50 Pancake and Waffle Recipes

1. Classic pancakes. Combine 1.5 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisk together 1.5 cups milk, 2 ounces melted butter, 2 eggs, and a splash of vanilla extract, then stir into the flour mixture to combine. Ladle 1/4 cup batter into a hot, buttered pan and cook until bubbly. Flip and cook until golden brown on the bottom.

2. Blueberry pancakes. Make classic pancakes (No. 1); sprinkle with blueberries before flipping.

3. With chocolate pieces. Prepare pancakes (No. 1); sprinkle with chocolate chips before flipping.

4. Whole grain pancakes. Make pancakes (No. 1) using 3/4 cup each of all-purpose flour and whole-wheat flour. Garnish with slivered almonds and berries.

5. Corn pancakes. Make pancakes (No. 1), using only 1/2 cup of wheat flour; add 1 cup of yellow cornmeal to it. Drizzle the pancakes with honey.

6. Blue corn. Make pancakes (No. 1) using only 1/2 cup flour; add 1 cup of blue cornmeal. Garnish with dried apricots warmed with honey.

7. Oatmeal. Make pancakes (No. 1) using 3/4 cup flour; add to it 1/2 cup rolled oats and 1/4 cup wheat germ.

8. Lemon with strawberries. Make pancakes (No. 1) using only 1/2 cup milk. Stir in 1 cup cottage cheese and 2 teaspoons grated lemon zest. Garnish with strawberries and honey.

9. Pancakes. Make classic pancakes (No. 1) or buttermilk pancakes (No. 13), using 3/4 cup each of wheat and buckwheat flour; omit the butter. Cook by spooning batter into the pancakes one tablespoon at a time. Serve with sour cream, smoked salmon, and chives.

10. Pancakes with berries. Toss 3 cups assorted berries with 2 tablespoons sugar and 1 tablespoon lemon juice; set aside while you prepare classic pancakes (No. 1). Spoon the berries and juice onto the pancakes.

11. Chocolate-banana. Make pancakes (No. 1) using 1 cup plus 3 tablespoons flour; stir in 1/3 cup cocoa powder and 2/3 cup sugar. Fold in 2 mashed bananas and 1/2 cup mini chocolate chips.

12. Apples with bacon. Make pancakes (No. 1); add 1/4 cup crumbled bacon and 1/2 grated apple to the batter.

13. Pancakes with yogurt. Combine 1.5 cups flour, 3 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon each baking soda and salt. Whisk together 1.5 cups sour milk, 2 ounces melted butter, 2 eggs, and a splash of vanilla, then stir into the flour mixture to combine. Ladle 1/4 cup batter into a hot, buttered pan and cook until bubbly. Flip and cook until golden brown on the bottom.

14. With cherry topping. Simmer 2 cups pitted cherries, 1/2 cup sugar, and 1 tablespoon water over low heat until syrupy. Make buttermilk pancakes (No. 13); top with cherry syrup.

15. With rum syrup and raisins. Make buttermilk pancakes (No. 13); add 1/4 cup of soaked raisins to the batter. Heat 1/4 cup of syrup with 1 tablespoon of rum and 1/4 cup of raisins. Spoon ice cream over the pancakes and drizzle with rum syrup.

16. Corn with peaches. Make buttermilk pancakes (No. 13), using only 3/4 cup flour; add 3/4 cup yellow cornmeal. Omit the butter. Stir 1 cup sliced ​​peaches into the batter. Garnish with peaches warmed in syrup.

17. With rhubarb. Simmer 1 cup chopped rhubarb with 1/2 cup sugar until soft. Cool, then drain (reserve the syrup). Make buttermilk pancakes (No. 13); stir half the rhubarb into the batter. Garnish with strawberries and the remaining rhubarb and syrup.

18. Yogurt pancakes. Make pancakes according to recipe #13, using 1.25 cups of plain yogurt instead of buttermilk.

19. Spicy with banana. Prepare pancakes according to recipe #13, using 3/4 cup sour cream and 3/4 cup milk instead of buttermilk; add a little cinnamon to the batter. Add banana slices before flipping. Garnish with sour cream and a sprinkle of brown sugar.

20. With bourbon and bacon. Make buttermilk pancakes (No. 13) using 1 1/4 cups all-purpose flour and 1/4 cup rye flour. Stir 1 tablespoon bourbon into the batter. Heat 1/2 cup syrup, 1 tablespoon bourbon, and some crumbled bacon; top with the pancakes.

21. "Red Velvet". Make buttermilk pancakes (No. 13) using 1 cup flour and 1/2 cup cocoa powder. Use 1/2 cup powdered sugar instead of sugar; omit the butter. Add red food coloring to the batter. Top the pancakes with sweetened mascarpone cheese or whipped cream cheese.

22. Dutch pancake. In a blender, combine 4 eggs, 1 cup milk, 2/3 cup flour, 55g melted butter, 3 tbsp sugar, and a splash of vanilla extract. Melt some butter in a cast iron skillet. Add 1 sliced ​​pear, then the batter; bake for 35 minutes at 375°F (190°C). Dust with powdered sugar.

23. Pumpkin pancakes. Make buttermilk pancakes (No. 13), using only 1 cup of buttermilk. Add 1/2 cup of pumpkin puree and 1/4 cup of mini chocolate chips to the batter.

24. Mini pancakes with sour cream. Make pancakes according to recipe #13 without baking powder. Use 3/4 cup sour cream plus 1/4 cup milk instead of buttermilk and butter. Cook, spooning batter into the pancakes one tablespoon at a time.

25. Lemon. Prepare pancakes according to recipe #13, using 3/4 cup sour cream and 2/3 cup milk instead of buttermilk and butter. Add the juice and zest of 1 lemon to the batter. Cook, pouring 2 tablespoons of batter at a time; stack, alternating with lemon curd and garnish with whipped cream.

26. Apricot. Simmer 1 cup chopped dried apricots, 1 tablespoon apricot jam, 1/2 cup water, and 1 teaspoon honey until the apricots have plumped up. Make pancakes according to recipe #1 or #13; top with the dried apricots.

27. Tropical pancakes. Simmer 3/4 cup agave syrup, 1 vanilla bean (halved and seeds scraped out), 1 strip of orange peel, and 1/4 cup orange juice until syrupy, then stir in 1 cup diced mango and pineapple. Make pancakes according to recipe #1 or #13; top with fruit syrup.

28. French pancakes (crepes). In a blender, combine 3 eggs, 1 3/4 cups milk, 1 cup flour, 5 tablespoons melted butter, and a pinch of salt. Pour the batter in a thin layer onto a small, hot, buttered nonstick frying pan; cook until the bottom is set, then flip and cook for another 30 seconds.

29. “Crepe Suzette.” Make French Crêpes (No. 28). Melt 110g butter in a medium frying pan. Stir in 6 tbsp orange liqueur and tilt the pan to ignite the mixture. When the flames die down, add the crepes, 1 tbsp sugar, and 1 strip each of orange and lemon peel. Heat through.

30. Swedish pancakes. In a blender, combine 3 eggs, 2 cups milk, 1.5 cups flour, 6 tablespoons melted butter, 1 tablespoon sugar, and a pinch of salt. Prepare as per crepe recipe (No. 28). Serve with berries or jam.

31. With ground muesli. Prepare the batter using dry pancake mix, using 1/2 cup granola instead of 1/2 cup of mix. Add an additional 2 tablespoons of milk or water. Cook the pancakes as directed on the package. Top with yogurt.

32. Pancakes with cottage cheese. Make the crepes (No. 28). Mix 680g of cottage cheese, 2 eggs, 3 tbsp of powdered sugar, a little lemon zest and cinnamon. Spoon onto the crepes and fold each one into a packet. Cook in a hot, buttered frying pan until crisp. Top with jam.

33. Quick Apple Pancakes. Prepare the dough from dry pancake mixAdd 1/4 cup to the dough. apple paste and 1/4 teaspoon cinnamon; prepare as directed on package.

34. With lemon and poppy seeds. Prepare the batter using dry pancake mix. Add 2 tablespoons of sugar, 2 teaspoons each of grated lemon zest, lemon juice, and poppy seeds to the batter; cook according to package directions. Serve with lemon jam.

35. Quick Cranberry Pancakes. Prepare the batter using the dry pancake mix. Add 1/4 cup sugar, 1 teaspoon grated orange zest, and 1/2 cup chopped fresh cranberries to the batter; cook according to package directions. Simmer 3/4 cup cranberries in 1 cup syrup. Spoon the mixture onto the pancakes.

36. Classic waffles. Whisk together 2 cups flour, 4 teaspoons baking powder, 2 tablespoons sugar, and 1 teaspoon salt. Stir in 2 eggs, 1.5 cups milk, 5 tablespoons melted margarine, and 4 tablespoons melted butter. Cook in a waffle iron until crisp.

37. Waffles with bacon and nuts. Sprinkle 12 strips of bacon with brown sugar and bake at 400°F (200°C) until crisp; cool, then crumble. Make classic waffles (No. 36) using 1 3/4 cups flour and an additional 1 tablespoon margarine. Stir 1 cup caramelized bacon and 1/2 cup chopped pecans into the batter. Sprinkle the waffles with the bacon and pecans.

38. Spicy waffles. Make waffles (No. 36) with 1/4 cup sugar; stir 3/4 tsp into the batter. pumpkin pie spices.

39. Chicken waffles. Make waffles (No. 36). Top with butter, syrup, fried chicken, and hot sauce.

40. "Banana Split" Make waffles (No. 36), using 4 tablespoons of vegetable peanut oil instead of butter. Top the waffles with ice cream, peanuts, bananas, whipped cream, and chocolate sauce.

41. Almond wafers. Make waffles (No. 36) using 1 3/4 cups flour and an additional 1 tablespoon margarine. Stir in a splash of vanilla and 1/2 cup sliced ​​almonds.

42. Waffle sandwiches. Make waffles (No. 36). Cool and cut into circles. Assemble ice cream sandwiches. Dust with powdered sugar.

43. Waffles with pistachios. Make waffles (No. 36) using 1 3/4 cups flour and an additional 1 tablespoon margarine. Stir 1/3 cup chopped pistachios and 2 tablespoons orange zest into the batter. Serve with honey, pistachios, and orange zest.

44. French toast from waffles. Whisk 4 eggs with 2 cups of milk. Place thick slices of white bread in the batter for 5 minutes, then cook in a greased waffle iron until crisp.

45. Waffles with ham and cheese. Make waffles (No. 36) using 1 1/2 cups flour and an additional 1 tablespoon margarine. Stir in 1/2 cup each diced ham and grated Gruyere cheese; season with pepper.

46. ​​Wild rice waffles. Make waffles (No. 36) with 1 cup all-purpose flour and 3/4 cup whole-wheat flour. Add 1/2 cup cooked wild rice to the batter.

47. "Morning Glory" Make waffles (No. 36) using 1 3/4 cups flour and an additional 1 tablespoon margarine. Add 1/4 cup each grated carrot and apple, a pinch of cinnamon, a pinch each of currants, chopped walnuts, and coconut to the batter.

48. Belgian waffles. Dissolve 1 packet of yeast in 3 cups of warm milk. Whisk in 220g of melted butter, 1/2 cup of sugar, 3 egg yolks, 2 tsp of vanilla extract, 1 tsp of salt, and 4 cups of flour. Cover and let rise for 1.5 hours. Stir. Beat 3 eggs until stiff peaks form and fold into the batter. Cook in a waffle iron until crisp.

49. German chocolate waffles. Make Belgian waffles (No. 48) using 1 cup sugar and only 3 1/3 cups flour. Stir in 2/3 cup cocoa powder and 1/4 cup melted coconut oil before letting the waffles rise. Serve with coconut ice cream, toasted coconut flakes, and caramel.

50. Waffles with figs. Make Belgian waffles (No. 48). Serve with yogurt, fresh figs, and honey.



Votes: 20