Are you ready to transform your breakfast game? We’ve gathered 18 irresistible pancake waffle recipes that deliver the perfect combination of fluffy interiors and crispy edges. Whether you’re craving classic comfort food or creative twists, these easy-to-make recipes will have your family begging for more. Get ready to discover your new favorite morning treat!
Classic Buttermilk Pancake Waffles
Gosh, there’s nothing quite like waking up to the smell of warm pancakes and waffles merging into one perfect breakfast hybrid. You get those fluffy pancake interiors with those delightfully crisp waffle edges that hold syrup like little flavor pockets. It’s the best of both worlds in one easy recipe that’ll make your weekend mornings extra special.
Ingredients
– 2 cups of all-purpose flour
– 2 tablespoons of granulated sugar
– 2 teaspoons of baking powder
– 1 teaspoon of baking soda
– A good pinch of salt
– 2 cups of buttermilk
– 2 large eggs
– ¼ cup of melted butter
– A splash of vanilla extract
– Cooking spray or extra butter for greasing
Instructions
1. Preheat your waffle iron to 375°F while you mix the batter.
2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, beat the eggs until they’re light and frothy.
4. Stir in the buttermilk, melted butter, and vanilla extract with the beaten eggs.
5. Pour the wet ingredients into the dry ingredients and gently fold everything together until just combined—don’t overmix! (Tip: A few lumps are totally fine and will keep your waffles tender.)
6. Let the batter rest for exactly 5 minutes while your waffle iron heats up completely.
7. Lightly spray or brush your preheated waffle iron with cooking spray or melted butter.
8. Pour about ⅔ cup of batter onto the center of the hot waffle iron.
9. Close the lid and cook for 4-5 minutes until the waffle is deeply golden brown and crisp. (Tip: Don’t peek for at least 3 minutes to ensure proper rising and browning.)
10. Carefully remove the waffle with tongs or a fork and transfer to a wire rack instead of a plate. (Tip: This keeps the bottom from getting soggy while you cook the rest.)
11. Repeat with the remaining batter, re-greasing the iron between each waffle.
They come out with that perfect crisp exterior giving way to fluffy, cake-like centers that soak up maple syrup beautifully. Try stacking them with fresh berries and a dollop of whipped cream for a seriously impressive brunch situation, or just enjoy them straight from the iron while they’re still piping hot.
Blueberry Lemon Pancake Waffles
Did you ever have one of those weekend mornings where you just can’t decide between pancakes and waffles? Don’t choose—make these incredible blueberry lemon pancake waffles instead. They’re the perfect hybrid breakfast that gives you fluffy pancake texture with those crispy waffle edges we all love.
Ingredients
– 1 ½ cups all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– A pinch of salt
– 1 large egg
– 1 ¼ cups milk
– 3 tablespoons melted butter
– Zest of 1 lemon
– 1 cup fresh blueberries
– A splash of vanilla extract
– Butter or cooking spray for the waffle iron
Instructions
1. Preheat your waffle iron to 375°F—this ensures it’s properly hot when you’re ready to cook.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl until well combined.
3. In a separate bowl, beat the egg, then stir in the milk, melted butter, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined—a few lumps are totally fine and will keep your waffles tender.
5. Gently fold in the blueberries, being careful not to overmix and burst them.
6. Lightly grease your preheated waffle iron with butter or cooking spray.
7. Pour about ⅓ cup of batter onto the center of each waffle section.
8. Close the lid and cook for 3-4 minutes until golden brown and crisp—don’t peek for at least the first 2 minutes to ensure proper rising.
9. Carefully remove the waffles with tongs and repeat with remaining batter.
10. Serve immediately while still warm and crispy.
Keep these beauties stacked high and watch them disappear. The lemon zest makes the blueberries pop with bright flavor against the buttery, tender crumb, while those crisp edges give you the perfect textural contrast. Try drizzling them with lemon glaze or serving with lemon curd for an extra citrus kick that’ll make your taste buds dance.
