These cinnamon French toast pancakes combines fluffy buttermilk pancakes with a cinnamon & maple butter. Tastes just like French toast!

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cinnamon french toast pancakes

If you like cinnamon French toast, American buttermilk pancakes & maple syrup, this is the dish for you!

Here, we’re serving thick, fluffy cinnamon & vanilla pancakes with a homemade maple & cinnamon butter. Topped with even more maple syrup, these cinnamon French toast pancakes make a fantastic sweet breakfast or dessert and they taste just like classic French toast.

If you’re looking for even more breakfast recipes, take a look at our breakfast section! We’ve got recipes for several types of pancakes, as well as homemade muesli, French toast & waffles.

What You’ll Need

  • Buttermilk – Pancakes made with buttermilk are more flavourful, fluffier & tender. This is due to the acidity in buttermilk, which reacts with the raising agents.
  • Milk – We’re using a small amount of milk to give our batter the correct consistency. Either whole or semi skimmed milk will work here.
  • Butter – Unsalted butter works best for both the pancakes & cinnamon butter. Make sure to use softened butter for the maple & cinnamon butter (I like to leave mine out overnight, to soften).
  • Plain Flour – Using plain flour makes the softest, lightest pancakes.
  • Eggs – You’ll need three large eggs for this recipe, preferably at room temperature.
  • Light Brown Sugar – A small amount of light brown sugar gives our pancakes a touch of sweetness & a subtle caramelised flavour.
  • Icing Sugar – This is used to sweeten our butter. Make sure to sift it first to remove any lumps.
  • Cinnamon – The amount of cinnamon in both the batter & butter adds a good amount of flavour but feel free to add more if you like!
  • Vanilla – Used in both the pancakes & butter. You can use either vanilla paste or extract.
  • Raising Agents – To make our pancakes rise, we’re using baking powder & bicarbonate of soda. These will react with the acidic buttermilk, making the fluffiest pancakes.
  • Salt – Half a teaspoon of salt enhances the flavour of our pancakes. I wouldn’t recommend adding in any more than this. I like to finish the scoop of cinnamon butter with a pinch of sea salt as well.
french toast pancakes

How To Make Cinnamon French Toast Pancakes

The full, printable recipe card for these pancakes can be found at the bottom of this post!

Maple & Cinnamon Butter

To make this butter, we need to use softened butter. I like to leave it at room overnight to soften but a couple of seconds in the microwave will work as well! If you have any maple & cinnamon butter leftover, it also works great on toast.

  1. Add Butter To A Stand Mixer – First we add softened butter to the bowl of a stand mixer along with icing sugar, maple syrup, vanilla paste, cinnamon & a pinch of salt.
  2. Beat Until Smooth – Next, we use the paddle attachment to beat the ingredients together, into a smooth butter. This will take 2-3 minutes on a medium speed.
  3. Serve – This butter is best served at room temperature, so I’d recommend leaving it out of the fridge whilst you make the pancakes. If you’re making it in advance, store it in the fridge but take it out & let it sit at room temperature for an hour before using.
maple cinnamon butter

Buttermilk Pancakes

This pancake batter comes together in a matter of minutes & needs cooking straight away, for the best rise & texture!

  1. Melt Butter – First, we need to melt some butter then leave it to cool slightly. This can be done in a microwave or in a pan.
  2. Dry Ingredients – Next, we place the flour, sugar, baking powder, bicarbonate of soda, salt & cinnamon into a large mixing bowl then whisk together.
  3. Wet Ingredients – Now, we add buttermilk, milk, eggs & vanilla into the melted butter & whisk to combine.
  4. Mix The Batter Next, we pour the wet ingredients into the flour & whisk until there aren’t any dry bits of flour left – the batter might be slightly lumpy still.
  5. Cook The Pancakes – To cook, we place a large frying pan over a medium heat then let it heat up for a couple of minutes. Then we add in a small amount of veg oil & butter then a spoonful of batter. The pancake is now cooked for 2-3 minutes on each side then transferred to a plate, to keep warm whilst we repeat with the remaining batter. Depending on the size of your pan, you may be able to cook 2 or 3 pancakes at a time.
  6. Serving – To serve, stack pancakes on plates then top with a rocher (or spoonful) of the cinnamon butter & a generous amount of maple syrup. If you need to warm your pancakes back up, you can microwave them or reheat in an oven.
cinnamon pancakes

American Pancake Tips & Tricks

  • Don’t over mix your batter (a few lumps are fine!). Over mixed batter can make your pancakes tough & chewy.
  • Cook the pancakes as soon after mixing the batter as possible. This is when the raising agents are most active!
  • For the best colour & texture, cook the batter in a mix of butter & vegetable oil. Using oil as well also stops the butter from burning.
  • Pancakes are best eaten warm & should be served straight away!

