August 8, 2023
Perfect Pancakes, Perfect Waffles
“I made this recipe work for either waffles or pancakes because the same principles apply. You want brown, crispy edges and a soft, custardy interior.” – Alison Roman
Yield: Serves 4 to 6
- In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
- In medium bowl, whisk buttermilk and eggs together. Gently whisk mixture into dry ingredients — it’s OK if more than a few lumps remain. Add melted butter and gently whisk everything together until all ingredients are incorporated. Do not overbeat (a few lumps are fine!). Mix in fruit, if using.
Cook Pancakes or Waffles
- Heat large nonstick griddle or skillet (preferably cast-iron if not nonstick) over medium heat for a few minutes, until skillet is very hot. Add 1 to 2 tablespoons of oil to skillet and reduce heat to medium-low.
- Using measuring cup, ladle 1/4 to ⅓ cup of batter into skillet (depending on how large you like your pancakes). If using large skillet (or griddle), feel free to make one or two more at a time, making sure they aren’t spreading together to make one giant pancake.
- Once you notice a few bubbles begin rising on surface of pancakes and bottoms are nicely browned (this will take 2 to 4 minutes), flip them. Cook until other sides are lightly browned, another 2 minutes or so.
- For waffles, follow instructions per specific waffle maker and make those waffles!
- Place cooked pancakes or waffles on wire rack set inside sheet pan, and keep in 300F oven until all batter is cooked and ready to serve. (Omit this step if, like me, you don’t think pancakes or waffles need to always be served warm.)
- Serve with your choice of sweet or savory toppings!