French Toast Pancakes

4.76 from 37 votes

In this French Toast Pancakes recipe, fluffy buttermilk pancakes are dipped in a deliciously cinnamon spiced french toast custard and fried until golden brown! It's the best of both worlds.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 156kcal

Author: Jocelyn Delk Adams

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

US Customary - Metric

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.

Nutrition