French Toast Pancakes are the best of both worlds: pancakes and French toast in every bite. Fluffy and perfectly spiced with cinnamon and nutmeg. Once the pancakes are done, just soak them in the French toast mixture and grill for a second time.
It is just that simple to combine these two classic breakfasts. You can enjoy them on a quiet weekend morning, over the Holidays, or bring a creative flavor to brunch.
Need more ideas on what to serve at a brunch? Take a look at 3 of our favorite recipes: Cinnamon Balls, Cinnamon Roll Dippers, and Nutella Granola.
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Ingredients
For the pancakes:
- Egg
- Olive oil
- Granulated sugar
- Unbleached all-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Ginger
- Salt
- Vanilla extract
- Milk
For the French toast mixture:
- Eggs
- Milk
- Granulated sugar
- Vanilla extract
See the recipe card for quantities.
Instructions
For the pancakes
- Add egg, oil, sugar, milk, and vanilla to a large bowl. Mix with a hand mixer or a whisk until all ingredients are combined.
- Add to the egg mixture the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix until all ingredients are incorporated, like a classic pancake mixture.
- Set the batter aside for 30 minutes.
- Preheat the griddle, we do 5 minutes on low with our Blackstone.
- Adjust your griddle temperature for pancakes.
- Using a ladle to make the size of the pancakes you prefer.
- Wait until the pancake starts to bubble before flipping, about 1 to 2 minutes.
- Take the pancake off the griddle to cool off.
NOTE: This step is important because you will be dipping them in French toast egg mixture.
Pancakes: Keep the heat between low and medium-low. Wait until the pancakes are bubbling up, then flip.
For the French toast mixture
- While the pancakes are cooling off, whisk together the French toast mixture ingredients eggs, sugar, milk, and vanilla extract until combined. I used a pie pan to make it easier to dip the pancakes.
NOTE: This is the perfect amount of time to let the pancakes cool. - Now, increase your griddle to medium heat.
- Take one or two pancakes at a time and soak them in the egg mixture for 15 seconds.
- Place the pancake on the griddle and grill for 2-3 minutes on each side or until the egg mixture is set.
- Serve and enjoy!
Variations
One of the benefits of pancakes is they are so versatile with flavors to please anyone.
- Pancakes – instead of milk, you can use plant-based milk, or why not chocolate milk, yum!
- French toast mixture – add different spices to the mixture: lemon juice, ginger, cloves, …
Add a different sweetener, instead of granulated sugar you can use honey, maple syrup, or stevia, … - Kid-Friendly – These variations can be as simple as you want to make them. You can just add some maple syrup to the pancake batter or chocolate chips is always a winner. Get creative and sprinkle powdered sugar, sprinkles, and maybe even whipped cream on top.
Equipment
For this recipe, we used a Blackstone 36-inch griddle. You can use any size griddle or your favorite pan/skillet.
Storage
You can store the leftovers using an airtight container in the fridge for up to 3 days.
Once completely cool, the French toast pancakes are ideal to freeze and hold their quality for up to 30 – 45 days. I lay my pancakes on a cookie sheet (single layer) and freeze them for 30 minutes or until frozen solid. Then transfer them to a freezer-safe bag or container. Now you can have a tasty breakfast treat when you want.
Important notes and FAQs
Absolutely, you can even make the pancakes the day before and just do the French toast part of the recipe the day of.
If they are too hot it may cause the French toast egg mixture to curdle.
The rule of thumb is 350 – 375 degrees F. The key is to have enough heat to get the pancake mixture to brown and bubble without burning.
French Toast Pancakes
Equipment
- Mixing Bowl
- Griddle or skillet
Ingredients
Pancakes:
- 1 egg
- 3 teaspoons olive oil or any vegetable oil
- 2 tablespoons granulated sugar
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk
French toast mixture:
- 2 eggs
- ½ cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Instructions
Pancakes:
- Mix egg, oil, sugar, milk, and vanilla in a large bowl. Mix with a hand mixer or a whisk until all ingredients are combined.
- Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix until all ingredients are incorporated, like a typical pancake mixture.
- Set the batter aside for 30 minutes.
- Preheat the griddle and adjust your griddle temperature for pancakes.
- Using a ladle to make the size of the pancakes you want.
- Wait until the pancake starts to bubble before flipping.
- Take the pancake off the griddle to cool off.
French toast mixture:
- Whisk together all the French toast mixture ingredients eggs, sugar, milk, and vanilla extract. Use a wide shallow pan for ease of dipping the pancakes.
- Increase your griddle to medium heat.
- Take one or two pancakes at a time and soak them in the egg mixture for 15 seconds.
- Place the pancake on the griddle and grill for 2-3 minutes on each side or until the egg mixture is set.
- Serve and enjoy!
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