Stack Of Pancakes / Belgium Waffle/ French Toast Recipe

Mix dry ingredients

In a large bowl whisk together 1 1/2 cups all-purpose flour (or gluten-free blend if requested), 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.

Mix wet ingredients

In a separate bowl beat 2 eggs lightly, then whisk in 1 1/4 cups milk, 1/2 cup buttermilk (or milk with 1 tbsp vinegar), 3 tablespoons melted butter and 1 teaspoon vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Stir gently until just combined—some small lumps are fine. Do not overmix. If batter seems very thick, add up to 2 tablespoons more milk to reach a pourable but thick consistency.

Rest batter

Let batter rest 5–10 minutes at room temperature to allow the baking powder/soda to activate and for gluten-free blends to hydrate. While resting, preheat your griddle or skillet to medium (around 375°F/190°C).

Lightly oil or butter the preheated griddle or nonstick skillet. Use a 1/4-cup measure to pour batter for each pancake onto the hot surface, leaving space between. If using add-ins (blueberries, chocolate chips, sliced banana), sprinkle them on the pancake immediately after pouring.

Cook on the first side until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Adjust heat as needed to prevent burning.

Transfer cooked pancakes to a warm oven (200°F/95°C) or a plate covered loosely with foil to keep warm while you finish the rest. Serve stacked with butter, maple syrup, powdered sugar and desired toppings.

If making waffles, preheat your waffle iron. Follow the basic batter but separate 2 eggs: add yolks to the wet ingredients and beat whites with 1 tsp sugar to soft peaks, then fold the whites gently into the combined batter along with an extra tablespoon melted butter. This yields a lighter, crispier waffle.

Pour the appropriate amount of batter into the hot waffle iron and cook according to the manufacturer's instructions until golden and crisp. Keep waffles warm in a 200°F/95°C oven if making multiple batches.

For French toast, whisk together 3/4 cup milk, 2 eggs, 1 teaspoon vanilla (from the basic batter ingredients), 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and 1 teaspoon orange zest in a shallow dish. Dip each slice of thick bread for 10–15 seconds per side, letting excess drip off.

Melt 1 tablespoon butter in a large skillet over medium heat. Cook dipped bread slices 2–3 minutes per side until golden brown and cooked through. Keep warm in a 200°F/95°C oven while finishing remaining slices.

Serve French toast with maple syrup, powdered sugar, fresh fruit and whipped cream as desired.

To serve the classic stack: place 3–4 pancakes on a plate, top with a pat of butter, drizzle with warm maple syrup and dust with powdered sugar. Add berries, sliced banana, chocolate chips or nuts as desired.

For waffles: top each waffle with butter, syrup and chosen toppings. For French toast: arrange slices, add toppings and serve immediately.