Does anyone still make pancakes and waffles at home anymore?

I love Bisquick.

If I make pancakes, it's the banana-egg pancake. Two eggs, one and a half bananas per person, 1/8th teaspoon of baking powder. No sweeteners needed.

When I was a kid it always felt like a special occasion whenever my mom made pancakes. We used to have one of those old stoves with the griddle in the center between the burners.

I make dutch pancakes

I make pancakes at least once a week. I used to make them from scratch but now I make them using Kodiak Cake Mix. The extra protein gives them more staying power

I like the idea of pancakes. But after you make them and start eating them, you realize they're just globs of dry dough.

They shouldn't be dry at all, r7. Very easy to make from scratch, but if I'm using a mix it's Krusteaz.

My partner makes them for us once a month. I have no idea what his recipe is but they're anything but "globs of dry dough" - they're delicious. He prefers waffles but makes them less often, they seem like more effort. Waffles with Nutella spread on them and some blueberries and powedered sugar on top? MMMMMMMM

At least once a month, OP. I prefer Trader Joe's pancake mix.

I don't have a waffle maker, but I have recently started making pancakes, and I love doing so. I've been experimenting with several different kind of mix, trying to find the one I like best. I recently bought a "complete" mix -- just add water, no egg or oil or milk -- of Hungry Jack chocolate chip pancakes, and though they tasted very good, for some reason I had a lot of trouble flipping them in the pan without they falling apart, so I guess I'll go back to one of the "incomplete" mixes :-)

I have a question for pancake making experts: What do you use to grease the pan, butter or oil? I used olive oil the last time I made pancakes, but though I used a very small amount, they still came out tasting very oily, so I'm thinking butter or some other kind of shortening is the better choice.

Aunt Jemima legally changed her name to Pearl Milling in 2021.

Pancakes Barbara!

When I was a kid in the 1970s, my mother would make them on occasion - from pre-mixed batter that came in a carton in the dairy section. I looked for it a few years ago and couldn't find it.

I buy Dutch griddle cakes at trader joes. They keep selling out so I buy several packs at a time. Delicious.

Yes. I make them from scratch. It's easy.

I make the syrup from scratch too (boil brown sugar and water, add a bit of maple flavoring). Also easy.

No. I don't even order them at restaurants. Rather eat a savory (eggs, hash browns) breakfast.

Pancakes and waffles are basically eating a dessert for breakfast, which is fine.

I don't like pancakes or I would make them. I do occasionally make waffles. I will ONLY use real maple syrup and I like the one that comes from either the top of New England or Canada above New England. It is what I grew up with and there is a distinct taste difference from the syrups that come from the more southern part of the states or Pennsylvania. They do not have that same "kick" when you taste them. I tried Aunt Jemima's syrup once, gagged and threw it away.

I use hippy dippy pancake mixes from food coops. Syrup - not faithful to a brand - whatever real maple syrup is around. Butter - prefer unsalted.

I have a friend who makes her foster dogs pancakes on their first morning with her and every weekend morning after. She's a good egg.

Anyone else make Chaffles? Mix, half a cup of finely shredded mozzarella and one egg in a waffle iron.

Surprisingly tasty and they can be sweet or savory.

R20 I used to make waffles for my friend’s dog when I babysat for him. He was a slim dog and loved a little treat now and then.

r4, I make Dutch ovens.

Pancakes/waffles are a lot of empty carbs. For a special occasion it's okay but it's a terrible breakfast to have on a regular basis.

I bought a new waffle iron and made chocolate waffles with white chocolate chips for the first time in years a week ago. It was pretty good.

I never could stand pancakes. No idea why. Waffles, I love, but never made them.

R26. Exact opposite for me! Each year I try to learn or recover making something. Last year I focused on learning to stirfry again. This year’s kitchen goal was to learn to make exceptional pancakes. Fingers crossed!

Why are there so many threads about breakfast food?

No. But I still eat Jack's flaps.

My husband is crazy for pancakes with butter and maple syrup. I usually buy 'em by the pre-made bag (right image), but if those are missing from the shelves I will buy a mix (left image). They taste quite the same and neither takes any time or effort except to watch the cooking/heating process carefully. The pancake flavor is less a flavor than a vehicle for the flavor of the butter and maple syrup, though blueberries can be incorporated into the mix sort.

