Start your day off right with these fluffy and delicious rice pancakes. Made with cooked rice, these pancakes are a unique twist on the classic breakfast treat. They are light, moist, and full of flavor. Top them off with your favorite syrup, fruit, or even a dollop of whipped cream for a truly indulgent breakfast experience. Perfect for a lazy weekend morning or a special occasion brunch, these rice pancakes are sure to impress anyone at the breakfast table.
Ingredients
- 1 cup cooked rice
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the milk, melted butter, eggs, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Some lumps are okay.
- Fold in the cooked rice gently, making sure not to break the grains.
- Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or cooking spray.
- Scoop 1/4 cup of the pancake batter onto the skillet for each pancake. Spread slightly with the back of a spoon to form a round shape.
- Cook until bubbles form on the surface of the pancake, about 2-3 minutes.
- Flip the pancake and cook for another 2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as necessary.
- Serve the rice pancakes warm with your favorite toppings such as syrup, fresh fruits, or whipped cream.
