Sweet Options: Pancakes & Waffles Recipe
For those with a sweet tooth, enjoy fluffy pancakes or waffles with butter and maple syrup, available in classic or blueberry.
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Ingredients
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Batter (classic)
Batter (blueberry variation)
Waffle option (optional - for waffle batter adjustment)
To serve
Method
Batter (classic)
- 1
Prepare dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder and fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl whisk the large egg briefly, then add the whole milk, melted unsalted butter and vanilla extract. Whisk until homogeneous.
- 3
Make batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined — small lumps are fine. Do not overmix or the pancakes will be tough. Let the batter rest at room temperature for 5 minutes to hydrate the flour and activate the baking powder.
Batter (blueberry variation)
- 4
Fold in blueberries
If making blueberry pancakes or waffles, gently fold the fresh or frozen blueberries into the rested batter. If using frozen berries, do not thaw to avoid turning batter blue — fold quickly and use immediately.
Waffle option (optional)
- 5
Adjust batter for waffles
If making waffles, add the 2 tbs vegetable oil (or melted butter) to the batter and, if needed for a slightly thinner waffle batter, stir in up to 1/4 cup extra milk until the batter pours easily but is not runny. Preheat your waffle iron according to manufacturer instructions and lightly oil or spray it.
Cook pancakes
- 6
- 7
Cook pancakes
Scoop batter (about 1/4 cup) onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the second side until golden brown, about 1 to 2 minutes more. Adjust heat as needed to prevent burning. Transfer cooked pancakes to a warm plate or keep warm in a 200°F (95°C) oven while you finish the batch.
Cook waffles
- 8
Cook in waffle iron
Pour the recommended portion of waffle batter onto the preheated, greased waffle iron (amount depends on your iron; usually 1/2 to 3/4 cup). Close and cook until steam subsides and the waffle is golden and crisp, usually 3 to 5 minutes. Remove carefully and keep warm in a 200°F (95°C) oven while you cook remaining waffles.
To serve
- 9
Finish and serve
Stack pancakes or place waffle on plate. Add a pat of unsalted butter on top and drizzle with pure maple syrup. If desired, dust with powdered sugar and add extra blueberries for garnish. Serve immediately.
