Bread Crumb Pancakes
Transform your breakfast routine with these irresistibly unique Bread Crumb Pancakes, a creative twist on the classic flapjack! Crafted from pantry staples like plain bread crumbs, flour, and a hint of vanilla, these pancakes boast a heartier texture and golden, crispy edges that set them apart from traditional recipes. Quick and easy to make in just 25 minutes, they’re a perfect solution for using up leftover bread crumbs while keeping your mornings flavorful and fuss-free. Pair these light yet satisfying pancakes with your favorite toppings—think maple syrup, fresh fruit, or a dollop of whipped cream—for a comforting breakfast or brunch that’s as versatile as it is delicious. Ideal for those seeking inventive ways to reduce food waste, this recipe blends sustainability and indulgence seamlessly!
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Ingredients
- 1 cup plain bread crumbs
- 0.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 2 tablespoons neutral oil or cooking spray (for frying)
Directions
Step 1
In a large bowl, combine the bread crumbs, flour, sugar, baking powder, baking soda, and salt. Whisk together to evenly distribute the dry ingredients.
Step 2
In a separate medium bowl, crack the egg and beat it lightly. Add the milk, vanilla extract, and melted butter, whisking until combined.
Step 3
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or whisk, mix until just combined. Be careful not to overmix; some lumps are fine.
Step 4
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of neutral oil or cooking spray.
Step 5
Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Use the back of a spoon to gently spread the batter into an even circle, as it may be slightly thicker than traditional pancake batter.
Step 6
Cook for about 2-3 minutes, or until small bubbles begin to form on the surface, and the edges start to look set. Flip the pancake with a spatula and cook for another 2 minutes, or until golden brown on both sides.
Step 7
Repeat with the remaining batter, greasing the skillet as needed between batches.
Step 8
Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
| Serving size | (563.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1390.0 |
| Total Fat 70.6g | 0% |
| Saturated Fat 25.0g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 303.5mg | 0% |
| Sodium 2585.5mg | 0% |
| Total Carbohydrate 166.3g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 41.2g | |
| Protein 33.2g | 0% |
| Vitamin D 161.1IU | 0% |
| Calcium 424.9mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 681.5mg | 0% |
Source of Calories