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Pancakes and waffles - how do you top them?

I had some pancakes today with organic blueberry syrup. There was some leftover creme fraiche, so I added a dollop. It was a great combo.

What toppings do you use that may be out of the ordinary?

Thinking of future inspiration I found this link with 102 pancakes toppings from national pancake day in February. There are the usual and unusual.

http://foodiesunite.com/2011/02/102-p...

Some of the less usual to me - warmed marshmallows, chocolate mole, sausage gravy, blue cheese (hmmm), beer (???

)

While there was some copycatting on some reply, the top reply in this link sounds great

http://uk.answers.yahoo.com/question/...

"Whipped cream, drizzled with maple syrup and melted chocolate, with a scoop of Ben and Jerry's ice cream PLUS a spoonful of Nutella on top"

Another interesting idea from that link ... flowers,

Most web replies are repitions of that first link, but I loved this link that had a different holiday idea ... mincemeat and brandied hard sauce

http://www.promotionalpancakes.com/de...

While Chowhound search did NOT turn up anyting relevant, thru google I found this great thread on savory waffles with lots of good links
http://chowhound.chow.com/topics/288366

The blueberry syrup and creme fraiche worked well on the waffle as well.

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  1. Guess I'm too mundane. It's usually yogurt, Grade B Amber maple syrup, toasted walnuts, and banana slices or macerated strawberries. Can't for the life of me understand the lure of chocolate chips.

    1. peanut butter and syrup! every time! when im feeling really adventurous, ill branch out to peanut butter and co's dark chocolate dreams, or possibly nutella in a pinch

      1. I like cream cheese and apricot jelly on my waffles. I suppose another kind of jelly would work. Perhaps raspberry. Peanut butter is pretty good too.

        1. I love waffles but as long as the batter recipe is great - I just top with butter. Way too much butter.

          My favorite pancakes are made with Jiffy Corn Muffin Mix (yes, I know I could make from scratch but it never turns out how I like it...). I add blueberries and then top with (again) lots of butter and a sprinkle of dark brown sugar.

          Syrup is just too heavy for my taste. Sometimes I'll use a drop or two but very rarely.

          I played with a savory cheese waffle recipe last year with the idea to top it with some sort of chicken thing. I never really achieved what I was craving so gave up. Wouldn't hurt to try again though - I like the idea in one of your links to add a strip of bacon on top of the batter before closing the iron.

          2 Replies
          1. re: Sushiqueen36

            Well, your Jiffy mix tops my frozen Eggo pancakes.

            Are you using real maple syrup. It is very thin compared to the other stuff.

            1. re: rworange

              No - my husband likes the Mrs. Butterworth's variety rather than real. Wow - I'm digging a foodie hole that will be difficult to climb out of here.

              I love the maple flavor of syrup but it overwhelms the butter flavor for me (seeing a pattern yet?). That's why when I rarely do use syrup I just have - literally - a few drops. I have used maple sugar instead of brown sugar before and do like that. As long as there's plenty of butter...

          2. - Orange marmalade, butter, salt & red pepper
            - Maple syrup, preferably B, butter & salt
            - Sriracha
            - Huckleberry syrup, butter & salt
            - Morels & gravy

            2 Replies
            1. re: odkaty

              Red pepper as in fresh bell-like peppers? Or is it something like paprika which sounds good with that combo?

              I like the idea of the morels and gravy. Are these for pancakes or waffles? I would go for gravy on a waffle, but on a pancake it sounds wrong. However, I like open face turkey sandwiches where the white bread gets soaked in gravy, so maybe it is a similar thing.

              1. re: rworange

                Red pepper as in cayenne, red pepper flakes, or chopped chilis.

                As for the gravy, I've had it with both. Not a big fan of pancakes in any form.

            2. Buttermilk pancakes or waffles with (way too much) butter and maple syrup. But embarrassingly enough, sometimes I prefer the cheap Log Cabin style fake syrup.

              Blueberry pancakes with lemon mascarpone

              Caramelized bananas a la bananas foster, w/ toasted pecans and whipped cream.

              slightly sweetened cream cheese with raspberry jelly kinda like ThePiedPiper.

              Butter and Bonne Maman Four Fruits Preserves.

              Peanut Butter and some kind of berry preserves.

              The butter is all salted, btw.

              1. I am a purist. maple syrup or creamed honey, whole milk yogurt, maybe raspberries in season. I like to taste the cakes.

                1 Reply
                1. re: magiesmom

                  Magiesmom, creamed honey!??!?!?! Please share!!! Sounds yummy....

                2. We like to put out a lot of different stuff but usually butter, maple syrup (real maple syrup), apple butter, and various jams. We have canned both raspberry and strawberry syrup that is great on pancakes. I actually prefer making fruit syrups to jams because it is more versatile than jam and I don't eat much toast.

