Savory Rice Pancakes

Savory Rice Pancakes

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Jen R. 0

"This is a great use for leftover rice. These pancakes can be eaten alone for breakfast, or served as a side dish for dinner. I even take them to work and eat them cold for a snack."
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40 m servings 176 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring the 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, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.
  2. Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
  3. Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.


  • Cook's Note:
  • Oil or cooking spray can be used in place of the butter when cooking the rice cakes.


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We've been making these since we were kids. The egg/rice balance is really important - we generally mix the egg and milk, then add rice a bit at a time to be sure we keep things from getting to...

I doubled the recipe and test-tasted the first one off the grill. Really nice flavor although I had trouble getting the "pancakes" to stay together in the pan. I stacked the rest of them with ...

This wasn't bad, the finished product reminds me of potato pancakes. So topped with sour cream and salsa was a thought to try with them. But I went ahead and sweetened this pancake up with raisi...

I had left over brown rice and added leftover frozen veggies that were already cooked. I also added sauteed diced onion. I added a little flour to bind and a little baking powder for lightness....

I was expecting this to be a lot more flavorful than it was. It's pretty plain, but it's the kind of mellow flavor where it's still really tasty to eat. I had mine with some ketchup to liven up ...

Great idea. I've found that adding a little flour to thicken it helps a lot. Some fresh onion instead of just powder is great as well.

I cooked my rice the night before and added grated parmesan and some italian seasoned bread crumbs, which really gave this recipe the little flavor kick it was missing. I also browned the butter...

These came out nice. Tasty and light. I had made some very bland and slightly underdone rice last night, and there was plenty left over (imagine that). I was looking for something to do wi...

I had leftover rice I wanted to do something and after reading the reviews decided to make more of a breakfast cake. I left out the chives, onion, salt/pepper and added cinnomon, honey and some...

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