Cinnamon French Toast Pancakes

5 from 2 votes

Fluffy buttermilk pancakes and cinnamon French toast batter, these Cinnamon French Toast Pancakes are an easy decadent weekend breakfast!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Cuisine: North American

Keyword: Banana Pancakes, Breakast Recipes, Cinnamon French Toast, Easy French Toast, Fluffy French Toast, French Toast Pancakes

Servings: pancakes

Calories: 388kcal

Author: Alisa Infanti

Ingredients

Fluffy Buttermilk Pancakes

¼ cup canola or vegetable oil
2 eggs
¼ cup granulated sugar
½ tsp vanilla
1.5 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
2 cups buttermilk

Cinnamon French Toast Batter & Syrup

1 cup maple syrup
3 tbsp unsalted butter; divided
2 tsp cinnamon; divided
3 eggs
1 cup heavy cream
2 tsp vanilla

Instructions

Pancakes

In a large bowl whisk the oil, sugar, eggs and vanilla.
Add a large sieve over the bowl and add the flour, salt, baking powder and baking soda. Sift the dry ingredients through into the wet ingredients below.
Make a well in the centre and add the buttermilk. Whisk until combined and all the lumps are removed.
Let the pancake batter sit for 10-15 minutes to rise or become thicker.
Add a little oil to the pan coat. Add 1 cup of pancake batter to the pan. Let the batter cook until bubbles form and start to burst. Then carefully flip the pancake and let cook for another 30 seconds. Removed from the pan to a serving platter and cover with a clean tea towel to keep warm. Continue until all of the batter has been used. Pancakes should be roughly 6" in diameter.

French Toast Pancakes and Cinnamon Syrup

Add the maple syrup, 1 tbsp butter and 1 tsp cinnamon to a small pot and mix until combined over medium heat.
Stop stirring and turn heat up to medium-high and bring the syrup to a boil for 2 minutes. Remove from heat and set aside.
In a wide shallow bowl or baking dish add the eggs, whipping cream vanilla, remaining cinnamon and 2 tbsp of the maple syrup mixture and whisk to combine.
Use a fork to poke holes all over the pancakes.
Place one pancake into the pancake batter and let sit for 5 seconds per side. Flipping gently so as not to break the pancake. Pancakes are thinner and more fragile than bread so they do not need much time to sit.
Add some butter to the pan over medium-high heat and place the coated pancake into the pan. Let cook 1-2 minutes per side or until browned on each side. Remove from heat and place on a platter covered with a clean tea towel to keep warm until you are finished making the rest.
Serve with the remaining cinnamon maple syrup and any other topping you would like.

Notes

Based on each pancake being approx. 6" in diameter.

Storage:

Store in a tightly sealed container in the fridge for up to 5 days or freeze once completely cooled for up to 3 months. Thaw in the microwave for a few seconds and reheat using a toaster oven, air-fryer, in the oven or by placing it back in a pan with a little butter for a few minutes.

Nutrition