I have expressed my love of pancakes many times on this site. I never want to be without them, and they feel the same about me. But even I sometimes get bored with regular pancakes so these french toast pancakes are the perfect way to switch it up. The pancakes are your classic buttermilk base but then they get soaked in a custard and fried up like french toast. Get at it!
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How to Make French Toast Pancakes
Step 1: Mix the Pancakes
- Combine the flour, sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl.
- Whisk the ingredients to combine.
- Combine the buttermilk, egg, oil, and vanilla in a small bowl.
- Whisk them together until the egg is beaten.
- Add the wet ingredients into the dry ingredients.
- Mix just until combined but still slightly lumpy.
Step 2: Cooking the Pancakes
- Pour a ¼ 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 the remaining batter until all your pancakes are cooked. Set them aside until cool enough to handle.
Step 3: Making the French Toast Pancakes
- Combine the eggs, milk, and cinnamon in a shallow bowl or pie plate.
- Whisk the mixture together until combined.
- Dip each pancake in the egg mixture and let it sit in the egg mixture for 15 seconds per side.
- Transfer the dipped pancake to the griddle and cook for 2 more minutes per side.
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Step 4: Serving Them Up
- Serve up your pancakes with maple syrup, whipped cream, and fresh fruit!
French Toast Pancakes Recipe
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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
Stack them with a piece of wax paper between each pancake and store them 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. How long will these pancakes last in the fridge?
About 4-5 days. Can I freeze these pancakes?
Yep! Lay them out on a parchment-lined baking tray and pop into the freezer for about an hour. Once frozen you can transfer them to a storage container or bag and store them for up to three months.
Nutrition
Recipe Tips
- Cook in Batches. Don’t overcrowd your pan or griddle as this makes flipping more difficult.
- Avoid Flipping Early. 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.
Recipe Help
If your pancakes are browning too quickly this can lead to undercooked pancakes or overly brown outsides. Make sure the pan isn’t too hot. Turn the heat down a bit before cooking the next one.
Nope I don’t recommend. If you let the batter sit overnight your pancakes will not cook up nice and fluffy. If you wanted you could cook the pancakes the night before and then finish them off the next morning by soaking them in the French toast custard and cooking them the second time. Though really, I highly recommend enjoying them freshly made!
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
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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Ok, so yesterday after I made these , I had 4 left over. And you would not believe what I did to them. I heated it up in my waffle iron, and omg, perfection. So, there, I just did it. I made French Toast Pancake Waffles.
I love you.
I added sliced banana at end and dropped each pancake in hot oil for a semi fried effect. Oh my delicious.
told my wife about this idea, she thought I was nuts! “that doesn’t exist” she said. guess what’s for breakfast tomorrow,dear! thanks for winning me the bet.
Hooray Bob way to go!
Appreciate it for sharing your great web site.|
Thanks so much!
Hello J,
I can’t wait to try these pancakes… I know for certain no one will be sleeping in once they get a early morning smell of these….yum yum!
I love home made pancake mix but I cheated and used a box mix but used your method and they were amazing ! My husband said he’s not sure he could eat just a plane pancake again ! Can’t wait to try them on my grandkids.
Oh I just know your grandkids will love them!!
I made these unique pancakes this morning, and my family loved them. Thanks so much for sharing the recipe.