Pancakes Or French Toast Recipe

Make dry mix

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Make wet mix

In a separate bowl or large measuring cup, whisk together the whole milk, buttermilk, eggs, melted butter, and vanilla extract until homogenous.

Combine for pancakes

Pour the wet mixture into the dry ingredients and gently stir until just combined. Small lumps are fine; avoid overmixing to keep pancakes tender. Let the batter rest 5–10 minutes. If batter looks too thick, add up to 2 tablespoons milk to reach a pourable but thick consistency.

Prepare custard for French toast (optional)

If making French toast instead of pancakes, combine 1 cup whole milk (use the same milk quantities), 2 eggs (use the same eggs), 1 tablespoon sugar (sub in from the sugar), 1 teaspoon vanilla, 1/2 teaspoon ground cinnamon and 1/8 teaspoon nutmeg in a shallow dish. Whisk until smooth. Use the bread slices to soak in this custard for 20–30 seconds per side.

Preheat a large nonstick skillet or griddle over medium heat (about 375°F / moderate). Lightly grease with 1 tablespoon butter or neutral oil and wipe with a paper towel so surface is evenly coated.

For each pancake, pour about 1/4 cup batter onto the griddle. Cook until small bubbles appear on the surface and the edges look set, about 2–3 minutes.

Flip carefully and cook until the second side is golden brown, 1–2 minutes more. Transfer finished pancakes to a warm oven (200°F) or plate tented with foil to keep warm while you cook remaining pancakes, adding small amounts of butter to the griddle as needed.

Stack pancakes and serve with butter, maple syrup, powdered sugar and berries as desired.

Preheat a skillet or griddle over medium heat and add 1 tablespoon butter, swirling to coat the surface.

Dip each bread slice into the prepared custard, soaking both sides but not letting the bread fall apart (about 20–30 seconds per side for thick slices). Allow excess to drip back into the dish.

Place soaked slices on the hot skillet. Cook until the bottom is golden brown, 2–3 minutes, then flip and cook the other side until golden and cooked through, another 2–3 minutes. Cook in batches, adding more butter between batches as needed.

Keep finished slices warm in a 200°F oven until ready to serve. Serve topped with butter, maple syrup, powdered sugar and berries as desired.

Bacon: On a separate skillet, arrange bacon in a single layer over medium heat. Cook, turning occasionally, until crisp to your liking, 8–12 minutes. Transfer to a paper towel-lined plate to drain.

Sausage links: In a skillet over medium heat, add sausage links and cook, turning regularly, until browned on all sides and cooked through (internal temp 160°F), about 10–12 minutes. Reduce heat if they brown too quickly.

Ham slices: For sliced ham, heat a tablespoon of butter in a skillet over medium-high heat. Add ham slices and sear 1–2 minutes per side until warmed and lightly caramelized.

Plate 2–3 pancakes per person (or 2 slices of French toast) and arrange the chosen meat (3 bacon strips, or 2 sausages, or 2 ham slices) alongside. Top pancakes or French toast with a pat of butter, a drizzle of maple syrup, and optional powdered sugar and berries.

Serve immediately while hot.