All-in-One Waffle & Pancake Batter
The batter every busy morning needs: milk, eggs, butter and vanilla blended smooth with flour, baking powder and a pinch of soda — pour it into a waffle iron for crisp squares or onto a pan for fluffy pancakes, and serve with chocolate, fruit and a dusting of sugar.
This all-in-one waffle and pancake batter is one clever recipe that spares you from keeping two separate mixes for breakfast. With simple, always-on-hand ingredients you get a balanced batter that works on the pan or in a waffle iron. Serve it with chocolate, fruit and a dusting of icing sugar for a quick treat that pleases young and old.
How to Prepare
Blend the milk, eggs, butter, vanilla and sugar until smooth.
Add the flour, baking powder and baking soda and blend just until combined.
Let the batter rest a few minutes (or store covered in the fridge up to a week).
For waffles, pour into a hot waffle iron and cook until crisp and golden.
For pancakes, ladle onto a buttered pan and flip when bubbles form.
Serve with chocolate drizzle, fresh fruit and a dusting of icing sugar.
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Resting the batter ten minutes relaxes the gluten — the waffles turn out crisper and the pancakes fluffier.
Ingredient Swaps
• For crispier waffles, separate the egg whites, whip them, then fold them into the batter.
• The milk can be swapped for a plant milk such as almond or oat.
• The butter can be replaced with the same amount of vegetable oil.
Common Questions
What is the difference between waffle and pancake batter?
Waffles need a slightly thicker batter; add a little flour if you want extra crispness.
Should I rest the batter?
A ten-minute rest gives pancakes better lightness and rise.
Why do my pancakes turn out dense?
From overmixing; stir only until the large lumps disappear.
Can I store the batter?
Keep it in the fridge for a day and stir before using.
How do I know when to flip a pancake?
When bubbles appear on the surface and the edges look set.
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