Waffles & Pancakes
Updated: Aug 20, 2021
I eat these waffles at least once a weekend and they are delicious. This batter can also be made into pancakes as well, so you can choose whatever you’re in the mood for! While these are amazing, I highly recommended only eating these on the weekend, or some small portion of the week. Eating these every day just because they taste great is incredibly unhealthy. Think of it as your weekend reward for eating healthy breakfast all week, though if you’re using the other recipes on this list during the week, breakfast will be great every day:)
Dairy and egg free! Allergens should only depend on your flour or non-dairy milk option. If you need help finding an alternative milk, please refer to my Dairy post in the Allergen Substitutes section!
2 cups of flour
1 ½ tablespoons of baking powder
1 ½ tablespoons of sugar
½ teaspoon of salt
⅓ cup oil
⅓ cup water
2 cups milk**
powder flavors: ex: cinnamon
solid flavors: ex: chocolate chips, chopped fruit, etc.
1 ½ tsp vanilla extract
* This recipe makes about 5 waffles because I like to make a lot and then have that batch last longer. Usually I make all 5 in one sitting and then keep the rest in the freezer. If you only want to make one waffle per meal, refrigerate the rest of the batter until you are ready to make the next one.
** Allergy substitute: oat milk, rice milk, soy milk, any milk! If you are not allergic to oats, I recommend oat milk, as it is better for baking, but any milk is fine.
Combine all dry ingredients (flour, baking powder, sugar, salt, powder flavors) together in one bowl
Use the bowl that will eventually contain everything and will go into the mixer
Gently mix all dry ingredients together until they are fully combined.
Combine all wet ingredients (milk, oil, water) in a separate bowl
Mix all wet ingredients together as best as you can
Oil and water don't mix so if it looks bubbly that's normal
If you want fluffier waffles, put in a little extra oil
Slowly pour the wet ingredients into the bowl with the dry ingredients, and mix as you pour. Try to keep it flowing at a slow and consistent rate so there are no splashes or inconsistencies in the batter.
Mix the wet and dry ingredients until well combined. Stop as soon as you cant see anymore dry ingredients floating around, and there are no more lumps. You don't want to overmix!
Now you're going to cook them. Watch the video ! And remember to spray your iron if it needs it! I added chocolate chips into the pan right after pouring. This makes sure that each waffle/pancake has as much flavoring you would like.
Once the batter is in the iron/griddle/pan, just follow the cooking instructions for that specific cooker and soon you will have an amazing tasty breakfast:) Enjoy!
Use this pouring technique for Step 7 if you are using a waffle iron. If you are using a pan to make it into pancakes, pour a glob of batter in the middle of the pan and then spread it out.