Wild Rice Pancakes recipe

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Ingredients

3 eggs
3 cups buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons ground nutmeg
¾ teaspoon salt
3 tablespoons butter, melted
1 ¼ cups cooked wild rice

Nutrition Info

437.2 calories
carbohydrate: 70.5 g
cholesterol: 113.2 mg
fat: 10.3 g
fiber: 2.5 g
protein: 15.1 g
saturatedFat: 5.4 g
servingSize: -
sodium: 741.5 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.

  2. Heat a lightly oiled griddle or skillet over medium-high heat.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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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