                  1. My favourite combination with waffles is real maple syrup and sharp cheddar cheese, preferably with some bacon on the side.

                    The sweetness of the maple syrup and the sharpness of the cheese go wonderfully together. Add the smoky/salty bacon, and pair it with a good cup of coffee, and a side dish of fresh fruit, and you've got an amazing meal.

                    I've never encountered anyone outside of my immediate family that eats them this way, though.

                    1 Reply
                    1. re: tastesgoodwhatisit

                      Well, crepes with cheese (and ham and cheese, or ham/cheese/apple) are often served with maple syrup. And they are good; very good indeed! I love doing crepes for dinner with leftover Easter Ham, cheddar and maple syrup.

                    2. For pancakes, it's syrup and butter. I do like real maple syrup, but for the past year or two, I've been making homemade pancake syrup with demerara sugar and a little maple and vanilla extracts. It's cheaper than the bottled fake stuff, and doesn't have that weird burning aftertaste.

                      Waffles usually get butter, peanut butter and homemade jam.

                      1. I like to sauté sliced fruit (peaches, pineapple, apples, pears depending mood and season) in butter with a small spoonful of brown sugar and use it as a pancake/waffle/French toast topping; gild the lily by adding maple syrup if you wish, or a dollop of your creme fraiche.

                        1. Those links are great--thank you. We do a New Year's Day party every year and there would be mutiny if I left out the DIY waffle bar--there's some really great ideas to keep it interesting here.

                          I'm glad to see sausage gravy on the list. I accidentally became a fan of that plus maple syrup on pancakes after feeling too granny to be able to toss out the sausage grease one morning. Now I obsess about it. My guy makes a ridiculously awesome cast-iron fried in bacon grease with crispy almost burnt edges pancake, and with sausage gravy and maple syrup? Mind-blowing, like one of the best things I've ever eaten good.

                          Bananas foster with chopped toasted pecans is always a huge hit at our place. And oodles of fresh whipped cream, of course. I'm also a fan of any kind of berry compote.

                          9 Replies
                          1. re: splatgirl

                            We have a rotating group who does a New Year's Day party every year and this year is our turn. THANK YOU for the waffle bar idea! I can't wait to use it!

                            Our NYD tradition is a Ramos Gin Fizz-off where everyone brings their blenders and best Ramos recipes. It's the only day of the year I drink them and it's also just about my favorite day of the year because of them. Well.. that and the good friends and great football, of course.

                            1. re: splatgirl

                              I HIGHLY recommend doing at least some yeast batter for the waffle bar. Most people have never had anything other than a baking powder waffle, so it will totally wow them, as simple as it is. Friends of ours talk about "those waffles at your house" for the whole year!
                              Just be sure to make extra batter, because even in the presence of what I consider a lot of really great other dishes, people will sit down and eat two or three of these!

                              1. re: splatgirl

                                I had a yeast batter waffle at a bed and breakfast this summer and it was fabulous. She wouldn't give me the recipe though - just smiled when I said "I would love to get the recipe from you!". Kinda funny actually.
                                So can you do the hotel trick where you line up cups full of batter and just let them sit for guests to help themselves? Whenever I make waffles or pancakes I use the batter within an hour of mixing it up - I've never let it sit.

                                1. re: Sushiqueen36

                                  In addition to being totally scrumptious, yeast-raised waffles are super-convenient because you do almost all the work of mixing them up the night before. Most recipes out there take as their inspiration Marion Cunningham's in the Fannie Farmer Cookbook, which you can see here: http://www.epicurious.com/recipes/foo...

                                  1. re: Caitlin McGrath

                                    Tried this recipe over the weekend and the batter was so runny that it only filled the bottom grid of my waffle maker and didn't rise into the top grid. They were tasty but I nicknamed them "haffles" since they only looked right on one side. I just saw that someone suggested adding another 3/4 cup flour to thicken it a bit so I might try that route next time.
                                    Planning on giving the Joy of Cooking recipe a shot this weekend...

                                  2. re: Sushiqueen36

                                    I like the Joy of Cooking yeast waffle recipe best, although I have also used Mark Bittman's.
                                    I just put the batter in a large bowl--the yeast batter is usually thick and more like a really loose dough, so an ice cream scooper works best to get it out, IME. There's no reason it can't sit out--if you were worried about safety it could go on ice, but I've never done that.
                                    It will continue to rise/expand as it sits, so be sure it's in an oversize vessel and give it the occasional stir-down if need be.

                                    1. re: splatgirl

                                      Not so much concerned about safety as quality of the cooked product after sitting for awhile. Didn't know if it would rise too much or go flat or... might just have to experiment a bit before NYD. Rough.

                                      1. re: Sushiqueen36

                                        Be sure to try it a little bit aged--just like yeast bread doughs that produce a more flavorful product after sitting a day or two in the fridge, you'll notice a big difference in flavor.

