Best 9 Wild Rice Pancakes Recipes

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**Indulge in the Wholesome Goodness of Wild Rice Pancakes: A Culinary Adventure Awaits**

Embark on a culinary journey with wild rice pancakes, a delectable and nutritious dish that harmoniously blends the nutty flavor of wild rice with the comforting warmth of traditional pancakes. These versatile pancakes offer a delightful twist to your breakfast or brunch routine, promising a symphony of flavors and textures that will tantalize your taste buds. Join us as we explore a collection of wild rice pancake recipes, each offering unique variations and delectable toppings to suit every palate. From classic to savory and sweet sensations, these recipes will inspire you to create a wholesome and unforgettable meal.

Check out the recipes below so you can choose the best recipe for yourself!

WILD RICE PANCAKES



Wild Rice Pancakes image

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.

Provided by CrdsGrl

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 741.5 mg, Sugar 15.1 g

WILD RICE PANCAKES



Wild Rice Pancakes image

This recipe is a traditional favorite in Minnesota, where wild rice is widely harvested. These fritter-like pancakes are great for brunch or even a light supper.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1/2 pound fresh mushrooms, sliced
1/2 cup chopped green onions
2 tablespoons butter
2 cups cooked wild rice
1/3 cup whole milk
3 large eggs, lightly beaten
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Canola oil

Steps:

  • In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl; cool. Stir in the rice, milk and eggs. Combine flour, baking powder and salt; gradually stir into rice mixture just until combined. , Heat 2 tablespoons oil in the same skillet over medium heat. Drop batter by 2 tablespoons into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.,

Nutrition Facts : Calories 161 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 274mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

WILD RICE PANCAKES



Wild Rice Pancakes image

Categories     Rice     Vegetable     Fall     Gourmet

Yield Makes about eighteen 3-inch pancakes

Number Of Ingredients 13

1 cup wild rice
2 2/3 cups water
1 teaspoon salt
3/4 cup finely diced carrot
3/4 cup finely diced celery
1 cup finely chopped onion
1/3 finely chopped scallion green
3/4 teaspoon crumbled dried thyme
3 tablespoons unsalted butter
2 large eggs
3/4 cup milk
1 cup all-purpose flour
vegetable oil for brushing the griddle

Steps:

  • In a heavy saucepan combine the rice, the water, and the salt and simmer the mixture, covered, for 45 to 50 minutes, or until the rice is tender and all the water is absorbed. Transfer the rice to a large bowl and let it cool. In a heavy skillet cook the carrot, the celery, the onion, the scallion green, and the thyme in the butter over moderate heat, stirring, for about 10 minutes, or until the carrot is just tender, and transfer the mixture to the bowl. In a small bowl whisk together the eggs and the milk, stir the egg mixture into the rice mixture, and stir in the flour and salt and pepper to taste.
  • Heat the griddle over moderately high heat until it is hot enough so that drops of water scatter over its surface and brush it with some of the oil. Working in batches, scoop the batter onto the griddle by 1/4-cup measures, flatten the pancakes slightly, and cook them for 2 to 3 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.

WILD RICE BUTTERMILK PANCAKES



Wild Rice Buttermilk Pancakes image

Provided by Joanna Pruess

Categories     side dish

Time 15m

Yield Sixteen thin pancakes

Number Of Ingredients 9

4 large eggs
1 1/4 cups buttermilk
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1 cup cooked wild rice, cooled

Steps:

  • Whisk the eggs, buttermilk and baking soda together in a large bowl. Combine the flour, baking powder, sugar and salt; add to the egg mixture. Stir in the melted butter and wild rice.
  • Heat the griddle or skillet until hot. Lightly film with grease. Pour on the batter to make four-inch rounds and cook until dry around the edges. Turn and cook on the other side until lightly browned. Serve with butter and warm berry compote, if desired.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 1 gram, TransFat 0 grams

WILD RICE AND MUSHROOM PANCAKES



Wild Rice and Mushroom Pancakes image

If you have left overs, these freeze and reheat very well. Layer with wax paper and freeze in air tight container. Remove and thaw as you need them. Reheat using skillet, oven or microwave.