Chocolate Chip Pancake Waffles
Breakfast just got a major upgrade with this genius mashup. You get the crispy edges of waffles with the fluffy, chocolate-studded interior of pancakes—all in one magical breakfast creation that’ll make your mornings way more exciting.
Ingredients
A cup of all-purpose flour, a couple of tablespoons of granulated sugar, 2 teaspoons of baking powder, a pinch of salt, 1 large egg, a cup of milk, 2 tablespoons of melted butter, a splash of vanilla extract, and a generous half-cup of chocolate chips.
Instructions
1. Preheat your waffle iron to 375°F—this ensures it’s hot enough for that signature crispiness.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Crack the egg into a separate medium bowl, then pour in the milk, melted butter, and vanilla extract.
4. Whisk the wet ingredients vigorously for about 30 seconds until fully blended and slightly frothy.
5. Pour the wet mixture into the dry ingredients and stir gently with a spatula—just until no dry streaks remain; a few lumps are fine to keep the batter tender.
6. Fold in the chocolate chips evenly throughout the batter.
7. Lightly grease the preheated waffle iron with non-stick spray or a brush of oil.
8. Scoop about ⅔ cup of batter onto the center of the waffle iron, spreading it slightly if needed.
9. Close the lid and cook for 4–5 minutes, or until the steam nearly stops and the waffle is golden brown with crisp edges.
10. Carefully remove the waffle with tongs or a fork and repeat with the remaining batter.
Light and fluffy with melty chocolate pockets, these pancake-waffle hybrids are a textural dream. Drizzle with maple syrup for classic comfort, or get creative by stacking them with sliced bananas and a dollop of whipped cream for a decadent brunch treat.
Cinnamon Roll Pancake Waffles
Just imagine waking up to the smell of fresh cinnamon rolls, but in pancake-waffle form. You get that cozy cinnamon swirl and sweet glaze, but with that crispy-on-the-outside, fluffy-on-the-inside texture we all love. It’s basically the best breakfast mashup ever.
Ingredients
– 1 cup of all-purpose flour
– 2 teaspoons of baking powder
– A pinch of salt
– 1 cup of milk
– 1 large egg
– 2 tablespoons of melted butter
– 2 tablespoons of brown sugar
– 1 teaspoon of cinnamon
– A splash of vanilla extract
– For the glaze: a couple of tablespoons of powdered sugar mixed with a splash of milk
Instructions
1. Preheat your waffle iron to 375°F.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix to keep the batter fluffy.
5. In a small bowl, combine the brown sugar and cinnamon for the swirl.
6. Lightly grease the waffle iron with butter or cooking spray.
7. Pour about 1/2 cup of batter onto the center of the iron.
8. Sprinkle 1 teaspoon of the cinnamon-sugar mixture evenly over the batter.
9. Close the lid and cook for 3–4 minutes, until golden brown and crisp.
10. Repeat with the remaining batter and cinnamon-sugar.
11. While the waffles cook, whisk the powdered sugar and milk in a small bowl until smooth for the glaze.
12. Drizzle the glaze over the warm waffles right before serving.
Mmm, these come out with a crispy edge and a soft, cinnamon-swirled center that’s just sweet enough. Try stacking them high with extra glaze or a scoop of vanilla ice cream for a decadent twist—perfect for weekend brunch or a cozy treat any day.
Banana Nut Pancake Waffles
Waking up to the smell of banana nut pancake waffles is one of life’s simple joys. You get that cozy pancake flavor with the crispy edges of a waffle, plus the sweet banana and toasty nuts make it feel extra special. It’s the kind of breakfast that turns a regular morning into something memorable.
Ingredients
– 1 cup of all-purpose flour
– 2 tablespoons of sugar
– 1 teaspoon of baking powder
– A pinch of salt
– 1 cup of milk
– 1 large egg
– 2 tablespoons of melted butter
– 1 ripe banana, mashed up
– A handful of chopped walnuts
– A splash of vanilla extract
– Cooking spray or extra butter for greasing
Instructions
1. Preheat your waffle iron to 375°F so it’s ready to go when your batter is mixed.
2. In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, and a pinch of salt until everything is well combined.
3. In a separate bowl, beat 1 large egg lightly, then stir in 1 cup of milk, 2 tablespoons of melted butter, and a splash of vanilla extract.
