Pancakes and waffles are, for me, the ideal breakfast. They’re quick and easy, and customizable to everyone’s individual taste. You can use this same recipe for both pancakes and waffles, but the instructions below are only for pancakes. To cook waffles, follow the cooking instructions for your waffle iron.

Yield 8-10 pancakes
Time 10 minutes
  • griddle or large frying pan
  • large bowl
  • whisk
  • spoon or cup
  • spatula
  • 2 T butter
  • 2 c pancake mix
  • 1¼-1½ c milk
  • 2 eggs
  • 2 T vegetable oil
Directions Pancakes

Melt the butter in the griddle or frying pan. 

Meanwhile, whisk the pancake mix and milk until fairly well blended. Add the eggs and oil and whisk until mixed but still a bit lumpy. If it’s too lumpy, whisk in more milk. Too thin – add more pancake mix.

When the butter is melted and slightly bubbly, tilt the pan or use the spatula to spread the butter along the bottom, then use the spoon or cup to pour out a pancake.

When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.

Repeat with remaining batter. You may need to add more butter and adjust heat, as pan may get hotter as you keep cooking pancakes.


Make the batter the same way and cook according to the instructions for your waffle iron.

Notes Pancakes and waffles are rather plain, so try jazzing them up with different fillings and/or toppings – see my pancake + waffle ideas page.
  Key to abbreviations and conversions
Breakfast Index     Kids’ Recipes     Vegetarian Cookbooks

Leave a Reply