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Jan 25, 2010 01:20 PM

What to do with leftover pancakes?

Yes, I know.

How implausible.

Leftover pancakes of all things.

But stuff happens.

Now I'm stuck with about 20 pancakes from Sunday brunch.

I'm not too keen on reheated pancakes (even though my bottle of Vermont Fancy grade maple syrup could probably make a frisbee taste good).

Any ideas?

Savory, sweet ... all ideas welcomed.

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    1. re: MMRuth


      Do you thank something as spongy as pancakes (even day old, or 2-day old pancakes) would hold up in a typical bread pudding concoction? I'm afraid it'd end up being like "pancake congee" ... :-)

      1. re: ipsedixit

        Another poster suggested a sort of pancake French toast, pancakes dipped in egg batter, then breaded with graham cracker crumbs (it was the recent glut of graham cracker crumbs thread) and then griddle as for French toast. You could certainly use older pancakes for that, plus I'd really like to know how it comes out (without trying it, I never have leftover pancakes.)
        Working with the egg batter dipping theme, how about a pancake Monte Cristo, with ham, cheese of your choice, a nice dressing and griddle until golden. Great with that maple syrup.
        Believe it or not, there's a bunch of ideas online.

        1. re: bushwickgirl

          Yeah, that might work ... a Pancake Monte Christo. That actually sounds really good.

        2. re: ipsedixit

          I have to confess, I've never actually made a bread pudding (my husband has this thing about "wet" bread), but it's the first thing that came to mind. Maybe you could toast the pancakes in the oven first? I have read that pancakes freeze well, but I've not tried it.

          1. re: MMRuth

            it might work as more of a trifle instead of a bread pudding that will be soaked for a while.

        3. re: MMRuth

          Sounds like a good idea to me, but success will probably depend on the texture of the pancakes. Since I like my bread puddings moist and custardy, with no dry spots, I'd probably shred the pancakes before stirring them into the custard mixture, (If the pancakes are on the crumbly side, this might not work.) I'd throw in some rum-soaked raisins--they can make almost anything taste good.

        4. - spread with PB, nutella, or sweetened ricotta or cottage cheese & fruit; roll up, and broil, bake, or pan-toast for a few minutes to heat through. you can also put the filling between two pancakes and pop the whole thing into a panini press for a minute.
          - spread your favorite fillings (something like what i mentioned before, or even pudding) between layers of stacked pancakes, cover the whole thing with a layer of cream-cheese "icing" or whipped cream, and slice & serve as you would a cake.

          2 Replies
          1. re: goodhealthgourmet

            Yowza! Just reading your second suggestion makes my teeth hurt. :-)

            1. re: ipsedixit

              hey, you didn't specify calorie-conscious suggestions! you know *i* wouldn't make something like that, but sometimes i can't tell what my fellow 'hounds might go for ;)

          2. Maybe I am missing why reheating isnt an option -- I find with some, ie, buckwheat, flavour is richer the next day, with a short microwave blast...and more butter!

            4 Replies
            1. re: painperdu

              I don't understand that either....I make a batch of the IHOP copycat whole grain walnut pancakes every few Sundays and freeze what I don't use...they are just as good warmed up as they are the first day, IMHO.

              1. re: Val

                could easily reheat in the toaster to create the crispier crust on top and bottom :-)

                1. re: Emme

                  Yup, leftover waffles and pancakes go in the freezer in my house. Reheat from frozen in the toaster, like an Eggo, but tastier.

                  1. re: Sooeygun

                    We freeze and reheat also, and the toaster oven works just fine if you don't leave them in too long.

                    A trick for freezing is to do it overnight on a sheet pan, pancakes not touching each other, and then transfer them to a ziplock bag. This way you can take out a few at a time and they won't be all stuck together.

            2. If you prepare something to stuff them with, something based on a bechamel that has chopped meat, fish or poultry added and roll them up, then bake them in the oven with some of the sauce (divided from the initial mixture to it doesn't include meat) over the top and sprinkle on some shredded cheese for the last 5 - 10 minutes you'll never know they were left over pancakes. Don't like the savory recipe, try using fresh fruit that has been moderately reduced in a saucepan with a small amount of water. Use the fruit as the filling and the resulting syrup as a topping. Dollop of whipped cream? If you like.

              1. Take two or three, or how many and tear into pieces. Throw into a fry pan over a little fat. You can use a spray for a nonstick pan; sometimes I use a little butter with it. Than I toss an egg or two over the pancakes and stir everything together and let it cook until eggs are cooked the way you want them. MMMM good. I grew up with this, and now my family eats its it too.