4. Mash 1 ripe banana with a fork until smooth, and mix it into the wet ingredients.
5. Pour the wet mixture into the dry ingredients and stir gently—just until no dry spots remain; a few lumps are fine to keep the waffles tender.
6. Fold in a handful of chopped walnuts evenly throughout the batter.
7. Lightly grease the preheated waffle iron with cooking spray or butter to prevent sticking.
8. Pour about ½ cup of batter onto the center of the iron, close the lid, and cook for 4–5 minutes until the waffle is golden brown and crisp.
9. Carefully remove the waffle with a fork and repeat with the remaining batter.
Oh, these waffles come out with a crispy outside and fluffy inside, thanks to the banana keeping them moist. The walnuts add a nice crunch that pairs perfectly with the sweetness—try drizzling them with maple syrup and a dollop of whipped cream for a real treat.
Pumpkin Spice Pancake Waffles
These pumpkin spice pancake waffles are the perfect cozy breakfast for crisp fall mornings. You get all the fluffy texture of pancakes with those irresistible crispy waffle edges, plus that warm pumpkin spice flavor we all love this time of year.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of brown sugar
- 2 teaspoons of baking powder
- 1 teaspoon of pumpkin pie spice
- A pinch of salt
- 1 cup of milk
- 1/2 cup of pumpkin puree
- 1 large egg
- 2 tablespoons of melted butter
- A splash of vanilla extract
- Cooking spray or extra butter for greasing
Instructions
- Preheat your waffle iron to 375°F – this ensures those crispy edges we’re after.
- Whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
- In a separate bowl, whisk the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined – a few lumps are totally fine and will keep your waffles tender.
- Lightly spray your preheated waffle iron with cooking spray or brush with melted butter.
- Pour about 1/2 cup of batter onto the center of the hot waffle iron.
- Close the lid and cook for 4-5 minutes until golden brown and crisp – don’t peek for at least 3 minutes to ensure proper rising.
- Use a fork to gently lift the waffle from the iron when it’s ready.
- Repeat with remaining batter, respraying the iron between each waffle.
You’ll love how these turn out crispy on the outside while staying wonderfully soft inside with that warm pumpkin spice flavor. Try stacking them high with maple syrup and toasted pecans, or get creative by using them as the “bread” for a fall-inspired breakfast sandwich with sausage and apple slices.
Red Velvet Pancake Waffles
Wondering how to make breakfast feel like a special occasion? These red velvet pancake waffles combine the best of both worlds—fluffy pancake texture with crispy waffle edges. You’re going to love how the vibrant color makes ordinary mornings feel festive.
Ingredients
– 1½ cups of all-purpose flour
– 2 tablespoons of cocoa powder
– 1 teaspoon of baking powder
– ½ teaspoon of baking soda
– A pinch of salt
– 2 tablespoons of granulated sugar
– 1 cup of buttermilk
– 2 large eggs
– 3 tablespoons of melted butter
– 1 teaspoon of vanilla extract
– A couple of tablespoons of red food coloring
– Cooking spray for your waffle iron
Instructions
1. Preheat your waffle iron to 375°F—this ensures even cooking from the start.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl until well combined.
3. In a separate bowl, beat the eggs lightly, then stir in the buttermilk, melted butter, vanilla extract, and red food coloring until the mixture is smooth and uniformly colored.
4. Pour the wet ingredients into the dry ingredients and gently fold them together until just combined—don’t overmix to keep the batter light and fluffy.
5. Lightly coat the preheated waffle iron with cooking spray to prevent sticking.
6. Pour about ½ cup of batter onto the center of the waffle iron, spreading it slightly if needed.
7. Close the lid and cook for 3–4 minutes, or until the waffles are crisp on the outside and no longer steam when you peek—this visual cue means they’re cooked through.
