Apple Rice Griddle Cakes Recipe - Delicious and Easy-to-Make

Apple Rice Griddle Cakes

Apple Rice Griddle Cakes Recipe - Delicious and Easy-to-Make
Region / culture: USA | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4


Apple Rice Griddle Cakes
Apple Rice Griddle Cakes

Apple Rice Griddle Cakes are a delightful twist on the traditional pancake, incorporating the wholesome goodness of cooked rice and the sweet, tangy flavor of applesauce. This recipe offers a unique combination that results in fluffy, moist pancakes with a hint of cinnamon, making them a perfect choice for breakfast or brunch. Whether you're looking to switch up your pancake routine or searching for a recipe that can accommodate leftover rice, these griddle cakes are sure to impress.


The concept of combining rice with pancake batter is not new and has roots in various cultures around the world. However, the addition of applesauce and cinnamon gives it a distinctly American twist, reminiscent of apple pie flavors. This recipe likely evolved from the necessity of using leftover ingredients, transforming them into something delicious and innovative. Over time, it has become a beloved choice for those seeking a comforting and hearty meal to start their day.


How to prepare

  1. Combine Bisquick, cinnamon, milk, and eggs in a large bowl. Beat the mixture until it becomes smooth. Stir in rice and applesauce.
  2. Pour the batter onto a hot greased griddle, using about 0.25 cup of batter for each pancake. Cook until bubbles start to form on the top and the underside is nicely browned. Flip the pancake and cook the other side until it is browned as well. Only flip the pancake once. Serve with butter and syrup, if desired.


  • 1. For a gluten-free version, use a gluten-free Bisquick mix.
  • 2. Incorporate chopped nuts or raisins into the batter for added texture and flavor.
  • 3. Substitute the applesauce with mashed bananas for a different fruit flavor.

Cooking Tips & Tricks

1. Ensure the griddle is properly heated before pouring the batter to achieve an even browning.

2. If the batter seems too thick, you can adjust the consistency by adding a little more milk.

3. For extra fluffy pancakes, let the batter sit for a few minutes after mixing to allow the baking powder in the Bisquick to activate.

4. Adding a small amount of vanilla extract can enhance the flavor profile of the pancakes.

5. To keep pancakes warm while cooking in batches, preheat your oven to 200°F and place cooked pancakes on a baking sheet in the oven.

Serving Suggestions

Serve these griddle cakes warm with a dollop of butter and a drizzle of maple syrup for a classic touch. For a healthier option, top with fresh fruit such as sliced apples or berries and a sprinkle of cinnamon.

Cooking Techniques

Using a non-stick griddle or skillet can help prevent the pancakes from sticking and ensure even cooking. For best results, cook on medium heat and avoid overcrowding the griddle to make flipping easier.

Ingredient Substitutions

1. Almond milk or oat milk can replace cow's milk for a dairy-free version.

2. Use a flaxseed meal mixture as an egg substitute for a vegan option.

3. Brown rice can be used instead of white rice for added fiber.

Make Ahead Tips

The batter can be prepared the night before and stored in the refrigerator, making morning preparation quick and easy. Cooked pancakes can also be frozen and reheated for a convenient breakfast option.

Presentation Ideas

Stack the pancakes and garnish with a light dusting of powdered sugar and thin apple slices arranged in a fan shape on top. Serve on a warm plate for an inviting presentation.

Pairing Recommendations

Apple Rice Griddle Cakes pair wonderfully with savory breakfast items such as bacon or sausage. For a lighter option, serve alongside a cup of Greek yogurt or a bowl of mixed fruit.

Storage and Reheating Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven at 350°F until warm.

Nutrition Information

Calories per serving

A serving of Apple Rice Griddle Cakes contains approximately 300 calories. This calculation assumes the use of low-fat milk and does not include optional butter or syrup toppings.


Each serving of Apple Rice Griddle Cakes contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates in this recipe are Bisquick, rice, and applesauce, providing energy to start your day.


