Buttermilk Pancakes Or French Toast Recipe

If making pancakes: whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl. If making French toast: place bread slices on a rack to dry slightly while you make the custard.

In a separate bowl, beat the eggs. Add buttermilk, melted butter, and vanilla; whisk until combined. (If making French toast, replace half the buttermilk with heavy cream or whole milk and whisk with the eggs and vanilla to make a custard.)

For pancakes: pour wet ingredients into dry ingredients and gently fold until just combined. Some small lumps are fine — do not overmix. Let the batter rest 5–10 minutes to hydrate the flour and thicken slightly.

For French toast: pour the egg-and-milk custard into a shallow dish. Working one slice at a time, submerge both sides of the bread for 10–20 seconds for slightly custardy slices, or 30 seconds per side for very soaked, rich French toast. Let excess drip off on a rack.

Heat pan

Heat a large nonstick or cast-iron skillet or griddle over medium heat until hot (about 3–5 minutes). Add 1 tsp oil and 1/2 tbsp butter, spreading to coat the surface. Reduce heat to medium-low if the pan is smoking.

For each pancake, pour about 1/4 cup batter onto the skillet, leaving room between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and cook until the second side is golden brown and the pancake is cooked through, about 1–2 minutes longer. Transfer to a warm oven (200°F / 95°C) on a baking sheet to keep warm while cooking remaining batter, adding more butter or oil as needed.

Heat a large skillet or griddle over medium heat and add 1/2 tbsp butter with 1 tsp oil to prevent burning. When butter foams, add soaked bread slices (do not overcrowd).

Cook until the underside is deep golden brown, about 3–4 minutes, then flip and cook other side until set and golden, another 2–3 minutes. Transfer to a warm plate or oven as above and finish remaining slices.

While pancakes or French toast cook, prepare the fruit: toss mixed berries or sliced fruit with lemon zest and, if desired, 1 tsp sugar to macerate briefly. Warm the maple syrup in a small saucepan over low heat or microwave in 30-second bursts until hot but not boiling.

Stack pancakes (3 per serving) or arrange 2–3 slices of French toast per plate. Spoon warm syrup over the stack, add a generous handful of fresh fruit, dust with powdered sugar, and sprinkle optional toasted nuts. Serve immediately with yogurt or whipped cream on the side.

Leftovers: cool completely, wrap, and refrigerate up to 2 days. Reheat pancakes or French toast in a toaster oven or skillet until warmed through.