Tall, fluffy stacks of French toast pancakes are the perfect breakfast! These light and airy pancakes are seasoned with warm, inviting spices and sweetened with maple syrup for one delicious bite!
I can definitely appreciate boxed mixes for pancakes and other treats – just take a look at my air fryer pancakes.
I love a quick breakfast recipe just as much as the next cook! But there’s nothing quite like a homemade recipe that you can customize and make just right.
While you could make French toast pancakes with Aunt Jemima mix, the flavor you’ll get in each bite is miles above the boxed alternative.
The addition of milk and butter brings a whole dimension of richness to the batter, with nostalgic seasonings that really bring home the french toast flavor mixed right in.
In just 15 minutes, you can stack a family’s worth of French toast flapjacks ready to be served. They’re the best, most delicious way to start your day!
Here’s what I’m going to teach you in this post:
- How to get fluffy, tender French toast pancakes without buttermilk!
- Ways to make this recipe ahead of time and in bulk for serving both now and later.
- FAQs with tips, tricks, and other info you need to make absolutely flawless pancakes on your very first try!
Pillowy pancakes and maple syrup are the epitome of breakfast.
This classic morning treat can be dressed up with maple, cinnamon, and nutmeg for a dish that tastes brand new! It’s so delectable it almost feels like a dessert!
How To Make French Toast Pancakes
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine the milk, melted butter, maple syrup, eggs, and vanilla with a whisk.
STEP TWO: In a separate bowl, mix the dry ingredients: flour, baking powder, cinnamon, salt, and nutmeg. Pour the dry ingredients into the wet and whisk until just barely combined, taking care not to overmix.
STEP THREE: Preheat your griddle on medium-low and grease with butter or cooking spray. Pour your pancakes onto the griddle with a ¼ cup scoop, fitting as many as possible.
STEP FOUR: Let the pancakes cook for 2-3 minutes before flipping. These pancakes are slightly darker, making it a bit tougher to tell when they’re done. Look for bubbles on the surface to tell when it’s time to flip once, then give them a couple of minutes on the other side.
STEP FIVE: Move your completed pancakes to a serving tray or baking sheet while you make the rest of the pancakes.
STEP SIX: Top with powdered sugar and other desired toppings, drizzle with syrup, and serve!
Are French Toast And Pancakes The Same?
They’re very different! French toast is thick slices of bread drenched in egg, milk, and a couple of seasonings – usually cinnamon and sugar.
Pancakes, on the other hand, are a simple milk and flour batter breakfast cooked into fluffy, flat cakes right on your stovetop.
So what are French toast pancakes, then? They’re a combination of the two!
We have the sweet, warm, and inviting flavors of French toast baked right into our flapjacks to get the best of both worlds.
Variations & Tricks For Delicious French Toast Pancakes
- Walnuts and pecans are natural pairs for the warm nutmeg, cinnamon, and maple flavors in our recipe. Chop them up and add them to the batter. Almond extract in place of the vanilla will enhance that nutty flavor!
- It’s okay if there are a few clumps left in your batter – just don’t overmix! That’ll give you tough, flat flapjacks.
- If you’re making several rounds of pancakes for a larger crowd, you can keep them warm in the oven at 200 degrees F for up to 30 minutes.
Can You Make French Toast Pancakes Ahead Of Time?
Anyone who enjoys baking in bulk will be pleased to know that these pancakes freeze and reheat very well! They can be reheated in the oven, microwave, or even your toaster.
You can also freeze the pancake batter prior to cooking, but I like cooking them first to get the best results.
To freeze, allow the baked pancakes to cool to room temperature before either wrapping them individually or layering them in an airtight container.
I recommend placing a sheet of parchment paper between pancake layers to keep them from sticking.
Frozen flapjacks will last a couple of months.
If you prefer to simply refrigerate, you should be sure to eat these within 3 days.
Can You Make French Toast Pancakes With Aunt Jemima Mix?
You can use pre-made pancake mixes to make this recipe pretty easily. Any boxed mix you choose will take the place of the baking powder and flour.
However, there are a couple of reasons why I prefer not to use pre-made mixes. It isn’t much easier to use a box mix, and going with homemade allows you to avoid added preservatives.
And even though we’re making these French toast pancakes without buttermilk, the flour and baking powder work together to create a substantial batter that puffs up to be perfectly light and fluffy.
Other Breakfast Recipes You’ll Love:
- Air Fryer French Toast Sticks
- Crockpot French Toast Casserole
- Hawaiian Bread French Toast
- Sweet Cream Pancakes
- Air Fryer French Toast
- Bananas Foster Pancakes
- Brioche French Toast Casserole
- Banana Blueberry Oatmeal Muffins
- 2 cups whole milk
- 4 tablespoons butter, melted
- ¼ cup maple syrup, plus more for serving
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 2 tablespoons powdered sugar, for garnish
- In a large bowl, whisk together the milk, melted butter, maple syrup, eggs, and vanilla.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg. Add the dry ingredients to the wet and mix just until combined– it’s okay if there are still some small clumps. Don’t overmix!
- Preheat a griddle or nonstick pan over medium-low heat. Grease the pan with butter or nonstick cooking spray and use a ¼ cup measuring scoop to pour as many pancakes as will fit onto your pan.
- Cook the pancakes for 2-3 minutes, or until they are bubbling on top and golden brown on the bottom. Flip and cook for another 1-2 minutes or until they are golden brown on the second side.
- Transfer the pancakes to a baking sheet and repeat with the remaining batter. Pancakes can be kept warm in a 200F oven for up to 30 minutes.
- To serve, dust with powdered sugar and drizzle with warm maple syrup. Enjoy immediately.
Amount Per Serving: Calories: 418Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 90mgSodium: 471mgCarbohydrates: 64gFiber: 2gSugar: 15gProtein: 11g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.