Gourmet Pancakes & Waffles Recipe

In a large mixing bowl, sift (or whisk) together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using). Whisk until evenly combined and there are no lumps. Set aside.

Prepare Milk

In a separate medium bowl or large liquid measuring cup, combine the whole milk and buttermilk. If you don't have buttermilk, add 1 tablespoon lemon juice or white vinegar to 1/2 cup of milk, let rest 5 minutes, then use.

Whisk in the eggs, vanilla extract, and melted cooled butter until homogenous.

Mix Batter

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a rubber spatula or wooden spoon until just combined. Do not overmix — a few small lumps are fine. Overmixing develops gluten and makes pancakes dense.

If using add-ins (berries, chocolate chips, or nuts), fold them in now. For blueberries, gently fold to avoid turning batter purple. For chocolate chips, toss them in a tablespoon of flour first to reduce sinking.

Let the batter rest 5–10 minutes at room temperature. This allows the baking powder and baking soda to start working and the gluten to relax, giving lighter pancakes.

Preheat Pan

Heat a heavy skillet or griddle over medium heat. Brush or lightly grease with 1 teaspoon butter or neutral oil and wipe excess with a paper towel. The surface is ready when a few drops of water skitter and evaporate.

Spoon or pour about 1/4 cup batter per pancake onto the hot surface (adjust size as desired). Leave 1–2 inches between pancakes. Cook until bubbles form across the surface and edges look set, about 2–3 minutes.

Flip carefully with a spatula and cook until the second side is golden brown and the pancake feels springy, about 1–2 minutes more. Transfer to a warm sheet pan or plate and keep loosely covered in a low oven (about 200°F / 95°C) while finishing the rest.

Adjust Batter for Waffles

If making waffles, incorporate the additional 2 tablespoons vegetable oil (or melted coconut oil) into the wet mixture. For extra richness, you may whisk in one additional egg yolk.

Preheat your waffle iron according to manufacturer instructions. Lightly brush or spray with oil. Pour the appropriate amount of batter into the center of the waffle iron (usually 1/2 to 3/4 cup depending on size) and close. Cook until steam slows and the waffle is golden brown and crisp, about 4–6 minutes (time varies by appliance).

Carefully remove waffles and keep warm in the oven on a wire rack so they stay crisp.

Stack pancakes or waffles on plates. Add a pat of butter and warm maple syrup to taste.

Top with optional fresh berries, toasted nuts, or a dusting of powdered sugar. For chocolate-chip pancakes, serve as-is or with a drizzle of warm chocolate sauce.

Suggested plating: alternate pancakes and berries for color, finish with a small handful of toasted nuts for crunch, and serve leftover syrup on the side.