Wild Rice Pancakes

Wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.


Recipes · Breakfast and Brunch · Pancake Recipes · Whole Grain Pancake Recipes


Prep Time: 10 mins
Cook Time: 20 mins
Servings: 6
Total Time: 30 mins
Yield: 6 servings

Ingredients

Ingredients List

  • 3 eggs

  • 3 cups buttermilk

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour

  • ¼ cup white sugar

  • 1 tablespoon baking powder

  • 1 ½ teaspoons ground nutmeg

  • ¾ teaspoon salt

  • 3 tablespoons butter, melted

  • 1 ¼ cups cooked wild rice


Directions

  1. Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.

  2. Heat a lightly oiled griddle or skillet over medium-high heat.

  3. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

Editor's Note:

Half a cup of raw wild rice yields a little more than 1 1/2 cups cooked. To cook wild rice: Combine 1/2 cup wild rice and 2 cups cold water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, about 45 minutes depending on the variety of wild rice. Drain off any excess liquid, and spread out wild rice to cool in a shallow baking dish before proceeding with the recipe.


Nutrition Facts (per serving)

Nutrition Facts
437 Calories
10g Fat
71g Carbs
15g Protein


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