Let’s talk leftovers. You know that moment when you open your fridge and see yesterday’s cold bowl of rice porridge just… sitting there? It’s not quite enough for another full meal, but too much to throw away without guilt. Enter: Rice Porridge Pancakes, the golden, buttery solution you never knew you needed.
These humble little pancakes—known in Denmark as klatkager—transform your extra risengrød (that’s creamy Danish rice porridge, for the uninitiated) into something the whole family will actually cheer for. They’re quick, satisfying, and surprisingly elegant. Who would’ve guessed leftovers could be so chic?
If you’ve never tried this clever Scandinavian hack, you’re in for a treat. Whether you’re trying to reduce food waste, need a creative breakfast idea, or just want something cozy without a lot of fuss, rice porridge pancakes check every box.
Why You’ll Love These Rice Porridge Pancakes
Here’s the deal: not only are these pancakes a breeze to make, but they also solve a very real kitchen problem—what to do with leftover rice porridge. Because let’s be honest, while warm risengrød is a total winter dream, reheated porridge often loses its charm.
Here’s why this recipe deserves a spot in your weekly rotation:
✔️ Practical
This is the breakfast version of upcycling. You’re giving new life to leftovers in the tastiest way possible. (Food waste warriors unite!)
✔️ Fast & Fuss-Free
You’ll go from fridge to plate in about 35 minutes. That’s quicker than a round of Saturday morning cartoons.
✔️ Family-Approved
With their golden crisp exterior and soft, pudding-like center, these are the kind of pancakes that disappear before you’ve even flipped the last one.
✔️ Totally Customizable
Top them with fresh berries, maple syrup, a sprinkle of powdered sugar—or go savory with sour cream and chives (trust me, it works!).
And if you’re already in love with simple, pantry-friendly breakfasts, be sure to check out our Pancake Fridays —they’re another lifesaver for hectic mornings.
What Are Klatkager?
Let’s get a little food-nerdy for a second. Klatkager (pronounced klat-kay-er) are a traditional Danish dish made by frying dollops (klatter) of leftover rice porridge in butter until golden and crisp. Historically, they were a common post-holiday treat in Denmark, especially after Christmas when households had lots of risengrød leftovers.
In essence, these pancakes are the Danish grandmother’s answer to modern-day meal prep. Economical, comforting, and wildly underrated.
Fun fact: In Denmark, klatkager are often served with jam—especially strawberry or lingonberry—but honestly, anything goes. Even a scoop of whipped cream if you’re feeling fancy.
Ingredients You’ll Need
Here’s everything you need to make these dreamy pancakes. Most of it’s probably in your fridge or pantry already:
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380 grams (approx. 1 ¾ to 2 cups) cold leftover rice porridge (risengrød)
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1 tablespoon sugar – or honey/maple syrup for a twist
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½ teaspoon vanilla extract
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2 large eggs
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60ml (¼ cup) milk
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110 grams (about ¾ cup + 2 tbsp) all-purpose flour
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Pinch of salt – optional, depending on how salty your porridge is
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Butter – for that gorgeous crispy edge
📝 Note: Make sure your porridge is fully chilled before starting. This helps the batter hold together and cook evenly.
How to Make Rice Porridge Pancakes
Step 1: Prepare the Batter
In a medium-sized mixing bowl, combine the cold rice porridge, sugar, vanilla, eggs, milk, and salt. Stir until the mixture is smooth and well-blended. (It won’t look super pretty at this stage, but hang tight—it gets better.)
Now add the flour and stir again. You’re aiming for a thick, spoonable batter—similar to oatmeal cookie dough or thick Greek yogurt.
👩🍳 Too thick? Add a splash more milk. Too thin? A spoonful of flour should fix it.
Step 2: Fry the Pancakes
Heat a nonstick skillet or griddle over medium heat and melt a small pat of butter.
Using a spoon or scoop, drop about 2 tablespoons of batter onto the skillet for each pancake. Flatten gently with the back of your spoon to form a round shape.
Let them cook for 2–3 minutes, or until the bottoms are golden brown and the edges are set. Then flip and cook for another 2–3 minutes on the other side.
