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Lately I’ve been craving pancakes. Keith and I generally like the same foods, but on pancakes we differ.
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 (also great topped with Blackberry Syrup).
More Must Try Breakfast Recipes
Bread Pudding Pancakes
Ingredients
For the pancakes:
- 4 ounces whole wheat sourdough bread crusts removed and cut into 1″ cubes
- 1 cup whole milk
- 1 egg
- 1/3 cup white whole wheat flour
- 1 tablespoon natural cane sugar
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 tablespoon butter for cooking
For the syrup
- 1/3 cup packed dark brown sugar
- 2 tablespoons water
- 2 tablespoons butter
- 1/4 teaspoon ground cinnamon
- 1 dash salt
- 1/4 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 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.
- Transfer to serving plates and serve with warm syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
You’re right – would be great with fruit. If you try it, I’d love to hear how it goes.
That is a really clever idea! And that syrup looks so lovely and dark and luscious 😀
Thanks Lorraine. I love real maple syrup, but it’s fun to make syrup once in a while, especially the ‘dark and luscious’ kind. 🙂
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.
Ha! You made me laugh out loud. Thanks Maureen…
WOW This looks like a fun idea…
My hubby too is not much of pancake guy but this might please him!!!
Thanks for sharing.
Thanks Reem…I’d love to hear how he likes them. 🙂
You had a delicious idea !!!!