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waffle batter same as pancake batter?

crn Oct 12, 2011 06:31 AM

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

What do you think is a good one?


  1. tim irvine Oct 13, 2011 04:39 PM

    I use 1/2 cup of cornstarch with 1 1/2 cups AP flour and plenty of butter in my waffle batter (plus a little vanilla and chunks of pecans). Very light.

    1. w
      will47 Oct 13, 2011 04:18 PM

      They're not the same, but when I was a kid, pancakes made with waffle batter was my favorite (my Mom's waffle batter had yogurt in it, and wasn't super fatty or eggy). The resulting pancakes were a little bubblier and more sour tasting.

      These days, this is one of my favorite waffle recipes (which King Arthur specifically says can also be used for pancakes, though I haven't done it myself). I don't eat dairy, so I replace the buttermilk with acidulated soy milk.

      1. iL Divo Oct 13, 2011 07:55 AM

        although I've bought the mix version in a box, prefer to do it from scratch.
        as you see, they are different.
        but honestly when I make either pan or waf, I make a no recipe recipe up and always do ample fat in there to cover both bases. not a lover of either pan/waf, it's not made often enough to worry

        1. ipsedixit Oct 12, 2011 08:11 PM

          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
            The Professor Oct 12, 2011 08:33 PM

            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 day...so why not just enjoy them in all their sweet, crispy glory. Right?
            All things in moderation...

          2. paulj Oct 12, 2011 06:38 PM

            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
              bushwickgirl Oct 12, 2011 08:06 PM

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

            2. c
              CanadaGirl Oct 12, 2011 06:27 PM

              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. w
                wyogal Oct 12, 2011 06:53 AM

                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
                  LabLady Oct 12, 2011 06:55 AM

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

                  1. re: LabLady
                    TroyTempest Oct 12, 2011 07:07 AM

                    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
                      crn Oct 12, 2011 04:53 PM

                      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
                        Karl S Oct 12, 2011 06:06 PM

                        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
                          wyogal Oct 12, 2011 08:15 PM

                          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
                            sandylc Oct 13, 2011 08:31 PM

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

                            1. re: crn
                              paulj Oct 13, 2011 08:45 PM

                              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. c
                        ChiliDude Oct 12, 2011 06:43 AM

                        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.

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