Panko bread crumbs are lighter and crispier than regular breadcrumbs. Here’s how I make them at home & my favorite ways to use them in everyday cooking.
I love homemade anything!
It’s the challenge of making something myself that always inspires me to try.
There is nothing wrong with the store-bought version of panko bread crumbs. But there is something so special about making it home.
What are panko bread crumbs?
Panko bread crumbs are Japanese-style bread crumbs, normally made from crustless white bread. The word “panko” is a combination of “pan” and “ko”. Pan is Japanese for “bread,” and “ko” is flour.
Panko bread crumbs are made from a crustless bread, unlike regular bread crumbs, which are made from a fully baked bread. Panko are also larger flakes, whereas regular ones are finely ground. This gives panko more surface area, more of a crunch, and less oil absorption when cooked.
The result is a breadcrumb that’s lighter, airier, and noticeably crispier than anything you’d get from a standard canister at the grocery store. Once you cook with panko, it’s hard to go back.
Ever since I started making it at home, it’s been a permanent fixture in my Florida kitchen. I have used it in everything from my mac and cheese, Casarecce pasta, sweet potato wedges, and so much more.
Panko vs. Regular Bread Crumbs
| Panko | Regular Bread Crumbs | |
| Bread used | Crustless white bread | Any bread, crust included |
| Texture | Coarse, large flakes | Fine, dense crumbs |
| Crispiness | Very crispy and light | Heavier, denser coating |
| Oil absorption | Low — stays crispier longer | Higher — can go soggy faster |
| Flavor | Neutral, mild | It can vary by the bread used |
| Best for | Frying, toppings, coatings | Binding, meatballs, fillers |
| Vegan & GF? | Usually yes, not GF (unless specified) | No (unless specified) |
If you want to understand more about vegan products and vegan alternatives, I have a huge guide on what vegans eat and don’t eat.
How to make panko bread crumbs (recipe card)
Ingredients
- 1 roll ciabatta Stale or about 2 days old
- 1 tsp crushed red pepper flakes
- 1 tsp parsley Dried
- 1 Tbsp oregano Dried
- 1 tsp basil Dried
- ½ tsp nutritional yeast
- ½ tsp pink salt Optional
Instructions
- Place the ciabatta roll in a processor.1 roll ciabatta
- Add dried parsley, oregano, basil, nutritional yeast, and pink salt.1 tsp crushed red pepper flakes, 1 tsp parsley, 1 Tbsp oregano, 1 tsp basil, ½ tsp pink salt, ½ tsp nutritional yeast
- Grind everything to Panko texture.
- Use it immediately or store in the refrigerator.
Notes
Nutrition
Substitutes for Panko Bread Crumbs
Sometimes you just don’t have panko on hand! No need to panic, here are my favorite substitutes depending on what you’re making:
Regular Bread Crumbs: The most obvious swap. Use the same amount as panko, but expect a denser, heavier coating. They work best in recipes where binding matters more than crunch, like veggie burgers or stuffed mushrooms.
Crushed Crackers: Staple snacks like Saltines, Ritz, or even Cheez-its can double as bread crumbs. When crushed finely, they make a surprisingly good panko substitute. They add a nice saltiness, so reduce any added salt in your recipe slightly. Great as a plant-based meatball casserole topping and vegan meatball coating.
Cornflakes: Crush them coarsely, and you get a texture surprisingly close to panko — light, flaky, and very crispy when baked or fried. Use a 1:1 ratio. This is my personal favorite substitute when I’m out of panko and need that crunch.
Rolled Oats: A heartier, nuttier option that works beautifully as a topping for baked dishes. Not ideal for frying, but wonderful on gratins, stuffed vegetables, and casseroles. Use the same amount as panko.
Almond Flour: This is the best gluten-free substitute for panko. It won’t get quite as crispy, but it adds a lovely nutty flavor and works well as a coating for baked vegetables. Use a 1:1 ratio.
Shredded Coconut (Unsweetened) This one surprises people! As an Indian, I use coconut extensively as a coating in my Indian sweets and snack recipes. Lightly toasted unsweetened coconut flakes give a beautiful crunch and a subtle tropical flavor. It’s the perfect coating for energy bites.
Not sure which substitute to pick?
| If you need panko for… | Use this instead |
| Frying or air frying | Crushed cornflakes |
| Casserole or gratin topping | Rolled oats or crushed crackers |
| Binding plant-based meatballs | Regular bread crumbs |
| Gluten-free coating | Almond flour |
| A fun flavor twist | Unsweetened shredded coconut |
Storing panko breadcrumbs
- Make them and then transfer the breadcrumbs into an airtight container.
- Refrigerate it immediately. This way, they remain fresh and last up to 6 months.
- If you keep vegan bread crumbs outside, store them in a cool, dark place and use them up within a month.
