French Pancakes {No-Fail, Original Family Recipe}

One of our sweetest family traditions is my husband’s family’s French Pancake recipe. It’s the kind of recipe you are only introduced to once you have met the preliminary requirements of a long-term girlfriend and are well on your way to becoming the proud owner of a new diamond. For me, having grown up with the family, the legend of ‘Mom’s aahhhhh-mazing French Pancakes’ was hollowed and only spoke of in the most sacred of tones. Her boys would do almost anything to bring that deliciously light and yet satisfyingly rich, beautiful plate of scrumptious-ness to the table. So you can imagine my hesitation to undertake this endeavor upon becoming an official Mrs. A.frenchpan1

Mr. A was entirely confident in my abilities to successfully duplicate his favorite breakfast of all time. Me? Not so much. I tried… and failed. And tried, and failed. And tried…. and finally I succeeded! My breakthrough came when my mother-in-law graciously walked me through the family recipe, explaining what the directions did not and showing me what the consistency should look and feel like. The result? Perfect French Pancakes – every time. 

And so, my lovely friend, that is what we will do today! Step by step I’ll show you the secret to mastering these little beauties.

Fluffy but savory, sweet yet subtle – lighter than a pancake but more filling then a crepe, there is nothing that can truly take the place of a real French Pancake.

Are you ready? Grab your Maple sugar and a cup of coffee and get ready for the most amazing breakfast experience of your life!

Step One Assemble Ingredients

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Like most delicacies, following the directions is extremely important with French Pancakes. Too much flour and they will be dense; too little and they’ll be hopelessly soupy. Too much baking powder and you’ll have a creme puff but if you add too little you’ll miss the incredible light texture that it brings! This recipe makes between 24-30 regular sized pancakes, but they are thin and it takes several to get a good mouth full! They store for 3 days or so refrigerated but they begin to get slightly soggy so I tend to only make what we need for that day and maybe one left over meal. {This recipe has been adapted from the Joy of Cooking Cookbook where my husband’s family adjusted their crepe recipe for a thicker cake. You can find the Joy of Cooking here.}

Grab your Sugar, Flour, Milk, Eggs, Butter, Vanilla, Salt, Baking Powder and your toppings and get ready to go!

Step Two Mixing the Batter 


Combine all of your dry ingredients (I sift mine once I’ve combined them to keep it light) and create a well in the bottom of a large mixing bowl.

In a separate bowl combine your beaten eggs, milk and vanilla. Pour liquid mixture into well of dry ingredients and gently fold until combined.

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As you can see from the photo above, there are still clumps in this batter. That’s ok! Clumps are good. Clumps of egg, pockets of flour, and bubbles all help give these the perfect combination of texture. You do however, want to continue to gently stir it every few minutes as the pockets of flour will begin to settle. I usually stir it before scooping out every pancake and gently mix in the pockets of flour once it’s on the frying pan.

Step Three Into the Frying Pan


This part takes a little time but believe me, it is well worth it! I use a cast iron frying pan because I like the way that it cooks these the best, but you can use any fryer or skillet.

Heat to medium heat (350 degrees) and wait until you can feel the warm strongly when holding your palm an inch or two above it.

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Now grab your butter – the real thing, no substitutes on this one! – and take off a good slice on a knife and grease up your frying pan. Don’t you just love the sizzle?




With a 1/4 of a cup measuring cup dip into your batter and pour out nearly all of the cup, mafp8.jpgking a nice sized pancake. Wait until you see it begin to bubble like regular pancakes before flipping.

Cook for another 30-60 seconds before removing from the skillet. Repeat for the rest of the batter, re-greasing with butter as needed.

Doing one at a time does take a while, but I love that each and every one is perfect at the end, all having had the same amount of attention!

Step Four Enjoy!

This is – hands down- the best part! We enjoy a variety of different toppings on ours from butter and Maple syrup, to confectionery sugar and raspberry sauce, to peanut butter and jelly – you can’t go wrong! So grab your fork and a tall glass of milk and dig in.


Just look at the texture! These bites melt in your mouth in the sweetest way. Add some homemade raspberry sauce and you won’t be able to stop!


Can you say ahhhh-mazing? Yes. Yes we can.


Ready to give it a try? Sure you are! From our family to yours, I give you, our French Pancake Recipe.


❤ Jasmine

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