Pancake Batter Dipped French Toast

Cannot decide between pancakes or french toast? You won’t be disappointed with this Pancake Batter Dipped French Toast, which is the best of both worlds.

Ingredients

  • 4 Eggs
  • 1 Cup Flour
  • 1 Cup Milk
  • 1 Tablespoon Brown Sugar
  • 2 Teaspoons Baking Powder
  • 1 Tablespoon Vanilla
  • 1 Tablespoon Orange Zest (optional)
  • ¼ Teaspoon Ground Ginger (optional)
  • Pinch of Salt
  • Large Loaf of Bread

Printable View

Yield: 4 servings

Total Time
1 hour, 5 minutes

Prep time
15 minutes
Inactive time
30 minutes
Cook time
20 minutes

Recipe Type:

Breakfast

1. Slice the bread. You want the slices to be quite thick, around 3/4 of an inch, so they’ll stand up well to the pancake batter. Or, just make it easy on yourself and buy a loaf of Texas Toast.

Sliced French Bread

2. In a large mixing bowl, beat 4 eggs and then slowly whisk in 1 cup of flour.

3. Thin the mixture using the 1 cup of milk. If you use a bit less, your French toast will be on the puffier side–fun!

French Toast Batter

4. Mix in the 1 tablespoon brown sugar and 1 tablespoon vanilla. While the 1 tablespoon orange zest and 1/4 teaspoon ground ginger are optional, I highly recommend adding them. These ingredients keep this somewhat rich recipe on the lighter side. If you mix in the orange and ginger, let the mixture stand for about 30 minutes to absorb the flavors.

Brown Sugar for Pancake Batter

5. Mix in the 2 Teaspoons baking powder.

Baking Powder for Pancake Batter

6. Heat the griddle over a medium heat.

7. Dip one slice of bread into the mix at a time until it is soaked in pancake batter.

Dipping French Toast

8. Plop the pancake-dipped slice onto the griddle and cook until it is golden brown on both sides. The bread is ready to flip when the edges look dry and the batter begins to bubble, just like regular pancakes.

Pancake Dipped French Toast

Enjoy!

About Cooking Stoned

Hi, I’m Jerry James Stone and welcome to my food blog.

My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.

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