If you don’t have a (Affiliate Link) food processor, you can use a (Affiliate Link) mortar and pestle or even a meat tenderizer!
5 Ways to Use Panko Bread Crumbs
- Pasta Topping – Toasted panko on pasta is a game-changer. It adds a satisfying crunch that makes every bite more interesting. Try it on my Casarecce pasta, Angel Hair Pomodoro, or Broccoli Pasta with Roasted Tomatoes.
- Coating for Vegetables – Panko gives roasted and air-fried vegetables a crispy, golden exterior that’s hard to beat. It works especially well on cauliflower, zucchini, and broccoli. Try it on my Air Fryer Roasted Whole Cauliflower or Pan Fried Broccoli.
- Casserole Topping – Sprinkle panko over the top of any casserole before baking for a golden, crunchy crust. It works on everything from stuffed pasta shells to vegetable gratins.
- Soup Garnish – A small handful of toasted panko sprinkled over a bowl of soup adds a lovely crunch and makes a simple bowl feel restaurant-worthy. Try it on my Healing Tomato Soup or Copycat Panera Acorn Squash Soup.
- Appetizers – Add panko to appetizers for extra texture and crunch. It takes my Muhammara to a whole new level — and once you try it, you’ll add it to everything.”
So, make your own breadcrumbs today and put your own seasoning in them. Then, make a delicious recipe using these panko breadcrumbs and send me the pics!
These bread recipes will make all you bread lovers very happy – Ribollita, cheesy garlic bread, simple bread salad, and Easy tomato sandwich.
Best Seasonings for Panko Bread Crumbs
- Dried spices like Italian, oregano, lemon pepper, basil, and dill
- Greek seasoning
- Za’atar spice
- Cuban seasoning
- Creole seasoning
How to make fresh bread stale quickly?
- Preheat oven to 350°F.
- Place the bread on a baking tray and put the tray in the oven for about 5 minutes or until it’s hard. When the top is golden brown, it’s ready.
- Remove from the oven and let it cool to the touch before using it.
- If you don’t have bread on hand and want to make panko, you can use Melba toast, saltines, or even biscotti.
Common questions
A simple formula to remember is: panko = crunch, regular = density. You can swap panko for regular breadcrumbs in almost any recipe, but going the other way is trickier — regular breadcrumbs just don’t coat as well. For anything crispy and golden, panko wins every time. For binding recipes like veggie burgers or meatballs, either works fine.
Homemade panko lasts up to one month stored in an airtight container in a cool, dry place. Since there are no preservatives, it has a shorter shelf life than store-bought. For longer storage, refrigerate for up to three months or freeze for up to six months.
Most store-bought panko is vegan because it is made from just white bread, water, yeast, and salt. However, always check the label as some brands do add eggs or dairy. My homemade version is completely vegan, and I’ll always tell you exactly what’s in it!
Absolutely! A box grater can come to the rescue! Just grate your stale or frozen bread on the large holes. You can also place the bread in a zip-lock bag and crush it with a rolling pin for a more rustic texture. It takes a little more elbow grease, but worth it in the end.
What do you plan to make with these breadcrumbs?
Sharing is caring
Don’t be shy, chime in below in the comments (under the recipe card). Let me hear your opinion on this panko bread crumbs recipe. I would love to know which seasoning you tried. If you enjoyed this, please give it a star rating and share it on Facebook, Pinterest, Twitter, and Instagram.
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I always have leftover baguettes because Connor won’t eat the last sandwich knowing I am going to make these Panko crumbs for topping his mac and cheese!
Thank you, Jennifer
I use panko bread crumbs ALL THE TIME!!! Can’t wait to make my own! GREAT IDEA!!!
Thank you, Brandi.
Who knew you could make your own Panko?? I sure didn’t!! Brilliant!
Thank you, Michaela
I save all the heals and little bits of bread in the freezer for just something special like this! Though, honestly, I’ve never even tried making my own Panko. I’ve made stuffing and croutons. But now I need to try panko!
Thank you, Debi
We are never quick to eat bread when we have it in the house, so this is going to save me some money by transforming the bread into panko bread crumbs. So simple and economical! Does panko freeze well?
Thank you, Sandra. I have refrigerated them and they stay perfect for about 1-2 months. To be honest, I have never tried freezing them, so, I can’t answer that yet. Just made a batch and I am going to freeze them to see how it well they freeze. 🙂
I am the same, I hate throwing food away. It’s just to expensive to toss! Bread to breadcrumbs or croutons, I’m right there with you!
Thank you, Deb.
What a great idea! I have never tried to make panko – but now I really should!
Thank you, Kylee
Thank you for answering all my questions regarding Panko. I agree with you, homemade is always so much better!
Thank you, Kathy
I’ve made bread crumbs and croutons with my stale bread but never thought to make panko which I love! Thank you for a wonderful tutorial and recipe!
Thank you, Julie