These fluffy pancakes are a delicious way to use up leftover gluten free bread and make easy pancakes from scratch.

Years ago, I had the pleasure of staying at a cozy bed and breakfast, where the owner/chef surprised my family with gluten-free pancakes for breakfast. After thanking her for being so thoughtful, she shared her secret recipe with me.

“Do you have a food processor?” she asked, and I nodded. She then revealed that she had taken the gluten-free bread I had brought and kept in her kitchen and turned it into flour using her food processor.

With just milk and eggs added to the bread flour (the bread already had salt in it), we had the most delicious and gluten-free pancakes. It was a game-changer for me, and I couldn’t wait to recreate the recipe at home.

Do you often find yourself with leftover gluten-free bread and no idea what to do with it? When I make sandwiches, I don’t use the heels of the loaf and I tend to cut off the crust. Instead of throwing it away, why not turn it into delicious pancakes?

With just a few simple ingredients and a bit of creativity, you can transform that leftover bread into a scrumptious breakfast treat.

Fast forward to today, I’ve updated the recipe with a teaspoon of baking powder.

The secret Ingredient

The secret ingredient to making these gluten-free pancakes light and fluffy is baking powder. By adding baking powder to the batter and letting it sit for a few minutes before cooking, the pancakes will rise and become airy.

Great toppings for gluten-free pancakes

There’s no denying that pancakes taste best with a variety of toppings. Here are some of my favorite toppings for gluten-free pancakes:

Fresh fruit: Topping with fresh fruit like blueberries or strawberries is a great way to add some sweetness to your pancakes.
Whipped cream: Whipped cream is a classic topping for pancakes and can make them even more delicious.
Butter: A simple pat of butter can go a long way in enhancing the flavor of your pancakes.
Maple syrup or honey: No pancake breakfast is complete without a generous drizzle of syrup.

Ready to flip some pancakes? Let’s go.

How to make easy pancakes

*Free printable recipe card is available at the end of the post.

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Give your leftover bread a whirl in your food processor and transfer it to large bowl. Then add baking powder. You can use a pastry cutter, fork, or whisk to combine well.

Since I use the heel and crust of the bread, my flour is golden-brown in color.

Then in a separate bowl stir together your wet ingredients: eggs, vanilla extract, and milk.

When you heat baking powder with liquid (milk), it causes a bubbly reaction. That’s how you’ll get lovely air pockets for fluffy pancakes.

So stir the wet ingredients into your flour mixture with a rubber spatula or a wooden spoon until just combined.

At this point, let your batter rest for a few minutes while the flour mixture absorbs the liquids.

Ready for the stove

Now you’re in the home stretch.

Generously grease your griddle or a skillet with oil over a medium heat until hot, but not smoking. This way your batter will start to cook as soon as it hits the pan, but it’s not too hot that it’ll scorch or too low that it will turn out tough.

Pour a quarter of a cup of batter for each pancake onto your skillet. If your batter doesn’t spread into a round, give it a little nudge with the back of your spoon. If you’re using a griddle, space out as many pancakes as you can fit without touching.

When the edges begin to brown slightly and a few bubbles break the surface of the batter, flip the pancakes over.

You can peek at the underside by lifting up the edge of the pancakes using a spatula. If the underside is brown, it’s time to flip! Only 1 1/2 to 2 minutes on each side. (Often times the second side will take half as long as the first side did.)

Be sure to wipe you griddle after every batch and use fresh oil so that your oil doesn’t burn.

And that’s it. Your pancakes are ready to enjoy.

Pro tips and recipe notes

• I know gluten free bread can be expensive. So I save the crusts and heels in a bag in the freezer until I have enough to make pancakes.

• I use Udi’s gluten free sandwich bread for this recipe. Some breads are more absorbent than others. If you use a different bread, you may have to adjust the amount of milk. You’ll want your batter to be thick.

• I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.

• Preheat your griddle on medium before pouring your batter on so that the pancakes start to cook as soon as they hit the pan, but not too hot that they’ll scorch.

• Wipe the griddle after every batch and use new oil so that your oil doesn’t burn. (I use a tablespoon of oil in an eight-inch skillet.)

• My family prefers freshly made pancakes. That being said, leftovers will keep in an airtight container or freezer-safe zip-top storage bag in the fridge for a week or in the freezer for up to a month.

Reheating them in the microwave can make them tough so just pop them in your toaster, and they’ll be ready for a convenient on-the-go breakfast.

So next time you find yourself with leftover gluten-free bread, don’t throw it away. Instead, use it to make these delicious pancakes and enjoy a scrumptious breakfast while reducing food waste.

Get creative with your toppings and make these pancakes your own. Your taste buds will thank you!

And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

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