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French Toast Pancakes
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French Toast Pancakes

This hybrid recipe combines the rich, custardy flavor of French toast with the fluffy, light texture of pancakes. Perfect for breakfast or brunch, these pancakes are soaked in a spiced custard mixture and cooked to golden perfection, creating an indulgent treat that satisfies cravings for both pancakes and French toast.
Course Breakfast, Brunch
Cuisine American with French influences
Keyword Easy Breakfast, French Toast Pancakes, Hybrid Recipe, Indulgent
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 320kcal
Cost $10-$15

Equipment

  • Medium mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Ingredients

Pancake Base

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 1 large Egg
  • 3/4 cup Whole milk
  • 1 tsp Vanilla extract
  • 1 tbsp Melted unsalted butter

Custard Mixture

  • 2 Large Eggs
  • 3/4 cup Whole milk
  • 2 tbsp Granulated sugar
  • 1 tsp Vanilla extract
  • 1/2 tsp Ground cinnamon
  • Pinch of nutmeg (optional)

For Cooking

  • 1-2 tbsp Butter for the skillet

Optional Toppings

  • Maple syrup
  • Powdered sugar
  • Fresh berries
  • Whipped cream

Instructions

Step 1: Make the Pancake Batter

  • In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  • In another bowl, beat the egg, then mix in the milk, vanilla extract, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir gently until combined. The batter should be slightly lumpy; avoid overmixing. Set aside.

Step 2: Prepare the Custard Mixture

  • In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg. Ensure the mixture is smooth and well combined.

Step 3: Cook the Pancakes

  • Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
  • Spoon or pour about 1/4 cup of pancake batter onto the skillet, spreading it slightly into a circle.
  • Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown. Repeat with the remaining batter.

Step 4: Dip Pancakes in Custard

  • Once all the pancakes are cooked, dip each one briefly into the custard mixture, ensuring both sides are coated. Do not soak them for too long, as the pancakes might become too soft to handle.
  • Return the dipped pancakes to the skillet and cook for 1-2 minutes per side, until the custard is set and the pancakes are golden.

Step 5: Serve and Enjoy

  • Serve the French Toast Pancakes warm with your favorite toppings, such as maple syrup, powdered sugar, berries, or whipped cream.

Notes

  • Make Ahead: You can prepare the pancake batter up to 12 hours in advance and store it in the refrigerator. Stir gently before using.
  • Substitutions: For a dairy-free version, substitute the milk with almond milk or oat milk and use a plant-based butter alternative.
  • Spices: Customize the flavor by adding a pinch of cardamom or swapping cinnamon for pumpkin spice.
  • Serving Suggestions: Pair with crispy bacon or sausage for a complete breakfast spread.
Enjoy the decadent, flavor-packed joy of French Toast Pancakes for your next brunch gathering or a cozy weekend breakfast. The combination of fluffy pancakes with a custard-dipped exterior makes this a recipe you’ll return to again and again!