Buttermilk Waffle and Pancake Mix Recipe (2024)

FAQs

How much waffle mix do you put in a waffle maker? ›

Pour Batter into Waffle Maker: Carefully ladle about 1/2 cup of waffle batter (or enough to fill the lower plate) onto the center of the preheated waffle maker. The amount may vary depending on the size of your waffle maker, so adjust accordingly.

Turning Your Pancake Mix Into a Waffle Mix

You must double the amount of fat you use for the pancake mix. For example, you use 1 tablespoon of butter per cup of dry pancake mixture. Instead, add 2 tablespoons of butter to ensure the crispiness of the waffle. However, we recommend using oil over butter.

Use Buttermilk

If your pancake mix calls for water or milk, substitute in an equal amount of buttermilk. Because of its acidity, buttermilk activates baking soda and helps baked goods rise, giving them a light, fluffy texture.

Grease the Waffle Iron With Cooking Spray

If you're looking for how to make crispy waffles in a waffle maker, try using cooking spray instead. Cooking spray won't burn as rapidly as butter, and will help achieve that satisfyingly crisp outside you crave.

Both waffle and pancake recipes share some of the same basic ingredients, like eggs, milk and flour, but their batters are not the same. Waffles usually contain more fat and sometimes more sugar.

You'll find lots of different recipes out there, but in my world, waffle batter and pancake batter are basically the same, waffle batter is just a touch thicker. It also contains more butter, which makes for moister waffles and helps prevent them from sticking to the waffle iron.

Waffle batters contain a higher proportion of fat than pancake or crêpe batters, as the extra fat helps to keep the waffles soft. Nigella's recipe uses 125ml (1/2 cup) of vegetable oil. Generally you can switch oil for melted butter in a waffle recipe.

The main difference between buttermilk pancakes and regular pancakes is that buttermilk pancakes are made with buttermilk, while regular pancakes are made with regular milk. Buttermilk pancakes tend to be slightly tangy and have a thicker, fluffier texture than regular pancakes.

Flavor is the obvious perk: The cultured dairy adds tangy complexity and nuance to an otherwise neutral batter. But there are unique textural benefits, too, that make buttermilk worth seeking out and keeping on hand if you're a pancake person.

There's a reason buttermilk is so often used in pancakes. The acid in the buttermilk kickstarts the baking soda into action for extra height. It also helps to break down strands of gluten, leading to a fine and tender crumb. Additionally, it lends a subtle tang, exactly what we had in mind for our classic stack.

Why are my homemade waffles not crispy? ›

Other Ways to Keep Waffles from Getting Soggy

Place your waffles on a cooling rack in a low-heat oven (don't stack the waffles on top of each other). Throw your waffles in a toaster to refresh their crispiness. Make sure your waffle iron is very hot.

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

Pour 3/4 cup batter into the center of the grids, allowing the batter to spread for even filling. Adjust the amount of batter as needed. Waffles are usually done in less than 5 minutes, depending on the recipe and the model of your waffle maker. Remove waffles with plastic or wooden utensil.

In a mini waffle maker, use about ¼ cup of batter/liquid per waffle. Most of these cook fast, 2-3 minutes at most. Check once you see steam coming from the top. You'll know they're done when they're slightly crisp and are golden brown.

Pour ½ cup batter and close waffle maker. Bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with your favorite topping.

Whisk until the batter is combined, but not too heavily. A few lumps are fine. If you over-mix the waffles, you could end up with chewy, hard waffles from drawing all of the gluten out of the flour.