In our house we look for different ways to use wild rice because we have always had an abundance of it. So, as you will see on my blog, I will have many recipes that use wild rice as the main ingredient or as a side ingredient. This is one of those recipes. I love the nutritional value of wild rice so I try to add it into our meals whenever I can. These wild rice buttermilk pancakes are a great way to use up some leftover cooked wild rice. You don’t have to tell your kids there is wild rice in it and they might not even notice. My kids know because I have been making these for years and they don’t mind. They gobble them right up!

Why you will love this recipe-

A new twist on pancakes that adds a lot of nutritional value without changing the taste
A way to use up your leftover wild rice after you make my delicious wild rice soup, recipe right here- Creamy Chicken Wild Rice Soup -Simple, tasty & Delicious – SimpLee Tasty
A great buttermilk pancake recipe even if you decide not to add the wild rice

Ingredients you will need-

3 cups all purpose flour
2 tablespoons of sugar
1 tablespoon maple syrup
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoons salt
3 1/4 cups buttermilk
3 large eggs
1/3 cup melted butter
1 cup of cooked wild rice

How to make-

Step 1. First melt butter and set aside. Mix flour with baking powder, baking soda, salt, and sugar.

Step 2. Next add the buttermilk, eggs, maple syrup, and melted butter to the flour mixture. Mix until thoroughly combined but still has some lumps in it. Stir in the wild rice and set aside for 5 minutes.

Step 3. Turn your griddle on or nonstick pan to medium high heat. Melt a dab of butter and add a ladle of pancake mix. Cook until bubbles start to appear on top and bottom is browned. Flip over and continue to cook for about 2 more minutes.

Step 4. Put on plate and add your butter, maple syrup, and whatever toppings you desire. Enjoy!

Tips-

If you don’t have buttermilk, you can make it at home, using 1 tablespoon of vinegar or lemon juice for every 1 cup of milk. Mix it in and set aside
Let your batter sit and rest for about 5 minutes or more for fluffy pancakes.
Make sure to not overmix your batter, it is good to have some lumps in it.

Storage-

Store in the fridge for a couple days in a Ziploc bag. re-heat in the microwave.
Can be stored in the freezer for up to 2 months. Wrap them individually in plastic wrap and store in a Ziploc bag. Take out and re-heat in the microwave.