8. Carefully remove the waffles with a fork or tongs and repeat with the remaining batter, respraying the iron between batches for easy release.
9. Let the waffles cool on a wire rack for a minute to maintain their crispiness.
Light and airy with a hint of chocolate, these waffles have a tender crumb that pairs perfectly with maple syrup or cream cheese frosting. Try stacking them high for a brunch centerpiece, or top with fresh berries to balance the richness—they’re as fun to serve as they are to eat!
Strawberry Shortcake Pancake Waffles
Tired of choosing between pancakes and waffles for your weekend brunch? You’re about to fall in love with this genius hybrid that gives you the best of both worlds. These strawberry shortcake pancake waffles combine fluffy pancake batter with crispy waffle texture, all topped with sweet strawberry goodness.
Ingredients
– 2 cups of all-purpose flour
– 2 tablespoons of granulated sugar
– 1 tablespoon of baking powder
– A good pinch of salt
– 2 large eggs
– 1 ¾ cups of milk
– ¼ cup of melted butter
– A splash of vanilla extract
– 2 cups of fresh strawberries, sliced
– A couple of tablespoons of powdered sugar for dusting
– Whipped cream for serving
Instructions
1. Preheat your waffle iron to 375°F and lightly grease it with cooking spray.
2. In a large bowl, whisk together the 2 cups of flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and that pinch of salt until well combined.
3. In a separate bowl, beat the 2 eggs, then stir in the 1 ¾ cups of milk, ¼ cup of melted butter, and splash of vanilla.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined—don’t overmix, a few lumps are totally fine for fluffy results.
5. Scoop about ½ cup of batter onto the hot waffle iron and close the lid.
6. Cook for 4-5 minutes until golden brown and crispy on the outside.
7. While the waffles cook, slice your 2 cups of fresh strawberries.
8. Remove the cooked waffle and repeat with remaining batter.
9. Top each warm waffle with the sliced strawberries.
10. Dust generously with powdered sugar using a fine mesh sieve for even coverage.
11. Finish with a generous dollop of whipped cream.
You get this amazing contrast between the crispy waffle exterior and soft, cake-like interior that soaks up all the strawberry juices. The sweet berries and fluffy whipped cream make it feel like dessert for breakfast—try stacking them high for an impressive brunch centerpiece that’ll have everyone reaching for seconds.
Peanut Butter Pancake Waffles
Never underestimate the power of combining two breakfast classics! You’re about to make peanut butter pancake waffles that give you the best of both worlds. They’re fluffy like pancakes but have those perfect crispy waffle edges we all love.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- 1 tablespoon of baking powder
- A good pinch of salt
- 1 cup of milk
- 1 large egg
- 3 tablespoons of melted butter
- A generous ¼ cup of creamy peanut butter
- Cooking spray for your waffle iron
Instructions
- Preheat your waffle iron to 375°F – this ensures even cooking from the start.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, beat the egg until smooth, then stir in the milk and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined – a few lumps are totally fine and will keep your waffles tender.
- Warm the peanut butter in the microwave for 15 seconds to make it easier to incorporate.
- Gently fold the warmed peanut butter into the batter until you see ribbons throughout.
- Lightly spray your preheated waffle iron with cooking spray to prevent sticking.
- Pour about ⅓ cup of batter onto the center of each waffle section.
- Close the lid and cook for 3-4 minutes until the steam stops coming out and the waffles are golden brown.
- Use a fork to carefully lift the waffles out – they should release easily when fully cooked.
You’ll love how these waffles have that signature peanut butter flavor in every bite while staying incredibly light. The crispy exterior gives way to a soft, cake-like center that’s perfect for soaking up maple syrup. Try serving them with sliced bananas and a drizzle of honey for an extra special breakfast treat.
