Pancakes & Waffles Recipe

Combine dry ingredients

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

Mix wet ingredients

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

Make a well in the center of the dry ingredients and pour the wet ingredients in. Gently fold with a spatula or wooden spoon until just combined — small lumps are fine. Avoid overmixing to keep pancakes/waffles fluffy.

Let the batter rest for 5–10 minutes at room temperature. This hydrates the flour and helps produce a lighter texture.

If using frozen blueberries, do not thaw fully — fold them into the batter while still slightly frozen to reduce bleeding. If using fresh, gently fold them in with the lemon zest (if using) after the batter has rested. Fold only enough to distribute the berries without crushing them.

Preheat griddle/skillet

Heat a nonstick skillet or griddle over medium heat until hot. To test, sprinkle a few drops of water — they should dance and evaporate. Lightly butter the surface or brush with oil.

Cook pancakes

For each pancake, pour about 1/4 cup batter onto the hot surface (adjust for size). Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook until the underside is golden, another 1–2 minutes. Adjust heat if browning too quickly or too slowly.

Transfer cooked pancakes to a plate and keep warm in a low oven (200°F / 95°C) on a baking sheet while finishing the rest.

Preheat your waffle iron according to manufacturer instructions. Brush with a little melted butter or oil to prevent sticking.

Pour batter (amount depends on waffle iron size — typically 1/2 to 3/4 cup) into the center of the preheated iron. Close and cook until steam largely stops and waffle is golden brown, about 3–5 minutes depending on your iron.

Carefully remove waffle and keep warm in a low oven if making multiple waffles.

Stack pancakes or place waffles on plates. Add a pat of butter on top of each stack or waffle and drizzle with maple syrup. Dust with powdered sugar if desired.

Serve immediately while hot. Leftover pancakes or waffles can be refrigerated in an airtight container for up to 3 days or frozen between parchment sheets for up to 1 month; reheat in a toaster or oven.