Small cast iron skillet with toasted panko breadcrumbs and spoon.

Toasted Panko Breadcrumbs Recipe

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 3/4 cup 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Japanese


Units Scale
  • 2 Tbsp. unsalted butter*
  • 3/4 cup panko breadcrumbs
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. garlic powder


  1. Melt butter in a small nonstick skillet over medium-low heat. Stir in the panko breadcrumbs, salt, pepper, and garlic powder.
  2. Cook while stirring continuously** until most crumbs have turned a deep brown color, 3-4 minutes.
  3. Immediately transfer the crumbs to a plate or container so that they stop getting any darker from the heat in the pan.
  4. Store the crumbs in a sealed container in the fridge for 1 week or in the freezer for 1 month.

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*If using salted butter, omit the salt from the recipe. Taste at the end and season with salt, if needed.

**It is important to stir continuously so that the crumbs brown more evenly. Only crumbs that are touching the pan will toast so it’s important to keep the crumbs shifting around so that they all spend time in contact with the pan. Some crumbs will be lighter than others, and that is fine. You just want the coloration to be as even as possible, and you don’t want any to burn before a lot of the others are browned.