French Toast Pecan Pancakes

In honor of National Pecan Pie Day, we decided to take our own twist and create French Toast Pecan Pancakes. You heard that right, we took pancakes and made them even better by morphing them with classic french toast, making for one moist, nutty, and sweet stack with just the right amount of crunch. Whip up a batch of these and share with the whole family, they'll thank you later ; ). 


INGREDIENTS (French Toast Batter)

  • 2 eggs
  • 1/2 cup milk 2%
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 Tbsp brown sugar


  • Serving Size:   2 Pancakes
  • Servings:   3-4 (makes 6 to 8 pancakes)
  • Calories:  313 (per serving)
  • Fat:   15g (per serving)
  • Carbs:   25g (per serving)
  • Fiber:   4g (per serving)
  • Sugar:   12g (per serving)
  • Protein:   20g (per serving)

French Toast Pecan Pancakes


  • Heat griddle to low heat (285-295F).
  • Whisk pancake mix, cold water, and pecan pieces until blended. Let sit for 3 minutes while griddle warms up. Batter thickens as it sits.
  • Pour batter into 3-4 inch pancakes on lightly greased, pre-heated griddle.
  • Cook until no more bubbles are forming in the center and edges look dry (about 3 minutes). Flip and cook until golden brown.
  • Set pancakes aside to cool.
  • Whisk eggs, milk, vanilla, and 1/2 of the cinnamon (1/4 tsp) in a shallow dish until blended.
  • Mix other 1/2 of cinnamon (1/4 tsp) and brown sugar in a small bowl.
  • Dip each pancake into batter letting sit for 10-15 seconds on each side.
  • Transfer pancake back to griddle. Sprinkle top of pancake with brown sugar and cinnamon mixture until lightly coated. Allow pancake to cook around 3 minutes (or until golden brown) then flip to the other side for another 3 minutes.
  • Feel free to top it all off with a sprinkle of pecans and a drizzle of syrup or your topping of choice. Enjoy!

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