So here is my insanely popular easy pancake recipe… Because you make them with leftover old bread! These pancake treats are great for breakfast or an afternoon snack!
What?
Do you really make pancakes with leftover stale bread?
Oh absolutely, try it out!
Leftover Bread
Well I came up with this incredibly easy pancake recipe when I was brainstorming a little one afternoon. I just wanted to find an easy way to make a quick and easy sweet treat with whatever what in my cupboards.
Because I suddenly craved something delicious as an afternoon snack to go with my cup of coffee. And preferably something in which I could incorporate that leftover white bread.
Of course I first thought of making that traditional bread treat: a classic bread pudding.
Easy.
Bread Pudding
However I wanted to try out something totally different this time.
Yep, and this is exactly what I came up with here… A great sugary idea: my easy pancake recipe from scratch!
So how do you feel about a little stack of golden pancakes then?
Delicious!
Easy Pancake Recipe with Leftover Bread
Absolutely, you heard that right.
Lush fluffy pancakes with leftover bread. These pancakes are ready in a blink of an eye if you have a good blender in your kitchen. Just add a couple of eggs, a splash of milk and also some caster sugar.
And the great thing here is: the leftover bread replaces the flour!
A friend recently asked me if she could make this easy pancake recipe without baking powder.
Well she tried it and told me that the pancakes were delicious!
Blueberries
You can serve these bread pancakes as a creative breakfast or afternoon snack.
The bread pancake batter is ready in no time. You need very little ingredients and making the pancakes is also a breeze.
You can add fresh blueberries or raisins to the batter right in the end to give the pancakes some extra texture if you like. Which also means that this is an easy pancake recipe for kids to make!
With this recipe you can make about 6 large or 10 small pancakes, depending on how much of the batter you use at a time of course.
I made fairly small ones and they were awesome!
Enjoy!
Easy Pancake Recipe with Bread
Easy Pancake Recipe with Leftover Bread
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Here is my insanely popular easy pancake recipe... Because you make them with leftover old bread! These pancakes are great for breakfast or an afternoon snack!
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 6 large or 10 small pancakes
Calories per serving: 161 kcal
Ingredients
- 5,5 oz leftover white bread (155 g), chopped
- ⅘ cup whole milk (200 ml)
- 2 medium eggs
- 3 tbsp caster sugar
- tsp baking powder
- a handful raisins or blueberries (optional)
- 1 tbsp sunflower oil
- salt
Instructions
Add the chopped bread to a blender. Blend a few times until you get finer crumbs. Now add the milk and blend the bread into a wet mixture.
Then add the caster sugar, eggs, baking powder and a pinch of salt.
Blend it all for about 20 seconds until you end up with a fine and thick pancake batter. Make sure that there are no lumps in the batter. Then stir in the raisins or blueberries (optional). Pour a tiny drop of oil in a small pancake pan and place the pan over medium heat until hot. Scoop a good portion of the bread batter to the hot pan (depending on how large or small you want your pancakes to be). Work in batches if you like.
Bake the pancakes for about 3 to 4 minutes on each side. Then carefully lift the pancake using a rubber spatula to see if it's golden enough and flip it over on its uncooked side. Cook the pancake for another 3 to 4 minutes until golden. Then remove the pancake and keep it warm on a plate under tinfoil. Add another drop of oil to the hot pan and another spoonful of the pancake bread batter. Repeat this until there’s no batter left anymore. Then transfer the hot pancakes onto plates, add your favorite topping and serve hot.
Easy Pancake Recipe with Bread – KitchenAid Cook Processor
Craving pancakes but absolutely no flour to find in your pantry?
Then I have some good news for you.
Make these lovely leftover bread pancakes!
Yup, this recipe truly works like a charm. Trust me. Even if you are using that older leftover bread you saved up to make yet another bread pudding. Or croutons for a French onion soup or a delicious caesar salad.
Do try these pancakes instead this time!
You will love them.
Breakfast
This easy pancake recipe makes about 5 to 6 small pancakes depending on how much of the batter you use at a time. This is a great idea for a quick breakfast or a simple afternoon snack with a good cup of coffee or tea!
