This Redcurrant Rice Paper Pancake turns a few everyday ingredients into a warm, golden breakfast that feels far more special than the effort involved. Four rice paper sheets create a delicate layered shell around tangy redcurrants and a creamy lemon-pistachio yoghurt filling, while beaten egg gives the pancake colour, structure and a satisfying finish in the pan. It is fruity, lightly nutty and not overly sweet, making it just as suitable for brunch as it is for dessert. If you enjoy playful ways to transform rice paper, you may also love my Cherry Rice Paper Mochi and Cottage Cheese Strawberry Rice Paper Dessert (Air Fryer)
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The appeal of this sweet rice paper pancake lies in the contrast between its simple ingredient list and the different flavours and textures created in the pan. The rice paper becomes golden around the outside while remaining slightly tender through the layered centre, the redcurrants bring a sharp burst of fruit, and the yoghurt keeps the filling fresh rather than heavy. It follows the same easy, creative spirit as my No-Cook Mango Mochi (Rice Paper Dessert) and Cherry Ricotta Rice Paper Dumplings but this version is cooked as one generous pancake for a quick breakfast or light dessert.
Four 20 cm (8-inch) round sheets form the top and bottom of the pancake. A double layer on each side gives the pancake enough strength to hold the filling and makes it easier to flip. Rice paper is equally useful in savoury recipes such as Air Fryer Rice Paper Salmon en Croûte and Air Fryer Pesto Mozzarella Rice Paper Sticks (Gluten-Free Snack).
Beaten eggs mixed with milk coat each rice paper sheet, helping the layers stick together and cook evenly. This technique also adds richness and turns the wrapper into something closer to a thin pancake.
Thick plain or Greek-style yoghurt creates a creamy filling while keeping the pancake light and pleasantly tangy. Avoid very runny yoghurt, as it can spread towards the edges and make the pancake harder to seal.
A small amount flavours the yoghurt filling, while an extra drizzle over the finished pancake adds sweetness and a rich, nutty finish. If your pistachio cream is very thick, warm it briefly or loosen it with a drop of milk before serving.
These bright berries provide the sharp, juicy contrast that stops the filling from tasting too rich or sweet. Remove them carefully from the stalks and pat them dry before assembling the pancake so excess moisture does not weaken the rice paper.
Fresh lemon zest lifts the yoghurt and intensifies the tart flavour of the redcurrants without adding extra liquid. Use only the finely grated yellow zest and avoid the bitter white pith underneath.
Either works for cooking. Olive oil keeps the flavour more neutral, while butter gives the pancake a slightly richer, more traditional breakfast taste. Use only enough to coat the pan lightly.
Measure and prepare all the ingredients before you begin, as you will need to work quickly once you start dipping the rice paper sheets. Remove the redcurrants carefully from their stalks and set them aside.
Add the yoghurt, lemon zest and pistachio cream to a small bowl and stir until smooth and evenly combined. Measure out 2 tablespoons of the mixture to use inside the pancake, then reserve the remainder to serve as a sauce.
Beat the eggs and milk together until fully combined. Pour the mixture onto a large, shallow plate that is slightly wider than the 20 cm (8-inch) rice paper sheets, making it easier to dip and coat them evenly.
Heat the olive oil or butter in a large frying pan over medium heat. Working quickly, briefly dip one rice paper sheet into the egg mixture until it is fully coated. Do not leave it in the mixture long enough to soften. Immediately place the coated sheet into the hot pan.
Dip a second rice paper sheet briefly into the egg mixture and place it directly on top of the first sheet. Spread the reserved 2 tablespoons of pistachio yoghurt mixture evenly over the rice paper, leaving a 2.5 cm (1-inch) border around the edges. Arrange the redcurrants evenly over the filling.
Briefly dip the remaining two rice paper sheets into the egg mixture, one at a time. Place both sheets over the filling, then gently press around the edges to help secure and seal the pancake.
Cook until the underside is set and golden brown. Carefully flip the pancake, using a wide spatula or plate if needed, then cook the second side for a further 2–3 minutes, or until golden and cooked through.
Transfer the pancake to a serving plate and drizzle it with the pistachio cream. Slice into wedges and serve warm with the reserved pistachio yoghurt sauce.
This recipe is proof that rice paper can do far more than make spring rolls. It creates a pastry-free base that cooks quickly, holds a creamy filling and offers a completely different texture from an ordinary pancake. The redcurrants are especially effective here because their tartness cuts through the yoghurt and pistachio cream, while lemon zest makes the whole pancake taste brighter. It is naturally gluten-free when prepared with certified gluten-free rice paper and pistachio cream, and it needs only one pan and around 15 minutes from start to finish. That same clever, low-fuss quality makes recipes like Rice Paper Cheeseburger Rolls and Air Fryer Pesto Parmesan Rice Paper Rings such useful additions to a busy recipe collection.
Serve this Redcurrant Rice Paper Pancake as a complete breakfast for one, a colourful weekend brunch or a light dessert after dinner. It is especially lovely during redcurrant season, but you can easily adapt the filling with other fruits. Try small berries, sliced strawberries, thinly sliced banana, raspberries, blueberries or other soft fruits that are not too juicy. Avoid adding too much fruit, as excess moisture can make the pancake harder to seal and flip. Because it cooks in one pan and uses straightforward ingredients, it is ideal when you want something visually impressive without baking a full cake or batch of pastries. For more brunch inspiration, try my Crispy Air Fryer Rice Paper Cheese Balls or Crispy Rice Paper Mozzarella Chips.
Want to see how this recipe comes together? Watch our quick video on Instagram, and don’t miss out on our other easy and delicious rice paper recipes:
Happy cooking,
Isabella
This Redcurrant Rice Paper Pancake is a quick and creative alternative to a traditional flour-based pancake. Layers of egg-coated rice paper cook until golden while holding a creamy lemon, yoghurt and pistachio filling inside. Fresh redcurrants add a sharp, fruity contrast that balances the richness of the pistachio cream. Made without flour, the pancake is naturally gluten-free when prepared with certified gluten-free rice paper and pistachio cream. The reserved yoghurt mixture creates a fresh, tangy sauce for serving alongside each slice. Enjoy it warm for breakfast, brunch or as a light dessert.
Servings: 1 ServingCalories:449.51kcalTotal Fat:21.75gCholesterol:348.59mgSodium:224.52mgPotassium:444.5mgTotal Carbohydrate:51.36gDietary Fiber: 4.24gSugars: 9.38gProtein:15.25gVitamin A: 236.89IUVitamin C: 57.15mgCalcium: 180.93mgIron: 2.8mgVitamin D: 2.43IUVitamin E: 1.91IUVitamin K: 7mcgVitamin B6: 0.26mgVitamin B12: 1.09mcgPhosphorus: 275.87mgMagnesium: 30.67mgZinc: 1.65mg