Provided by linda Cox

Categories     Rice Sides

Number Of Ingredients 13

4 Tbsp butter or margarine
1 medium onion , chopped
1 Tbsp garlic, minced, powdered garlic to taste can be used
8 oz white button mushrooms, chopped
1/2 tsp thyme (opt.)
1/2 tsp sage (opt.)
1/2 tsp celery seed
2 1/2 c wild rice, cooked
3 Tbsp worcestershire sause
1 tsp salt
4 large eggs, beaten
1/2 c unbleached white flour
1 c finely grated parmesan cheese

Steps:

  • 1. melt 2 tablespoons butter in skillet and saute'onions and garlic until onions are transparent. Transfer to large mixing bowl
  • 2. Melt 2 tablespoons butter in skillet and saute' mushrooms with thyme, sage and celery seed. saute' until mushrooms are slightly brown and juices gone. Add to bowl with onion.
  • 3. To the onion and mushrooms add the cooked rice, Worcestershire sauce and salt. Mix well.
  • 4. Sprinkle flour and cheese over the mixture and blend well.
  • 5. Blend in beaten eggs.
  • 6. Cook mixture on a hot greased skillet over med/low heat. Place a spoonful of mixture onto skillet and gently pat out to form a medium size pancake. Brown on both sides then transfer to plate. Serve warm.

WILD RICE PANCAKES



Wild Rice Pancakes image

Provided by Marian Burros

Categories     brunch, easy, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups unbleached flour
2 teaspoons baking powder
Salt to taste
1 tablespoon sugar
1 cup milk
2 eggs, lightly beaten
2 tablespoons melted butter
1 cup cooked wild rice (about 1/4 cup uncooked)

Steps:

  • Blend the flour, baking powder, salt and sugar.
  • Stir in milk, eggs and melted butter just until ingredients are blended. Stir in cooked rice.
  • Cook pancakes until they are brown on both sides. Serve with maple syrup.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 425 milligrams, Sugar 7 grams, TransFat 0 grams

WILD RICE PANCAKES



Wild Rice Pancakes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

1 cup wild rice
3 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
3 1/2 cups whole milk, plus more if needed
1 tablespoon vanilla
2 large eggs
2 tablespoons salted butter, melted, plus more for the skillet and serving
6 chicken sausage links
Pancake syrup, warmed, for serving
Halved strawberries, for serving
Honeydew melon chunks, for serving
Blueberries, for serving

Steps:

  • Cook the wild rice according to the package instructions. (Do not add salt or cook it in broth; just cook in plain water.) Set aside.
  • Mix together the flour, sugar, baking powder and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Add more milk if the batter seems too thick. It should definitely be thick but easily pourable. Add the melted butter to the batter, stirring gently to combine. Gently stir in the 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.)
  • Heat a skillet over medium-low heat and add some butter. Pour large spoonfuls of the batter onto the skillet and cook until the pancakes are golden brown, 3 to 4 minutes per side. Repeat with the remaining batter.
  • Cook the sausage links according to the package instructions.
  • Serve the pancakes with an obscene amount of butter and warm syrup, along with some strawberries, melon chunks and blueberries.

WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE RECIPE



Wild Rice Pancakes With Mushrooms And Goat Cheese Recipe image

Provided by á-174942

Number Of Ingredients 19

OPTIONAL TOPPINGS:
1 tablespoon olive oil
12 medium mushrooms - (1 1/2" dia)
1 teaspoon salt
1 teaspoon minced garlic
2 teaspoons fresh lemon juice
4 large eggs
1/3 cup unbleached all-purpose flour
4 scallions minced
1 cup cooked wild rice
5 ounces crumbled goat cheese
1/8 teaspoon freshly-ground black pepper
Nonstick vegetable spray as needed
Butter for the pan (optional)
Sour cream or yogurt
Flat-leaf parsley
Minced chives
Fire-Roasted Pepper Salsa (see recipe)
Chive blossoms

Steps:

