Wild Rice Pancakes Recipe

This hearty Wild Rice Pancakes recipe is made with nutty cooked wild rice, all-purpose flour, tangy buttermilk, an egg, and a hint of maple syrup. This recipe creates a unique and satisfying breakfast, resulting in fluffy pancakes with a pleasant chewy and nutty texture. Perfect for a cozy weekend brunch any time of year, this recipe makes about 12 delicious pancakes.

Wild Rice Pancakes Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup cooked wild rice, cooled
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted, plus more for the griddle

How To Make Wild Rice Pancakes

1. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they are well combined.
2. Combine wet ingredients: In a separate medium bowl, whisk together the buttermilk, egg, and cooled melted butter.
3. Make the pancake batter: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine.
4. Fold in the wild rice: Gently fold the cooked and cooled wild rice into the pancake batter until it is evenly distributed.
5. Cook the pancakes: Heat a large non-stick skillet or griddle over medium heat and lightly grease it with butter. Once hot, pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles start to appear on the surface and the edges look set.
6. Flip and finish: Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
7. Serve immediately: Transfer the cooked pancakes to a plate and serve warm with butter and pure maple syrup.

Recipe Tips

• Use Leftover Wild Rice: This recipe is the perfect way to use up leftover cooked wild rice from dinner. It saves you a step and prevents food waste, making for a quick and easy breakfast.
• Don’t Overmix the Batter: When you combine the wet and dry ingredients, stir only until you no longer see streaks of dry flour. Overmixing develops the gluten and will result in tough, dense pancakes instead of light and fluffy ones.
• Let the Batter Rest: If you have an extra 5-10 minutes, let the batter rest after mixing. This allows the flour to fully hydrate and the gluten to relax, which helps create a more tender pancake.
• Keep Pancakes Warm: To ensure everyone can eat together, you can keep the finished pancakes warm. Place them in a single layer on a baking sheet in a preheated oven at 200∘F (95∘C) while you cook the remaining batter.

What To Serve Wild Rice Pancakes

These nutty, textured pancakes are fantastic with classic toppings. Serve them with a pat of good-quality butter and a generous drizzle of pure maple syrup. For a touch of freshness, add a handful of fresh blueberries or raspberries. A sprinkle of toasted pecans or walnuts would also beautifully complement the nutty flavor of the wild rice.

How To Store Wild Rice Pancakes Leftovers

• Refrigerate: Store any leftover pancakes in an airtight container or a resealable plastic bag in the refrigerator for up to 3 days.
• Freeze: These pancakes freeze exceptionally well. Allow them to cool completely, then stack them with a small piece of parchment or wax paper between each one to prevent sticking. Place the stack in a freezer-safe bag and store for up to 2 months. Reheat them directly from frozen in a toaster, microwave, or in a warm oven.

Wild Rice Pancakes Nutrition Facts

• Serving Size: 1 pancake (recipe makes 12)
• Calories: 135 kcal
• Total Fat: 3.5g
• Saturated Fat: 2g
• Cholesterol: 25mg
• Sodium: 260mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 4g

Frequently Asked Questions

• Can I use a different type of rice? Wild rice is essential for the unique nutty flavor and chewy texture of this specific recipe. While you could technically substitute other cooked grains, it would significantly change the taste and texture and would no longer be a “Wild Rice Pancake.”
• Are these pancakes sweet or savory? This recipe leans towards being subtly sweet, perfect for serving with maple syrup. For a more savory version, you could reduce the sugar to just a pinch and serve the pancakes with a fried egg and bacon or sausage.
• My batter seems very thick, is that correct? Yes, the batter for these pancakes is meant to be thicker than a standard pancake batter due to the volume of the cooked wild rice. If it seems too thick to scoop, you can add another tablespoon or two of buttermilk to reach a thick but pourable consistency.
• What else can I add to the batter? Toasted nuts like pecans or walnuts would be a wonderful addition for extra crunch. You could also fold in 1/2 cup of fresh blueberries, but be gentle to avoid crushing them. A pinch of cinnamon or nutmeg would also add a nice warmth to the batter.

Try More Recipes:

• Zipper Bag Overnight Oatmeal Recipe
• Zucchini Bread Waffles Recipe
• Low-Fat French Toast Casserole Recipe