Wild Rice Buttermilk Pancakes
Updated October 26, 2022
- Total Time
- 15 minutes
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Ingredients
4 large eggs
1 ¼ cups buttermilk
½ teaspoon baking soda
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
½ teaspoon salt
2 tablespoons unsalted butter, melted
1 cup cooked wild rice, cooled
Nutritional analysis per serving
11 grams carbs; 51 milligrams cholesterol; 85 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 126 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
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