Cooking Buttermilk Pancakes On An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Cook the pancakes on the boiling plate. If your frying pan gets too hot, move over to the simmering plate.

french toast pancakes

Equipment Used

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More Breakfast Recipes To Try!

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Cinnamon French Toast Pancakes

These cinnamon French toast pancakes combines fluffy buttermilk pancakes with a cinnamon & maple butter. Tastes just like French toast!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 Pancakes
Author: Ben Racey

Equipment

  • Stand Mixer
  • Large Mixing Bowl
  • Measuring Jug
  • Large Frying Pan/Skillet
  • Spatula

Ingredients

Maple & Cinnamon Butter

  • 150 g Unsalted Butter Softened
  • 50 g Icing Sugar Sifted
  • 2 tbsp Maple Syrup Plus Extra To Serve
  • 1 tsp Vanilla Paste
  • ¾ tsp Ground Cinnamon
  • A Pinch Of Table Salt

Buttermilk Pancakes

  • 40 g Unsalted Butter Plus Extra To Cook
  • 300 g Plain Flour
  • 75 g Light Brown Sugar
  • 2 tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • ½ tsp Table Salt
  • 1 tsp Ground Cinnamon
  • 250 g Buttermilk
  • 75 g Whole Milk
  • 3 Large Eggs
  • 1 tsp Vanilla Paste/Extract

Instructions

Maple & Cinnamon Butter

  • Place the softened butter into the bowl of a stand mixer, along with the icing sugar, maple syrup, vanilla, cinnamon & salt.
  • Beat the butter for 2-3 minutes, until light & smooth then transfer to a bowl & set aside until needed.
    The butter can be made up to 3 days in advance & stored in the fridge. To be able to rocher the butter, it needs to be room temperature so leave it out to soften before serving.

Buttermilk Pancakes

  • Start by melting the butter (either in a microwave or a pan) then transfer to a jug & leave to cool slightly.
  • Next, place the flour, sugar, baking powder, bicarbonate of soda, salt & cinnamon into a large mixing bowl then whisk together.
  • Next, add the buttermilk, milk, eggs & vanilla into the melted butter & whisk to combine. Pour this into the flour & whisk until there aren’t any dry bits of flour left – the batter will be slightly lumpy still.
    It is important not to overmix the batter as this will affect the texture of the cooked pancakes. The batter should just be whisked until all the flour has been incorporated. Make sure to start cooking the pancakes as soon as you’ve made the batter as this will ensure the best rise & texture
  • Place a large frying pan over a medium heat & allow to heat up for a couple of minutes. Add in a teaspoon of veg oil & a small knob of butter, let melt then add in a large spoonful of pancake batter.
    If you want bigger pancakes, use more batter but keep in mind that they might need an extra minute of cooking.
  • Cook the pancake for 2-3 minutes or until the underside is golden brown & you can see bubbles on the top of the pancake starting to pop. Flip over & cook for another 2-3 minutes. Transfer the cooked pancake to a plate & repeat the cooking process with the remaining batter.
    If your frying pan is big enough, you can cook two pancakes at a time. Just make sure they are not touching.

To Serve

  • Stack the pancakes on plates then top with a rocher of the cinnamon butter & a generous amount of maple syrup. I like to sprinkle some sea salt on top of the butter but this is optional.
    The secret to perfect rochers of butter, is using a spoon dipped in hot water & making sure your butter is at room temperature. You could also use an ice cream scoop!

Notes

1. Cooking On An Aga – Cook the pancakes on the boiling plate. If your frying pan gets too hot, move over to the simmering plate.
2. Flour – Make sure to use plain flour for the pancake batter. Don’t worry about sifting it!
3. Storage – The maple & cinnamon butter can be made up to 3 days in advance & stored in the fridge. Before serving, let the butter come back up to room temperature.
The pancake batter needs to be cooked as soon after mixing as possible, for the best rise, texture & flavour.

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