The Ultimate Gluten-Free Bread Pudding Pancake Recipe

Pancakes are the quintessential comfort food. However, this recipe takes a classic and turns it on its head. If you love decadent, fluffy, perfect pancakes, you have to try our recipe for the ultimate gluten-free bread pudding pancake recipe.

Pancakes can be tricky when you are gluten-free. Getting that traditional pancake flavour and texture is hard to achieve. We have found pre-made boxed mixes that are a very good alternative to homemade, like gluten-free Kinnikinnick Pancake and Waffle Mix. We’ve even substituted pancakes with the best gluten-free French Toast recipe. However, when it comes to alternatives to traditional pancakes, this recipe takes the cake.

If you have ever ordered specialty pancakes at a breakfast restaurant and longed for that kind of flavour at home, you have to try this recipe for the ultimate gluten-free bread pudding pancake recipe.

The Ultimate Gluten-Free Bread Pudding Pancake Recipe

Ingredients:

• 400g gluten-free white bread (I used one 400g loaf of Promise gluten-free brioche bread, but any gluten-free bread will do)
• 1 1/2-2 cups 2% milk (you can use any non-dairy alternative milk you like)
• 1 1/4 cups gluten-free Bob’s Red Mill 1-1 flour
• 1/4 c white sugar
• 1 1/2 tablespoon baking powder
• 1/4 tsp salt
• 1 teaspoon vegetable oil
• 3 eggs, beaten
• 3 teaspoons vanilla
• 1/4 tsp cinnamon (optional)

Directions:

• Cut the bread into 1-inch cubes.

• Place the cubed bread in a bowl.

• Pour one cup of milk over the bread with a spatula, gently.

• After five minutes check the bread and add another half cup of milk.

Tip: You do not want the bread to be softened, but you don’t want it to be swimming in the milk either. If your bread is super absorbent, or seems very dry, you can add the last 1/2 c of milk.

• While the bread is soaking, whisk together the flour, sugar, baking powder and salt in a small bowl.

• Add the flour mixture to the soaked bread and gently fold in, until just incorporated.

• In the bowl that the flour was in, beat together eggs, oil, and vanilla until combined.

• Add the egg mixture to the bread and flour mixture.

• Mix to combine.
• Let batter rest 15-30 minutes.
• Melt the butter, butter alternative, or cooking spray in a skillet over medium heat.

• Drop about 1/3 cup of the batter per pancake, into the skillet and cook for 3 to 4 minutes per side, over medium heat.

Tip: These do not bubble like traditional pancakes, so wait until the edges are brown, and you can get a spatula under them, and they are firm enough to flip.

• Line a cookie sheet with parchment paper, so when the pancakes are cooked, they can be placed on the cookie sheet and can be kept warm in the oven, until served.
• Serve with your favourite pure maple syrup.

Another tip: you could use cinnamon raisin bread for an even more decadent and flavourful twist.

Any leftovers from this gluten-free bread pudding pancake recipe, reheat really well, even in the microwave.

The Ultimate Gluten-Free Bread Pudding Pancake Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 400g gluten-free white bread (I used one 400g loaf of Promise gluten-free brioche bread, but any gluten-free bread will do)
• 1 1/2-2 cups 2% milk (you can use any non-dairy alternative milk you like)
• 1 1/4 cups gluten-free Bob's Red Mill 1-1 flour
• 1/4 c white sugar
• 1 1/2 tablespoon baking powder
• 1/4 tsp salt
• 1 teaspoon vegetable oil
• 3 eggs, beaten
• 3 teaspoons vanilla
• 1/4 tsp cinnamon (optional)

INSTRUCTIONS/NOTES/TIPS

• Cut the bread into 1-inch cubes.
• Place the cubed bread in a bowl.
• Pour one cup of milk over the bread with a spatula, gently.
• After five minutes check the bread and add another half cup of milk.
• Tip: You do not want the bread to be softened, but you don’t want it to be swimming in the milk either. If your bread is super absorbent or seems very dry, you can add the last 1/2 c of milk.
• While the bread is soaking, whisk together the flour, sugar, baking powder and salt in a small bowl.
• Add the flour mixture to the soaked bread and gently fold in, until just incorporated.
• In the bowl that the flour was in, beat together eggs, oil, and vanilla until combined.
• Add the egg mixture to the bread and flour mixture.
• Mix to combine.
• Let batter rest 15-30 minutes.
• Melt the butter, butter alternative, or cooking spray in a skillet over medium heat.
• Drop about 1/3 cup of the batter per pancake, into the skillet and cook for 3 to 4 minutes per side, over medium heat.
• Tip: These do not bubble like traditional pancakes, so wait until the edges are brown, and you can get a spatula under them, and they are firm enough to flip.
• Line a cookie sheet with parchment paper, so when the pancakes are cooked, they can be placed on the cookie sheet and can be kept warm in the oven, until served.
• Serve with your favourite pure maple syrup.

NOTES/TIPS

Another tip: you could use cinnamon raisin bread for an even more decadent and flavourful twist.

Did You Try This Recipe or These Tips?

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