                              2. Pancakes, nothing on top, I like to drag pieces across a pat of butter.
                                Waffles I like to fill some of the craters with honey, or apricot or blackberry syrup.

                                1. definitely into the sweet and savory combo - sausages and maple syrup. i've been told it's a canadian thing.

                                  i also like cream cheese with tabasco sauce.

                                  6 Replies
                                  1. re: ukers

                                    Oh yes! Breakfast sausages must have maple syrup on them. I never thought about it being a Canadian thing. Those poor non-Canadians eating sausage without maple syrup ;)

                                    1. re: ukers

                                      I didn't know if maple syrup with breakfast sausage was a Canadian thing. I thought it was quite common. I don't too often eat eather pancakes or waffles, but I always ate them with a sausage patty or link.

                                      1. re: ukers

                                        I've been eating sausage with maple syrup ever since I can remember; I live in southern California ~~ NOT Canada adjacent.

                                        1. re: laliz

                                          That's just proof good taste knows no borders ;)

                                          1. re: laliz

                                            me too. not unusual imo; just another instance of the old salty/sweet playoff so common in the food world.

                                          2. re: ukers

                                            crm cheese and tab. sce- on pancakes?

                                          3. Out of the ordinary?

                                            Ice cream, sometimes.

                                            Fried egg, extra runny.

                                            1. We like it simple: real butter and syrup. Either real maple or even the Log Cabin stuff, depending on the mood. I personally feel the fruit syrups are way too sweet and would prefer fresh fruit on the side. Nuts ruin the comfort food texture.

                                              1. I spoil my wife. I make her homemade blueberry-white chocolate chip pancakes topped with powdered sugar. My favorite is my sausage pancakes (pancakes with crumbled sausage mixed into the batter) with real maple syrup.

                                                1. Maple syrup/butter on the first waffle.

                                                  Raspberry jam on the second.

                                                  Black currants/whipped cream on the third.

                                                  1. I am apparently very boring! Maple syrup - real only - and sometimes butter. Nothing else, ever. I used to try "fancier" toppings but always ended up wishing I hadn't. So now, I don't. If the only option is pancake syrup I will have a different breakfast.

                                                    1. Pancakes; homemade apricot jam, or peanut butter

                                                      Waffles made on a 1950 Sunbeam CG-1, the most awesome waffle iron ever made =) : butter, and powdered sugar is my mainstay. I also use apricot jam, and pomegranate jelly made by my wonderful neighbor. After having that pom jelly I will need to tend to my pomegranate trees better-very yummy.

                                                      Sunday waffles were a common breakfast back home. I inherited Mom's CG-1, and her C-3 Kitchen Aid mixer with the glass bowl. I can still see her making them. I also loved to eat the L-shaped corners that formed when the batter over ran the waffle griddle, and into the outer trough.

                                                      I found an all waffle cookbook at a thrift store, so I will need to try out some new recipes.

                                                      1. i add OJ concentrate to maple syrup (to taste) and heat gently.sometimes i add freshly ground cardamom to that. you could also try chocolate hazelnut paste on waffles. for more sauce ideas, you might want to look at crepe recipes... reduced grand marnier , amaretto, or cognac, and butter..........with fresh sauteed strawberries. strawberries sauteed with butter and a bit of balsamic............creme anglaise.....

                                                        2 Replies
                                                        1. re: opinionatedchef

                                                          You reminded me of a really rich cardamon orange syrup I made this summer for a cake. I should make another batch and use it for waffles.

                                                          1. re: opinionatedchef

                                                            That orange cardemon maple syrup sounds great. Thanks for the idea of looking at crepes for ideas, since there is a bit more creativity with crepes. Pancakes are comfort food and it seems most people don't want to stray from the syrup/butter topping with maybe some fruit.

                                                            1. Butter and honey. Or really good jam of some sort. Not a maple fan, so no syrup.

                                                              1. Butter, butter and more butter then slathered with Maple syrup. Heavenly!! I recently went to a place in Syracuse NY near the university called Funken Waffles and had brownie batter waffles that were to die for. Why didn't I think of that?

                                                                1 Reply
                                                                1. Am I the only one who feels that pancakes should not be grouped together with waffles?

                                                                  I love pancakes.
                                                                  I've always loved the idea of waffles but have yet to eat one that I actually liked much.

                                                                  Pancakes get lots of butter and pancake syrup (HCFS and a bit of maple-inspired flavor lol).

                                                                  Don't eat pancakes very often now (too many calories), but as a kid I also loved them with grape jelly & butter, or vanilla ice cream, or strawberries with strawberry sauce & whipped cream.

                                                                  1. Waffles I like fresh with a slather of butter and just a trace of syrup. Pancakes I like really thin like blintzes and rolled up over peanut butter with some maple or blueberry syrup to sop or strawberry jam. Preferably homemade but that didn't happen this year.

