rice pancakes

$0.42 recipe / $0.21 serving

I made some pot roast yesterday and a bunch of rice to soak up the delicious gravy. I always seem to make too much rice and even though it’s as cheap as dirt, I feel bad throwing the leftovers away. These tasty little rice pancakes are something that my mom used to make for us growing up when there was leftover rice from dinner the night before (my mom = the original budget byter!). The recipe I have listed here makes four pancakes (two servings) but it is easily doubled or tripled to fit the amount of leftover rice (or hungry mouths) that you have. If you are multiplying the recipe just make sure that your rice to egg ratio doesn’t exceed 1.5 cups rice for each egg. The egg is the binder, the key to keeping the pancakes in one piece. Also, two pancakes doesn’t seem like a lot but these are much more dense and filling than regular pancakes. I used a mix of brown and white rice so the extra fiber made them extra extra filling.

The cost listed here is for the pancakes only… This post was not pre-planned so I do not have the cost of syrup (I used some that was already in the fridge, thanks roomie!). Pancake syrup can be purchased fairly inexpensively so I would imagine that a serving would cost $0.15-$0.25. and of course butter is optional.

Rice Pancakes

Rice Pancakes

5.0 from 2 reviews
rice pancakes
 
Prep time
Cook time
Total time
 
Total Cost: $0.42
Cost Per Serving: $0.21
Serves: 2
Ingredients
  • 1½ cups cooked rice $0.12
  • 1 large egg $0.15
  • ½ tsp vanilla extract $0.05
  • ½ tsp cinnamon $0.05
  • ¼ tsp salt $0.05
Instructions
  1. Pre-heat a non-stick skillet over medium-high heat. While the skillet is warming, mix together the rice, egg, vanilla, cinnamon and salt in a bowl until well combined.
  2. Using a measuring cup (about ⅓ cup), scoop some of the rice mixture onto the hot skillet. Using your spatula, smoosh the ball of rice down until it is a circle and about ½ inch thick. Repeat until your skillet is full.
  3. The pancakes need to cook for about 5 minutes on each side to give the egg enough time to set and hold the rice together. Flipping them too early or too many times will result in loose fried rice rather than rice pancakes. When you flip the pancakes, make sure to get the entire pancake onto the spatula before attempting to flip. Plate the pancakes up when they are golden brown on both sides and solid in texture.
  4. Dress the pancakes with your favorite pancake toppings and enjoy!

Step By Step Photos

Pancake ingredientsStir all of the ingredients together in a bowl while the pan heats.

mixed pancakesIt will look like this when fully mixed – moist and eggy.

rice ballScoop some of the rice mix into a measuring cup and place it on the hot skillet.

smoosh the pancakesSmoosh it down until it is round and pancake-like.

cook pancakesCook them for about 5 minutes on each side or until they are golden brown and the egg has solidified all the way through. Serve them with your usual pancake toppings!

20 Comments

  1. Slot5 says:

    I grew up with these!!! Didn’t like them much as a kid, however I changed a few things up. I added 2 eggs, 2 Tbls sugar, 2 Tsp cinnamon, 2 Tbls milk and 2 Cups cooked rice. THE KIDS LOVED IT!!!!! Makes for a perfect breakfast!

  2. Lisa says:

    My mom would make rice pancakes with the leftover spanish rice. It was so good and filling. This is another great way to use up leftover rice.

  3. Do you think sugar would be a good addition to these? I was surprised to see it not included as an ingredient, and I am wondering if I should try them with some in the mixture? Are they sweet enough without the sugar when you add the syrup?
    Thanks!

    • Without syrup they’re not sweet at all, so yes, if you like things on the sweet side, I’d try adding a little sugar. It’s hard to say how much, though, because I’ve never experimented with that. :P

  4. Johnny108 says:

    Yummy looking, but, whenever I have leftover white rice, I end up making amazake (sometimes real sake…)

  5. Kirsten says:

    I found out that Fat Tuesday is the same day as National Pancake Day so I was thrilled to find this idea so I could have my red beans and rice (pancakes). I threw in some cooked onion and pepper instead of cinnamon and vanilla but I will have to try a sweet version at some point. Came out great, thank you!

  6. diane says:

    YUM! can’t wait to make these for breakfast tomorrow.
    Thank you!

  7. Darcy says:

    My doctor has recommended that I start eating gluten free, which has been really difficult on a student/Americorps budget, especially when it comes to breakfasty foods. These will do nicely, I think (especially since I just froze 3 cups of rice as per your recent instructions). Thank you!

  8. Michael – I don’t know if these would freeze well, because they are so delicate to begin with. Plain rice, on the other hand, freezes pretty well! So, you could freeze the rice and then just make fresh pancakes after thawing the rice.

  9. Michael says:

    I have to wonder, how well would these freeze?

    Or rice in general for that matter. I’ve heard varying opinions about it.

  10. Melanie ;-) says:

    Such a neat idea for leftover rice!!

    I had to use this for a side-dish, so I made it savoury /ducks and hides! Don’t hate me lol.

    I think I can fairly review this though and comment, since it was A-mazing!

    Mixed in green onion, garlic, ginger and an egg with leftover coconut rice (fantastic, if you haven’t made it, go now and look it up!)

    Did everything else the same, cooking wise and used your peanut dipping sauce.

    Served it with the Asian sticky wings (Beth’s) and the best broccoli ever (chili roasted broccoli also a Beth creation go go!

    Sorry for bastardizing your recipe, but in the end, I think I did it justice!

  11. This was my favorite breakfast treat as a kid. Yes, I said treat. We would beg my mom to make these with leftover rice. So glad other people make these too. I can just smell them now…MMMM. With lots of maple syrup. I found this post on tastespotting.

  12. Anonymous says:

    I just made these and definitely a keeper. I have to say though that I did use eggbeaters instead of an egg and it didn’t hold together well and I think that’s why. Next time I make these, it’ll be just as stated. My husband said he liked these better than traditional pancakes.

  13. This would be perfect for my daughter who has quite a few allergies! I could throw in some egg replacer and it would be perfect. What a great idea. I had never thought of this.

  14. I made these today with basil flakes, soy sauce, and mustard — delicious! Thanks for the post :)

  15. Your mother is a very clever lady, these sound excellent! Especially useful since you’re not the only one who tends to make too much rice…

  16. I’ve seen this done in a savory way before, but never would have thought to do a sweet version! I’ll have to try it, considering I love rice pudding.

  17. So interesting – love the idea!
    I rarely have rice, but often have bulgur wheat. I’ll have to try it with some bulgur :)

  18. Margot says:

    I grew up eating these too! They’re an awesome way to use up extra Chinese food rice.

  19. So. Weird.
    In a good way.

    Rice pancakes … WOW, I would never have thought of that.

Speak Your Mind

*

Rate this recipe: