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What to do with leftover pancakes?

ipsedixit Jan 25, 2010 01:20 PM

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. MMRuth RE: ipsedixit Jan 25, 2010 01:22 PM

    A bread pudding of sorts?

    6 Replies
    1. re: MMRuth
      ipsedixit RE: MMRuth Jan 25, 2010 01:24 PM


      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
        bushwickgirl RE: ipsedixit Jan 25, 2010 01:48 PM

        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
          ipsedixit RE: bushwickgirl Jan 25, 2010 01:51 PM

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

        2. re: ipsedixit
          MMRuth RE: ipsedixit Jan 25, 2010 01:48 PM

          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
            goodhealthgourmet RE: MMRuth Jan 25, 2010 01:49 PM

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

        3. re: MMRuth
          pilinut RE: MMRuth Jan 25, 2010 09:56 PM

          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. goodhealthgourmet RE: ipsedixit Jan 25, 2010 01:47 PM

          - 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
            ipsedixit RE: goodhealthgourmet Jan 25, 2010 01:50 PM

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

            1. re: ipsedixit
              goodhealthgourmet RE: ipsedixit Jan 25, 2010 04:08 PM

              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. p
            painperdu RE: ipsedixit Jan 25, 2010 02:02 PM

            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
              Val RE: painperdu Jan 25, 2010 02:46 PM

              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
                Emme RE: Val Jan 25, 2010 08:12 PM

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

                1. re: Emme
                  Sooeygun RE: Emme Jan 26, 2010 02:43 AM

                  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
                    TongoRad RE: Sooeygun Jan 26, 2010 04:01 AM

                    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. todao RE: ipsedixit Jan 25, 2010 02:27 PM

              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. c
                conniemcd RE: ipsedixit Jan 25, 2010 02:39 PM

                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.

                1. h
                  HillJ RE: ipsedixit Jan 25, 2010 04:04 PM

                  ice cream sundae! Scoops of vanilla & chocolate, plenty of syrup, fruit topping, whipped cream, fruit, caramel btwn layers of pancakes....you got dessert!

                  1. chowser RE: ipsedixit Jan 25, 2010 05:15 PM

                    How about making red bean pancakes like you would a grilled cheese sandwich?

                    Since you like the monte christo idea, you could also do a baked croque monsieur, w/ ham and cheese.
                    Dry it somewhat and make a trifle.
                    Roll up chicken, top w/ gravy and bake.

                    1. poptart RE: ipsedixit Jan 25, 2010 06:32 PM

                      Depends on the size and sturdiness, but for leftover small buckwheat or similar pancakes I make breakfast "sandwiches" with nut butter or melted cheese inside (toasting the pancakes first) for a good to-go breakfast. Wouldn't work with a big light fluffy pancake though.

                      1. a
                        another_adam RE: ipsedixit Jan 25, 2010 06:42 PM

                        Dorayaki? (put a spoon of sweetened red bean paste between them, possibly mixed into whipped cream)
                        Depends on how big they are, and how stale they are, but could be a good snack with some tea!

                        1. f
                          foiegras RE: ipsedixit Jan 25, 2010 07:34 PM

                          I'd either give them to the dogs, or wrap around sausages & bake ...

                          1. groover808 RE: ipsedixit Jan 25, 2010 09:08 PM

                            The first thing that popped in my head.....I'm guilty of eating McGriddles when they first came out, love that sweet with the salty sausage. Just cut the pancakes to sandwich size, fill with cheese, egg, and sausage.

                            1. epabella RE: ipsedixit Jan 29, 2010 10:30 AM

                              From my top idol and culinary god:


                              1. Bada Bing RE: ipsedixit Feb 1, 2010 05:29 PM

                                I freeze them in ziplock bags and then steam them later for re-use as pancakes. They're practically good as new that way.

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