In this French Toast Pancakes recipe, fluffy buttermilk pancakes are dipped in a deliciously cinnamon spiced french toast custard and fried until golden brown!
I have expressed my love of pancakes many times on this site. Â It runs deep like a first born. Â I never want to be without them, and they feel the same about me. Â So when a book comes along that nourishes my love of pancakes, I must celebrate it to the depths of my core. Â That present is Stack Happy by Karly Campbell. Karly’s blog Buns In My Oven has always supplied me with fantastic goodies and luckily I stumbled on these french toast pancakes, which are absolutely brilliant.
The Heart and Soul of French Toast Pancakes
Cuisine Inspiration: American with a Twist
Primary Cooking Method: Griddling and Dipping
Dietary Info: Vegetarian Comfort
Key Flavor: Sweet, Cinnamon-y Goodness
Skill Level: Beginner Friendly
Sweet Highlights:
- Fluffy Meets Custardy: A cloud-like pancake meets the creamy, dreamy texture of French toast. It’s a texture tango on your tongue!
- Easy-Peasy Cooking: No fancy techniques here. Just a straightforward, fun way to whip up a breakfast that’ll impress.
- Crowd-Pleaser Guarantee: Watch these pancakes disappear in a flash – they’re a hit with kids and adults alike!
- Versatile Vibe: Dress ’em up with syrup, fruit, or whipped cream, or enjoy their simple, scrumptious glory as is. These pancakes play well with all your favorite toppings!
What Are French Toast Pancakes?
The recipe starts with a simple pancake batter that is perfect on its own.  Then they are dipped in a traditional french toast coating and fried up to perfection.  It takes these pancakes to another level seriously.
Ingredients
- Flour Power: 1 cup to lay down a solid, fluffy foundation.
- Sweet Whispers: 2 tablespoons of sugar because every pancake needs a sweet little something.
- Cinnamon Kiss: 1 teaspoon to sprinkle in some warm, spicy love.
- Rise to the Occasion: 1 teaspoon of baking powder to puff these babies right up.
- Soda Pop: 1/2 teaspoon of baking soda, because we want these cakes as light as a feather.
- A Pinch of Pizzazz: 1/4 teaspoon of salt to balance the sweet and bring all the flavors to life.
- Buttermilk Bath: 1 cup for tang and tenderness.
- Egg-cellence: 1 large egg, beaten into the mix for structure and richness.
- Oil Slick: 2 tablespoons of vegetable oil for a moist and tender crumb.
- Vanilla Vibes: 1 teaspoon of vanilla extract to round it out with a fragrant flair.
And when it’s time to French Toastify:
- Eggstravaganza: 2 large eggs to create that custardy, golden goodness.
- Milk Magic: 1/2 cup to meld with the eggs for the perfect soak.
- Cinnamon Encore: Another 1/4 teaspoon of ground cinnamon to echo those warm, spicy notes from the pancakes.
How to Make French Toast Pancakes
- Heat a large skillet or griddle over medium heat.
- In a medium bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
- In a small bowl, mix together the buttermilk, egg, oil, and vanilla.
- Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy.
- Pour 1/4 cup of batter onto a heated griddle or skillet. Cook for 3 minutes or until bubbles have formed on the surface and popped. Flip the pancake and continue cooking until cooked through. Repeat with remaining batter.
- Set pancakes aside until cool enough to handle. Meanwhile, in a shallow dish, such as a pie plate, whisk together the eggs, milk, and cinnamon.
- Dip each pancake in the egg mixture and let sit for 15 seconds per side. Transfer to the griddle and cook for 2 more minutes per side.
- Serve with maple syrup, whipped cream, and fresh fruit, as desired.
Tips
Tip 1: Make sure you don’t over mix your pancake batter.Â
You don’t need batter to be completely smooth. It should be slightly lumpy because you will stop as soon as ingredients combine.
I personally like to fry my pancakes in butter on a non stick griddle. The butter fries them golden brown and creates crisp edges. It adds a different texture to the outside while the inside is super light and fluffy.
Tip 2: Don’t over soak your pancakes in the french toast custard
Just soak the pancake in the custard and then let it sit. I fry this back in butter and it is glorious!!!!
How to Serve
- Crispy, Golden Hash Browns: These are a must for a hearty breakfast. Check out the recipe for the crispiest, most flavorful hash browns that’ll add a lovely texture contrast. This hash brown quiche is fun too!
- Homemade Whipped Cream: If you’re feeling extra, why not dollop some homemade whipped cream on top? It’s easier to make than you think and takes these pancakes to the next level.
- Maple Syrup or Honey: Drizzle some pure maple syrup or honey for that classic, sticky-sweet finish. It’s the crowning glory on a stack of warm, cinnamon-laced pancakes.
How to Store and Reheat
To keep these French Toast Pancakes fresh, stack them with wax paper between each pancake and store in an airtight container in the fridge. When you’re ready to reheat, just pop them in the microwave for about 30 seconds, or warm them in a skillet over medium heat until they’re toasty and hot.
Favorite Pancake and French Toast Recipes to Try
- Lemon Ricotta Pancakes
- Pineapple Upside Down Pancakes
- Fruity Pebbles French Toast
- Apple Crisp French Toast
- Pumpkin Spice French Toast
- Eggnog French Toast
- Blueberry Pancakes
- Fluffy Pancakes
French Toast Pancakes
Ingredients
For the Pancakes:
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg beaten
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For making the French Toast:
- 2 large eggs
- 1/2 cup milk
- 1/4 teaspoon ground cinnamon
Instructions
- Heat a large skillet or griddle over medium heat.
- In a medium bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
- In a small bowl, mix together the buttermilk, egg, oil, and vanilla.
- Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy.
- Pour 1/4 cup of batter onto a heated griddle or skillet. Cook for 3 minutes or until bubbles have formed on the surface and popped. Flip the pancake and continue cooking until cooked through. Repeat with remaining batter.
- Set pancakes aside until cool enough to handle. Meanwhile, in a shallow dish, such as a pie plate, whisk together the eggs, milk, and cinnamon.
- Dip each pancake in the egg mixture and let sit for 15 seconds per side. Transfer to the griddle and cook for 2 more minutes per side.
- Serve with maple syrup, whipped cream, and fresh fruit, as desired.
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Such a delicious recipe. It was a hit! Thank you!
Jocelyn, I love that you’ve included the number of servings option and a shopping checklist
I also love this recipe VERY MUCH
MY personal guilty pleasure is peach crepes…do you have a tried and true recipe for them? I used to prder them at a restaurant chain in Portland called Elmer’s. They served them in a mound with a thick syrup-ey cinnamon sauce over fresh peach slices with ice cream AND whipped topping sprinkled with a dusting of cinnamon. If you could replicate that recipe, my tummy would be satisfied to eat only that for the day.
All I can say is yum! I’m not a big fan of plain pancakes but love French toast, and these are too die for. Thanks you for the recipe.
My son loves french toast and pancakes. He asked me if I could make both. So by chance I looked the name French T Pan, boom here I am. Love love love this recipe. I never thought I could combine the two. Thanks so much. Looking forward to trying more of your recipes.
Outstanding pancakes. My boys love them. Great recipe.
So yummy! I added just a little extra cinnamon to the batter. My kids loved them plain!