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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Recipe Information
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)
Instructions
In a large bowl, combine the bread crumbs, flour, sugar, baking powder, baking soda, and salt. Whisk together to evenly distribute the dry ingredients.
In a separate medium bowl, crack the egg and beat it lightly. Add the milk, vanilla extract, and melted butter, whisking until combined.
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.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of neutral oil or cooking spray.
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.
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.
Repeat with the remaining batter, greasing the skillet as needed between batches.
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
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 41.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 425 mg | 33% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 682 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
