Heavenly Rice Milk Pancakes

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Rice Milk Pancakes


Rice Milk Pancakes are a Great Start to the Day

There seems to be a lot of people that have allergies to dairy products lately.  I originally started making Rice Milk Pancakes because I had a coupon for rice milk, and didn’t particularly like the flavor of it to drink.  When I ran out of buttermilk powder for pancakes, I grabbed the rice milk and my family found a new favorite pancake recipe.  Rice Milk Pancakes are the fluffiest pancakes you’d ever want to try.  Rich with flavor, especially when you use the vanilla flavored rice milk, Rice Milk Pancakes will become a favorite for your family too.

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Easy Weekend or Weekday Morning with Rice Milk Pancakes

Rice Milk Pancakes come together easily and quickly for an any day breakfast.  The recipe starts out with flour, either traditional wheat or you can use a gluten free flour blend.  Sugar, baking powder and a bit of salt round out the dry ingredients, and help make a fluffy, delicious pancake.  I use light olive oil in all of my baked goods, so instead of the traditional vegetable oil, I use a good quality light olive oil in my Rice Milk Pancakes.  Eggs and of course, rice milk, provides the wetness needed to make the perfect pancakes.  I usually add a dash of cinnamon to my Rice Milk Pancake batter.  It makes the pancakes taste like cinnamon rolls, and there’s nothing more perfect for breakfast.

Rice Milk Pancakes

Yield: 9-11 pancakes

Rice Milk Pancakes


  • 2 eggs
  • 1 ½ C rice milk
  • ¼ C light olive or vegetable oil
  • 2 C flour
  • 2 T sugar or honey
  • 2 T baking powder
  • 1 t ground cinnamon (if desired)
  • 1 t salt


  1. Heat griddle to 350 degrees F.
  2. In a large bowl, whisk the eggs, milk, and oil.
  3. Add the remaining ingredients and mix well, removing as many lumps as possible.
  4. When water flicked on the griddle dances, spray with cooking spray if necessary and ladle about ⅓ cup of batter per pancake onto the hot surface.
  5. Cook until edges are dry and bubbles pop on the surface. Flip.
  6. Continue to cook until the bottom side is nicely brown and the center is firm.
  7. Serve hot with butter and syrup, as desired.

Rice Milk Pancake Mix in the Pantry

If you are the type of person that likes to have a premade pancake mix in the pantry, you can do that with Rice Milk Pancakes!  Simply make up a batch of the dry ingredients, multiplying it as many times as you like and sifting it well to mix everything.  When you want to make Rice Milk Pancakes, measure out 2 ¼ cups of dry mix and add to that 2 eggs, 1 ½ cups rice milk, and ¼ cup oil.  You’ll have the best pancake mix ever, and you’ll know exactly what’s in it!  Store it in an airtight container and use within 6 months for wonderful Rice Milk Pancakes.

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  1. Tried these this morning and they tasted great! We have moved overseas just recently, and buttermilk is challenging to find. All I ever have on hand is rice milk. And with not having any of my cookbooks yet (still in transit), I decided to Google a recipe. Well, you blessed our day! Thank you!

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