Description
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.
Ingredients
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
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.
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.