                                                                    1. No one has mentioned molasses! While not my 'favourite' topping, I do get a craving for it occasionally. Otherwise, I like stewed fruit or berries, or just maple syrup.

                                                                      Alternatively, in the summer, plain pancakes with butter and a side of freshly caught fried trout - hooo boy!! :) :) yum.

                                                                      2 Replies
                                                                      1. re: KayceeK

                                                                        Cool ... pancakes and trout. Sounds better than waffles and fried chicken.

                                                                        I liked the stewed fruit idea ... maybe with a dollop of yogurt.

                                                                        1. re: rworange

                                                                          a very popular Boston seafood restaurant, Neptune Oyster, serves traditional (thin white stoneground cornmeal) Johhnycakes w/ smoked trout torchon topped by creme fraiche and caviar, all drizzled w/ maple butter. :-)

                                                                      2. Waffles - maple syrup and butter. Then sometimes I will crumble freshly cooked, crisp bacon over that as a garnish. Yummmmmm!

                                                                        1. Peanut butter, bacon & syrup

                                                                          Nutella w or w/o Marshamallow Fluff

                                                                          Pineapple & Creme' Anglaise w/ Sweet Cinnamon Butter

                                                                          1. My Dad was brought up in England. He used to sprinle his pancakes with sugar, and then squeeze lemon juice over them. My Mom was from Yarmouth, NS, and was appalled. She preferred molasses. Dad thought that was disgusting lol! Now he eats waffles with maple syrup and lemon juice on top!

                                                                            2 Replies
                                                                            1. re: spazita

                                                                              I learned about adding a squeeze of lemon to the maple syrup from my father. He'd make pancakes or waffles and serve them with fresh berries to go on top, and warmed maple syrup and lemon wedges. The lemon is a nice counterpoint to the sweetness and intensity of maple syrup.

                                                                              1. re: spazita

                                                                                spazita - I'm from NB - maybe it's a maritime thing to enjoy the molasses!!

                                                                              2. On pancakes - real maple syrup; for a treat, I may add blueberry syrup or strawberry-rhubarb compote.
                                                                                On waffles - a sauce my Mennonite grandmother used to make with milk, sugar, vanilla extract & corn starch - I cannot have waffles without this sauce!!!

                                                                                1. Melted butter and Steen's Pure Cane Syrup.........

                                                                                      1. re: opinionatedchef

                                                                                        Tart currant preserves. My mother used to make it with wild currants we gathered in CT.

                                                                                        1. re: Veggo

                                                                                          ohh thank you. I kept meaning to google this but I had to come back here to remember the name...
                                                                                          is there something in it besides currants?

                                                                                          1. re: splatgirl

                                                                                            Just currants, sugar, and water. How the seeds are removed distinguishes the regal pricey french variety from what we commoners make.

                                                                                    1. A squeeze of fresh lemon juice and some powdered sugar is great.

                                                                                      1. A bit unusual was a tiramisu waffle recently. In place of the hard ladyfinger cookies yeast waffles were layered between the infused cream and shaved chocolate layers as a breakfast casserole. It was prepared the night before to allow the waffles to soften. It cut into nice square slices.

                                                                                        1. A little apple butter or sometimes peanut butter and syrup.

                                                                                          1. Knott's Berry Farm Boysenberry Syrup w/slathered butter on pancakes.

                                                                                            I never thought of creme fraiche, thanks for that idea.

                                                                                            I haven't had a waffle in more than 25 years.

                                                                                            1. does anyone ever like to make extra pancakes JUST for the purpose of freezing them and eating them frozen the next day?

                                                                                              i LOVE the texture and mouthful of a frozen pancake. dipped in syrup and just starting to slightly soften up.... perfect!

                                                                                              4 Replies
                                                                                              1. re: mattstolz

                                                                                                I make a double batch of yeast waffles so I have a dozen to freeze for a fast breakfast. Thirty seconds in the microwave thaws them and then a minute in the toaster crisps them up like fresh.

                                                                                                1. re: Kelli2006

                                                                                                  I just just them straight into the toaster, no microwave.

                                                                                                  1. re: BIGGUNDOCTOR

                                                                                                    when theyre frozen, i feel theres no need for toaster, microwave, or waiting. i love that cold, crunchyness!

                                                                                                2. re: mattstolz

                                                                                                  I have never even thought of doing such a thing! Can't wait to try it though.

                                                                                                3. just saw a pin on pinterest for cornmeal waffles topped with a really thick, meaty chili. looked so delicious! has anyone tried that?

                                                                                                  1 Reply
                                                                                                  1. re: mattstolz

                                                                                                    That sounds pretty yummy. I may have to give that a shot. Wonder how a cornbread mix in the ol' CG-1 would do...........