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!

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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 grams (563.0g)

Amount per serving	% Daily Value*
Calories	1390

Total Fat 70.60g	91%
Saturated Fat 25.00g	125%
Polyunsaturated Fat 2.10g
Cholesterol 304mg	101%
Sodium 2586mg	112%
Total Carbohydrate 166.30g	60%
Dietary Fiber 5.60g	20%
Total Sugars 41.20g
Protein 33.20g	66%

Vitamin D 161IU	806%
Calcium 425mg	33%
Iron 9mg	47%
Potassium 682mg	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.

Source of Calories

Fat: 44.3%

Protein: 9.3%

Carbs: 46.4%