Apple Cinnamon Pancake Waffles
Zesty fall mornings just got a whole lot cozier with this breakfast mashup. You get the fluffy interior of pancakes with the crispy edges of waffles, all infused with warm cinnamon and sweet apple chunks. It’s basically autumn on a plate, and you’re going to love how simple it is to whip up.
Ingredients
– 1 ½ cups of all-purpose flour
– 2 tablespoons of granulated sugar
– 1 tablespoon of baking powder
– 1 teaspoon of ground cinnamon
– A pinch of salt
– 1 ¼ cups of milk
– 1 large egg
– 3 tablespoons of melted butter
– 1 teaspoon of vanilla extract
– 1 cup of finely chopped apple (like Granny Smith)
Instructions
1. Preheat your waffle iron to 375°F (medium-high setting) and lightly grease it with cooking spray or butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
3. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix; a few lumps are fine for fluffier waffles.
5. Fold in the chopped apple pieces evenly throughout the batter.
6. Scoop about ½ cup of batter onto the center of the preheated waffle iron.
7. Close the lid and cook for 4–5 minutes, or until the waffles are golden brown and crisp, and steam stops coming out of the iron.
8. Carefully remove the waffle with a fork and repeat with the remaining batter.
These waffles come out crispy on the outside with tender, apple-studded centers. Drizzle them with maple syrup or add a dollop of whipped cream for an extra indulgent twist—perfect for a lazy weekend brunch.
Carrot Cake Pancake Waffles
Just imagine waking up to the cozy aroma of carrot cake, but in pancake-waffle form—it’s the ultimate weekend breakfast mashup that feels like a hug on a plate. You get all the warm spices and tender carrots in a crispy-edged, fluffy creation that’s way more fun than your average stack. Seriously, it’s like dessert for breakfast, but you can totally justify it because, hey, veggies!
Ingredients
– 1 cup of all-purpose flour
– A couple of teaspoons of baking powder
– A generous pinch of salt
– A teaspoon of ground cinnamon
– A half teaspoon of ground nutmeg
– 1 large egg
– 3/4 cup of milk
– 2 tablespoons of melted butter
– 2 tablespoons of brown sugar
– 1 cup of finely grated carrots
– A splash of vanilla extract
– Cooking spray or extra butter for greasing
Instructions
1. Preheat your waffle iron to 375°F—this ensures it’s hot enough for a crispy exterior.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, beat the egg lightly, then stir in the milk, melted butter, brown sugar, grated carrots, and vanilla extract.
4. Tip: Grate the carrots finely so they blend seamlessly into the batter without clumps.
5. Pour the wet ingredients into the dry ingredients and mix gently until just combined; don’t overmix to keep the waffles fluffy.
6. Lightly grease the preheated waffle iron with cooking spray or butter to prevent sticking.
7. Spoon about 1/2 cup of batter onto the center of the waffle iron, close the lid, and cook for 4–5 minutes, or until golden brown and crisp.
8. Tip: Avoid peeking too early—wait until steam stops escaping for the best texture.
9. Carefully remove the waffle with a fork and repeat with the remaining batter, greasing the iron between batches if needed.
10. Tip: Keep finished waffles warm in a 200°F oven on a baking sheet to maintain crispiness until serving.
Really, these waffles are wonderfully tender with a subtle crunch from the carrots and a cozy spice kick. Drizzle them with cream cheese glaze or top with toasted walnuts for that classic carrot cake vibe—they’re so good, you might just skip the syrup altogether.
Lemon Poppy Seed Pancake Waffles
Fancy something that combines the best of pancakes and waffles? You’re going to love these lemon poppy seed pancake waffles. They’re fluffy, citrusy, and have that perfect little crunch from the poppy seeds.
