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Gluten-Free Cheesecake Pancakes on a white plate.

Gluten-Free Cheesecake Pancakes

For savory pancakes, replace the cream cheese with goat cheese, reduce the granulated sugar from 1/4 cup to 2 tablespoons, and add a generous pinch of freshly ground black pepper.
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4 servings

Ingredients

  • 1 cup white rice flour (4 ounces; 113 grams)
  • ½ cup cornstarch (2 ounces; 57 grams)
  • ½ cup sweet rice flour (2 ounces; 57 grams)
  • ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon xanthan gum
  • 2 large eggs (about 4 ounces, 100 grams)
  • 1 cup milk (8 ounces; 226 grams)
  • ¼ cup vegetable oil (1 ¾ ounces; 50 grams)
  • 1 teaspoon vanilla extract
  • 2 ounces cream cheese, cut into ½ teaspoon size pieces

Instructions

  1. In a medium bowl, whisk together white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and xathan gum. Add eggs, milk, vegetable oil, and vanilla extract. Whisk until smooth.

  2. 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. Dot the surface of each pancake with a few pieces of cream cheese.

  3. 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 1-1 ½ minutes.