Pancakes & Waffles Recipe

Combine dry ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly mixed.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix — a few small lumps are fine. Let the batter rest 5 minutes to hydrate the flour and activate the baking powder.

If making blueberry pancakes or waffles, fold the blueberries and optional lemon zest into the batter gently after the resting period. If using frozen blueberries, fold them in straight from frozen to reduce color bleed.

Preheat your waffle iron according to manufacturer's instructions. If the batter seems thick for your waffle iron, stir in the optional 2 tbsp vegetable oil. Lightly grease the iron with oil or nonstick spray.

Spoon the recommended amount of batter onto the preheated waffle iron (usually 1/2 to 3/4 cup depending on size). Close and cook until steam subsides and waffles are golden brown, about 3–5 minutes. Transfer to a cooling rack to keep crisp while you cook remaining waffles.

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. For each pancake, pour about 1/4 cup batter onto the hot surface, leaving space between pancakes.

Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip carefully and cook until the second side is golden, another 1–2 minutes. Keep finished pancakes warm in a low oven (about 200°F / 95°C) on a rack set over a baking sheet, if making a batch.

Place pancakes or waffles on plates. Add a pat of unsalted butter and drizzle with warm maple syrup. Dust with powdered sugar if desired.

Serve immediately so they remain fluffy (pancakes) or crisp (waffles). Leftovers can be cooled completely and frozen between layers of parchment; reheat waffles in a toaster or oven and pancakes in a skillet or microwave.