Wild Rice Pancakes
Elevate your breakfast game with these hearty and unique Wild Rice Pancakes! Combining the nutty, earthy flavors of cooked wild rice with a tender, fluffy buttermilk batter, this recipe brings a rustic twist to traditional pancakes. Perfectly spiced with a hint of vanilla and a touch of sweetness, these pancakes are packed with texture and wholesome goodness. Quick and easy to prepare in just 35 minutes from start to finish, they’re an ideal choice for a cozy weekend brunch. Serve them warm, topped with maple syrup, fresh berries, or a dollop of creamy yogurt, for a show-stopping breakfast dish that’s equal parts nourishing and indulgent. Great for those looking to explore creative pancake recipes or incorporate wild rice into new culinary adventures!
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Recipe Information
Ingredients
- 1 cup Wild rice
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1.5 cups Buttermilk
- 1 Egg
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Cooking oil or butter, for greasing skillet
Instructions
Cook the wild rice according to package instructions, then let it cool completely. You will need about 1 cup of cooked wild rice for the recipe.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are fine.
Fold the cooled cooked wild rice into the batter, ensuring it is evenly distributed.
Heat a large skillet or griddle over medium heat. Lightly grease the surface with cooking oil or butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form and the edges appear set. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as necessary.
Serve the wild rice pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2173 mg | 94% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 31.3 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 470 mg | 36% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1180 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
