture and add a soft, almost creamy texture to the batter that plain rice flour alone can’t achieve. Rice flour on its own tends to bake dry and gritty, but the potato starch smooths everything out.

Adding eggs is optional but changes the result noticeably. Without eggs, the pancakes are more delicate and crumbly. With eggs, they hold together better and have a consistency closer to traditional wheat pancakes.

Kitchen Tips

• Mix the dry and wet ingredients separately before combining. This ensures the baking powder distributes evenly and the pancakes rise consistently.
• Cook on a hot, nonstick griddle. Gluten-free batters stick more easily than wheat batters.
• These are not waffle material (the recipe notes this). The batter is too thin and delicate for a waffle iron.

Variations

• Add a tablespoon of sugar and a teaspoon of vanilla to the batter for a sweeter breakfast version.
• Fold in fresh blueberries or sliced bananas for a fruit pancake.
• Swap water for buttermilk (if you tolerate dairy) for a tangier, more flavorful pancake.