Fluffy French Toast Pancakes
My French toast pancakes are tall, fluffy stacks made with cinnamon, nutmeg, and maple syrup baked right into the batter. They come together in 25 minutes with pantry ingredients and no buttermilk required.
Servings: 6 servings
Calories: 418kcal
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
Serving: 1 | Calories: 418kcal | Carbohydrates: 64g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 471mg | Fiber: 2g | Sugar: 15g