These griddle cakes contain about 5 grams of fat per serving, mainly from the eggs and milk. Using low-fat milk or substituting with a milk alternative can reduce the fat content. Adding butter as a topping will increase the fat content, so use sparingly if you're watching your fat intake.


Each serving provides around 8 grams of protein, coming from the eggs and milk. This amount contributes to a balanced breakfast, supporting muscle health and keeping you feeling full longer.

Vitamins and minerals

Apple Rice Griddle Cakes are a good source of several vitamins and minerals, including calcium from the milk, iron from the Bisquick, and vitamin C from the applesauce. Additionally, eggs provide vitamin D and B vitamins.


This recipe contains common allergens such as wheat (Bisquick), eggs, and milk. Those with allergies or sensitivities to these ingredients should consider substitutions.


Overall, Apple Rice Griddle Cakes offer a balanced nutritional profile, with a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. They can be part of a healthy breakfast when consumed in moderation and paired with other nutrient-dense foods.


Apple Rice Griddle Cakes are a versatile and delicious breakfast option that combines the comfort of pancakes with the wholesome goodness of rice and applesauce. With options for customization and make-ahead convenience, this recipe is sure to become a favorite for both busy mornings and leisurely brunches alike.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a hot summer day, and I was visiting my dear friend Martha in her cozy little cottage in the countryside. Martha was known for her delicious homemade meals, and on that particular day, she had a special treat in store for me - her famous Apple Rice Griddle Cakes.

As soon as I walked into her kitchen, I was greeted by the sweet aroma of apples and cinnamon wafting through the air. Martha had already started preparing the batter for the griddle cakes, and I could see the ingredients laid out on the kitchen counter - ripe apples, cooked rice, flour, eggs, milk, and a hint of vanilla extract.

I watched intently as Martha worked her magic, mixing the ingredients together with a gentle touch and a knowing smile. She explained to me that the key to making perfect Apple Rice Griddle Cakes was to use fresh, juicy apples and cooked rice that had been left to cool completely.

As the batter came together, Martha poured spoonfuls of it onto a hot griddle, creating perfectly round cakes that sizzled and browned beautifully. The apples softened and caramelized, releasing their natural sweetness and flavor into the cakes.

I couldn't wait to try a bite of the Apple Rice Griddle Cakes, and when Martha served them up with a dollop of whipped cream and a drizzle of maple syrup, I knew I was in for a treat. The first bite was pure bliss - a perfect combination of sweet and savory, with a hint of cinnamon and the comforting taste of home.

I begged Martha for the recipe, and she was more than happy to share it with me. She explained that the recipe had been passed down in her family for generations, and she had learned it from her own grandmother many years ago.

I made a mental note of all the ingredients and measurements, and as soon as I returned home, I set to work recreating Martha's Apple Rice Griddle Cakes in my own kitchen. I followed her instructions to the letter, using the freshest apples I could find and making sure to let the rice cool completely before adding it to the batter.

The first batch of griddle cakes turned out perfectly, just like Martha's. The apples were soft and sweet, the rice added a lovely texture, and the hint of cinnamon tied everything together beautifully.

I was so proud of my creation that I couldn't wait to share it with my family and friends. They all raved about the Apple Rice Griddle Cakes, and soon enough, the recipe became a staple in my own kitchen.

Over the years, I have made Martha's Apple Rice Griddle Cakes countless times, each batch as delicious as the last. I have shared the recipe with anyone who asks, passing on the tradition of this delightful treat to the next generation.

Every time I make these griddle cakes, I am reminded of that hot summer day in Martha's kitchen, learning the secret to her delicious recipe. I am grateful for her generosity in sharing it with me, and I will always treasure the memories we made together over a plate of Apple Rice Griddle Cakes.


| American Recipes | Applesauce Recipes | Brunch Recipes | Rice Recipes |

Recipes with the same ingredients

(4) Bojo