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!
So good and filling! A great alternative to pancakes the day after making too much rice for dinner. I used white rice and pure maple syrup, definitely making again!
Beth, What are you recommendations for turning these into Savory Pancakes? Simply Omit the cinammon, and top with Srirach Mayo? Would you add any other spices into the batter for savory?
I think you’d definitely want to add some other seasonings, otherwise it won’t taste like much (just rice and egg), so maybe some seasoning salt or Cajun seasoning, something like that?
I liked this one! Reminded me of french toast but without the sugar crash. I prefer a breakfast that isn’t too sweet (or savory) early in the morning, and this fit the bill. The maple syrup allowed me to add just the right amount of sweetness. Thanks for the recipe!
I made this recipe but have to agree with folks who didn’t really love it. My boyfriend and I found that is basically just tasted like hot crispy rice, and not in a particularly good way. I think for some sort of rice pancakes additional flavor (whether with sweet or savory ingredients) is required. I would not make it again.
My mom made these a while back, and thay tasted yummy so I decided to make some! Tastes great with some butter.
Love that you decided to make them too!
Good crunch to them, but a little boring. A good way to use rice leftovers.
I grew up with these! My great grandmother had a Japanese young man that worked at their house sometimes. He would make these for the kids and the recipe got passed down. We always just mix leftover rice and egg together and top with salt and butter (it’s one of the only things I slather in butter!)
Sounds amazing but we are on a fast along with our church and my husband is fasting sugar and bread so I’m wondering if maybe adding salt pepper onion and garlic would work as a side for the meatloaf I’m cooking tonight?
I do just that but I also add a little salsa to it. I have also used leftover rice to make quick Mexican fried rice. Chopped onions, red peppers, Make up your own recipe to suit your taste buds. I would’nt add too much salt until end of recipe , other ingredients you may add will have flavors in them. I use Italian seasoning alot. Just add a little at a time. grandma green
Not a fan, and would not make again. While they smelled amazing, like rice pudding, the texture is pretty bad and not satisfying. At least it didn’t cost too much or take too long to try out.
I came up with rice pancakes one morning myself (being poor and having a lot of rice) without ever hearing of such a thing. Lo and behold, there are recipes for them.
I made my pancakes savory, using salt and pepper, scallions and laver (nori) mixed into my egg-rice mixture. I topped my pancakes with ketchup. Delicious.
I literally have a vat of cooked rice that someone gave me as a part of a meal they brought when one of our twins was in the hospital last week. I had NO idea what to do with it and the babies won’t touch it…these pancakes look incredible and I think they might actually like them! Do you think it would work to smash a banana in there too?
Interesting idea and I bet it would work! Good thinking.
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!
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.
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
Just made them. Followed recipe exactly. With syrup they’re sweet enough, as long as it’s real maple.
Forgot to mention it was brown rice.
Yummy looking, but, whenever I have leftover white rice, I end up making amazake (sometimes real sake…)