French Toast Pancakes

There’s something undeniably magical about lazy weekend mornings—the kind where time slows down, the sun filters gently through the windows, and the kitchen becomes a haven of warm, familiar aromas. On those days, nothing feels more comforting than a breakfast that brings together the best of two beloved dishes: French Toast Pancakes.

The first time I tried French Toast Pancakes, it was during a crisp autumn morning at my aunt’s cabin in the mountains. We had woken up to the scent of cinnamon and vanilla floating through the house, and the air outside was filled with the scent of pine and the crunch of fallen leaves. My aunt, known for blending recipes to create something entirely her own, had whipped up what looked like ordinary pancakes—but one bite told a different story. They were fluffy yet rich, with a custardy depth and a hint of spice. “French toast meets pancake,” she said with a wink. And just like that, I was hooked.

This dish has since become a staple in my kitchen, especially during the colder months when hearty breakfasts feel like a necessity rather than a luxury. It’s ideal for holiday brunches, sleepover mornings, or simply when you want to treat yourself and your loved ones to something special. Whether you’re a pancake purist or a French toast fanatic, this recipe offers a satisfying compromise that feels both nostalgic and new.

Why You’ll Love This Recipe

• Double the Comfort: Combines the buttery crisp edges of French toast with the pillowy softness of pancakes.
• Kid-Friendly: A guaranteed crowd-pleaser with kids and adults alike.
• Customizable Toppings: Pair with maple syrup, fresh berries, cinnamon sugar, or a touch of powdered sugar.
• Make-Ahead Friendly: Cook pancakes in advance and dip them in the egg mixture just before serving.

Ingredients You’ll Need

For the Pancakes:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg, beaten
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

For the French Toast Coating:

• 2 large eggs
• ½ cup milk
• ¼ teaspoon ground cinnamon

How to Make French Toast Pancakes

Step-by-Step Instructions

Step 1: Whisk Up the Pancake Batter
Start by combining the dry ingredients in a medium bowl—flour, sugar, cinnamon, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, oil, and vanilla extract. Pour the wet into the dry and stir just until combined. Don’t worry if it’s lumpy; that’s part of what makes the pancakes tender.

Step 2: Cook the Pancakes
Heat a nonstick griddle or skillet over medium heat and lightly grease it. Scoop about ¼ cup of batter per pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown. Set aside on a plate to cool slightly.

Step 3: Prepare the French Toast Mixture
In a shallow dish or bowl, beat the eggs with milk and cinnamon. This is where the French toast flavor magic begins.

Step 4: Dip and Cook Again
Carefully dip each cooked pancake into the egg mixture, letting it soak for about 10–15 seconds per side. Return to the griddle and cook for 1-2 minutes per side until beautifully golden with slightly crispy edges.

Step 5: Time to Serve
Stack the pancakes high and serve with your favorite toppings. A drizzle of maple syrup and a dusting of powdered sugar make a perfect finish. For a holiday touch, try cranberry compote or cinnamon whipped cream.

Helpful Tips

• Use Day-Old Pancakes: If you’re making ahead, slightly stale pancakes soak up the egg mixture better—just like traditional French toast.
• Don’t Skip the Cinnamon: It adds that warm, cozy flavor that ties the two breakfast dishes together.
• Freeze for Later: Let cooked pancakes cool completely, then freeze in a single layer. Reheat in a toaster oven for a quick weekday breakfast.

Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 pancakes
• Category: Breakfast
• Method: Griddle
• Cuisine: American
• Diet: Vegetarian

Notes

This is a great base recipe you can modify—try pumpkin spice in the fall, or almond extract instead of vanilla for a subtle twist. Substitute dairy-free milk and oil for a vegan version using egg replacements.

Nutritional Information (Per Serving)

• Calories: 210
• Fat: 9g
• Carbohydrates: 27g
• Protein: 6g

Frequently Asked Questions

Can I use a pancake mix instead of making it from scratch?
Yes! Just prepare the pancakes as directed on the box, then follow the French toast coating instructions.

What kind of milk works best?
Whole milk gives a rich flavor, but you can easily use almond, oat, or soy milk for dairy-free options.

Can I make these gluten-free?
Absolutely. Substitute your favorite gluten-free flour blend in the pancake batter.

Storage Instructions

Store leftover French Toast Pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, place pancakes in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag. Reheat in a toaster, oven, or skillet until warmed through and slightly crisped.

Related Recipes

If you liked these French Toast Pancakes, you’ll definitely enjoy:

• German Pancakes with Homemade Butter Syrup
• Fluffy Japanese Soufflé Pancakes
• Orange French Toast
• Homemade Cinnamon Toast

Conclusion

French Toast Pancakes aren’t just a fun twist on two breakfast classics—they’re a dish that brings people together, sparks conversation, and adds joy to the morning. Whether you’re serving them for a big family brunch or a quiet Sunday morning, they’re sure to leave everyone at the table asking for more.

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