Wild Rice Pancakes

Wild Rice Pancakes

CrdsGrl 26

"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."


30 m {{adjustedServings}} servings 243 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 7 Ratings


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...