14 Delicious Savory Rice Pancakes Recipes You Must Try

Mmm, who can resist the crispy edges and fluffy centers of savory rice pancakes? Perfect for those nights when you’re craving something comforting yet easy to whip up, these 14 recipes are about to become your go-to. From cheesy delights to veggie-packed options, there’s a pancake here for every palate. Ready to flip your dinner routine on its head? Let’s dive into these mouthwatering must-tries!

Cheesy Spinach Savory Rice Pancakes

Overflowing with flavor, these pancakes blend comfort with a nutritious twist. Perfect for any meal, they’re quick to make and satisfying to eat.

Ingredients

– Rice – 2 cups
– Spinach – 1 cup, chopped
– Cheese – 1 cup, shredded
– Egg – 1
– Salt – ½ tsp.
– Oil – 2 tbsp.

Instructions

1. Cook rice according to package instructions, then let it cool to room temperature.
2. In a large bowl, mix cooled rice, chopped spinach, shredded cheese, egg, and salt until well combined.
3. Heat oil in a non-stick pan over medium heat (350°F).
4. Scoop ¼ cup of the mixture into the pan, flattening it slightly with the back of the scoop.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Repeat with the remaining mixture, adding more oil to the pan as needed.
7. Tip: Ensure the rice is completely cool to prevent the pancakes from becoming mushy.
8. Tip: Use a spatula to gently press down on the pancakes while cooking to ensure even browning.
9. Tip: Serve immediately for the best texture, as they tend to soften over time.
Yummy and versatile, these pancakes boast a crispy exterior with a soft, cheesy interior. Try topping with a dollop of sour cream or a sprinkle of fresh herbs for an extra flavor boost.

Garlic and Herb Savory Rice Pancakes

Make these Garlic and Herb Savory Rice Pancakes for a quick, flavorful side. They’re perfect for using up leftover rice.

Ingredients

• Cooked rice – 2 cups
• Flour – 1/2 cup
• Egg – 1
• Garlic powder – 1 tsp
• Dried herbs – 1 tsp
• Salt – 1/2 tsp
• Oil – 2 tbsp

Instructions

1. In a large bowl, mix cooked rice, flour, egg, garlic powder, dried herbs, and salt until well combined.
2. Heat oil in a non-stick skillet over medium heat (350°F).
3. For each pancake, scoop 1/4 cup of the mixture into the skillet, flattening slightly with the back of the scoop.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy edges form.
5. Tip: Ensure the skillet is properly heated before adding the mixture to prevent sticking.
6. Tip: Press down gently on the pancakes while cooking to ensure even browning.
7. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.
8. Transfer to a paper towel-lined plate to drain any excess oil.

Zesty and crispy outside with a soft, herb-infused center. Serve with a dollop of sour cream or alongside a fresh salad for a complete meal.

Spicy Jalapeno and Cheese Savory Rice Pancakes

Vibrant and satisfying, these pancakes pack a punch with jalapenos and melt-in-your-mouth cheese. Perfect for a quick breakfast or a savory snack.

Ingredients

• Rice flour – 1 cup
• Water – 1 cup
• Jalapeno – 1, finely chopped
• Cheddar cheese – ½ cup, shredded
• Salt – ½ tsp
• Oil – 2 tbsp

Instructions

1. In a bowl, mix rice flour and water until smooth.
2. Add chopped jalapeno, shredded cheddar cheese, and salt to the batter. Stir well.
3. Heat a non-stick pan over medium heat and add 1 tbsp oil.
4. Pour ¼ cup of batter into the pan, spreading it slightly.
5. Cook for 2-3 minutes until edges look dry and bubbles form on top.
6. Flip the pancake and cook for another 2 minutes until golden brown.
7. Repeat with remaining batter, adding more oil as needed.
8. Tip: For extra crispiness, press down lightly with a spatula while cooking.
9. Tip: Adjust jalapeno quantity based on heat preference.
10. Tip: Serve immediately for the cheese to stay gooey.

Fluffy with a crispy edge, these pancakes offer a spicy kick balanced by creamy cheese. Try them with a dollop of sour cream or avocado slices for extra richness.

Mushroom and Thyme Savory Rice Pancakes

Fancy a twist on your usual pancake? These Mushroom and Thyme Savory Rice Pancakes are a game-changer. Perfect for any meal, they’re simple yet satisfying.

