Best Ever Pancakes or Waffles
Submitted by Hounsell
Half whole-wheat, half white flour buttermilk pancakes with a hint of cinnamon. Tangy buttermilk and baking soda give a tender, lofty crumb that crisps golden on a hot griddle.
YIELD
4 servingsPREP
20 minCOOK
7 minREADY
27 minHalf whole-wheat flour and half all-purpose is the move that gives these pancakes real backbone without turning into a hockey puck. The whole wheat brings nutty depth, the white flour keeps things light, and the warm whisper of cinnamon ties it together.
The magic is the buttermilk and baking soda combo, that classic acid-and-base reaction that creates a tender, lofty crumb with crisp golden edges. No buttermilk on hand? The yogurt-plus-water swap works just as well; the acidity is what matters.
Keep the heat at moderately high and watch for those telltale bubbles popping on the surface before flipping. That’s your visual cue that the bottom is set and the top is ready to brown.
Makes them double duty too: pour the same batter into a hot waffle iron for crisp-edged waffles for breakfast or brunch.
Chef Tips
- Don’t overmix the batter. A few lumps are fine, gluten development is the enemy of fluffy pancakes.
- Test griddle heat by flicking water on it. The drops should sizzle and skitter, not just sit there.
- Flip only once. The second side cooks faster, just 1 to 2 minutes.
- Hold finished pancakes uncovered on a rack in a low oven so they stay crisp; loose foil makes them soggy.
Variations
- Fold in fresh blueberries or sliced banana right after pouring batter onto the griddle.
- Sub maple syrup for the sugar and add a splash of vanilla.
- Swap olive oil for melted butter for a richer flavor.
Ingredients
Directions
Food processor method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a food processor.
Process briefly to mix.
Add the buttermilk, or yogurt and water, egg and oil.
Turn the machine on-off (pulse) 3 or 4 times to make a smooth batter.
By hand method: Put the flours, sugar, baking powder, baking soda, cinnamon and salt into a large bowl.
Stir to mix well.
Measure the buttermilk in a 2-cup glass measure.
Add the egg and oil to the measuring cup.
Beat with a fork or wire whisk to blend. Add to the flour mixture and stir to form a smooth batter.
For pancakes: Heat the griddle or skillet over moderately high heat until it feels hot when you hold your hand directly above it. Lightly grease the griddle.
For each pancake, pour ¼ cup batter onto the griddle. Cook 3 to 5 minutes, until bubbles appear on the surface and the undersides are golden brown.
Adjust the heat if the pancakes are browning too fast. Turn the pancakes over and cook 1 to 2 minutes longer to brown the second side.
For waffles: heat the waffle iron; grease it lightly. Pour in the appropriate amount of batter and spread to the edges.
Close and cook until the iron will open easily.
Keep finished waffles or pancakes warm in a 200’F.
oven - pancakes on a plate and loosely covered to keep moist; waffles directly on the oven rack, uncovered, to stay crisp.
Serve warm with powdered sugar, fresh berries or chocolate sauce if desired.
Makes 8 4” pancakes. Serves 4.
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