Transfer cooked pancakes to a plate and repeat with the remaining batter, adding more butter as needed.
⏳ This recipe makes about 10 small pancakes. You can easily double it if you’ve got more porridge on hand.
Optional Add-Ins & Flavor Variations
Once you’ve nailed the classic version, it’s fun to play with flavors. Here are a few ideas:
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Spiced: Add a pinch of cinnamon, nutmeg, or cardamom to the batter.
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Fruit-Filled: Fold in diced apples, mashed bananas, or blueberries.
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Savory Switch: Skip the sugar and vanilla; add chopped herbs, cheese, or a bit of garlic powder.
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Coconut Dream: Sub milk with coconut milk and add shredded coconut to the mix.
💡 Looking for more breakfast inspiration? Try these naturally sweet no flour pancakes for another easy morning win.
Serving Suggestions: Dress Them Up!
Rice porridge pancakes are like the little black dress of breakfast—basic in the best way and perfect for accessorizing.
Here are a few of our favorite toppings:
| Sweet Style | Savory Style |
|---|---|
| Jam or preserves | Crème fraîche + chives |
| Maple syrup | Smoked salmon + dill |
| Greek yogurt & honey | Fried egg + sriracha |
| Fresh berries | Goat cheese + herbs |
For a crowd, try a build-your-own pancake bar and let everyone top theirs how they like. Fun, interactive, and less work for you—win-win!
Kitchen Tips from Dyna
After years of tinkering, flipping, and (let’s be real) a few pancake fails, here are my top tips for rice porridge pancake success:
1. Start with cold porridge
Warm porridge will make your batter loose and runny. Cold, firm risengrød is key for pancakes that hold their shape and crisp up nicely.
2. Butter is your BFF
These pancakes shine with a buttery, golden crust. Don’t be afraid to add more to the pan between batches—it’s worth it!
3. Go slow on the first flip
Be patient and let the bottom get properly golden. Flipping too soon can cause breakage.
4. Don’t overmix
Stir just until combined. Overmixing can make your pancakes dense instead of delightfully tender.
My Story: How I Found Pancake Peace
Let me set the scene: It was the week after Christmas. We were up to our ears in leftover risengrød and holiday exhaustion. My kids were grumpy, my husband was Googling takeout, and I just wanted a moment of peace.
Out of sheer desperation (and not wanting to waste another spoonful of food), I made a batch of these rice porridge pancakes. I served them with jam and told the kids they were “Nordic breakfast cookies.” They bought it. Plates were cleared, moods lifted, and I had five glorious minutes of kitchen silence.
Now, klatkager are a regular in our weekend rotation. They’re not just a recipe—they’re a little reminder that something simple can still feel special.
FAQs: Everything You Need to Know
Can I make these gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free flour blend. A 1:1 baking blend works best.
Can I freeze leftover pancakes?
Absolutely. Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, store them in a zip-top bag. Reheat in a toaster or skillet.
Can I make these dairy-free?
Yes. Use a non-dairy milk like almond, oat, or coconut, and fry in vegan butter or oil.
What if I don’t have vanilla extract?
You can skip it or replace it with a sprinkle of cinnamon, a drop of almond extract, or even a little citrus zest.
How do I know when to flip?
Look for set edges and golden bottoms. If they move easily with a spatula, they’re ready.
Nutritional Info (Per Pancake)
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Calories: ~120 kcal
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Carbs: 16g
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Protein: 4g
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Fat: 5g
Note: Values may vary depending on toppings and exact porridge consistency.
Final Thoughts
These rice porridge pancakes are more than just a smart way to use leftovers—they’re a reminder that good food doesn’t have to be complicated. Whether you’re looking to reduce food waste, save time, or simply try something new, this recipe brings comfort and creativity to your kitchen.
Next time you find yourself with an extra bowl of porridge, don’t toss it. Turn it into something golden, crispy, and comforting. Your future self (and your hungry crew) will thank you.
Have you tried this recipe? Leave a comment or tag @Sofyarecipes on Instagram—I love seeing your kitchen wins! And if you’re looking for more easy, feel-good ideas, hop over to our home page where flavor meets simplicity.
