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    Recipes » Breakfast Recipes

    Bread Pudding Pancakes with Buttery Cinnamon Syrup

    Published: Apr 18, 2012 · Modified: Jun 18, 2018 by Marissa Stevens · 9 Comments

    Vegetarian

    This post may contain affiliate links.

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    Lately I've been craving pancakes. Keith and I generally like the same foods, but on pancakes we differ.

    Bread Pudding Pancakes with Brown Sugar Cinnamon Syrup

    He once told me that eating pancakes feels like swallowing a blanket; he's more of a french toast guy. More accurately he's a cheesy eggs and toast with butter guy, but if he's in the mood for something sweet, french toast it is.

    I got to thinking about french toast. Then I thought about eating out and how we sometimes order bread pudding for dessert.

    Lightbulb.

    What do you get when you combine french toast and bread pudding? Bread pudding pancakes of course. More specifically, you get lofty, custard textured pancakes that melt in your mouth.

    Guess what? He loved them. I hope you will too.


    Bread Pudding Pancakes

    Marissa Stevens
    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.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Servings 2
    Calories 651 kcal

    Ingredients
      

    For the pancakes:

    • 4 ounces whole wheat sourdough bread crusts removed and cut into 1″ cubes
    • 1 cup whole milk
    • 1 egg
    • ⅓ cup white whole wheat flour
    • 1 tablespoon natural cane sugar
    • 1 teaspoon baking powder
    • ¼ teaspoon fine sea salt
    • 1 tablespoon butter for cooking

    For the syrup

    • ⅓ cup packed dark brown sugar
    • 2 tablespoons water
    • 2 tablespoons butter
    • ¼ teaspoon ground cinnamon
    • 1 dash salt
    • ¼ teaspoon real vanilla extract

    Instructions
     

    • Place bread in a medium bowl.
    • Combine milk and egg in a small bowl and whisk to combine. Pour over bread and stir gently to coat.
    • 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.
    • 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.
    • To make the pancakes; melt 2 teaspoons of butter in a large skillet over medium heat until bubbling. Stir batter, then scoop ⅓ 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.
    • Transfer to serving plates and serve with warm syrup.

    Nutrition

    Calories: 651kcalCarbohydrates: 95gProtein: 16gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 139mgSodium: 847mgPotassium: 546mgFiber: 4gSugar: 50gVitamin A: 842IUVitamin C: 1mgCalcium: 314mgIron: 3mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Breakfast Recipes

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    • Sweet Potato Bread
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      Recipe Rating




    1. Paula @ Vintage Kitchen Notes says

      May 19, 2012 at 4:37 pm

      I used some stale bread a few days ago and made bread pudding, but this recipe is so much better because you make a small batch of pancakes and don´t end up having leftover bread pudding! They look airy and should be good with fruits probably. Great recipe!

      Reply
      • Marissa says

        May 19, 2012 at 7:47 pm

        You're right - would be great with fruit. If you try it, I'd love to hear how it goes.

        Reply
    2. Lorraine @ Not Quite Nigella says

      April 20, 2012 at 6:18 am

      That is a really clever idea! And that syrup looks so lovely and dark and luscious 😀

      Reply
      • Marissa says

        April 20, 2012 at 9:10 am

        Thanks Lorraine. I love real maple syrup, but it's fun to make syrup once in a while, especially the 'dark and luscious' kind. 🙂

        Reply
    3. Maureen @ Orgasmic Chef says

      April 19, 2012 at 10:54 pm

      OMG this is ingenious!! I love pancakes and I'm trying to figure out if I like swallowing a blanket. I must!

      I can't wait to try this.

      Reply
      • Marissa says

        April 19, 2012 at 10:56 pm

        Ha! You made me laugh out loud. Thanks Maureen...

        Reply
    4. Reem | Simply Reem says

      April 19, 2012 at 10:17 pm

      WOW This looks like a fun idea...
      My hubby too is not much of pancake guy but this might please him!!!
      Thanks for sharing.

      Reply
      • Marissa says

        April 19, 2012 at 10:30 pm

        Thanks Reem...I'd love to hear how he likes them. 🙂

        Reply
    5. Giovanna says

      April 18, 2012 at 2:14 pm

      You had a delicious idea !!!!

      Reply

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