Ingredients
– 1 cup of all-purpose flour
– 2 tablespoons of granulated sugar
– 1 teaspoon of baking powder
– A pinch of salt
– 1 large egg
– 3/4 cup of milk
– 2 tablespoons of melted butter
– Zest and juice from 1 lemon
– 1 tablespoon of poppy seeds
– A splash of vanilla extract
Instructions
1. Preheat your waffle iron to 375°F.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, beat the egg until frothy.
4. Stir in the milk, melted butter, lemon zest, lemon juice, and vanilla extract.
5. Tip: Don’t overmix the batter—a few lumps are totally fine for tender waffles.
6. Gently fold the wet ingredients into the dry ingredients until just combined.
7. Stir in the poppy seeds.
8. Lightly grease the waffle iron with cooking spray or butter.
9. Pour about 1/2 cup of batter onto the center of the iron.
10. Close the lid and cook for 4-5 minutes, until golden brown and crisp.
11. Tip: Resist peeking too early—this helps them get that perfect crispy exterior.
12. Carefully remove the waffle with a fork and repeat with remaining batter.
13. Tip: Keep finished waffles warm in a 200°F oven while you cook the rest.
Golden and fragrant, these waffles have a bright lemon zing and subtle crunch. Serve them stacked high with fresh berries and a drizzle of maple syrup for the ultimate breakfast treat.
Coconut Pineapple Pancake Waffles
Waking up to the smell of tropical paradise in your kitchen is totally possible with these coconut pineapple pancake waffles. They combine fluffy pancake texture with crispy waffle edges, and that sweet pineapple-coconut combo will transport you straight to vacation mode. You’re going to love how easy they come together for a special breakfast or brunch.
Ingredients
– 1 cup of all-purpose flour
– 2 tablespoons of granulated sugar
– 2 teaspoons of baking powder
– A pinch of salt
– 1 cup of coconut milk
– 1 large egg
– 2 tablespoons of melted coconut oil
– 1/2 cup of diced fresh pineapple
– A handful of shredded coconut
– Butter or cooking spray for the waffle iron
Instructions
1. Preheat your waffle iron to 375°F—this ensures those crispy edges we all love.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl until well combined.
3. In a separate bowl, beat the egg lightly, then mix in the coconut milk and melted coconut oil.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or your waffles will be tough.
5. Fold in the diced pineapple and shredded coconut until evenly distributed throughout the batter.
6. Lightly grease the hot waffle iron with butter or cooking spray to prevent sticking.
7. Pour about 1/2 cup of batter onto the center of the waffle iron, close the lid, and cook for 4-5 minutes until golden brown and crisp.
8. Carefully remove the waffle with a fork and repeat with remaining batter, greasing the iron between batches if needed.
9. Let each waffle rest on a wire rack for a minute—this keeps them from getting soggy on the bottom.
Perfectly golden with crispy edges and tender centers, these waffles deliver tropical sweetness in every bite. The pineapple bits caramelize slightly while cooking, adding little bursts of flavor that pair amazingly with the coconut. Try stacking them high with extra pineapple slices and a drizzle of maple syrup for the ultimate weekend treat.
Double Chocolate Pancake Waffles
Aren’t you just craving something that combines the best of breakfast worlds? Imagine fluffy pancakes meeting crispy waffles, all loaded with double chocolate goodness. You’re about to make your weekend brunch absolutely legendary with these Double Chocolate Pancake Waffles.
Ingredients
– 1 cup of all-purpose flour
– 2 tablespoons of cocoa powder
– 1/4 cup of granulated sugar
– 2 teaspoons of baking powder
– A pinch of salt
– 1 cup of milk
– 1 large egg
– 3 tablespoons of melted butter
– A generous splash of vanilla extract
– 1/2 cup of chocolate chips
Instructions
1. Preheat your waffle iron to 375°F – the high heat ensures crispy edges while keeping the inside tender.
2. Whisk together the flour, cocoa powder, sugar, baking powder, and salt in a large bowl until no lumps remain.
3. In a separate bowl, beat the egg lightly before stirring in the milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined – a few small lumps are perfectly fine and will prevent tough waffles.