They are increasingly popular with the growth of semi-American brunch restaurants where I live, but almost never right. Most restaurants deliver a plateful of giant pancakes and one tiny little dish of syrup, not even a tablespoon of the stuff. Alternatively they dust them with powdered sugar and a squirt of chocolate sauce, maybe a diced strawberry.

Clearly they've never had two or three quite small delicate pancakes in a shallow pool of maple syrup and a bit of butter - or they would know their error at once.

Image R30

[quote] I will ONLY use real maple syrup and I like the one that comes from either the top of New England or Canada above New England.

Where in California can I find that?

I sometimes make pancakes on Sunday mornings . Lately I’ve been using a store-brand mix for buttermilk pancakes that just needs water. It’s fine. I have real maple syrup from Canada, grade A-dark amber which is considered lower quality but it has a stronger flavor. Can not tolerate the overly sweet commercial ones that are basically corn syrup.

r32 on the internet. Look it up, find the sellers, locate where they are on a map.

Maybe twice a year. The thin, Dutch variety, of course.

Yes, of course. I make Blueberry Buttermilk Pancakes all the time. It’s Pancake Day in the UK today, just made them this morning with Cumberland sausages.

You don’t need a mix for pancakes. Jesus Christ, how lazy can you be?

Sift together in 1 bowl:

1/2 cup of flour 1/4 cup of polenta (fine or coarse) 1/2 tsp salt 1 tsp baking soda

In another smaller bowl, whisk together;

45g of melted butter, cooled 1 room temp egg 284 ml container of buttermilk

Add the wet ingredients to the dry and whisk together, it can be lumpy

Butter a pancake pan

Drop 3 tbsp of batter for 1 pancake and cook on low/med heat, when little holes start to form a bit, drop fresh blueberries on the pancake, flip with large spatula, cook for a min. then hold on a plate in slightly heated oven while you cook the rest of the batter, yields about 5 pancakes

Slice the stack in half, slice a banana between the halves, sift some powdered sugar over the stack and fruit, then drown in warmed maple syrup

Make your favourite breakfast meat to go with it. Done!

This makes me want to go to IHOP for dinner.

Which one of you trash bitches is working tonight?

284 ml = 1 1/4 cup of buttermilk

I don't like pancakes or waffles. So no. Bring on the breakfast meats, eggs, grilled tomato, onions and mushrooms, and beans.

R3, my friends were jealous of me because my Mom would sometimes make pancakes and bacon/sausages for dinner. It didn't happen often but when it did, we kids were soooooo happy! Apparently, no one else's mother ever thought about having 'breakfast for dinner.'

As a diabetic, I rarely eat pancakes anymore (I last had some in 2022), but when I do, I make them from scratch:

2 cups all purpose flour

3 eggs

1½ cup buttermilk (or whole milk with a little lemon juice in it)

