The Best Paffles (Waffle Pancakes)

Paffles started as a practical test, not a new idea. The batter was already reliable, used week after week for pancakes that cook evenly and hold their shape. One morning, instead of pulling out a pan, the waffle iron was already on. The batter went in as-is, without adjustments, and the result was clear from the first batch.

Cooking pancake batter in a waffle iron changes how it sets. The heat comes from both sides, the surface firms up faster, and the inside stays soft without needing to be flipped. The flavor stays the same, but the texture becomes more structured, making it easier to serve with fruit, syrups, or spreads without falling apart.

After repeating the process several times, the method proved consistent. Same ingredients, same measurements, same results. Paffles became the version made when there was less time to stand at the stove, or when cooking for more than a few people at once. It is not a replacement for pancakes, but an extension of a batter that already works.

A stack of golden Wancakes with syrup cascading over them, showcasing a delightful breakfast option. - 1

Why This Recipe Works
Ingredients
Substitutions and Additions
Tools I Use for Paffles
How To Make Paffles
FAQs
The Best Paffles (Waffle Pancakes) Recipe

This recipe is for anyone who already trusts pancake batter and wants another way to use it without changing how they cook. Once it’s in the waffle iron, the rest takes care of itself.

Why This Recipe Works

This recipe works because it is built on a pancake batter that has already proven itself over time. The same base used in the Best Fluffy Pancakes Recipe has been made, tested, and repeated countless times, which is why it translates so well to a waffle iron. The balance of flour, liquid, fat, and leavening is reliable, and that reliability is what makes this method work without adjustments.

The batter is thick enough to hold its shape, yet light enough to rise properly once it hits the heat. When cooked in a waffle iron, the enclosed heat sets the exterior quickly while allowing the inside to cook through evenly. There is no need to add extra oil, separate eggs, or change the ratios, because the structure is already there.

Being known for pancakes that turn out consistent every time comes from understanding how batter behaves under different conditions. In this case, the waffle iron simply changes the cooking environment, not the recipe itself. The leavening activates during the brief rest, the batter rises evenly, and the result is a firm surface with a soft center.

Because the base recipe is dependable, the results are repeatable. Whether making one batch or several, paffles cook evenly, release cleanly, and hold up well once plated. This is not a new batter, just a proven one used in a different way.

Ingredients

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Each ingredient in this recipe serves a specific purpose. This is the same pancake base that has been used repeatedly, which means every component has already been tested for performance, not just flavor.

All-purpose flour This provides the structure of the batter. All-purpose flour has enough protein to hold the batter together without making the paffles dense. It allows the batter to rise in the waffle iron while keeping the interior soft.
Sugar Sugar balances the flavor and supports browning on the surface. The amount used here is moderate, so the paffles cook through without burning and stay neutral enough for both sweet and savory toppings.
Baking powder This is the primary leavening agent. It reacts quickly once the batter is mixed and again when it hits heat, helping the paffles rise evenly in the enclosed environment of the waffle iron.
Baking soda Used in a small amount, baking soda supports the baking powder and improves the overall rise. It also contributes to the structure by helping the batter set at the right pace.

Note : Full ingredient list in the Recipe Card below.

Substitutions and Additions

This recipe is flexible, but it works best when the base ratios stay intact. Any substitutions should respect the balance of liquid, fat, and leavening to avoid changing how the batter sets in the waffle iron.

Milk substitutes Regular milk can be replaced with almond milk, oat milk, or soy milk in equal amounts. These alternatives hydrate the batter effectively and do not interfere with the leavening. Full-fat options tend to produce the most consistent results, but any unsweetened variety will work.

Butter substitutes Melted butter can be swapped for neutral oils such as vegetable oil or melted coconut oil. The substitution should be one-to-one. The goal is to maintain fat content so the paffles cook evenly and release cleanly from the waffle iron.

Sugar adjustments The sugar amount can be reduced slightly without affecting structure, especially if the paffles are intended for savory toppings. Removing sugar entirely is not recommended, as it plays a role in browning and surface texture.

Add-ins Chocolate chips, blueberries, or chopped fruit can be folded into the batter after mixing. Keep additions light to avoid weighing the batter down. Even distribution helps the paffles cook evenly and prevents sticking.

Spices and flavor additions Cinnamon, espresso powder, or citrus zest can be added in small amounts to change the flavor profile without altering the batter’s performance. These additions work best when mixed into the dry ingredients.

Tools I Use for Paffles

Over time, a few tools have proven to make this recipe easier and more consistent. None of these are required, but they are the ones I reach for every time I make paffles at home.

Waffle maker

A standard waffle maker works perfectly for this recipe. I use one that heats evenly and has a clear indicator for when it’s ready, which helps avoid undercooked centers or overcooked edges. A nonstick surface also makes release effortless, especially when cooking multiple batches.