My easy pancake recipe, yet another sublime recipe that I managed to prepare in my fabulous KitchenAid Cook Processor!
Powerful Blender
No kidding, the Cook Processor is amazing.
Its blender is extremely powerful, and that MultiBlade is also as sharp as a razor. It is the perfect way to get that stale bread chopped up finely for the batter to make these silky smooth leftover bread pancakes!
Enjoy…
Easy Pancake Recipe with Bread
Easy Pancake Recipe with Leftover Bread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Here is my insanely popular easy pancake recipe... Because you make them with leftover old bread! These pancakes are great for breakfast or an afternoon snack!
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 6 large or 10 small pancakes
Calories per serving: 161 kcal
Ingredients
- 5,5 oz leftover white bread (155 g)
- ⅘ cup whole milk (200 ml)
- 2 medium eggs
- 3 tbsp caster sugar
- ¼ tsp baking powder
- 1 drop vanilla extract (optional)
- 1 tbsp sunflower oil
- salt
Instructions
Roughly tear up the white bread and add it to the bowl of the Cook Processor fitted with the MultiBlade. Close the lid and press Pulse for 10 seconds until the bread is crumbled up. Then pour in the whole milk, the caster sugar, the baking powder, the vanilla extract and a little pinch of salt to taste.
Close the lid and press Pulse for 10 seconds. Scrape down the sides of the bowl and now add the eggs.
Close the lid and press Pulse again for 5 seconds. Scrape down the sides of the bowl and press Pulse for another 10 seconds until all the ingredients are mixed well into a runny pancake batter. Don’t blend the batter for too long or you will beat the air out of the egg whites.
Remove the MultiBlade. Pour a drop of vegetable oil in a small pancake pan and place the pan over medium heat. Once the oil is hot, scoop a good portion of the bread batter to the hot pan (depending on how large or small you want your pancakes to be). You can work in batches if you like.
Bake the pancakes for about 3 to 4 minutes on each side. Then carefully lift the pancake using a rubber spatula to see if it's golden enough and flip it over on its uncooked side. Cook the pancake for another 3 to 4 minutes until golden. Remove the pancake and keep it warm on a clean plate under some tinfoil. Add another drop of oil to the hot pan and another spoonful of the pancake bread batter. Repeat this until there’s no batter left anymore. Then transfer the hot pancakes onto plates, add your favorite topping and serve hot.
Classic Easy Pancake Recipe with Banana & Peanut Butter
Hmmm another easy pancake recipe with banana!
This peanut butter and banana pancake recipe makes such a great and yummy breakfast. See how quickly you can assemble that silky pancake batter in the blink on an eye!
Bananas and peanut butter, there is something so addictive about that combo.
Don’t you think?
So if you see that lonely pretty ripe almost ugly banana laying in that fruit basket of yours, why not turn it into a great pancake treat instead of making a classic banana milkshake? Not that I hate milkshakes, on the contrary!
Bananas
However I have to admit that I am not too fond of warm banana dishes actually. But these banana and peanut butter pancakes are so good.
Let me show you how simple they are to make!
You will adore them.
These pancakes are great as a quick and easy breakfast like I said earlier on, but they are also a delicious and naughty afternoon snack to go with a cup of hot coffee or tea! And I am absolutely sure that kids will love them to bits as well.
What I did to make that runny peanut butter sauce on top is quite simple.
Here is how I did it.
Peanut Butter Sauce
I put a stack of these banana pancakes on a plate and topped them off with a dollop of peanut butter. Just pop the whole lot in the microwave for about 15 to 20 seconds, but please keep an eye on it though.
You better start with 10 seconds and then see how it looks after that. The peanut butter needs to become runny and liquid. That is what you are after here.
And there you go: the peanut butter will have nicely melted in the end. If you got another banana left in your fruit basket, just slice it up and garnish the pancakes with it as well if you like.
Easy peasy! And also extremely delicious…
Enjoy!
