Brown Rice Pancakes ♥

Brown Rice Pancakes made with whole wheat flour and leftover brown rice.
Pancakes for supper, a Shrove Tuesday "Pancake Day" tradition. Here made with cooked brown rice and corn meal and served with a delightful contrast, cranberry sauce or lingonberry sauce.

~recipe & photo updated 2015~
~more recently updated recipes~

2008: We interrupt this recipe for a Missouri weather report: Two January Sundays warm enough for raking leaves in shirt sleeves. And now, two weeks in a row, two 24-hour periods ranging from hot 70s to hard snow. Despite 8 inches of that fluffy white stuff I love just four days ago, yesterday people filled the streets in shorts and t-shirts, and kids, bare feet even – 75 it was.

Faced with such a winter, what's a seasonal cook who chooses salads on summery days and soup on wintry ones to do? Well, on a Tuesday in February, this Tuesday in February, this day before Ash Wednesday and the beginning of Lent, whatever the weather, there's just one thing for supper and that's pancakes. It's a Christian tradition but perhaps more specifically Episcopalian according to my 20-some year long friend Lisa (now the brand-new Portland food blogger at My Own Sweet Thyme) who shared her recipe for Overnight Pancakes this week. No matter: pancakes for supper, it's a good tradition, faith aside.

And no, there are no 'vegetables' in these pancakes but they are based on leftover oven-baked rice (both brown rice and wild rice), so plant food shall suffice for today – nutty and flavorful, steamy hot and substantial both. I would make these again in a heartbeat – and of course will be back to vegetables tomorrow.

So Shrove Tuesday pancakes it is, then tomorrow I'll plant Lenten grass, another old tradition, this one from Finland and a lovely way to mark the quiet season of Lent with children. Too bad Ash Wednesday comes quite so very early this year, I'd hoped to share flowers blooming on the Lenten Rose in the front garden, perhaps soon, after another summery day, another snowfall.

2015: And so once again, Shrove Tuesday and pancakes it was, these are nutty and warm, a good way to use up leftover brown rice.

MORE SHROVE TUESDAY TRADITIONS Lenten Buns from Estonia First Cookbook from an English girl Swedish Lenten Buns (Semla) from Sweden Traditional Irish Pancakes from Ireland Mo's Famous Pancakes from America


Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 8 pancakes

1 cup (125g) cooked brown rice
1 3/4 cups whole wheat pastry flour or all-purpose flour, fluffed to aerate before measuring or 218g
1/4 cup (36g) yellow cornmeal
2 tablespoons sugar
1/2 teaspoon table salt
2 large egg yolks
3 tablespoons melted butter
1 cup milk (buttermilk, 2%, whole, etc.)
2 large egg whites, whipped to hard peaks

Butter, for skillet
Maple syrup, the traditional topping
Cranberry or lingonberry sauce, excellent

In a food processor, whiz the brown rice until the grains break down and become much smaller, not floury but minuscule chunks. Stir brown rice with flour, cornmeal, sugar and salt. Whisk in egg yolks, melted butter and milk just until blended, a little bit of flouriness is fine. Fold in egg whites, the batter is quite thick.

Butter a large skillet and heat til shimmery. Add dollops of pancake batter to the skillet, using a spatula to flatten a bit if needed. Cook until brown on one side, just a couple of minutes. Flip and continue cooking til brown.

Serve with maple syrup or cranberry or lingonberry sauce.

graphic button small size size 10 HOW TO COOK BROWN RICE If you like, here's how to cook the brown rice with wild rice, cook brown rice in the oven. It was excellent.
graphic button small size size 10 BEATING EGG WHITES You know how they say that egg whites won't beat if any yolk or another fat gets mixed in? Well, they're half right. My egg-cracking was sloppy (who else finds that the shells on farm-raised eggs are less predictable crackers than those from the grocery?) and a fair measure of yolk slipped into the whites. I decided to beat them anyway, just to see. And truth is, even cold (and egg whites do whip higher when warm, a good thing to remember when making meringue) the whites tripled in volume, more frothy than whipped, but still. I wouldn't use them for meringue but they were plenty light enough to thin and lighten a heavy pancake batter quite well.

A Veggie Venture - Printer Friendly Recipe Graphic

Still Hungry?


~ Spinach Pancakes ~
~ Carrot Buttermilk Pancakes ~
~ more breakfast recipes ~
from A Veggie Venture

~ Make Tonight a Pancake Night ~
~ Cornmeal Pancakes with Blueberries ~
~ Cottage Cheese Pancakes ~
~ Lifetime Pancakes ~
~ My Mom's Pancake Recipe ~
~ more breakfast recipes ~
from Kitchen Parade, my food column

Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008, 2015
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Thank you for the link love, Alanna!
    And I have kind of decided to try not to eat meat and (so much) dairy over the next 40 days. We'll see...

  2. Portland weather report: gray, wet. St. Louis sounds great. Both sunshine and snow sound inviting!

    Your pancakes sound good. Aunt Hen used to make pancakes for supper with a cornmeal batter. I loved them as a child, until I found out she put squash in them too! Now I wish I knew how she made them.

    I’m glad you liked my pancake post. Thanks for being so good to me!

  3. I've never thought to have cranberry sauce with pancakes, sounds wonderful!

  4. Here you've got this Jewish/pagan/agnostic (see my last post) craving pancakes for Shrove Tuesday! Now I wish I had leftover brown rice in the house, so's I could whip up a batch. Yours look delish, especially with that dollop of lingonberry or jam or whatever it is on the side, a rich lashing of butter and a pool of syrup...

  5. Pille ~ Hmm. No meat. No dairy. I can do the first, the second is harder.

    Lisa ~ You're so welcome, it's so nice to have you blogging!

    Bron ~ The cranberry sauce did work really well with the nuttiness of the pancakes, thanks!

    Julie ~ Ah yes, I saw that, it made me smile. I'll tell you what, we'll call it 'Pancake Day' and then we can celebrate together.

  6. Agreed on the eggshells! Isn't that strange? I think happy chickens make sturdier eggs.

  7. Thanks! I needed another brown rice recipe!

  8. Interesting pancakes! When I'm more adept at gluten-free & egg-free cooking, I'll have to try some with rice in them.

  9. Thanks so much for being inspired! These really are one of my favorite pancake recipes...I really should get to making some soon!

  10. These sound wonderful! And a great way to use up leftove Brown Rice.


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna