Build Your Own Pancakes Recipe
(3), Belgian Waffle (1), or Brioche French Toast (2). Add Toppings $1 Each: Chocolate Chips, Strawberries, Bananas, Blueberries, Whipped Cream
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Ingredients
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Base batter (for pancakes or waffles or brioche soak)
Waffle-specific (for 1 Belgian waffle)
Brioche French toast soak (for 2 slices)
Toppings (each $1; pick as desired)
Method
Base batter (for pancakes or waffles)
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and salt until homogenous.
Mix wet ingredients
In a separate bowl whisk the milk, buttermilk, eggs, melted butter and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; small lumps are okay. Do not overmix. Let batter rest 5–10 minutes to hydrate the flour and improve texture.
Pancakes (makes about 10–12 three-inch pancakes; choose 3 pancakes per order)
For each pancake, pour 1/4 cup of batter onto the hot griddle. If adding mix-ins such as chocolate chips or blueberries, sprinkle them onto the batter immediately.
Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden brown, 1–2 minutes more.
Keep cooked pancakes warm on a sheet pan in a 200°F oven while you finish the rest.
Belgian Waffle (makes 1 waffle; option replaces pancakes)
Pour a quantity of batter appropriate for your waffle iron (usually 1/2 to 3/4 cup) into the center of the preheated iron. Close and cook until steam subsides and waffle is deep golden and crisp, usually 4–6 minutes depending on your iron.
Remove waffle carefully and keep warm in a 200°F oven while you prepare toppings.
Brioche French Toast (makes 2 slices; option replaces pancakes)
Whisk together 1/2 cup milk (or cream), 1 egg, 1/2 tsp vanilla and 1/4 tsp ground cinnamon in a shallow dish until fully combined.
Dip each brioche slice into the custard for 10–15 seconds per side, allowing the bread to soak but not collapse. Let excess drip off.
Heat a skillet over medium heat and add 1 tablespoon butter. Once foam subsides, add brioche slices and cook until golden brown, about 2–3 minutes per side. Keep warm in a 200°F oven if cooking in batches.
Toppings and finishing
Assemble the chosen base: stack three pancakes, place the cooked Belgian waffle on a plate, or arrange two brioche French toast slices.
Top with chosen $1 add-ons. For fruit, distribute sliced strawberries, bananas and/or blueberries over the top. Sprinkle chocolate chips that will melt slightly on warm pancakes/waffle. Add a dollop of whipped cream to finish. Serve with warm maple syrup on the side or drizzle 2–3 tbs over the top.
Serve immediately while hot.