Wild Rice & Pecan Pancakes with Ginger Syrup

Adding grains into your diet is not always and easy thing to do….until now! These fluffy, light pancakes get a little boost with cooked wild rice and pecans. This may seem like an odd combination, but once you try them you’ll wonder why you even worried. The ginger syrup gives this pancake a surprising yet undeniable charm.

As seen on FOX 9 on 2/12/2015

As seen on KARE 11 on 2/17/2015

As seen on WCCO 4 on 3/23/2015

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  • 1. In a large bowl mix together the cooked wild rice, pecans, flour, salt, baking powder and sugar.
  • 2. In a separate bowl, using a whisk, mix together the sour cream, milk and egg.
  • 3. Add the dry ingredients to the wet ingredients, stir until just blended then stir in the butter.
  • 4. Preheat a skillet or griddle to medium heat and brush with butter or coconut oil.
  • 5. Pour 1/3 C. batter on the skillet for each pancake and cook for 2-4 minutes per side or until pancakes are golden brown.
  • 6. Meanwhile. in a small pot heat maple syrup, apricot fruit spread and candied ginger over medium heat for 6-8 minutes.
  • 7. Serve pancakes with the apricot ginger syrup.