Crazy genius french toast pancakes from the amazing cookbook Stack Happy will make your breakfast so much better!
I have expressed my love of pancakes many times on this site. It runs deep like a first born. I never want to be without them, and they feel the same about me. So when a book (more like a Christmas present) comes along that nourishes my love of pancakes and all that they stand for in the most delicious of ways, I must celebrate it to the depths of my core. That present is Stack Happy by Karly Campbell.
Karly’s blog Buns In My Oven has always supplied me with fantastic goodies to gawk at so I wasn’t surprised when I opened Stack Happy to find the most unique and indulgent pancake options on the planet lurking behind the gorgeous cover. The photos are captivating, the style is inviting and friendly, and the recipes… speak for themselves. My only issue was trying to figure out what to make first! Luckily I stumbled on these french toast pancakes, which are absolutely brilliant.
The name French Toast Pancakes totally intrigued me. I couldn’t wrap my mind around it. How do you merge the two? Well Karly definitely figured out how. The recipe starts with a simple pancake batter that is perfect on its own. I seriously could have had a stack of the pancakes and been as happy as ever. However, that’s not the end. The pancakes are then dipped in a traditional french toast coating and fried up to perfection. It takes these pancakes to another level seriously. The two breakfast classics merge seamlessly into one perfect dish. I immediately slathered these in syrup and added some berries for color and sunk my fork in. I didn’t eat another thing the rest of the day.
Because I love these pancakes so much, and I want to share my love of pancakes with everyone, I am giving away a copy of Karly’s fantastic book that will make all your flapjack dreams come true. In essence, it will make you quite Stack Happy! Enter below! In fact, go over to Amazon and buy a copy for a friend or family member now. The love should be spread.
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup milk
- ¼ teaspoon ground cinnamon
- Heat a large skillet or griddle over medium heat.
- In a medium bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
- In a small bowl, mix together the buttermilk, egg, oil, and vanilla.
- Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy.
- Pour ¼ cup of batter onto a heated griddle or skillet. Cook for 3 minutes or until bubbles have formed on the surface and popped. Flip the pancake and continue cooking until cooked through. Repeat with remaining batter.
- Set pancakes aside until cool enough to handle. Meanwhile, in a shallow dish, such as a pie plate, whisk together the eggs, milk, and cinnamon.
- Dip each pancake in the egg mixture and let sit for 15 seconds per side. Transfer to the griddle and cook for 2 more minutes per side.
- Serve with maple syrup, whipped cream, and fresh fruit, as desired.