Ingredients

– Cooked rice – 2 cups
– Eggs – 2
– Flour – ½ cup
– Fresh thyme – 1 tbsp
– Mushrooms – 1 cup, sliced
– Salt – ½ tsp
– Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a pan over medium heat (350°F).
2. Add sliced mushrooms and sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan for even cooking.
3. In a bowl, mix cooked rice, eggs, flour, thyme, and salt until well combined.
4. Fold in sautéed mushrooms gently to keep them intact.
5. Heat a non-stick skillet over medium heat and lightly grease with olive oil.
6. Pour ¼ cup of the batter for each pancake, flattening slightly with the back of a spoon.
7. Cook for 3-4 minutes until the edges are set and bottom is golden. Tip: Wait for bubbles to form before flipping.
8. Flip carefully and cook for another 3 minutes. Tip: Keep pancakes warm in a low oven (200°F) if making in batches.
9. Serve hot. These pancakes are crispy outside, tender inside, with a earthy thyme and mushroom flavor. Try topping with a dollop of sour cream for extra richness.

Sweet Corn and Scallion Savory Rice Pancakes

Sweet corn and scallion savory rice pancakes are a quick, flavorful twist on traditional pancakes. Serve them as a side or a light meal.

Ingredients

• Rice flour – 1 cup
• Sweet corn kernels – 1 cup
• Scallions – 2, finely chopped
• Egg – 1
• Water – ¾ cup
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, whisk together rice flour, egg, water, and salt until smooth.
2. Fold in sweet corn kernels and chopped scallions gently into the batter.
3. Heat a non-stick skillet over medium heat and add 1 tbsp of vegetable oil.
4. Pour ¼ cup of batter for each pancake into the skillet. Cook for 2-3 minutes until edges are set.
5. Flip the pancake carefully and cook for another 2-3 minutes until golden brown. Tip: Ensure the skillet is not too hot to avoid burning.
6. Repeat with remaining batter, adding more oil as needed. Tip: Keep pancakes warm in a low oven until all are cooked.
7. Serve hot. Tip: Drizzle with a bit of soy sauce for extra flavor.

Expect crispy edges with a soft, fluffy center packed with sweet and savory flavors. Perfect alongside a fresh salad or topped with a fried egg for a hearty breakfast.

Bacon and Cheddar Savory Rice Pancakes

Zesty flavors meet comfort food in these Bacon and Cheddar Savory Rice Pancakes. Perfect for breakfast or a hearty snack, they’re easy to make and packed with flavor.

Ingredients

• Cooked rice – 2 cups
• Bacon – 4 strips, cooked and crumbled
• Cheddar cheese – 1 cup, shredded
• Eggs – 2
• Flour – 1/2 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, combine cooked rice, crumbled bacon, shredded cheddar cheese, eggs, flour, salt, and black pepper. Mix until well combined.
2. Heat vegetable oil in a large skillet over medium heat (350°F).
3. For each pancake, scoop 1/4 cup of the mixture into the skillet. Flatten slightly with the back of the scoop.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Ensure the skillet is at the right temperature to prevent sticking.
5. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.
6. Serve hot. Tip: For extra flavor, top with a dollop of sour cream or a drizzle of maple syrup.

Crispy on the outside and tender inside, these pancakes offer a delightful contrast. The smoky bacon and sharp cheddar create a rich, savory profile. Try serving them with a side of scrambled eggs for a complete meal.

Kimchi and Pork Savory Rice Pancakes

Craving something savory with a kick? These Kimchi and Pork Savory Rice Pancakes are your answer. Easy to make and packed with flavor, they’re perfect for any meal.

Ingredients

• Rice flour – 1 cup
• Water – ¾ cup
• Kimchi – ½ cup, chopped
• Pork – ½ cup, minced
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. Mix rice flour and water in a bowl until smooth.
2. Add chopped kimchi, minced pork, and salt to the batter. Stir well.
3. Heat 1 tbsp vegetable oil in a non-stick pan over medium heat (350°F).
4. Pour ¼ cup batter into the pan, spreading it into a thin circle.
5. Cook for 3 minutes until edges are golden. Flip carefully.
6. Cook the other side for 3 minutes until crispy. Tip: Press down gently for even cooking.
7. Repeat with remaining batter, adding oil as needed. Tip: Keep pancakes warm in a 200°F oven.
8. Serve hot. Tip: Drizzle with sesame oil for extra flavor.