5. Let the batter rest for 5 minutes to allow the baking powder to activate, which creates those beautiful air pockets.
6. Fold in the chocolate chips evenly throughout the batter.
7. Lightly grease your preheated waffle iron with cooking spray or brush with additional melted butter.
8. Pour about 1/2 cup of batter onto the center of the waffle iron – don’t overfill or it will spill out the sides.
9. Close the lid and cook for 3-4 minutes until steam stops coming out and the waffle releases easily when you lift the lid.
10. Transfer to a wire rack instead of stacking them directly to maintain that perfect crisp texture.
Perfectly crisp on the outside with a tender, cake-like interior that’s packed with melty chocolate pockets. Pile them high with fresh berries to cut through the richness, or go all-in with a drizzle of chocolate syrup and whipped cream for the ultimate indulgence.
Maple Bacon Pancake Waffles
Just imagine waking up to the smell of crispy bacon and sweet maple syrup already baked right into fluffy waffles. You get that perfect sweet-salty combo in every single bite without any extra work. Honestly, these maple bacon pancake waffles might just become your new weekend tradition.
Ingredients
– 2 cups of all-purpose flour
– 2 tablespoons of granulated sugar
– 1 tablespoon of baking powder
– A good pinch of salt
– 2 large eggs
– 1 ½ cups of whole milk
– ¼ cup of melted butter
– A generous splash of vanilla extract
– ½ cup of real maple syrup
– 6 slices of thick-cut bacon, cooked crispy and chopped
– Cooking spray or extra butter for the waffle iron
Instructions
1. Preheat your waffle iron to 375°F—this ensures they cook evenly and get that perfect crisp exterior.
2. In a large bowl, whisk together the 2 cups of flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and that pinch of salt until well combined.
3. In another bowl, beat the 2 eggs, then stir in the 1 ½ cups of milk, ¼ cup of melted butter, splash of vanilla, and ½ cup of maple syrup until smooth.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined—don’t overmix or your waffles will be tough.
5. Fold in the 6 slices of chopped crispy bacon, distributing it evenly throughout the batter.
6. Lightly spray or butter your preheated waffle iron to prevent sticking.
7. Pour about ½ cup of batter onto the center of the iron, close the lid, and cook for 4-5 minutes until golden brown and crisp.
8. Tip: Don’t peek too early—wait until the steam stops pouring out for the best texture.
9. Carefully remove the waffle with a fork and repeat with the remaining batter.
10. Serve immediately while hot and crispy.
Fresh out of the iron, these waffles have a fantastic crisp edge with a soft, fluffy center that’s packed with smoky bacon bits. The maple syrup bakes right in, so every bite is naturally sweet without being overly sugary. Try stacking them high with a pat of butter melting over the top, or get creative by using them as bread for a breakfast sandwich with a fried egg tucked inside.
Almond Joy Pancake Waffles
Kind of craving something that feels like dessert for breakfast? These Almond Joy Pancake Waffles hit that sweet spot between fluffy pancakes and crispy waffles, with all the coconut-chocolate-almond goodness of your favorite candy bar.
Ingredients
– A couple of cups of all-purpose flour
– A good glug of milk (about 1 ½ cups)
– A couple of eggs
– A splash of vanilla extract
– A handful of shredded sweetened coconut
– A generous scoop of mini chocolate chips
– A sprinkle of chopped almonds
– A pat of butter for cooking
– A drizzle of maple syrup for serving
Instructions
1. Preheat your waffle iron to 375°F.
2. Whisk together 2 cups of flour, 1 ½ cups of milk, and 2 eggs in a large bowl until just combined—don’t overmix to keep the batter light.
3. Stir in 1 teaspoon of vanilla extract, ½ cup of shredded coconut, ⅓ cup of mini chocolate chips, and ¼ cup of chopped almonds.
4. Lightly grease the waffle iron with 1 tablespoon of butter.
5. Pour about ½ cup of batter onto the center of the iron, close the lid, and cook for 4–5 minutes until golden brown and crisp.
6. Repeat with the remaining batter, greasing the iron between each batch.
7. Serve the waffles warm with a drizzle of maple syrup.
Out of the waffle iron, these come out crispy on the outside and tender inside, with melty chocolate pockets and toasty coconut bits. They’re perfect for a lazy weekend brunch or even as a fun dessert—try stacking them with extra almonds and a scoop of vanilla ice cream for an over-the-top treat.
