Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 12, 2011 06:31 AM

waffle batter same as pancake batter?

Should I use a different batter for waffles and/or pancakes?

What do you think is a good one?


  1. Click to Upload a photo (10 MB limit)
  1. Should be the same as pancake batter. Try it and see if it works. The difference is the cookware. Try online recipes or packaged product with instructions.

    1. No, it is not the same. There is more fat and sugar in waffle batter, which helps make them crispy. Pancake batter is sometimes thinner, as well. A thinner pancake batter won't work in a waffle iron.

      7 Replies
      1. re: wyogal

        +1 to this. They aren't the same, waffle batter has a higher fat content.

        1. re: LabLady

          This is my favorite Waffle batter recipe from Marion Cunningham's "The Breakfast Book".
          Note: not sure if i can just publish somebody else's recipe, so the mods might take it off.
          This is from memory, easy to remember, since i have done it so much.
          I think in the book it is called Classic Waffles. There are many more.
          Once again, Check it out, it is really a great book.
          2 cups all purpose flour
          1 tsp salt
          4 tsp baking powder
          2 tbs sugar

          2/3 stick of butter melted
          1/3 cup shortening (i just use veg. oil)
          1 1/2 cups milk warmed slightly
          2 eggs beaten

          Mix all the dry and wet ingredients, make sure you don't scramble the eggs. Pour into waffle iron, etc., etc.
          As you see this recipe has a lot of fat, but it tastes great, and the waffles never stick
          One thing i have learned through the years is to never wash the waffle iron. Just wipe it of with a paper towel or something after it cools.

          1. re: TroyTempest

            But I think instead of 2 cups all purpose flour, I'll use 1 cup all purpose & 1 cup whole wheat flour.

            I love waffles & just bought a waffle iron but I'll try to cut down the fat....what do you think of eggbeaters (or shoprite brand) and butter substitute?

            1. re: crn

              Eggbeater could be used, but with a tougher texture as a result. Butter substitutes have too much water, so they will conflict with the desire for crisp crust. Waffles are a high fat food when they are at their best, and the best way to deal with that is make a smaller batch at a time.....

              1. re: crn

                Cutting down the fat may cause some sticking problems. Just make regular waffles (with the addition of ww flour), and limit how many you eat in one setting. Don't put butter on top if you want to cut the fat.

                1. re: crn

                  NO!!!!!! Eggbeaters are chemicals, not real food. Natural fat like butter is fine. Whole wheat is great.

                  1. re: crn

                    Eggbeaters are egg whites with some yellow coloring and an emulsifier (like soy lecithin). They are lower calorie because they don't have fat from the yolk.

                    I'm not sure what butter substitute you have in mind. There are butter flavored granules, spreads made from oil and water, and fruit purees (prune and apple). The purees add flavor and moisture to things like muffins. But none of these are going to make a crisp waffle.

            2. Not the same! I actually prefer a yeasted waffle batter. You mix it the night before and it's ready to go in the morning. It's easier than pancakes in some ways.

              1. Yes and no. A pancake batter that is not too thin would work for waffles. However if you want them crisp, you need more fat.

                There's no set thickness for pancake batters - thicker ones make thicker cakes. More sugar may also help crisp the waffles, but again, there is no set sweetness for either. And yeast batters can be used for either. Separating the egg whites and whipping them is another way of adding lightness to both, but is probably done more often for waffles.

                In the 1997 Joy of cooking, the basic waffle batter can use:
                4T butter for reduced-fat
                8T for classic light anf fluffy
                16T for crunchiest
                (a similar pancake batter has 3T of butter)

                1 Reply
                1. re: paulj

                  Definitely whip the egg whites for waffles; not necessary for pancakes.

                2. They are different.

                  But how different, you ask?

                  Both have leavening added in the form of baking powder, baking soda, beaten egg whites or yeast. It isn’t a matter of thickness, though waffle batter does tend to be thicker. The only real difference is that proper waffle batter should have a higher percentage of fat and sugar. The higher levels of fat and sugar help to brown and crisp the waffle.

                  1 Reply
                  1. re: ipsedixit

                    Absolutely right. I always load my waffle batter up with butter.
                    Really, in the end, waffles are a once-in-a-while treat and aren't something you eat every why not just enjoy them in all their sweet, crispy glory. Right?
                    All things in moderation...