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Klatkager - Danish Rice Pudding Pancakes

Rice Pudding Pancakes

  • Author: Sylvie Taylor
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Breakfast
  • Cuisine: Danish


Creamy rice pudding and fluffy pancakes combine in this delectable Rice Pudding Pancakes recipe. This delightful twist on a classic breakfast treat will have you coming back for seconds!


Rice Pudding
98 grams / 1/2 cup arborio rice
125 milliliters / 1/2 cup water
580 milliliters / 2 1/3 cups milk
1/4 teaspoon sea salt
110 grams / 2 medium eggs, room temperature
14 grams / 1 tablespoon superfine/caster sugar
1 teaspoon vanilla extract
46 grams / 1/3 cup plain flour
To serve
79 grams / 1/4 cup berry jam


Rice pudding

  1. Place your rice, water, milk and salt in a saucepan on medium low heat, stirring to combine.
  2. Cook uncovered, stirring every 3-5 minutes until the rice is soft when pinch between your fingers and the rice pudding is thick but the liquid has cooked off. This will take approximately 25 minutes.
  3. Remove from the heat and set aside to cool fully.


  1. For the pancakes, place the rice pudding, eggs, sugar, vanilla extract and flour into a bowl and stir to form your pancake batter until smooth.
  2. Place a heavy based frying pan on medium heat and add in 1/2 teaspoon butter, adding in 1/2 ladleful of the pancake batter.
  3. Cook until the top edges of your pancake are bubbling and it feels firm when you slide a spatula beneath your pancake, approximately 2 minutes.
  4. Flip and continue cooking the remaining side for a further 2 minutes until golden.
  5. Plate up or cover to keep warm as you continue cooking the remaining batter.
  6. Plate a stack up with a spoonful or two of jam on top.
  7. Dig in!


  • Arborio rice: The usual rice for rice pudding is arborio or risotto rice as its a shorter grain that doesn't needing washing because we want those starches to thicken up the liquids.
  • Milk: This needs a lot of milk and whole milk was used here for the ultimate creaminess in the pancakes. You could absolutely substitute or use non dairy milk here.
  • Customize to your heart’s content: Feel free to add your favorite spices like cinnamon or nutmeg, or even mix in some raisins or chopped nuts for added texture and flavor.
  • Make the rice pudding ahead: Simply refrigerate the rice pudding and take it out and allow it to come to room temperature for 15 minutes before making your batter.

Adapted from Nordic Food Living


  • Serving Size: 6 pancakes
  • Calories: 334 calories per serve

Keywords: breakfast, danish recipe