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Pancake and waffle batter Recipe

American · Breakfast · 25 min total

This versatile batter makes fluffy pancakes or crispy waffles with a golden-brown exterior and tender interior. Perfect for a weekend breakfast or brunch.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups buttermilk (or milk with 1 tablespoon lemon juice)
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat eggs, then add buttermilk, melted butter, and vanilla; whisk until combined.
3. Pour wet ingredients into dry ingredients and stir until just combined. Batter will be lumpy; do not overmix.
4. For pancakes: Heat a griddle or nonstick skillet over medium heat. Lightly grease with butter or oil. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook until golden, about 1-2 minutes more.
5. For waffles: Preheat waffle iron. Lightly grease with nonstick spray. Pour batter onto hot iron (amount varies by iron). Close and cook until golden and crisp, about 4-5 minutes.
6. Serve immediately with butter, syrup, or desired toppings.

Tips

• For extra fluffy pancakes, let batter rest for 5 minutes before cooking.
• Leftover batter can be stored in the refrigerator for up to 2 days; stir gently before using.
• To freeze cooked pancakes or waffles, cool completely, then layer with parchment paper in a freezer bag. Reheat in toaster or oven.

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