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Maple syrup pouring over a stack of French toast pancakes.

One-Bowl French Toast Pancakes

Afton
With this easy One-Bowl French Toast Pancakes recipe, you don’t have to choose between your favorite breakfast treats. You’ll race your breakfast companions to the maple syrup bottle, just like in Lady Pancake & Sir French Toast.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12 pancakes

Good To Know

  • This recipe keeps all of the batches of pancakes warm in the oven until you’re ready to serve them, but if you’d like to serve them as you make them instead, you can skip using the oven and transfer the pancakes to serving plates as they’re ready.
  • Use 100% pure maple syrup in this recipe, not “pancake syrup,” which is made from corn syrup with caramel color and flavors added.

Equipment You'll Need

  • Cooling rack
  • Rimmed baking sheet
  • Large bowl
  • Whisk
  • 12-inch nonstick skillet
  • ¼-cup dry measuring cup
  • Small rubber spatula or spoon
  • Turner spatula
  • Oven mitts
  • Serving plates

Measure Your Ingredients

  • 1 cup milk
  • 3 large eggs
  • ¼ cup maple syrup, plus more for serving
  • 2 tablespoons vegetable oil, plus more for pan
  • 2 teaspoons vanilla extract
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups (10 ounces, 283g) all-purpose flour
  • Salted butter, fresh berries, and/or strawberry jam, for serving (optional)

Let's Cook!
 

  • Set a cooling rack inside a rimmed baking sheet. Set your oven rack to the middle position and place the baking sheet on it. Heat the oven to 200°F. 
  • 1 cup milk, 3 large eggs, ¼ cup maple syrup, plus more for serving, 2 tablespoons vegetable oil, plus more for pan, 2 teaspoons vanilla extract, 4 teaspoons baking powder, 1 teaspoon table salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
    In a large bowl, whisk together the milk, eggs, maple syrup, oil, vanilla, baking powder, salt, cinnamon, and nutmeg until well combined.
  • 2 cups (10 ounces, 283g) all-purpose flour
    Add the flour, then whisk until the ingredients are evenly mixed but the batter is still a little lumpy. Let the batter sit for 10 minutes to thicken up.
  • In a 12-inch nonstick skillet, heat ½ teaspoon of oil over medium heat until it’s shimmering, 2 to 4 minutes.
  • Turn the heat down to medium-low. Carefully lift up the skillet, swirl the oil into an even layer, and set the skillet back down on the stovetop. 
  • Use a ¼-cup dry measuring cup to scoop 3 portions of batter into the skillet, scraping it out with a small rubber spatula or spoon and leaving some space between the portions. Use the spatula or spoon to spread out each portion into a circle. 
  • Cook the pancakes until the edges are set, bubbles pop all over the surface, and the bottoms are golden brown, 2 to 3 minutes.
  • Use a turner spatula to flip each pancake. Cook until the second side of each pancake is golden brown, 1 to 2 minutes. (If your pancakes start to get too dark too quickly, turn the heat down to low.)
  • Use oven mitts to remove the baking sheet from the oven and set it on the stovetop. Transfer the cooked pancakes to the cooling rack set in the baking sheet, then return the baking sheet to the oven to keep warm.
  • Repeat steps 6 to 9 with the remaining batter, adding another ½ teaspoon oil to the pan and swirling it around in between each batch and transferring each batch of cooked pancakes to the oven to keep warm. You’ll cook 4 batches of pancakes total.
  • Salted butter, fresh berries, and/or strawberry jam, for serving
    Turn off the stove. Use oven mitts to remove the baking sheet with the cooked pancakes from the oven and use the spatula to transfer them to serving plates. Serve with salted butter, berries, or jam, if you like, and lots of maple syrup.
Keyword French Toast Pancakes