Funfetti Pancake Waffles
Aren’t you tired of choosing between pancakes and waffles for weekend breakfast? These funfetti pancake waffles give you the best of both worlds—fluffy pancake texture with crispy waffle edges, all loaded with colorful sprinkles. You’re going to love how easy they come together for a special morning treat.
Ingredients
– 1 cup of all-purpose flour
– 2 tablespoons of granulated sugar
– 1 teaspoon of baking powder
– A pinch of salt
– 1 large egg
– 3/4 cup of milk
– 2 tablespoons of melted butter
– A splash of vanilla extract
– A generous handful of rainbow sprinkles
– Cooking spray or extra butter for greasing
Instructions
1. Preheat your waffle iron to 375°F—this ensures even cooking from the start.
2. Whisk together the flour, sugar, baking powder, and salt in a large bowl until well combined.
3. In a separate bowl, beat the egg lightly, then stir in the milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix gently until just combined—don’t overmix to keep the batter tender.
5. Fold in the rainbow sprinkles gently to avoid them bleeding color into the batter.
6. Lightly spray the preheated waffle iron with cooking spray or brush with melted butter to prevent sticking.
7. Pour about 1/2 cup of batter onto the center of the waffle iron, spreading it slightly if needed.
8. Close the lid and cook for 3-4 minutes, or until the steam stops and the waffles are golden brown and crisp.
9. Use a fork to carefully lift the waffle out—it should release easily if fully cooked.
10. Repeat with the remaining batter, keeping finished waffles warm in a 200°F oven if needed.
Ready to dig in? These come out delightfully crisp on the outside with a soft, cakey middle that’s packed with fun sprinkles in every bite. Try stacking them high with whipped cream and extra sprinkles for a birthday breakfast vibe, or keep it simple with a drizzle of maple syrup.
Oreo Cookie Pancake Waffles
Kickstart your weekend with these indulgent Oreo cookie pancake waffles that combine two breakfast favorites into one irresistible treat. You get the crispy edges of waffles with the fluffy interior of pancakes, all packed with crushed Oreo pieces throughout. It’s the kind of decadent breakfast that turns an ordinary morning into something special.
Ingredients
– 1 cup of all-purpose flour
– 2 tablespoons of granulated sugar
– 1 teaspoon of baking powder
– A pinch of salt
– 1 cup of milk
– 1 large egg
– 2 tablespoons of melted butter
– A splash of vanilla extract
– 8 Oreo cookies, coarsely crushed
Instructions
1. Preheat your waffle iron to 375°F (medium-high setting).
2. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
3. In a separate bowl, beat the egg until frothy, then stir in the milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined—don’t overmix; a few lumps are fine for fluffier waffles.
5. Gently fold in the crushed Oreo cookies until evenly distributed.
6. Lightly grease the preheated waffle iron with cooking spray or a brush of oil.
7. Pour about 1/2 cup of batter onto the center of the waffle iron.
8. Close the lid and cook for 4–5 minutes, or until the waffle is golden brown and crisp, and steam stops escaping from the sides.
9. Use a fork to carefully lift the waffle out—it should release easily if fully cooked.
10. Repeat with the remaining batter, keeping finished waffles warm in a 200°F oven if needed.
Outrageously delicious, these waffles have a crispy exterior that gives way to a soft, cookie-studded center. The Oreo pieces stay slightly chewy, adding a fun texture contrast. Serve them stacked high with a drizzle of chocolate syrup and extra crushed cookies on top for the ultimate dessert-for-breakfast vibe.
Summary
Perfect for any breakfast table, these 18 fluffy pancake and waffle recipes offer endless crispy, delicious possibilities. Whether you’re feeding a crowd or treating yourself, there’s something here for every home cook. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this roundup on Pinterest for your fellow food lovers!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
