Wild Rice Pancakes Recipe - Allrecipes.com
Wild Rice Pancakes Recipe
  • READY IN 30 mins

Wild Rice Pancakes

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Bring the wild rice and 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, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
  2. Whisk eggs, buttermilk, and vanilla in a large bowl. Combine flour, sugar, baking powder, nutmeg, and salt in a separate large bowl. Slowly add the dry ingredients to the egg mixture, beating well to make a smooth batter. Stir in butter and cooked wild rice.
  3. Heat a lightly oiled griddle or skillet over medium-high heat. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2009

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
Oct 27, 2010

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 supper but I love that they have the nutrition from this native grass of our state-WI. Also, the rice called for is not cooked as mentioned in the previous review. The ratio for wild rice is usually 4 to one, depending on how much of the hull is removed during processing. So start with 1 1/4 cups of raw wild rice.


7 Ratings

Mar 11, 2009

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!

Jun 23, 2009

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

Mar 22, 2010

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 I made a couple- After placing pancakes on griddle, add sliced bananas on top so they cook with 2nd side and brown. If you've never had banana pancakes, the bananas taste very different when cooked-way better!

May 21, 2009

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.

Sep 11, 2014

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 hearty nutty pancake.


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 374 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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