These French Toast Pancakes are delicious for breakfast or brunch. The french toast pancakes are a combination of custardy French toast and fluffy pancakes with plenty of juicy blueberries.
A towering fruit-filled stack of warm blueberry pancakes is a delicious and picture perfect breakfast or brunch. This blueberry pancake recipe is a cross between custardy French toast and fluffy pancakes with plump juicy blueberries.
Along with a fruit salad and piping hot coffee or tea, this is a breakfast you will LOVE!
the ingredients
- cinnamon swirl bread
- whole milk
- all purpose flour
- cinnamon
- nutmeg
- baking powder
- kosher salt
- large eggs
- salted butter
- fresh blueberries (frozen blueberries are a great substitute!)
- maple syrup
expert tips for french toast pancakes
- Soak the bread ~ The base of the pancake batter is cinnamon swirl bread. If a good bakery cinnamon bread is available, by all means use it. But the pancakes will be just as delicious with a store bought version. Be sure to soak the bread in the milk to soften it before stirring in the remaining ingredients.
- Don't overmix ~ It is important to stir the batter just until the ingredients come together. It will still be lumpy. The pancakes will puff up and be tender instead of flat and tough.
- Turn down the heat ~ Unlike traditional pancakes, this blueberry pancake recipe cooks the pancakes at a lower temperature. This will ensure that they cook on the inside without burning the outside.
- Cook a stack of pancakes all at once ~ A stovetop griddle is a timesaver when making this blueberry pancake recipe.
- Mix up the batter in advance ~ Save time in the morning and mix up the batter the night before. Store it in a covered container in the refrigerator. In the morning, take out the batter 15 minutes before cooking the pancakes. This will remove the chill so the pancakes cook evenly.
more breakfast recipe ideas
- Protein Pancakes with Bananas
- Freezer Smoothies
- Easy Sausage and Spinach Breakfast Casserole
- Hash Brown Crust Ham and Cheddar Quiche
- Blueberry French Toast Croissant Casserole
- Super Easy Ham and Egg Cups
Did you make this tasty blueberry pancake recipe? I'd love hearing from you if you did! Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories. I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
The Best Blueberry Bread Pudding Pancake Recipe
They are a cross between custardy French toast and a fluffy stack of pancakes that are dotted with plump and juicy blueberries.
Print
Pin
Rate
Servings: 4
Calories: 516kcal
Equipment
Ingredients
- 8 slices of cinnamon swirl bread cut into ½-inch cubes
- 2 ¼ cups whole milk
- 1 cup all purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs slightly beaten
- 4 tablespoons melted salted butter plus extra for cooking and serving
- 1 ½ cup fresh blueberries
- Warm maple syrup for serving
Instructions
- Preheat oven to 200 degrees.
- Place the cubed bread in a large bowl. Add milk and stir to coat all cubes. Let sit for about 10 minutes until bread gets slightly mushy. Stir again. The bread cubes should begin to lose their shape.
- Add the cinnamon, nutmeg, flour, baking powder, salt, eggs, and melted butter. Gently stir until just combined. Let the batter rest for 5 minutes before cooking the pancakes.
- Heat a griddle or large sauté pan over medium low heat and add about 2 teaspoons of butter.
- Ladle about ½ cup of the batter for each pancake onto the hot griddle. Gently spread the batter out to form about a 5-inch circle. Dot each pancake with some of the blueberries.
- Cook for about 2 to 3 minutes watching carefully so the pancakes don't burn. Flip and continue cooking for about another 2 minutes. The centers of the pancakes will be moist but cooked.
- If the pancakes are browning too much before the center it cooked, turn the heat to medium low.
- Remove pancakes to an ovenproof platter and place in the oven. Continue cooking the remaining pancakes adding more butter as needed.
- Serve with warm maple syrup and butter.
Video
Notes
Make the pancake batter the night before you plan to serve them. Just let the batter sit out of the refrigerator about 15 minutes before cooking them. This will take the chill off the batter and the pancakes will puff up beautifully.
Nutrition
Serving: 2- 3 large pancakes | Calories: 516kcal | Carbohydrates: 71.6g | Protein: 15.1g | Fat: 20.3g | Saturated Fat: 9.9g | Cholesterol: 124mg | Sodium: 693mg | Fiber: 4g | Sugar: 20g
Did you make this recipe?Tag @amycaseycooks on Instagram so we can all admire your work
Did you make the recipe? Leave a comment.