Large mixing bowl

A wide bowl gives enough space to mix the batter without overworking it. It also makes it easier to fold in add-ins evenly if you’re using them. I prefer one that’s deep enough to prevent splashing when whisking.

Whisk

A simple whisk is all you need. It helps combine the wet and dry ingredients without overmixing, which is key for keeping the batter light. I avoid electric mixers for this recipe and stick to a manual whisk every time.

Silicone brush or spray for greasing

Lightly greasing the waffle plates between batches helps with even browning and clean release. A silicone brush gives better control than paper towels and holds up well over time.

How To Make Paffles

Making Paffles is just as easy as pancakes, maybe even easier. Same dreamy batter, but your waffle iron does all the flipping for you.

Mixing flour in a bowl, preparing dry ingredients for a recipe. - 3

⁠Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center.

Pouring flour into a bowl with other wet ingredients, preparing to whisk the mixture into a smooth batter. - 4

Add the wet ingredients . Pour in the milk, slightly cooled melted butter, vanilla, and egg. Use a whisk to gently combine until the batter is mostly smooth. A few lumps are totally fine!

A bowl of thick batter resting on a marble counter. - 5

Let it rest . Set the batter aside for about 5–10 minutes while your waffle iron heats up. This helps the batter activate and thicken slightly.

Pouring the batter in the waffle iron. - 6

Cook the Paffles. Pour the batter into your waffle iron. Close the lid and cook until golden and crisp.

A waffle maker with a freshly cooked waffle inside. - 7

Let the waffle iron do its thing . Close the lid and let it cook until golden and crisp. You’ll know it’s ready when it smells amazing and looks like this—fluffy, golden, and full of brunch energy.

A tempting plate of Wancakes, ice cream, and a variety of berries on top. - 8

Serve hot and love it . Carefully remove your Paffle , stack it high, and serve with all your faves: syrup, berries, cream—or just eat it straight off the iron, we won’t judge.

If you’re feeling extra brunchy , pour yourself a glass of Orange Creamsicle Mimosas on the side— Paffle love a citrusy moment. Want to go even sweeter? You’ll love my Best French Toast , the ultimate syrup party. And if you’re into cozy layers, try them with Nutella Hot Chocolate . Brunch doesn’t get better than this.

Technically yes, but it won’t be the same. Paffle get their magic from the homemade batter—fluffy inside, golden outside, no buttermilk needed.

Place cooked Paffle on a wire rack in a low oven (about 90°C / 200°F) while you finish the batch. No sogginess allowed.

Absolutely. Let them cool completely, then freeze in a single layer before transferring to a zip-top bag. To reheat, just pop them in the toaster. Instant brunch.

A stack of golden Wancakes with syrup cascading over them. - 9

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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IngredientsUSMetric1x2x3x

▢ 2 cups all-purpose or plain flour
▢ 1/4 cup granulated sugar or sweetener
▢ 4 teaspoons baking powder
▢ 1/4 teaspoon baking soda*
▢ 1/2 teaspoon salt
▢ 1 3/4 cups milk
▢ 1/4 cup butter
▢ 2 teaspoons pure vanilla extract
▢ 1 large egg

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Give it a few seconds to make sure everything is well distributed before moving on.
Create a well in the center of the dry mix and pour in the milk, melted butter (cooled slightly), vanilla extract, and egg. Begin whisking from the center outwards to incorporate the wet and dry gradually.
Continue whisking just until no dry flour remains. The batter should be thick and creamy, with a few small lumps. Overmixing can make the Paffles dense, so stop once it’s mostly smooth.
Let the mixture sit at room temperature for about 5–10 minutes. This gives the leavening agents time to activate and helps the batter relax for extra fluffiness.
Preheat your waffle maker according to its instructions. Lightly grease with butter or nonstick spray. Pour in enough batter to cover the waffle plates (usually about ¼ to ⅓ cup depending on your machine), close the lid, and cook until golden brown and crisp.
Lift the Paffle out carefully using silicone tongs or a fork. Serve hot with maple syrup, fruit, whipped cream—or go all out with a scoop of ice cream and chocolate drizzle.

Notes

Use a measuring cup or ladle (¼ to ⅓ cup) to portion the batter evenly—your waffle iron will love you for it.
Resting the batter for 5–10 minutes makes a huge difference in texture—trust us.
Your first Paffle is a test run . Every waffle maker has its own personality, so don’t panic if the first one’s not perfect.
Let them cool completely before freezing. Then reheat in the toaster or low oven for a crispy comeback.
Want extra flair? Fold in mini chocolate chips, blueberries, or a dash of cinnamon before cooking.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.