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Pancake & Waffle Batter Recipe

American · Breakfast · 25 min total

This versatile batter makes fluffy pancakes or crisp waffles with a tender crumb. Perfect for a weekend breakfast or brunch.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

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

Tips

• For extra fluffy pancakes, let batter rest 5 minutes before cooking.
• Leftover batter can be refrigerated for up to 2 days; stir gently before using.
• To reheat waffles, toast them in a toaster or oven at 350°F for 5 minutes.

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