These fun little Rice Pancakes were something my mom used to make when we were growing up. If there was leftover rice from the night before, instead of letting it go to waste, it would get whipped up into this special breakfast treat. They’re not fancy, but they’re a nice change of pace from your regular breakfast routine, and waaaay easier than traditional pancakes, IMHO! Make sure to read below for tips about rice safety and making sure your leftovers are good for use the next day!
Is Leftover Rice Safe to Eat?
Yes, IF it has been cooled and stored properly after cooking. Rice can naturally contain a bacteria called Bacillus cereus, which has spores that are resistant to cooking. After cooking, these spores can “hatch” if the rice is left at warm temperatures (between 40-140ºF) for too long. Once the spores hatch, the bacteria goes to work eating the rice and producing a toxin that can make us sick. While reheating the previously cooked rice may kill the active bacteria, it does not kill the spores or eliminate the toxins in the rice, making the rice still potentially dangerous.
How to Properly Store Cooked Rice
Bacillus cereus contamination does not produce any visible signs or smells, so it’s of utmost importance that rice be cooled properly immediately after cooking. Transfer your cooked rice to a new container (do not leave it in the hot container it was cooked in), divide the rice into smaller portions if cooked in a large batch, and then place it in the refrigerator to cool. Do not let your rice sit out at room temperature. The goal is to cool the rice to below 40ºF in under two hours, so the sooner it gets in the fridge, the better.
Fun fact: I used to be a microbiologist and worked with Bacillus cereus on a daily basis! It’s one of those environmental organisms that is on the surface of almost everything and is usually benign, unless it gets someplace that it shouldn’t be, like our food.
What Are Rice Pancakes Like?
Rice pancakes taste a little like rice pudding, but have a wonderfully crispy-crunchy exterior. If you’re not a fan of crispy rice (like you’d find on the bottom of a bowl of authentic bibimbap), then you might not be a fan of rice pancakes. I don’t put a lot of sugar in my rice pancakes because I usually drizzle some maple syrup over top, so the rice pancake itself is not very sweet. If you want the pancake to be a little sweeter on its own, try adding 1-2 tsp sugar to the batter.
How to Serve Rice Pancakes
I like to drizzle maple syrup over my pancakes, which goes really well with the very cinnamon-y flavor of the pancake. A little butter on top, if I’m feeling really indulgent, but since the pancakes are fried, that isn’t always needed. Sometimes I also like to smear a little peanut butter on top of the pancakes, too! 😋
How Much Does This Recipe Make?
This is a small batch recipe, perfect for when you just have a couple cups of leftover rice. This recipe makes two servings of three small pancakes. If you wish to make a larger batch, simply change the number of servings in the recipe card below, and the ingredient amounts will change to match your desired number of servings.
Rice Pancakes
Servings 2 3 small pancakes eachIngredients
- 1 1/2 cups cooked rice (cooled) ($0.26)
- 1 large egg ($0.23)
- 1/2 tsp vanilla extract ($0.15)
- 1/2 tsp cinnamon ($0.05)
- 1/4 tsp salt ($0.02)
- 1 Tbsp cooking oil ($0.08)
Instructions
- Combine the leftover rice, egg, vanilla, cinnamon, and salt in a bowl until it is evenly mixed.
- Add 1/2 Tbsp cooking oil to a large, non-stick skillet (cast iron, ceramic, or teflon, your choice). Using a 1/4 cup measuring cup, scoop some of the rice mixture onto the hot skillet. Use a spatula to press the mound of rice down until it is about 1/2 inch thick.
- Cook the pancakes for a few minutes on each side, until they are firm, a little browned, and crispy on the outside. Do not try to flip the pancakes before the eggs have set, or they won't hold together. Make sure the entire pancake is on the spatula before attempting to flip.
- After cooking the first three pancakes, add the second ½ Tbsp cooking oil to the skillet and cook the second batch in the same manner.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Want more ideas for using up leftover rice? Check out these 7 Ways to Use Leftover Rice.
How to Make Rice Pancakes – Step By Step Photos
Start with 1.5 cups cooked and cooled rice. Add that to a bowl along with one egg, ½ tsp cinnamon, ½ tsp vanilla extract, and ¼ tsp salt.
Mix the ingredients together until they form a sort of batter.
Heat about ½ Tbsp cooking oil in a large skillet over medium heat. Once hot, scoop the rice mixture out onto the skillet in about ¼ cup scoops. Press the pancakes down slightly until they are flat (instead of mounds), leaving them about ½-inch thick.
Cook the rice pancakes for a few minutes on each side, or until they are lightly browned and crispy. If you try to flip them too early, before the eggs have firmed up, they will fall apart, so be patient! After cooking the first batch, add another ½ Tbsp oil to the skillet and cook the second batch in the same manner.
Serve with maple syrup, butter, or peanut butter!
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!
YUM! can’t wait to make these for breakfast tomorrow.
Thank you!
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!
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.
I have to wonder, how well would these freeze?
Or rice in general for that matter. I’ve heard varying opinions about it.
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!
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.
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.
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.
What egg replacer do you think you’d use? I’m trying to figure it out myself
Unfortunately I’ve never really worked with egg replacers, so I can’t give any advice on this one. :(
I made these today with basil flakes, soy sauce, and mustard — delicious! Thanks for the post :)
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…
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.
So interesting – love the idea!
I rarely have rice, but often have bulgur wheat. I’ll have to try it with some bulgur :)
I grew up eating these too! They’re an awesome way to use up extra Chinese food rice.
So. Weird.
In a good way.
Rice pancakes … WOW, I would never have thought of that.