  • Heat skillet over medium heat, about 1 minute. Add olive oil and mushrooms and cook 5 minutes. Stir in 1/2 teaspoon salt and cook 5 minutes more. Stir in garlic and lemon juice and remove pan from heat. Beat eggs in bowl. Whisk in flour and remaining 1/2 teaspoon salt. Stir in cooked mushrooms, including all juices. Add scallions, wild rice, goat cheese and black pepper, and stir until well combined. Wipe out skillet and return to medium heat. After 1 to 2 minutes, spray lightly with nonstick vegetable spray and add butter, if using. When pan is hot enough to sizzle bread crumb, using 1/2-cup measure, scoop up batter and pour into hot pan. Cook for 2 to 3 minutes on each side, or until pancakes are golden. Serve hot, warm or at room temperature with one or more of toppings suggested above. This recipe yields 4 servings. Per Serving: 330 Cal; 19g Prot; 19g Total Fat (9 Sat. Fat); 21g Carb.; 240mg Chol; 830mg Sod.; 2g Fiber. Wine Suggestions: The two red wine grapes of Burgundy are Pinot Noir and Gamay, the latter used for Beaujolais. Wild rice, goat cheese and earthy mushrooms match well with a Beaujolais, such as Morgon, Grand Cru, Anne-Marie Perret, Domaine des Grand Cras.

WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE RECIPE



Wild Rice Pancakes with Mushrooms and Goat Cheese Recipe image

Provided by lbbliss

Number Of Ingredients 14

About 2 TBSP olive oil
12 medium domestic mushrooms, wiped clean, stemmed if tough, and sliced
6 medium (2 inch cap) shitake mushrooms, wiped clean, stemmed, and sliced thin
1 tsp salt
1 tsp minced or crushed garlic
2 tsp fresh lemon juice
4 large eggs
1/3 cup unbleached all purpose flour or brown rice flour
4 scallions, minced
1 cup cooked wild rice (see note)
1 cup (about 5 ounces) crumbled, soft, fresh goat cheese
1/8 tsp black pepper
Nonstick cooking spray
Up to 3 TBSP butter (opiontal)

Steps:

  • 1. Place a medium skillet over medium heat for about a minute, then add 1 TBSp of the olive oil and swirl to coat the pan. Toss in the mushrooms and cook, stirring, over medium heat for 5 minutes. Sprinkle in 1/2 tsp of the salt and saute for 5 minutes longer. Stir in the garlic and lemon juice and cook for 1 minute longer to soften the garlic before removing the pan from the heat. 2. Beat the eggs in a medium large bowl. Whisk in the flour and the remaining 1/2 tsp salt. When this mixture is uniform, stir in the cooked mushrooms, including all their juices (there's no need to wash the pan). Add the scallions, wild rice, goat cheese, and black pepper and stir until well combined. 3. Wipe out the skillet and heat over medium heat for about a minute, then add abvout 1/2 TBSP olive oil and swirl to coat the pan. Melt in about a tsp of butter, if desired, and tilt the pan to distribute the butte. When it's hot enough to instantly sizzle a crumb, use a nonstick sprayed 1/4 cup measure with a handle to scoop as many cakes as will fit in a single layer into the pan and fry for 2 to 3 minutes on each side, or until golden. Continue to cook in batches, using additional oil and/or butter as needed until all the batter has been used. Serve hot or warm. Optional enhancements: Top with sour cream, yogurt, thin rings of sliced scallions or baby leek on top, torn fresh flat leaf parsley on top or guacamole

Tips:

  • Use a nonstick skillet. This will help prevent the pancakes from sticking and make them easier to flip.
  • Heat the skillet over medium heat. If the skillet is too hot, the pancakes will burn on the outside before they are cooked through in the middle.
  • Don't overcrowd the skillet. Leave some space between each pancake so that they have room to cook evenly.
  • Flip the pancakes when they start to bubble around the edges. This usually takes about 2-3 minutes per side.
  • Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.

Conclusion:

Wild rice pancakes are a delicious and healthy breakfast option. They are easy to make and can be customized with your favorite toppings. So next time you're looking for a new breakfast recipe, give wild rice pancakes a try!

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