Pancakes, Waffles And French Toast Recipe

Dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly combined.

Wet ingredients

In a separate bowl or large measuring cup, whisk 2 cups buttermilk, 1/4 cup whole milk, 2 large eggs, 4 tbsp melted unsalted butter (cooled slightly), and 1 tsp vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined — still slightly lumpy. Do not overmix or batter will be tough. Let the batter rest 10 minutes at room temperature to hydrate the flour and activate baking powder/baking soda.

Adjust for waffles (optional)

If making waffles and you want them extra crisp, substitute 1/4 cup of the flour with 1/4 cup cornstarch (see waffle-specific section), and add 2 tbsp vegetable oil to the batter. The batter should be pourable but slightly thicker than pancake batter.

Heat a nonstick skillet or griddle over medium heat (about 375°F/190°C). Lightly grease with butter or neutral oil. When hot, pour 1/4 cup batter per pancake onto the surface, leaving space between. Cook until small bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until golden brown and cooked through, another 1.5–2 minutes. Keep finished pancakes warm in a 200°F (95°C) oven on a baking sheet while you cook the rest.

Preheat your waffle iron according to manufacturer directions. Lightly brush or spray with vegetable oil. Pour an appropriate amount of batter (usually 3/4 to 1 cup depending on the iron) onto the center, close, and cook until deep golden and crisp — typically 3–5 minutes depending on iron. Remove carefully and keep warm in the oven as above.

Make custard

In a shallow baking dish or rimmed plate, whisk together 4 large eggs, 1 cup whole milk or half-and-half, 1 tbsp granulated sugar, 1/2 tsp ground cinnamon, 1/4 tsp fine salt, and 1 tsp vanilla extract until well combined and slightly frothy.

Soak bread

Preheat a nonstick skillet or griddle over medium heat and add 1–2 tbsp unsalted butter to melt. Dip each slice of thick bread into the custard, letting it soak 10–20 seconds per side (longer for very thick or stale bread) but not so long it falls apart. Allow excess custard to drip off before placing on the hot pan.

Cook French toast

Cook soaked bread slices in the buttered skillet 2–3 minutes per side until deep golden and cooked through. Add more butter as needed between batches. Transfer finished slices to the warm oven to keep hot.

Arrange pancakes, waffles, and French toast on plates or a serving platter. Dust with powdered sugar, top with fresh berries and a dollop of whipped cream. Serve warm with maple syrup on the side. For a composed plate, stack pancakes or waffles, add berries between layers, and drizzle with syrup just before serving.

Batter can be mixed and refrigerated up to 24 hours; rest brings better texture. Cooked pancakes and waffles freeze well — layer with parchment and freeze in a single layer, then transfer to a bag. Reheat in a toaster or oven to restore crispness. For a dairy-free option, use plant-based milk and dairy-free butter; for fluffier pancakes, separate eggs and fold beaten egg whites into the batter before cooking.