French Toast Cinnamon Pancakes

It’s time for comfort food. To me pancakes have that special sentimental value because they remind me of Sunday mornings in the kitchen with my mum. Also, I love the combination of my two favorite sweet breakfasts: French toast and fluffy pancakes. These pancakes are soft inside and a bit crunchy on the outside. Sweet, decadent and delicious. Tip: You can also make this recipe with leftover pancakes (like that ever happens:).


1 cup flour

½ teaspoon baking soda

1 Tablespoon sugar

½ teaspoon salt

¾ teaspoon baking powder

1 egg

1 cup buttermilk

1 ½ tablespoon oil

Ingredients for the French toast batter

2 eggs

¼ cup milk

½ teaspoon cinnamon

½ teaspoon vanilla

Ingredients for the cinnamon sugar

½ cup sugar

1 teaspoon cinnamon


Make the pancakes first. In a large bowl, whisk together the dry ingredients: flour, baking soda, sugar and salt.

In a separate bowl, whisk together the egg, buttermilk, and oil. Add the dry ingredients into the wet ones and mix until just combined, but leave the batter slightly lumpy.

Heat a skillet and grease it with oil. Pour a ¼ measuring cup of the batter onto the skillet. Cook until bubbles appear. Flip and cook for another 1-2 minutes until golden brown.

Next create your French toast batter. Whisk all of the ingredients together until slightly foamy.

In a small bowl mix together the sugar and cinnamon.

Dip the pancakes into the French toast batter. Let them soak in the batter for about a minute.

Heat the skillet over medium-high heat. Cook until the French toast batter is golden brown. Sprinkle with cinnamon sugar.

Serve warm with maple syrup.


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