French Toast-Style Pancakes

delicious stack of french toast pancakes on a plate topped with diced strawberries and blueberries with syrup. The pancakes are golden brown, dipped in a cinnamon egg custard like french toast.

Servings: 4

Prep Time: 10

Cook Time: 15

Total Time: 25

Turn homemade or leftover pancakes into French toast pancakes with a quick cinnamon vanilla coating. They’re golden on the outside, fluffy inside, and perfect for a weekend breakfast.

5 from 1 vote

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Ingredients

Pancakes

1 ½ cups all-purpose flour
1 ½ tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
Pinch salt
1 ½ cups milk
1 large egg
2 tablespoons unsalted butter, melted
2 teaspoons vanilla

French toast coating

2 large eggs
½ cup milk
½ teaspoon cinnamon
1 teaspoon vanilla extract

Instructions

If using leftover pancakes, start at the French-toast coating step. But first, reheat them lightly, just enough to take the chill off.

Make the pancake batter:

In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center by moving the flour to the sides. Pour the milk into the middle of the bowl, and add the egg, melted butter, and vanilla. Whisk the egg first, breaking it up into the milk, then work from the outside of the bowl in, mixing until the flour is incorporated. The batter should be thick but pourable (a few lumps are ok). Let the batter sit on the counter for 5 minutes.

Cook the pancakes:

Heat a large non-stick griddle or pan over medium heat. Once the surface is hot, grease it with oil or butter and immediately pour ¼ cup of batter per pancake. Use the back of the scoop to spread it out a little.
Cook the first side for 2 minutes, until bubbles rise to the surface, the edges become defined, and the bottoms are golden brown. Flip the pancakes over and cook for a little less time. Do not press down with a spatula when you flip them; you want to keep their airy texture inside. Transfer the cooked pancakes to a plate and cook the rest of the batter.

Make the French toast coating:

In a shallow bowl or pie plate, whisk the eggs, milk, cinnamon, and vanilla.
Work in the order you cooked the pancakes; the first ones should be mostly cool. Start with those, as it makes it easier to dip. Work in the order you cooked the pancakes; the first ones should be mostly cool. Start with those, as it makes it easier to dip.

French-toast-them:

Grease the griddle with a little butter or oil. Add the dipped pancakes and cook them for about 1 minute per side, until the outside is golden and the French toast coating is cooked through. Remove them from the pan and serve as you go, or keep them warm on a sheet pan in a 200F oven. Repeat with the remaining pancakes, adding more butter or oil to the pan as needed.

Serve:

Serve warm with butter, maple syrup, powdered sugar, whipped cream, or fresh berries.

Notes

Using pancake mix: follow the directions on the box to make batter with 2 cups of pancake mix. Cook them, and follow this recipe to turn them into French-toast-style pancakes.

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