Description
French Toast Pancakes are the perfect combination of two breakfast favorites! These fluffy pancakes are dipped in a rich cinnamon-vanilla custard and cooked to golden perfection. Whether you top them with fresh berries, maple syrup, or whipped cream, they make the ultimate breakfast or brunch treat. Quick, easy, and incredibly delicious—get ready to impress your family with this indulgent recipe!
Ingredients
Scale
For the Pancakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- 2 eggs
- ¾ cup milk (use almond or oat milk for dairy-free)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
For the French Toast Custard:
- 2 eggs
- ½ cup milk
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
For Cooking & Toppings:
- Butter (for greasing the pan)
- Maple syrup
- Powdered sugar
- Fresh berries or whipped cream
Instructions
Make the Pancake Batter
- In a large bowl, whisk together flour, baking powder, sugar, and cinnamon.
- In a separate bowl, whisk eggs, milk, vanilla extract, and melted butter.
- Slowly pour the wet ingredients into the dry mixture, stirring gently until combined.
- Let the batter rest for 5 minutes.
Cook the Pancakes
- Heat a non-stick skillet over medium heat and grease with butter.
- Pour ¼ cup of batter onto the pan for each pancake.
- Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1–2 minutes until golden brown.
Prepare the Custard Mixture
- In a shallow bowl, whisk together eggs, milk, cinnamon, and vanilla extract.
Dip and Cook the Pancakes
- Take each pancake and dip it into the custard mixture for 3–5 seconds per side.
- Heat butter in the skillet over medium-low heat and cook each pancake for 1–2 minutes per side, until golden brown.
Serve and Enjoy!
- Stack the pancakes on a plate and drizzle with maple syrup.
- Add your favorite toppings like fresh berries, powdered sugar, or whipped cream.
- Serve warm and enjoy your delicious French Toast Pancakes!
Notes
- Make-Ahead Tip: You can prepare the pancakes a day ahead and store them in an airtight container. Simply dip and cook them in the custard mixture when ready to serve.
- Freezing Instructions: Freeze cooked pancakes on a baking sheet, then transfer them to a freezer bag. Reheat in a toaster or oven at 350°F (175°C) for 5–7 minutes.
- Dairy-Free Option: Substitute almond milk or oat milk for regular milk and use vegan butter.
- Serving Suggestions: Try pairing with Greek yogurt and honey or coconut whipped cream and toasted coconut for a delicious twist!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 125 kcal
- Sugar: 5.3 g
- Sodium: 204 mg
- Fat: 6.1 g
- Saturated Fat: (Approx. 3.5 g – mainly from butter & eggs)
- Unsaturated Fat: (Approx. 2.6 g – from eggs & milk)
- Trans Fat: 0 g
- Carbohydrates: 11.4 g
- Fiber: 0.5 g
- Protein: 5.9 g
- Cholesterol: 104 mg
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