Soak the bread crumbs in buttermilk for 2 or 3 hours until all of the milk is absorbed.

In a large mixing bowl, beat the eggs with the baking soda. Stir in the soaked bread crumbs. Slowly stir in the flour until the batter is creamy and even.

Heat a griddle or large frying pan to medium-high. Coat well with cooking spray.

Dollop the batter in heaping Tablespoon amounts per pancake, flattening each to create 1/8-inch thick rounds. Cook until the underside is browned. Flip and cook the other side until browned.


Works great with whole wheat bread crumbs, cinnamon bread crumbs and special savory bread crumbs. Best when topped with fruit preserves.

Mr Breakfast would like to thank kidpancake for this recipe.

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