Well, I sure hope you’re ready, because your Sunday mornings will never be the same again!
Or your Saturday mornings… or your Monday nights… or whatever day and time you decide to try out this fluffy tower of complete awesomeness.
Ever have trouble choosing between eating pancakes or French Toast? Welllll…. what if you used your pancakes as the vehicle for French Toast? Brilliant, right? I thought so too! And so I did it, and it tasted so durned good I had to share. And I can’t believe this is the first breakfast that I’ve posted on my blog…
Apple Cinnamon French Toast Pancakes
For Pancakes:
- 2 Cups Flour
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/2 tsp Cinnamon
- 1 Banana
- 1 3/4 Cup Milk
French Toast Mix
- 3 Eggs
- 1 Tbsp Milk
- 1 tsp Vanilla Extract
- 1/4 tsp Nutmeg
Apple Cinnamon Topping
- 2 Small Fuji Apples (or 1 large) Thinly Sliced
- 1/2 tsp Cinnamon
- 1 Cup Grade B Pure Maple Syrup
- 8 oz. Container Mascarpone Cheese (for garnish, optional)
For Pancakes: Put milk, banana, and cinnamon in a blender and blend well.
Sift remaining dry ingredients together into a bowl. Using a measuring cup or a spoon, create a well and slowly pour the contents of the blender into the center. Mix thoroughly but gently with a whisk.
The consistency should be only slightly runnier than cake batter. If it is too thick, add more milk, 1 Tbsp at a time.
Spoon or ladle onto the heated surface of a non-stick griddle. Cook on medium-high heat until the top forms bubbles and flip when the underside is toasty brown (it’s kind of hard to explain when to flip your pancake, isn’t it?). Cook for another minute and remove from heat onto a separate plate.
If you want, you can stop here, because these pancakes by themselves are amazing. But I will beg you to go further! I would start the apples now.
For Apples: In a saucepan, pour maple syrup, apple slices, and cinnamon. Stir with a wooden spoon (you can prepare this first before you start anything, but wait to heat them up until now). Place the saucepan, covered over medium-high heat.
French Toast Mix: In a blender or a bowl with a whisk, mix together eggs, vanilla, nutmeg, and milk. Pour into a large plate and set pancakes in the mix one at a time, soaking both sides. Give it at least 30 seconds to soak up the goodness! Return pancakes to the heated griddle and cook on both sides for 1-2 minutes per side. The way I did it, which helped with the timing, was to do 2 pancakes at a time. While they cooked on the griddle, I put the next 2 pancakes to soak in the mix during the cooking time and so on and so forth.
Now back to the apples, remove the lid of the saucepan and turn off the heat, but keep the saucepan on the heat. With tongs, remove apples from syrup and put them on the griddle. Toss quickly for about 30 seconds to a minute. Remove from heat and use to garnish prepared French Toast Pancakes. This is a wonderful step because the syrup will caramelize on the apples, making them a little bit crispy. Put a spoonful of Mascarpone Cheese on top!
Could they look more tempting? Now, guess what you get in this recipe as a bonus…
Apple Cinnamon Infused Maple Syrup: Yay! Pour the remaining syrup from the saucepan through a strainer and into a pouring dish (such as a gravy boat). Serve hot with your pancakes. If you have any left over, you can pour it into a sealed container and keep it in the pantry or the fridge for up to 2 weeks. You won’t believe how well you can taste the apple cinnamon flavor on plain pancakes.
Yum… yum… yum…
I couldn’t choose which photos to use for these, because they all make me want to eat them.
And I did 
(not the photos, silly… the pancakes!)
- 2 Cups Flour
- 2 tsp Baking Powder
- ½ tsp Sea Salt
- ½ tsp Cinnamon
- 1 Banana
- 1¾ Cup Milk
- 3 Eggs
- 1 Tbsp Milk
- 1 tsp Vanilla Extract
- ¼ tsp Nutmeg
- 2 Small Fuji Apples (or 1 large) Thinly Sliced
- ½ tsp Cinnamon
- 1 Cup Grade B Pure Maple Syrup
- 8 oz. Container Mascarpone Cheese (for garnish, optional)
- Put milk, banana, and cinnamon in a blender and blend well.
- Sift remaining dry ingredients together into a bowl.
- Using a measuring cup or a spoon, create a well and slowly pour the contents of the blender into the center. Mix thoroughly but gently with a whisk.The consistency should be only slightly runnier than cake batter. If it is too thick, add more milk, 1 Tbsp at a time.
- Spoon or ladle onto the heated surface of a non-stick griddle. Cook on medium-high heat until the top forms bubbles and flip when the underside is toasty brown. Cook for another minute and remove from heat onto a separate plate.
- If you want, you can stop here, because these pancakes by themselves are amazing. But I will beg you to go further! I would start the apples now.
- In a saucepan, pour maple syrup, apple slices, and cinnamon. Stir with a wooden spoon (you can prepare this first before you start anything, but wait to heat them up until now).
- Place the saucepan, covered over medium-high heat.
- In a blender or a bowl with a whisk, mix together eggs, vanilla, nutmeg, and milk. Pour into a large plate and set pancakes in the mix one at a time, soaking both sides. Give it at least 30 seconds to soak up the goodness!
- Return pancakes to the heated griddle and cook on both sides for 1-2 minutes per side. The way I did it, which helped with the timing, was to do 2 pancakes at a time. While they cooked on the griddle, I put the next 2 pancakes to soak in the mix during the cooking time and so on and so forth.
- Remove the lid of the saucepan and turn off the heat, but keep the saucepan on the heat. With tongs, remove apples from syrup and put them on the griddle. Toss quickly for about 30 seconds to a minute. Remove from heat and use to garnish prepared French Toast Pancakes. This is a wonderful step because the syrup will caramelize on the apples, making them a little bit crispy. Put a spoonful of Mascarpone Cheese on top.
- Pour the remaining syrup from the saucepan through a strainer and into a pouring dish (such as a gravy boat). Serve hot with your pancakes. If you have any left over, you can pour it into a sealed container and keep it in the pantry or the fridge for up to 2 weeks. You won’t believe how well you can taste the apple cinnamon flavor on plain pancakes.
I don’t have much of a sweet tooth but these photos are changing my mind! What a wonderfully indulgent breakfast mmm
I think my husband would probably die to have these on a Sunday morning 
better get cooking then lol
It will be great breakast for sunday for sure!! Thanks!
My blood sugar level went up just by going over this post
Thank you very much, we’ll try it for the next family breakfast
Yum! Those look delicious!
Those look amazing!!
WOW I hope you ate every piece but thats looks great!
I made these for breakfast today, and they are SO good!
I used honey in place of maple syrup (*cough*cheaper*cough*) and it was pretty sweet so I cut back on the syrup when I made it!
Thank you for trying them
Yes, pure maple syrup is a little pricey, but Trader Joe’s usually has it for a decent price. I have to know… when you used honey, did you just use it to candy the apples, or did you actually use it as the syrup as well? I loooooove honey and would not have thought to use it!
I JUST did it for my breakfast !! and it was sooooo delicious ,,, thank you so much for sharing this ..
Thank you for trying my recipe and sharing your experience. I’m so happy you liked it!
Great pictures, they made my mouth water! It sounds really good, so I’m going to try these as soon as I can. Thanks for sharing!
Thank you