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Chocolate rice pudding pancakes recipe

Chocolate rice pudding pancakes recipe

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These chocolate pancakes are made with rice pudding, which adds extra texture and flavour. We like ours topped with lightly whipped cream and zingy mandarin segments. See method

  • Serves 4
  • 15 mins to prepare and 5 mins to cook
  • 471 calories / serving
  • Vegetarian


  • 400g tin rice pudding
  • 1 large egg, lightly beaten
  • 60g caster sugar
  • 80g self-raising flour
  • 1 tsp baking powder
  • 20g cocoa powder plus extra to serve
  • 10g unsalted butter
  • 150ml double cream
  • 298g tinned mandarin segments, drained
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    15g 74%
  • Sugars

    27g 30%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 50.6g Protein 9.5g Fibre 3.4g


1. Mix the rice pudding, egg and caster sugar together in a medium mixing bowl, then fold in the flour, baking powder and cocoa powder.

2. Melt a little of the butter in a large frying pan set over a medium heat. When lightly foaming, spoon in four heaped spoonfuls of the batter and cook for 3 mins until bubbles form all over the top. Carefully flip the pancakes and cook for another 2-3 mins. Keep warm in a low over or on a tray under foil while you make the remaining pancakes, using more butter if needed.

3. Whisk the cream to soft peaks and serve dolloped on the pancakes with the mandarin segments.

Tip: These pancakes are heavier than normal pancakes, so a little extra care is needed when flipping them. They also take a little longer to cook, so a medium temperature is needed to stop them burning.

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