Delightfully crispy outside with a juicy, flavorful inside. Try serving with a side of soy sauce for dipping.

Curry Spiced Savory Rice Pancakes

Out of the ordinary yet utterly satisfying, these Curry Spiced Savory Rice Pancakes are a quick fix for any meal. Packed with flavor, they’re a versatile dish that pairs well with almost anything.

Ingredients

• Rice flour – 1 cup
• Water – 1 cup
• Curry powder – 1 tbsp
• Salt – ½ tsp
• Oil – 2 tbsp

Instructions

1. Mix rice flour, water, curry powder, and salt in a bowl until smooth. Let the batter rest for 10 minutes to thicken.
2. Heat a non-stick pan over medium heat (350°F) and add 1 tbsp oil.
3. Pour ¼ cup batter into the pan, spreading it into a thin circle. Cook for 2 minutes until edges lift easily.
4. Flip the pancake and cook for another 2 minutes until golden brown. Tip: Ensure the pan is at the right temperature to avoid sticking.
5. Repeat with remaining batter, adding more oil as needed. Tip: Keep pancakes warm in a low oven (200°F) until all are cooked.
6. Serve hot. Tip: For extra flavor, top with yogurt or a squeeze of lemon.

Vibrant and slightly crispy, these pancakes offer a delightful texture contrast. Their bold curry flavor makes them a standout, perfect for dipping or wrapping around fillings.

Sun-Dried Tomato and Basil Savory Rice Pancakes

Now, let’s dive into making these flavorful pancakes that blend the richness of sun-dried tomatoes with the freshness of basil.

Ingredients

• Rice flour – 1 cup
• Eggs – 2
• Milk – 1 cup
• Sun-dried tomatoes – ½ cup, chopped
• Fresh basil – ¼ cup, chopped
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. In a large bowl, whisk together rice flour, eggs, and milk until smooth.
2. Fold in chopped sun-dried tomatoes and basil. Add salt.
3. Heat olive oil in a non-stick skillet over medium heat (350°F).
4. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes until edges are firm.
5. Flip pancakes. Cook for another 2 minutes until golden brown.
6. Repeat with remaining batter, adding more oil if needed.

Best served warm, these pancakes offer a crispy exterior with a soft, savory interior. Try them with a dollop of sour cream or alongside a fresh salad for a complete meal.

Smoked Salmon and Dill Savory Rice Pancakes

Lately, I’ve been obsessed with turning leftovers into something extraordinary. These Smoked Salmon and Dill Savory Rice Pancakes are a testament to that.

Ingredients

• Cooked rice – 2 cups
• Smoked salmon – 4 oz, chopped
• Fresh dill – 2 tbsp, chopped
• Eggs – 2
• Flour – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Butter – 2 tbsp

Instructions

1. In a large bowl, mix cooked rice, smoked salmon, dill, eggs, flour, salt, and black pepper until well combined.
2. Heat a non-stick skillet over medium heat and melt 1 tbsp of butter.
3. For each pancake, scoop ¼ cup of the mixture into the skillet. Flatten slightly with the back of the scoop.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Repeat with the remaining mixture, adding more butter as needed. Tip: Keep cooked pancakes warm in a 200°F oven.
6. Serve immediately. Tip: A dollop of sour cream or a squeeze of lemon juice enhances the flavors.

These pancakes are crispy on the outside, tender inside, with a smoky salmon flavor. Try them topped with avocado slices for a creamy contrast.

Chicken and Mushroom Savory Rice Pancakes

Savory meets simplicity in these Chicken and Mushroom Savory Rice Pancakes. Perfect for a quick dinner or a hearty breakfast, they’re packed with flavor and ready in no time.

Ingredients

– Cooked rice – 2 cups
– Chicken breast, cooked and shredded – 1 cup
– Mushrooms, sliced – 1 cup
– Eggs – 2
– Flour – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Vegetable oil – 2 tbsp

Instructions

1. In a large bowl, mix cooked rice, shredded chicken, and sliced mushrooms.
2. Beat eggs in a separate bowl, then add to the rice mixture.
3. Sprinkle flour, salt, and black pepper over the mixture. Stir until well combined.
4. Heat vegetable oil in a non-stick skillet over medium heat (350°F).
5. Scoop ¼ cup of the mixture into the skillet, flattening slightly with the back of the spoon.
6. Cook for 3-4 minutes until the bottom is golden brown. Flip carefully.
7. Cook the other side for another 3-4 minutes. Repeat with remaining mixture.
8. Tip: Ensure the skillet is properly heated before adding the mixture to prevent sticking.
9. Tip: For extra crispiness, press down lightly on the pancakes while cooking.
10. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.
Zesty and satisfying, these pancakes boast a crispy exterior with a tender, flavorful interior. Serve with a dollop of sour cream or a side of avocado for an extra touch of richness.

