You might use it as your main course because it tastes so fantastic! Put some grilled bread slices on top of it.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- Half a cup of raw wild rice yields a little more than 1 1/2 cups cooked. To cook wild rice: Combine 1/2 cup wild rice and 2 cups cold 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, about 45 minutes depending on the variety of wild rice. Drain off any excess liquid, and spread out wild rice to cool in a shallow baking dish before proceeding with the recipe.
Nutrition Facts
| Calories | 437 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 5 g |
| Sodium | 742 mg |
| Sugars | 15 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made these pancakes for breakfast this morning and they were excellent. This recipe is definitely a keeper! The only things I did different was increase the rice to 1 1/2 cups and only used 1 tablespoon of sugar as I’m not a sweets person. Thank you for sharing this awesome recipe!
I doubled the vanilla and didn’t have enough nutmeg so I added some cardamon and they were very good. For half the batch I also added some chopped fresh cranberries which my husband and I enjoyed but the kids not so much.
Good with applesauce. Great with maple syrup. The batter was awfully thin and made dense pancakes. My second try was with with half the water, more eggs and double the wild rice. It makes a hearty nutty pancake.
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 supper but I love that they have the nutrition from this native grass of our state-WI. Also, the rice called for is not cooked as mentioned in the previous review. The ratio for wild rice is usually 4 to one, depending on how much of the hull is removed during processing. So start with 1 1/4 cups of raw wild rice.
Very good and different.It is 1-1/4 cooked rice. You can’t tell the rice is in it if cooked all the way.I used all wheat flour. 3 out of 4 liked it a lot. The other 1 wanted banana pancakes, so I made a couple- After placing pancakes on griddle, add sliced bananas on top so they cook with 2nd side and brown. If you’ve never had banana pancakes, the bananas taste very different when cooked-way better!
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
Yum!! These were so good! I like the texture. My 5 year old thought they were nutty.Th
These were just okay. Not good or bad. The rice just gave the pancakes a bit of an odd texture. The flavor was good, though.
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!