I love pancakes and waffles. I know you’re supposed to have a favorite between the two, but I love them equally, and for different reasons. Pancakes are fluffy, soft, nostalgic and have that beautiful layer of browned goodness on the outside. While waffles have nooks and crannies to hold syrup and that trademark crunch on the edges.
I don’t think we have to choose – we should be enjoying both! And I have plenty of pancake and waffle recipes out there to choose from. Let’s celebrate all of the pancakes and waffles we’ve made:
Best Pancake Recipes
- Obviously the Banana Walnut Pancakes I’m posting here. They’re fluffy, hearty and wholesome and packed with banana and cinnamon. Yum!
- Greek Yogurt Berry Pancakes Made with Greek yogurt, these pancakes are tender and full of protein. Top them with berries for a healthy vegetarian breakfast!
- Sweet Corn Pancakes A unique pancake made with sweet corn and corn, corn meal and buttermilk. A twist on a Southern classic!
- Maple Gingerbread Pancakes While they may seem like a winter holiday-only recipe, I see no reason why we can’t enjoy these year-round!
Best Waffle Recipes
- Almond Waffles with Berry Compote These waffles are made with almond flour and are topped with a berry compote instead of syrup. You can use any berry and you can make it out of fresh or frozen!
- Sweet Potato Waffles Use sweet potato (or pumpkin) puree to make these deliciously fluffy waffles.
Tips for making delicious pancakes and waffles
- You can make the pancake mix in advance and store it in your pantry. Simply mix together the dry ingredients and store in an airtight container. Add the wet ingredients when you’re ready to cook them. I like to do this when I go camping so I can make pancake batter in record time!
- Mix up the batter and let it sit 10-15 minutes before cooking. This will allow the leavening agent (baking powder/soda) to activate and makes for fluffier pancakes.
- To make pancakes into a high protein meal, try my Greek yogurt pancakes or serve them with chicken, turkey or veggie sausage.
- Always serve pancakes with fruit to get in some additional vitamins, minerals and antioxidants!
Simple whole grain pancakes made with mashed bananas and cinnamon. Top with walnuts and maple syrup and serve!
- 2 medium ripe bananas, peeled
- 1 large egg
- 1 cup milk
- 1 tablespoon oil
- 1 ½ teaspoons vanilla extract
- 1 ½ cups whole wheat flour
- 1 tablespoon granulated or brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher or sea salt
- ¼ cup chopped walnuts
- Maple syrup, for serving
- Place the bananas in a large bowl and mash with the back of a fork. Whisk in the egg, milk, oil and vanilla extract until thoroughly combined.
- Whisk in the flour, sugar, baking powder, cinnamon and salt until combined. Let sit 10-15 minutes.
- Heat a large skillet to medium. Working in batches, coat the skillet with cooking spray and add ¼ cup dollops of pancake batter. Cook 2-3 minutes or until the batter is bubbly on top. Flip and cook another minute or until set.
- Top pancakes with chopped walnuts and maple syrup. Serve immediately.
Cooking Tip: Allowing the batter to rest 10-15 minutes before cooking will result in fluffier pancakes.
Substitution Tip: To make these pancakes vegan, try making a flax egg instead of the large egg and use your choice of plant-based milk.
- Serving Size: 1 pancake
- Calories: 119
- Sugar: 5g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 16mg
Keywords: pancakes, breakfast, brunch, vegetarian