Healthy Recipe: Grandma’s Rice Pancakes

Recipe by Leandra Rouse | Photo by Samantha Emmons 

This recipe is genius in the sense that it takes a commonly wasted leftover, in this case rice, and turns it into a delicious and extremely simple breakfast. Eat them together for a fun family breakfast, or store them in the fridge for easy snacking on the go. A classic pancake flavor profile goes great here—cinnamon, raisin, maple syrup. But once you feel comfortable with the recipe, you can begin to explore other dried fruits, spices, and toppings. We even love a savory twist, mixed with green onions, kimchi, and topped with a fried egg.


3 cups day-old rice, brown or white 

3 large eggs, beaten

¼ teaspoon cinnamon 

¼ teaspoon vanilla extract

¼ cup raisins 

1 tablespoon canola oil 

For serving

Low-fat plain Greek yogurt

Maple syrup (optional)

Butter (optional)


In a bowl, mix the day-old rice with eggs, cinnamon, vanilla, and raisins. Mix well and be sure to to break up any clumps of rice and until the egg is evenly distributed and the texture is a lumpy batter. 

Heat the canola oil in a non-stick pan over medium heat. Once the pan is hot, spoon approximately a quarter cup scoop of rice batter into round pancake shapes on the hot pan. Press them down slightly with a spatula for even thickness. Cook until the first side is golden brown, approximately 4 minutes, and then flip and repeat on the other side.

Set the cooked pancakes aside in a barely warmed oven while you cook all of the batter. Once ready to serve, put 2 to 3 rice pancakes on each plate, top with a dollop of Greek yogurt, a drizzle of maple syrup, and a little butter, if using. 

Leftover life will never be the same. 

Makes 12 medium pancakes. Serving size: 3 pancakes.


Calories 290

Protein 10 g

Total fat 9 g

Saturated fat 2 g

Cholesterol 140 mg

Carbs 43 g

Fiber 3 g

Total sugars 6 g

Added sugars 0 g

Sodium 60 mg

Powered by ESHA Nutrient Data, © 2021 ESHA Research, Inc. 

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