While it may seem these two batters are the same, u003cstrongu003ethere are some important differences. u003c/strongu003e Typically u003cstrongu003efrench toast batter has fewer ingredients, no leaveners, and a higher amount of eggsu003c/strongu003e u003cstrongu003eand liquid overall u003c/strongu003e- all of which make it a great batter to use as a coating.u003cbr/u003eu003cbr/u003eu003cstrongu003ePancakes on the other hand have a higher ratio of dries to liquids, a little less egg and a little more milk. They alsou003c/strongu003e u003cstrongu003erequire leavener u003c/strongu003eto give us that nice rise when we flip on them on the griddle.u003cbr/u003eu003cbr/u003eTo help these two treats meet in this mash up recipe, I added extra egg, vanilla, and cinnamon to a classic pancake batter. I then upped the sugar, swapped out the buttermilk for regular milk, and also made the batter a little thicker to give these pancakes more body than some to imitate a heavier, chewier french toast texture.