Mix dry ingredients In a large bowl, whisk together flour, baking powder, salt, cinnamon, and sugar.
Mix wet ingredients In another bowl, beat milk, egg, melted butter, and vanilla until smooth.
Combine Pour the wet ingredients into the dry ingredients. Stir until just combined — do not overmix. The batter should be slightly lumpy.
Cook the pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake onto the skillet.
Cook 2–3 minutes per side, until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
Serve Stack the pancakes and drizzle with maple syrup. Top with powdered sugar, fresh berries, or a dollop of cream cheese for a more French toast flavor.
💡 Tips
For a richer French toast flavor, replace ½ cup of milk with ½ cup heavy cream.
Add a pinch of nutmeg for extra warmth.
You can also soak the cooked pancakes in egg mixture + milk briefly and then pan-fry for a true French toast finish.
To make it fruity, fold chopped strawberries or blueberries into the batter before cooking.
If you want, I can make a “mini French Toast Pancakes” version — perfect for bite-sized breakfast stacks or brunch platters. Do you want me to do that?
