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Wild Rice Pancakes

Rated as 4.11 out of 5 Stars

"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."
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Ingredients

30 m servings 437 cals
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • 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: 437 calories; 10.3 g fat; 70.5 g carbohydrates; 15.1 g protein; 113 mg cholesterol; 741 mg sodium. Full nutrition

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Reviews

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  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I have gluten issues and altered this recipe for GF buckwheat pancakes - adding the wild rice to them gave them a whole new and pleasant flavor - thanks for the idea

Most helpful critical review

These were good, but nothing to write home about. I have had more flavorful pancakes, although the nutmeg was nice. I followed the recipe exactly. Just a plain kind of pancake, we had them for...

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I have gluten issues and altered this recipe for GF buckwheat pancakes - adding the wild rice to them gave them a whole new and pleasant flavor - thanks for the idea

The nutmeg really makes these good! I made these with whole wheat flour and soy milk for my family's tastes. This is a recipe I'll be using again!

These were good, but nothing to write home about. I have had more flavorful pancakes, although the nutmeg was nice. I followed the recipe exactly. Just a plain kind of pancake, we had them for...

Yum!! These were so good! I like the texture. My 5 year old thought they were nutty.Th

Very good and different.It is 1-1/4 cooked rice. You can't tell the rice is in it if cooked all the way.I used all wheat flour. 3 out of 4 liked it a lot. The other 1 wanted banana pancakes, so ...

These were just okay. Not good or bad. The rice just gave the pancakes a bit of an odd texture. The flavor was good, though.

Good with applesauce. Great with maple syrup. The batter was awfully thin and made dense pancakes. My second try was with with half the water, more eggs and double the wild rice. It makes a hear...

I doubled the vanilla and didn't have enough nutmeg so I added some cardamon and they were very good. For half the batch I also added some chopped fresh cranberries which my husband and I enjo...