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. It runs deep like a first born. I never want to be without them, and they feel the same about me. So when a book comes along that nourishes my love of pancakes, I must celebrate it to the depths of my core. 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.
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
- ½ teaspoon baking soda
- ¼ 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
- ½ cup milk
- ¼ 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.
Notes
- Preheat the Griddle. For even cooking it’s essential that your skillet or griddle is hot before you begin cooking your pancakes.
- Cook in Batches. Don’t overcrowd your pan or griddle as this makes flipping more difficult.
- Avoid Flipping Early. I know it’s hard to be patient and wait but it’s important if you want perfectly cooked pancakes. Watch for the popped bubbles and dry edges before flipping them over.
- Don’t Over-Mix. You don’t need the batter to be completely smooth. It should be slightly lumpy because you will stop as soon as the ingredients combine.
- Don’t Over Soak. Just 15 seconds each side is all it needs. You don’t want it overly soggy.
- Storing. 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.
Jeffrey says
I made these French Toast Pancakes a few days ago and my wife and I both loved them. I will definitely do it again. The kids tried them and thought they were just okay, heck what to they know!
Laura Dembowski says
Omg! How genius are these?!? My two breakfast Dave’s combined.
Jocelyn (Grandbaby Cakes) says
Hooray! Don’t you love the two together?
Susan Davis says
Hey Jocelyn, I am new to your site and sooooo!!! excited!!! First You are sooo beautiful, your smile is beautiful!!! I am going to make these soon, Do you have a cookbook with just desserts. I need a brownie recipe that is truly fudgy ! Your help would be greatly appreciated!
Your New Friend, Susan
Jocelyn (Grandbaby Cakes) says
Hi Susan, thank you soooo much for all of your sweetness. I am truly blushing. My cookbook will be coming out in the fall (September 2015), and it will be all desserts. Everything is tested by outside parties and is truly delicious! Make sure you sign up for my email list. I will be sharing exclusive info regarding the book with my list first with giveaways before it goes live to everyone!
Kelsey M says
Wow- this book has everything I want! Pancakes, pancakes….and pancakes+French Toast! Looks amazing!
-Kelsey
Rachel says
I always waffle between making pancakes and French toast- now I can have both! I love this idea. I have to check out this cookbook.
Janet says
I love your site. You have a collection of awesome recipes. Would love to win your giveaway!!!
Jocelyn (Grandbaby Cakes) says
Thank you so much Janet!!
April Boller says
I’m so trying these out. What a perfect idea! They look so good.
Chineka @ Savor The Baking says
French toast within a pancake is genius. Love these!
Kayle (The Cooking Actress) says
I love Karly and omigoshhh I cannot believe that she mashed 2 breakfast faves into 1! DELICIOUS