French Toast Pancakes
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Why did it take me this long to learn french toast pancakes are a thing?! It’s french toast made with pancake batter and turns out sweet like french toast, but without any extra effort.
I also love making my banana fosters pancakes. It’s an easy and fun way to use up bananas. And, don’t forget about my pancake in a mug for those busy mornings! It cooks right in the microwave!
French Toast with Pancake Batter and it’s Easy!
My French toast pancakes is the recipe I make when I want both french toast and pancakes at once. The fluffy stack of a pancake plus the warm, sweet, cinnamon-y vibe of French toast. There’s no flipping bread slices and no buttermilk. Just one batter and a hot griddle.
The trick is the maple syrup, vanilla, cinnamon, and nutmeg all going into the batter itself. It turns a regular pancake into something that actually tastes like French toast.
I’ve literally tricked my husband Ben multiple times thinking I was making french toast and he comes in and sees pancakes.
My french toast is made with pancake batter and is a no-buttermilk recipe, and that’s on purpose. I never have buttermilk in the fridge, and I don’t want to buy it just for one breakfast. Plain whole milk plus the right ratio of baking powder gets the same fluffy, lifted pancake without a special trip to the store.
They take only 25 minutes to make, which means no more time than a usual pancake. But these pancakes have so much more flavor!
Ingredients
- Whole milk – I use whole milk to create a smooth batter and add richness, similar to a classic French toast mixture.
- Butter – Melted butter adds flavor and richness to the batter, and a little extra helps the pancakes cook evenly on the griddle.
- Maple syrup – Maple syrup is my secret batter ingredient to give the pancakes that classic French toast flavor.
- Eggs – Egg acts as a binder to give the pancakes structure.
- Pure vanilla extract – When I want warm flavors, I never skip the vanilla. It adds so much depth!
- All-purpose flour – Flour provides the base and structure for fluffy pancakes.
- Baking powder – Baking powder helps the pancakes rise and stay light instead of dense.
- Ground cinnamon and nutmeg – I add these spices to give the pancakes that signature French toast flavor.
- Kosher salt – A pinch of salt balances the sweetness..
- Powdered sugar – I like to dust powdered sugar on top for a simple finish.
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 over-mix.
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 the pancakes to a serving tray or baking sheet while making the rest of the pancakes.
STEP SIX: Top with powdered sugar and other desired toppings, drizzle with syrup, and serve!
Recipe Tips
- I’m careful not to overmix when I combine the wet and dry batter ingredients so I don’t accidentally knock all of the air out of the mixture, which is key for fluffy pancakes.
- Giving the griddle time to preheat means that my pancakes start cooking as soon as they hit the pan so they get that amazing golden crust on the outside.
- I keep the heat at medium-low so the pancakes cook through without burning the outside.
- When I see bubbles on the tops of the pancakes, I know they’re ready to flip.
- I keep the finished French toast pancakes on a baking sheet in the oven set to 200 degrees F to keep them warm while I cook the remaining batter.
Variations
- Adding chopped walnuts or pecans to the batter gives the pancakes a nutty crunch that is SO GOOD with the cinnamon and maple flavors.
- Use brown sugar in place of some maple syrup. Swap 2 tablespoons of the maple for packed brown sugar and you get a deeper, almost caramel-y flavor. My brown sugar pancakes lean fully into that idea if you want to try the all-the-way version.
- If I’m craving fresh fruit, I’ll add blueberries or banana slices to the pancake batter before cooking.
- Mixing chocolate chips into the batter makes French toast pancakes even more decadent. My kids go crazy for this version!
- I love adding a dollop of homemade whipped cream on top for an extra indulgent stack!
What to Serve with Pancakes
For a full breakfast spread, I love serving my French toast flapjacks alongside hash browns, bacon in the oven, and air fryer sausage.
If I want to add some eggs to the mix, I’ll whip up air fryer scrambled eggs, air fryer poached eggs, or air fryer soft boiled eggs!
French Toast Pancakes FAQs
How do I fix french toast pancakes that are too runny?
When my batter turns out too runny, I add a little more flour, just a tablespoon at a time, until the mixture thickens. I’ve also learned that letting the batter sit for a few minutes helps it firm up slightly before cooking.
How do I fix pancakes that are too dense?
If my pancakes come out too dense, it’s usually because I overmixed the batter and knocked too much air out of it. I always try to mix until the wet and dry ingredients are just combined and make sure the baking powder is fresh so the pancakes stay light and fluffy.
How should I store leftover pancakes?
I store leftover French toast pancakes in an airtight container in the refrigerator for up to a few days. I let them cool first, then stack them with a small piece of parchment paper between each layer so they don’t stick together.
How do I reheat leftover pancakes?
I either reheat pancakes in a skillet over medium-low heat or I wrap them in a damp paper towel and microwave them in 30 second bursts until they’re warmed all the way through.
If you’ve made these french toast pancakes, I would love to know what you think! Leaving a comment and rating helps others find this recipe too.
Fluffy French Toast Pancakes
Ingredients
- 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
Instructions
- 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.
Nutrition
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.
Like this? Leave a comment below!
Could this recipe be baked in the oven? 9″ x13″? 350F?
Hi Ruth, I have not tested this recipe in the oven, so I’m not sure how it would turn out. If you are looking for an oven baked breakfast casserole, you may want to try my Brioche French Toast recipe here.