Zucchini and Feta Savory Rice Pancakes

Bite into these crispy Zucchini and Feta Savory Rice Pancakes for a quick, satisfying meal. Perfect for using up leftover rice and zucchini.

Ingredients

• Cooked rice – 2 cups
• Zucchini, grated – 1 cup
• Feta cheese, crumbled – ½ cup
• Egg – 1
• Flour – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp

Instructions

1. In a large bowl, mix cooked rice, grated zucchini, and crumbled feta cheese.
2. Add egg, flour, salt, and black pepper to the bowl. Mix until well combined.
3. Heat olive oil in a non-stick skillet over medium heat (350°F).
4. Form small patties from the mixture, about ¼ cup each. Tip: Wet your hands to prevent sticking.
5. Place patties in the skillet. Cook for 3-4 minutes per side, until golden brown. Tip: Do not overcrowd the skillet.
6. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Tip: Keep cooked pancakes warm in a 200°F oven.

These pancakes are crispy on the outside, tender inside, with a salty kick from the feta. Serve with a dollop of Greek yogurt or a squeeze of lemon for extra zest.

Beef and Onion Savory Rice Pancakes

Savor the simplicity of Beef and Onion Savory Rice Pancakes, a hearty dish that combines ground beef and caramelized onions with rice for a satisfying meal. Perfect for breakfast or dinner, these pancakes are easy to make and packed with flavor.

Ingredients

– Ground beef – 1 lb
– Onion – 1, large, finely chopped
– Cooked rice – 2 cups
– Egg – 1
– Flour – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 tbsp

Instructions

1. Heat 1 tbsp vegetable oil in a pan over medium heat. Add the chopped onion and cook until golden brown, about 5 minutes. Tip: Stir occasionally to prevent burning.
2. Add the ground beef to the pan. Cook until no longer pink, breaking it apart with a spoon, about 5 minutes. Season with salt and black pepper.
3. In a large bowl, mix the cooked beef and onions with the cooked rice, egg, and flour until well combined. Tip: Let the mixture cool slightly before adding the egg to prevent scrambling.
4. Heat the remaining 1 tbsp vegetable oil in the same pan over medium heat. Form the mixture into small patties and cook for 3-4 minutes on each side, until golden brown. Tip: Press down lightly with a spatula to ensure even cooking.
5. Serve hot. These pancakes are crispy on the outside and tender inside, with a rich beef and onion flavor. Try them with a dollop of sour cream or a side of fresh salad for a complete meal.

Shrimp and Green Onion Savory Rice Pancakes

Delight in these crispy, flavorful shrimp and green onion savory rice pancakes, perfect for a quick meal or snack.

Ingredients

• Rice flour – 1 cup
• Water – 1 cup
• Shrimp – ½ cup, chopped
• Green onions – ¼ cup, sliced
• Salt – ½ tsp
• Vegetable oil – 2 tbsp

Instructions

1. In a bowl, mix rice flour and water until smooth.
2. Add chopped shrimp, sliced green onions, and salt to the batter. Stir well.
3. Heat a non-stick pan over medium heat and add 1 tbsp vegetable oil.
4. Pour ¼ cup of batter into the pan, spreading it thinly. Tip: Use the back of a spoon for even spreading.
5. Cook for 3 minutes until edges are crispy and golden. Tip: Adjust heat if browning too quickly.
6. Flip the pancake and cook for another 3 minutes. Tip: Press down gently for even cooking.
7. Repeat with remaining batter, adding more oil as needed.

Hearty and satisfying, these pancakes offer a delightful crunch with every bite. Serve with a dipping sauce or enjoy as is for a simple, flavorful dish.

Conclusion

Brimming with flavor and versatility, these 14 savory rice pancake recipes are a must-try for any home cook looking to spice up their meal routine. From hearty breakfasts to light dinners, there’s something for everyone. We’d love to hear which recipe stole your heart—drop a comment below! And don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!