Easy Pancake Recipe with Banana & Peanut Butter
Easy Pancake Recipe with Peanut Butter
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Peanut butter pancake, great for breakfast or an afternoon snack!
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 6 to 8 pancakes
Calories per serving: 318 kcal
Ingredients
- 1 very ripe banana
- 7 oz plain flour (200 g), sifted
- ⅚ cup whole milk (200 ml), lukewarm
- 2 oz unsalted butter (55 g), melted
- 2 tbsp brown sugar
- 1 medium egg
- 2 ½ tsp baking powder
- 2 tbsp crunchy peanut butter
- salt
Instructions
1) Peel the banana and chop it up. Pour the lukewarm milk in a blender and add banana, peanut butter and melted butter.
2) Blend until you get a chunky banana batter.
3) In a separate large mixing bowl add the sifted flour, brown sugar, baking powder and a pinch of salt.
4) Whisk well. Then pour in the banana batter.
5) Stir well and then add the egg.
6) Stir well again into a thick pancake batter. Make sure that there are no lumps in the batter. Pour a drop of vegetable oil in a small pancake pan and place the pan over medium heat until hot. Then add a good scoop of the banana pancake batter (depending on how large or small you want your pancakes to be). Work in batches if you like.
7) Bake the banana pancakes for about 3 to 4 minutes on each side. Then carefully lift the pancake using a rubber spatula to see if it's golden enough and flip it over on its uncooked side. Cook the pancake for another 3 to 4 minutes until golden. Keep it warm on a plate under some tinfoil. Add another drop of oil to the hot pan and another spoonful of the pancake bread batter. Repeat until there’s no batter left. Then transfer the hot banana pancakes onto plates. Garnish with a dollop of peanut butter and extra banana slices. Serve hot.
Classic Easy Pancake Recipe
OK, so now we had a bread pancake recipe.
And also a banana pancake recipe.
But how about those classic pancakes then?
Well here is how to make classic golden pancakes at home for breakfast today! My favorite way to serve these classic pancakes? A stack of pancakes topped off with a little salted butter and a drizzle of sugary sweet maple syrup…
Toppings
Oh and some crunchy crisp rashes of bacon on the side as well of course. Let’s not forget that bacon here!
Butter, maple syrup and bacon… That is a classic and good combo. Just the way I like my classic pancakes.
How do you like your pancakes best? What is your favorite topping?
Here were go.
Enjoy!
Classic Easy Pancake Recipe
Classic Easy Pancake Recipe
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Classic pancakes, perfect for breakfast or an afternoon snack!
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 8 small pancakes
Calories per serving: 149 kcal
Ingredients
- 1 ½ cups plain flour (180 g), sifted
- 2 tbsp caster sugar
- 2 medium eggs
- ½ tsp baking soda
- 2 tsp baking powder
- 1 ⅓ whole milk (320 ml), warm
- 1 tsp vanilla extract
- ½ vegetable oil
- salt
Instructions
1) Combine the sifted flour, caster sugar, baking powder, baking soda and a pinch of salt in a large mixing bowl.
2) Then gradually pour in the warm milk and stir at the same time. Once the milk is incorporated, add the eggs, the vanilla extract and 2 tablespoons of vegetable oil.
3) Stir the ingredients well now. Make sure that there are no lumps left in the batter.
4) Pour a drop of vegetable oil in a small pancake pan and place the pan over medium heat. Once the oil is hot, scoop a good portion of the bread batter to the hot pan (depending on how large or small you want your pancakes to be). You can work in batches if you like.
5) Bake the pancakes for about 3 to 4 minutes on each side. Then carefully lift the pancake using a rubber spatula to see if it's golden enough and flip it over on its uncooked side. Cook the pancake for another 3 to 4 minutes until golden. Remove the pancake and keep it warm on a clean plate under some tinfoil. Add another drop of oil to the hot pan and another spoonful of the pancake bread batter. Repeat this until there’s no batter left anymore. Then transfer the hot pancakes onto plates, add your favorite topping and serve hot.
