Sweet Options: Pancakes & Waffles Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine salt until evenly combined.

Whisk wet ingredients

In a separate bowl or large liquid measuring cup, beat 2 large eggs lightly. Add 1 1/2 cups whole milk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract; whisk until uniform.

Make the batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined — a few small lumps are fine. Do not overmix (overmixing will make pancakes tough). Let the batter rest 5 minutes to hydrate the flour and thicken slightly.

If making blueberry pancakes/waffles, gently fold 1 cup fresh or frozen blueberries into the batter after the 5-minute rest. If using frozen blueberries, fold them in straight from the freezer to avoid turning the batter purple.

Alternatively, for evenly distributed berries in pancakes, spoon batter onto the griddle and scatter 8–10 blueberries onto each pancake top before flipping.

Heat a nonstick skillet or griddle over medium heat. Lightly grease with a small amount of butter or neutral oil and wipe off excess with a paper towel so the surface is evenly coated but not oily. The surface is ready when a few drops of water dance and sizzle.

For each pancake, pour about 1/4 cup batter onto the hot griddle, spacing them at least 2 inches apart. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook until the second side is golden brown, about 1–2 minutes more. Transfer to a warm plate; keep warm in a low oven (90–100°C / 200°F) while finishing the batch.

If using blueberries added directly to the griddle, watch for slightly longer cooking time before flipping to ensure berries heat through.

Preheat your waffle iron according to the manufacturer's directions to medium-high. Brush or spray the grids lightly with oil or melted butter.

Pour batter into the center of the preheated waffle iron — amount depends on your iron (typically 1/2 to 3/4 cup). Close and cook until steam subsides and waffle is deep golden and crisp, about 4–6 minutes. For blueberry waffles, either fold blueberries into the batter before pouring or sprinkle a few onto the batter in the iron.

Carefully remove the waffle and keep warm on a rack in a low oven (90–100°C / 200°F) to preserve crispness while you finish remaining batter.

Place pancakes or waffles on plates. Top each stack or waffle with a pat of unsalted butter (about 1/2 tablespoon per pancake or 1 tablespoon per waffle) and drizzle with pure maple syrup to taste (about 1–2 tablespoons per pancake). If desired, dust with powdered sugar.

Serve immediately while hot and fluffy. Leftovers can be cooled completely, wrapped, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat waffles in a toaster or oven to restore crispness; reheat pancakes in a skillet or oven.