French Toast Pancakes… YES – you read that right! French. Toast. Pancakes! Y’all if you love breakfast foods and have not tried a mash up of these two classics together, you’ve been missing out!! You’ve got a fluffy buttermilk pancake base with cinnamon “scented” (bc I am extra like that) French toast custard. It’s straight up wild!
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I have expressed my love of pancakes many times on this site. It runs deep like a firstborn. 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 bomb.
The Low Down On These 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
- Fluffy Meets Custardy: A cloud-like pancake meets the 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 make French toasts with pancakes!
- 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!
- Weekend Breakfast or Brunch: These pancakes are out of this world divine and the perfect way to start your morning on the weekend!
Ingredients To Make French Toast Pancakes
- Flour: This creates a solid, fluffy foundation for our pancakes.
- Suga’: A bit of sugar because every pancake needs a sweet little something.
- Cinnamon: A sprinkle adds some warm, spicy love to your stack.
- Baking Powder and Baking Soda: Gives the rise needed to puff these babies right up and make them light as a feather.
- Salt: Balances the sweetness and brings all the flavors to life.
- Buttermilk: Adds a bit of tang and tenderness you can’t get from regular milk.
- Eggs: Adds structure and richness to the pancakes and creates the custardy, golden goodness of French toast.
- Oil: Use a neutral vegetable oil for a moist and tender crumb.
- Vanilla Vibes: Rounds out the pancake flavor with a fragrant flair.
- Milk: Beaten with the eggs for the perfect soak to our pancakes transforming them into French toast pancakes.
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.
Step 4: Serving Them Up
- Serve up your pancakes with maple syrup, whipped cream, and fresh fruit!
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Tips for Making the Best French Toast Pancakes
- 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.
Popular Substitutions & Additions
- Out of Buttermilk. No worries you can make your own. Add one tablespoon of lemon juice or vinegar to a liquid measuring cup. Then pour in milk up to the one cup line measure.
- Gluten-Free. Replace the flour with a one-to-one gluten-flour blend.
- Different Spices. Experiment with adding a pinch of nutmeg or swapping the cinnamon for apple pie spice or pumpkin pie spice.
- Almond Flavor. Replace half the vanilla extract with almond extract or you can also experiment with other extracts such as coconut, rum, and whatever flavors you love.
What to serve with
- Enjoy your stack with some crispy, golden Hash Browns. These are a must for a hearty breakfast. This Hash Brown Quiche is fun too!
- Add some bacon or sausage on the side! If you’re feeling extra fancy try my Brown Sugar Bacon or Candied Bacon.
- Enjoy all your favorite toppings from a generous scoop of homemade Whipped Cream, Strawberry Sauce, fresh fruit, chocolate chips, chopped nuts, and so much more! Don’t forget a 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.
- Turn these pancakes into a decadent dessert or special treat with a scoop of your favorite ice cream. Coffee Ice Cream and homemade Raspberry Ice Cream are just a couple of ideas for some inspiration!
How to Store & Reheat French Toast Pancakes
To keep these French Toast Pancakes fresh, 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?
Keep them wrapped up tightly so they stay fresh for up to five days!
Can I freeze these pancakes?
Yes, of course! 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. This makes it so easy to remove a pancake or two at a time to reheat. For best results, thaw them out before reheating as indicated above.
Frequently Asked Questions
Using butter to cook them is my secret to crisp edges. The butter fries them golden brown and creates crisp edges while also adding rich flavor. It adds a different texture to the outside while the inside is super light and fluffy. You can get a similar texture using a neutral cooking oil but you miss out on the extra flavor of the butter.
If your pancakes are browning too quickly this can lead to undercooked pancakes or overly brown outsides. The most common culprit is that the pan is too hot. Turn the heat down a bit before cooking the next one.
No, that’s not such a great idea. Since this recipe uses buttermilk along with baking powder and baking soda the start working when mixed. 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!
If you’re bored with your regular Fluffy Pancakes, these French Toast Pancakes are an excellent way to spice up your breakfast or brunch. It transforms the classic homemade pancake into custardy goodness with a quick soak in a milk and egg mixture. Add all your favorite pancake toppings for a breakfast that’s sure to be a hit!
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)!!
French Toast Pancakes
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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
- 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.
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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.