1 tbs baking powder

¼ cup sugar

½ cup melted butter or margarine

a dash of ground cinnamon

~~~~~~~~~~~~

I also use butter/margarine to oil the griddle.

For syrup, I prefer Dark Karo. I like either crispy thick-sliced Applewood smoked bacon, or hot breakfast sausage patties. A little syrup on these also is delicious.

I put down a little syrup on the plate, set a pancake on it, smear some butter on it, and top with some more syrup. Repeat for a stack of two pancakes total; any more than that and I'm endangering my life. ;)

I have mix on hand for emergencies but make them from scratch using buttermilk. Costco maple syrup and I use a light vegetable oil for the griddle

R41 mine did. I still love bacon and eggs for dinner.

[quote]grilled tomato, onions and mushrooms, and beans.

No thanks. Nauseating too early. Beans for breakfast is vile.

I dated an English guy who said he thought Americans did eggs better. 🤷‍♂️

R41 My mother made Brinner once a week. It got old.

Especially because she liked her bacon well-done, and made pancakes using broke-ass Bisquick.

I make them although not that often. I actually bought a griddle when I moved to a bigger place so that I could make them that way. I just use the Mills brand mix but I should use the kodiak ones for the protein.

R1: Bisquick is revolting and ruins the taste of pancakes.

I make them pancakes or twice a year from scratch, using the NY Times recipe with buttermilk, which is delicious and just as easy as a mix, but much better and certainly better than any packaged pancakes. I always have maple syrup. The only mix I ever liked was Duncan Hines (with wild blueberries)--they don't sell it anymore, but my guess is that the their muffin mix makes a decent substitute with a few hacks (easy to find online).

Here is the most basic recipe (forgive the formatting, I'm in a hurry).

3 eggs 1 ½ cups plain flour 1 teaspoon baking powder 1 ¼ cups milk Pinch of salt Mix and cook.

Yes, I do.

And I do not use a mix.

My mother made pancakes or waffles once a week, generally. She lived to 95 and was not a fat whore.

A friend of mine made a big deal about how real maple syrup was so vastly superior to Mrs. Butterworth's et al. that it was definitely worth the far higher price. So I bought an expensive bottle of maple syrup and, honestly, I didn't taste much of a difference, certainly not enough to justify the cost.

I make pancakes and waffles from scratch maybe once a month. It's so easy. Many grocery stores sell real maple syrup here in SF. Not cheap, but so good. Waffles are a bit more of a hassle because I have to pull the waffle iron out of my bedroom closet. Cleaning the thing is no fun, either, but I love to make a big batch of cranberry walnut waffles and freeze individual portions for the toaster. It occurs to me now that I have a bag of frozen berries in the back of my freezer. Time to use them!

^^^ so sorry, wrong thread.

R52: You're delusional. Maple syrup isn't heavy or overly sweet like the bottled crap. The fruit syrups, particularly raspberry (which is tart) are the only ones I'd consider as an alternative.

r52 you must have terrible taste buds

I get ridiculous cravings for pancakes from Cracker Barrel. The only thing I order there.

[quote]When I was a kid in the 1970s, my mother would make them on occasion - from pre-mixed batter that came in a carton in the dairy section. I looked for it a few years ago and couldn't find it.

I really miss those batter in a carton things. I used them all the time. They also used to have just the powder in a plastic container and you just add milk and shake it. I can no longer find them either. It’s like they want to make it difficult for easy pancakes.

Well, I didn't do a side-by-side comparison, but again, I didn't notice any major taste difference between the real maple syrup and the mass-market, Mrs. Butterworth's type. To me, they're both so sweet that the sugary taste overwhelms any other differences in the taste.

I'm not a big "sweets for breakfast" fan; i tend toward savory flavors for breakfast. I had a breakfast burrito this morning with stir fried peppers, onions, gouda cheese, black beans and salsa with sour cream. That's my favorite kind of breakfast.

That said, I do have a big of Krusteaz (blue bag) in my cupboard and it blows away stupid Bisquick, which makes you add milk and egg and and has a horrible taste and off-putting, too thick consistency. Krusteaz is just add water and i don't even measure, i just add enough until the batter is the consistency I like. Great flavor, too!

However, I'd go for waffles over pancakes (if I'm not making them). Waffles are kind of messy and the waffle iron is a bitch to clean.

I have a bottle of real maple syrup in the fridge for the very rare occasion I'm going to make pancakes for breakfast. It's also handy to have for baking as well.

I think it is racist to ask

I've been trying to do a healthy version for the passed 4 years. I use 1 1/2 cups of oat flour (grind rolled oats in a blender.) and about 1/3 cup of Bisquick. Baking powder, salt, cinnamon, a big scoop of protein powder, and mix the dry ingredients together well. Then add about four or five inches of ripened mashed banana, 1/4 cup of vegetable oil, vanilla and 1/2 cup of 0 fat plain Greek yogurt. I've gotten used to them and I don't like plain buttermilk pancakes anymore.

I like the Trader Joe's™ Complete Mix, I've modified it because I add some oatmeal and cinnamon to the dry mix( and vanilla and almond extracts[just a smidge of each] to the wet) It's just enough to make 4 small waffles, 2 for 2 breakfasts and the other 2 go into the freezer. Maybe for a quick breakfast some day or as a treat with 2 quarters toasted and a slab of ice cream in the middle.

