Wild Rice Pancakes Recipe

Name: Wild Rice Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Wild Rice; 3 cups All-purpose OR (if You Have It) Cake Flour; 1/2 teaspoons Salt; 2 Tablespoons Baking Powder; 4 Tablespoons Sugar; 3-1/2 cups Whole Milk; 2 whole Eggs; 1 Tablespoon Vanilla; 2 Tablespoons Butter, Melted; Butter, For Serving; Maple Or Pancake Syrup

Servings: persons

1
Cook wild rice according to package instructions (do not add salt or cook in broth. Just cook in plain water.) Set aside.
2
Mix together dry ingredients in large bowl.
3
Mix together milk, eggs, and vanilla in a separate bowl.
4
Add wet ingredients to dry ingredients, stirring very gently until just combined. Add more milk if batter seems too thick. It should definitely be thick but easily pourable.
5
Add melted butter to the batter, stirring gently to combine.
6
Gently stir in cooked wild rice. (Add half at first and see how you like the looks of the batter. Then slowly add in as much as you want.)
7
Cook on a buttered skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

737

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Wild Rice, 3 cups All-purpose OR (if You Have It) Cake Flour, 1/2 teaspoons Salt, 2 Tablespoons Baking Powder, and more.

Yes, Wild Rice Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Rice Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions