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Homemade Pancake and Waffle Batter

A good old-fashioned family favorite!  A basic recipe to which almost any flavor combination can be added!


Ingredients

  • 1 & 1/2 Cups Flour or gluten free flour (I use Bob's Red Mill Gluten Free 1:1 Baking Flour)
  • 1 Cup Milk or milk substitute (I use vanilla ricemilk)
  • 1/3 Cup Butter or margarine (melted and cooled- I use Earth Balance Soy-Free Margarine)
  • 2 Eggs
  • 2 tsp. Baking powder
  • 1 tsp. Sugar
  • 1/2 tsp. Salt


Instructions

  1. Combine the flour, baking powder, sugar and salt in a bowl and mix.
  2. In a separate bowl, whisk together the eggs and milk, then add them to the dry ingredients and mix. 
  3. Add in the cooled, melted butter and mix again.***HINT: IF USING GLUTEN FREE FLOUR, THIS IS WHEN YOU WILL PROBABLY ALSO NEED TO ADD IN ABOUT 1/2 CUP OF WATER OR SO IN ORDER TO GET THE RIGHT CONSISTENCY FOR YOUR BATTER.


FOR PANCAKES:

  1. Preheat your non-stick griddle over medium heat. (If you find that your pancakes get dark too fast at medium temp, turn the heat down to medium-low.)
  2. There is no need to grease your pan, as long as it is a non-stick pan.
  3. Use a ladle or a 1/4 cup measuring cup to pour batter onto griddle. 
  4. When bubbles start to surface and the edges of the pancake start to solidify, flip the pancake with an UN-SLOTTED spatula and cook the other side for about the same amount of time as you cooked the first side.

*BE SURE TO WATCH!  THIS HAPPENS FAST!!!


FOR WAFFLES:

  1. Preheat your waffle iron.
  2. For cooking instructions, follow the directions for your waffle iron.  My iron takes about 4 minutes to cook each waffle.


Recipe Notes

This is a basic recipe.  Add any type fruit or flavorings you like!