Brown Rice Flour Savory Pancakes
Crispy-edged, tender savory pancakes made with nutty brown rice flour and studded with vegetables, herbs, and aromatics. These gluten-free pancakes have a delicate crumb and hold their shape perfectly on the griddle. Serve warm with a drizzle of soy sauce, sesame oil, and a dollop of sour cream or yogurt for a satisfying breakfast, brunch, or light lunch.
- Prep
- 15 min
- Cook
- 16 min
- Wait
- 5 min
- Total
- 36 min
- Makes
- 8 pancakes (2 per person)
Steps
Before you start
- Have all vegetables finely diced or grated and set aside before mixing the batter
- Place a wire rack or plate lined with paper towels near the stove for keeping cooked pancakes warm
- Heat a nonstick skillet or griddle over medium heat for 2 minutes before you begin cooking
Prepare vegetables
- Grate the zucchini and carrot into a clean kitchen towel or cheesecloth.
- Gather the towel and squeeze firmly over the sink to remove as much moisture as possible (this is crucial for preventing soggy pancakes).
- Transfer to a small bowl and set aside.
- Mince the garlic, ginger, and scallions, and mince or chop the cilantro if using.
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Tip: Squeezing out the zucchini moisture prevents the batter from becoming too wet and ensures crispy pancakes with a tender center.
Mix dry ingredients
- In a large bowl, whisk together the brown rice flour, baking powder, salt, and white pepper.
- Make sure the baking powder is evenly distributed throughout the flour (this prevents lumps and ensures even leavening).
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Ready when: Mixture is uniform in color with no white streaks
Combine wet ingredients
- In a medium bowl, whisk together the eggs, water, soy sauce, and sesame oil until well blended and slightly frothy.
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Ready when: Liquid is homogeneous and has a slight sheen
Make batter
- Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined.
- The batter should be lumpy—do not overmix or the pancakes will be tough.
- Fold in the grated zucchini, carrot, garlic, ginger, scallions, and cilantro until just incorporated.
- Let the batter rest for 5 minutes at room temperature.
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Ready when: Batter is slightly thickened but still pourable
Tip: Overmixing develops gluten and makes the pancakes tough. A few lumps in the batter are fine and even desirable.
Heat skillet
- Place a nonstick skillet or griddle (10–12 inches / 25–30 cm) over medium heat.
- When the pan is hot (about 2 minutes), lightly brush with 1 teaspoon of neutral oil.
- You'll know the pan is ready when a drop of water sizzles and evaporates immediately.
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Ready when: Water droplet sizzles and evaporates
Cook first batch
- Pour the batter in 4 portions (about ¼ cup / 60 ml each) onto the hot skillet, spacing them 2 inches apart.
- Cook for 3–4 minutes until the bottoms are deep golden brown and the edges look set.
- The pancakes should release easily from the pan and feel firm when you tap the top with a spatula.
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Ready when: Bottom is deep golden brown and pancakes lift easily from the pan; top appears mostly set with no batter pooling
Tip: Brown rice flour doesn't brown as quickly as wheat flour, so be patient and let the pancakes develop a rich golden crust for better flavor.
Flip and finish
- Using a spatula, gently flip the pancakes and cook for another 2–3 minutes on the second side until golden brown.
- The cooked pancakes should feel slightly firm when pressed gently but still have a tender crumb inside.
- Transfer to a plate lined with paper towels or a warm rack.
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Ready when: Second side is light to medium golden brown; pancake springs back slowly when gently pressed
Tip: The second side cooks faster than the first, so watch it closely to avoid burning.
Cook remaining pancakes
- Repeat steps 5–6 with the remaining batter and the remaining 1 tablespoon of oil, cooking in batches of 4 pancakes.
- If the pan seems dry between batches, lightly brush again with a small amount of oil.
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Ready when: All pancakes are golden brown and cooked through on both sides
Tip: Keep finished pancakes warm by stacking them on a wire rack (not piled under a lid, which will trap steam and make them soggy).
Serve
- Stack the warm pancakes on a serving plate.
- Serve immediately with your choice of accompaniments: soy sauce, sriracha, sour cream, plain yogurt, or a drizzle of extra sesame oil.
- These pancakes are best eaten warm, straight from the pan.
Good to know
Tips
- Brown rice flour has a subtle, nutty flavor and is naturally gluten-free, making these pancakes suitable for gluten-free diets. However, always verify that your baking powder is labeled gluten-free if that is a concern for you.
- Moisture from the vegetables is the enemy of crispy pancakes—do not skip the step of squeezing out the zucchini and carrot. The drier the vegetables, the crispier the pancakes will be.
- These pancakes are best served immediately while warm, but they hold their texture much better than sweet pancakes and can even be served at room temperature as a snack or packed in a lunch box.
- For a richer, more decadent version, brush the finished pancakes lightly with melted butter mixed with sesame oil, or serve with a dollop of crème fraîche and crispy fried shallots.
Make ahead
You can prepare the batter up to 2 hours ahead and store it covered in the refrigerator. The batter will thicken slightly; thin it with a tablespoon or two of water if needed before cooking. You can also cook the pancakes up to 4 hours ahead, cool them to room temperature, and reheat in a 350°F (175°C) oven for 5 minutes wrapped in foil.
Storage & reheating
Cooked pancakes keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5 minutes, or briefly on a skillet over medium heat to restore crispness. Uncooked batter can be refrigerated for up to 2 hours. Cooled pancakes freeze well for up to 1 month; thaw at room temperature and reheat as directed above.
Substitutions
- brown rice flour → white rice flour or a 1:1 gluten-free all-purpose flour blend. White rice flour will yield slightly milder flavor and a finer crumb; all-purpose GF flour may require slightly less water.
- medium zucchini → grated summer squash or yellow squash. Similar moisture and mild flavor; squeeze out excess water as you would with zucchini.
- soy sauce → tamari or coconut aminos (for soy-free). Tamari is slightly less salty; use the same amount. Coconut aminos is milder—you may want to use 2½ tablespoons.
- fresh cilantro → chopped fresh parsley or chives. Cilantro adds authentic Asian fusion flavor, but parsley or chives offer a milder herb note if preferred.
