Bread Pudding Pancakes

By Pinch&Swirl
November 17, 2012
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Author Notes: French toast isn't your only option for 'not so fresh' bread. This recipe is a favorite in our house! You can use any syrup you have on hand, but if you have a few extra minutes, the homemade syrup is worth the effort. This recipe serves two (with syrup to spare), but you can easily double or triple it.Pinch&Swirl

Serves: 2

For the pancakes:

  • 4 ounces day-old sourdough bread, crusts removed and cut into 1" cubes
  • 1 cup whole milk
  • 1 egg
  • 1/3 cup white whole wheat flour (or all purpose if you prefer)
  • 1 tablespoon natural cane sugar
  • 1/4 teaspoon fine sea salt
  • butter for cooking
  1. Place bread in a medium bowl.
  2. Combine milk and egg in a small bowl and whisk to combine. Pour over bread and stir gently to coat.
  3. In another small bowl, combine next four ingredients – flour through salt – and stir to combine. Add to bread mixture and stir. Let stand 15 minutes.
  4. To make the pancakes; melt 2 teaspoons of butter in a large skillet over medium heat until bubbling. Stir batter, then scoop 1/3 cupfuls into skillet. Cook until bottoms are golden and bubbles start to form on the top – 2 minutes or so. With a thin spatula, carefully flip pancakes. Cook another 2 to 3 minutes, or until golden and cooked through.
  5. Transfer to serving plates and serve with warm syrup.

For the syrup:

  • 1/3 cup packed, dark brown sugar
  • 2 tablespoons water
  • 2 tablespoons butter
  • 1 pinch salt
  • 1/4 teaspoon real vanilla extract
  1. In the meantime, make the syrup. Add all syrup ingredients to a small saucepan over medium heat and bring to a low boil. Boil and stir until sugar has dissolved and syrup coats the back of a spoon. Remove from heat. (If this cools too much before your pancakes are finished, just reheat it for a minute or two.) When you’re about to eat, transfer syrup to a small pitcher.

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