The present invention relates to a pancake using porous rice flour through spray-drying and, more specifically, to a pancake using porous rice flour manufactured by mixing 5 wt% of rice powder and 95 wt% of water, gelatinizing the mixture, spray-drying the mixture, obtaining porous rice flower from the mixture, mixing 10 to 20 wt% of the porous rice flower with rice powder, making mixed rice powder, mixing 3% of baking powder, 30% of milk fat powder, 5% of egg yolk powder, 5% of egg while powder, 10% of sugar, 1% of salt, and 130% of water, and obtaining the pancake by sequentially following a mixing step (10), a gelatinizing step (20), a spray-drying step (30), a mixing step (40), and a heating step (50), which reduces the viscosity of rice powder when gelatinizing the rice powder after spray-drying rice used for manufacturing a rice pancake, improves the texture of the pancake by enhancing distensibility when manufacturing the pancake, broadens rice product area by changing a physical property of the rice powder and applying the rice powder to a baking product, and raises preferences for a rice product. In addition, the pancake including porous rice flour is manufactured to be thicker than a general pancake, thereby providing the same effect of manufacturing many general pancakes without actually manufacturing many pancakes. [Reference numerals] (10) Mixing step；(20) Gelatinizing step；(30) Spraying and drying step；(40) Kneading step；(50) Baking step 본 발명의 분무건조를 통한 다공성 쌀가루 제조방법에 관한 것으로, 보다 상세하게는 중량대비 쌀가루5%와 물95%를 혼합하여 호화 시킨 후 분무 건조시켜 다공성쌀가루를 얻은 다음 상기 다공성쌀가루를 쌀가루에 중량대비 10% ~ 20%를 혼합하여 혼합된 쌀가루를 만들고, 상기 혼합된 쌀가루에 배합비 베이킹파우더3%, 유지분말30%, 난황분말5%, 난백분말5%, 설탕10%, 소금1%, 물130%를 혼합하여 소성 시켜 팬케익을 얻는 혼합단계(10), 호화단계(20), 분무건조단계(30), 반죽단계(40), 소성단계(50)를 순차적으로 거쳐 제조됨으로써 쌀 팬케익을 제조 시 사용하는 쌀을 분무건조 처리하여 쌀가루의 호화 시 점도를 감소시키고, 이를 이용하여 팬케익을 제조할 때 팽창성을 좋게 하여 제품의 조직감을 향상시킬 수 있으며 쌀가루의 물리적 특성을 변화시켜 제과제빵 제품에 적용하여 쌀 사용분야를 넓힐 수 있고 제품의 기호를 향상시킬 수 있는 것이다. 또한, 일반적인 팬케익에 비해 다공성쌀가루를 첨가한 팬케익은 두께가 두껍게
