Rice Porridge Pancakes (Klatkager)

Rice porridge pancakes (klatkager) are a delicious way to use up leftover rice porridge or rice pudding! These golden pancakes are easy to make and are fantastic for breakfast, as a snack or even for dessert.

Want more breakfast recipes? You’ll love my Rye Pumpkin Pancakes, Fläskpannkaka (Swedish Oven-Baked Bacon Pancake) and Turkey Apple Sage Breakfast Sausage recipes!

Rice porridge pancakes (klatkager) is an old recipe created out of necessity to get the most out of leftover food. That’s still important today with food prices being so high!

They’re small pancakes made from leftover rice porridge, flour, eggs, sugar. They may look like American pancakes, but they’re not as fluffy and the have a special ingredient, rice porridge!

Here is my recipe for Swedish rice porridge (risgrynsgröt). Make some extra so you have enough left over to make rice porridge pancakes!

What Is Klatager?

Klatager is a Danish pancake made from rice porridge or rice pudding. It’s a fantastic way to use up leftovers so no food goes to waste. Eggs and flour and a bit of sugar are added to make the pancake batter. I like to add some vanilla for flavor, but you can add any spices or seasoning you like!

Ingredients & Substitutions

• Rice porridge: Here’s my recipe for Swedish rice porridge (Risgrynsgröt).
• Eggs: To bind everything together.
• Flour: To give it structure.
• Sugar: I used only 1 Tbsp of white sugar to add a hint of sweetness. That way the pancakes aren’t overly sweet if I want to pour maple syrup or another sweet topping over them. You can use more sugar, or a different type of sweetener like brown sugar or honey.
• Vanilla: Enhances the other flavors.
• Butter: For cooking the pancakes. I used unsalted but you can use salted. Just keep in mind that it’ll add some saltiness to the pancakes.

How to Make Rice Porridge Pancakes (Klatkager)

• In a medium mixing bowl, combine the cold rice porridge, flour, eggs, sugar and vanilla together.
• Mix until you reach a pancake batter-like consistency. If the batter is too wet, add a little more flour 1 Tbsp at a time.

• Heat a large skillet or pancake griddle over medium heat.
• Once the pan is warm add the butter and let it melt.
• Add the batter to the pan. I add about 1-1 1/2 Tbsp of the batter for each pancake. It’s easy if you scoop the batter with one spoon and use a second spoon to transfer the batter to the pan.
• Cook on one side until golden brown on the bottom, then flip and brown the other side.
• Remove the cooked pancakes from the skillet, wipe the pan, and repeat with the remaining batter.

Expert Tips

• Warm up the pan – Give the pan some time to warm up. You want the pan to be warm enough (but not too hot) that it creates those crispy edges around the pancake. If it’s not warm enough, the batter will just soak up the butter instead of getting crispy.
• Let the bubbles pop – My grandfather taught me this little trick when making pancakes. It’s time to flip the pancakes when the little bubbles that appear on the top surface of the pancake pop.
• Wipe the skillet – Be sure to wipe the skillet clean in between cooking pancake batches. The milk solids from the butter in the previous batch will burn if you leave them in the pan. Wipe the pan clean with a paper towel and start again with a fresh pat of butter.

How To Serve Rice Porridge Pancakes (Klatkager)

• Have it for breakfast just like you would with regular pancakes! Add a pat of butter on top and pour some maple syrup over the pancakes.
• Sprinkled with powdered sugar and my spiced cranberry sauce.
• It’s delicious served with my apple jalapeno chutney.
• Add spices to the batter like cinnamon, cardamom, or orange zest.
• Make it a waffle instead of a pancake.

How Long Do They Last?

These will last 3-4 days in refrigerator when stored in an air-tight bag or container.

Can You Freeze Them?

Yes, you can freeze rice porridge pancakes. Wait until they’ve cooled to room temperature and freeze them in a freezer-safe bag or container for about 3 months. Freeze them in layers with parchment paper in between each layer. That way you can pull out one at a time to reheat.

To reheat, just pop them in the microwave or heat them in a 350°F oven until warmed.