Make a Better Breakfast With These 15 Homemade Waffle and Pancake Recipes

Banana bread, meet pancakes. Match made in heaven? We think so.

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Ever notice how fast the seats around your breakfast table fill up when pancakes or waffles are on the menu? They rank high on the list of foods that kids can't resist, and most adults wouldn't dream of passing up a fresh stack either. And when they're made from scratch, they're wholesome, satisfying, and absolutely delicious. Here, you'll find simple, time-saving recipes for dry pancake and waffle mixes to keep on hand in your pantry, as well as suggestions and how-tos for basic batter, inventive add-ins, fruity syrups, and flavored butters.

Recipe: Blueberry Pancakes

Keep It Fresh: Label mixes—include recipe and date—and store in a cool, dry place in airtight receptacles; they'll stay fresh for four to six months.

Related Recipe: Buttermilk Pancake and Waffle Mix

For the best maple taste, always warm your syrup before serving. As the syrup heats, its flavor intensifies.

More Make-Ahead Mixes
Traditional
Wholesome
Sweet

When it comes to pancakes and waffles, the classic syrup staple is maple — not only for its taste, but also its compatibility with so many other flavors, such as home-brewed fruit and berry syrups. If you're not a maple fan, try cane syrup, honey, or a quality prepared all-fruit syrup.

Recipe: Blueberry Maple Syrup

CUSTOMIZE YOUR MEAL:
It's easy to flavor pancake and waffle batters with the tastes you love.

Additions to consider include crumbled crispy bacon, dried fruit, shredded coconut, chocolate, peanut butter, and instant espresso powder. And when your favorite fruit or berry is out of season, frozen versions do just as well when thawed and thoroughly drained (watery fruit will thin batter).

Stir mashed banana, chopped nuts, peanut butter, pumpkin puree, grated apples, and the like into the batter so whatever you add flavors every bite.

Sprinkle sliced banana or berries (halved or whole, depending on size) directly onto the batter right after you've poured it onto the griddle or waffle iron so the fruit remains intact and evenly distributed.

When butter plays a starring role, opt for the best-quality sweet (not salted) butter you can find. Or make flavored butter. After mixing, roll in parchment paper to form a log. Refrigerate for up to a week or freeze for up to 2 months.

Strawberry Butter: Cook 1/2 cup strawberries and 2 tablespoons sugar in a small saucepan over medium heat until sugar dissolves and liquid evaporates. Cool. Blend with 8 tablespoons softened butter.

Vanilla Butter: Blend 8 tablespoons softened butter with 1 tablespoon confectioners' sugar, the seeds from half a vanilla bean, and 1 teaspoon vanilla extract.

Orange-Honey Butter: Blend 8 tablespoons softened butter with 1/2 cup honey, and 2 teaspoons orange zest.

Use leftover Belgian waffles to build these sweet and savory sandwiches.

Recipe: Apple Cheddar Waffle Panini

Fluffed and puffed up with the leavening power of farm-fresh eggs, this lightly sweetened omelet-like pancake for two is topped with cardamom-scented tropical fruit salad.

Recipe: Puffed Pancake with Cardamom Fruit Salad

Whip up this breakfast treat with dependable staples right from your pantry: pancake mix, peanut butter, and chocolate chips.

Recipe: Peanut Butter and Chocolate Chip Pancakes

These fluffy waffles are the perfect breakfast treat on a cold winter day.

Recipe: Maple Belgian Waffles

These waffles use ginger and pumpkin puree to evoke the tastes of fall, but are delicious all year.

Recipe: Pumpkin-Ginger Waffles

Apples, cooked slowly, become a sweet pureed compote, ready to be spread on buttery waffles, pancakes, or toast.

Recipe: Apple Butter

To make: Cut 1 cup each frozen cherries and strawberries in half. Set half the fruit aside and cook remainder with 1 cup frozen raspberries and 1/2 cup sugar in saucepan over medium heat until fruit is very soft, about 7 minutes. Strain over a bowl, pressing out juices. Discard solids. Cook strained juice, reserved fruit, 1/4 cup orange juice, and 1 teaspoon grated orange zest in saucepan over medium heat until thick, about 20 minutes. Makes about 1 1/2 cups.