My favorite way to serve them is smeared with PB, then a sprinkling of berries and nuts, and sometimes a splash of syrup( not a maple fan, so it's good ol' Log Cabin for me) and maybe some sausage patties.

A special treat is either bacon or banana/walnut pancakes. Lay down some strips of cooked bacon and pour the batter over them(the pancakes will be oval) Slice a banana and put the slices, along with some walnuts, on the griddle to brown them ever so slightly and toast the nuts. Pour the batter over these. I never order these out because all they do is make regular pancakes, and put the bacon or banana slices and nuts on top, which makes it a different animal altogether.

I like real maple syrup but prefer "pancake syrup".

I might indulge in pancakes once a year if I am out for breakfast. I'll get them with eggs on the side so my blood sugar doesn't crash an hour after eating.

I only make waffles on a Sunday maybe 3-4 times a year. Lately I have been using Bob's Red Mill Organic Whole Grain Pancake & Waffle Mix. I top them with about 1 tablespoon of good quality organic maple syrup for each waffle. This is significantly better than the Aunt Jemima mixes I grew up using many years ago with their Aunt Jemima syrup which is basically just corn syrup with high fructose corn syrup and artificial flavors.

My southern upbringing has made me a fan of cane syrup over any of the commercial Mrs. Butterworth or other variants.

I remember being a little kid and Ma made pancakes every Saturday. Waffles were for special occasions. She served Log Cabin Syrup, which I just loved because it came in a tin shaped like a log cabin. That syrup had a wonderful flavor. I don't think it was real maple syrup, although back then maybe it was. But I know it wasn't only high fructose corn syrup because ir was much better and thinner than corn syrup. I'm talking about nearly 50 years ago.

The absolute best waffles recipe is Marion Cunningham’s yeast raised waffles - they cook up crisp and full of flavor.

The only downside is that you have plan ahead & make the batter the night before to let the yeast do its duty.

Only real maple syrup, BTW.

[quote] I only make waffles on a Sunday maybe 3-4 times a year. Lately I have been using Bob's Red Mill Organic Whole Grain Pancake & Waffle Mix.

R65, I am sorry to share that Bob Moore, the founder of Bob’s Red Mill, died peacefully at home on Saturday, February 10.

PS, he was 94.

Thanks for that bit of news, Greg. I'm glad to know he was a real person and that he lived such a long satisfying life, making good things for people.

[quote] Why are there so many threads about breakfast food?

Dataloungers love high-carb, high-caloric foods. They feel if they boast about making them that will somehow excuse their intake.

You’re welcome, R71.

Such wonderful products.

Like R3, my mother made pancakes for special occasions; we also had a griddle built into the top of the stove.

I make them occasionally now, from scratch and often include blueberries. I prefer the silver dollar” smaller size pancakes over those huge dinner-plate sized ones that some restaurants are fond of. And, yes, a small short-stack with eggs is a great breakfast treat every once in a while.

I use real maple syrup. I also make my own fruit syrup from either strawberries or blueberries.

[quote]The absolute best waffles recipe is Marion Cunningham’s yeast raised waffles

It’s why Chuck completely disappeared from the family and Joanie was such a porker. But the Fonz seemed to like it.

My Nana used to make crepes for breakfast with homemade fruit sauce so by the time I had pancakes when I was older I didn't really like them but, r63, I would eat the hell out of your special ones with some melted peanut butter on the side.

[quote] I used olive oil the last time I made pancakes, but though I used a very small amount, they still came out tasting very oily, so I'm thinking butter or some other kind of shortening is the better choice.

R11 definitely don't use olive oil. It's strong flavor interferes with the taste of pancakes. Just use butter or a sunflower oil. You want something lighter. My husband makes the best pancakes. He uses half whole wheat and have regular flower, the banana advise up above, with little to no sugar and frozen blueberries.

We moved abroad and it became harder to recreate these American classics. In Italy there are like six different forms of flour. We were told 00 (doppio zero) was the same as all purpose flour, but it is not. We've been through like four waffle makers trying to find the perfect one. The classic cuisinart one in the states doesn't exist here. We had to switch to Belgian waffle makers.

And we just recently discovered a Brioche source here for French toast. He used to use challa or brioche, but neither can really be found here until recently. There is this cool little bakery named Wild Buns here were you can order fresh breads of all types to be made. Of course the bakery isn't Italian. It's a Scandinavian bakery run by a cute 20 something year old Eastern European.

My friend manages an IHOP not far from me, so when I'm craving pancakes or waffles I head there. Their Belgian waffle is the best.

I have Eggo waffles all the time.

I used to make them from scratch but I can't stand those horrible log cabin types syrups.

Drowning them in pure maple syrup was heaven. But I can't afford pure maple syrup anymore so I haven't had pancakes in years.

Hell yeah, OP. I am making pancakes tonight since it is Shrove Tuesday.

Lund's Swedish Pancake Mix Light, thin and delicious. Mix with water or milk and 1 egg.

R68, that pancake recipe I provided is basically Marion Cunningham’s from The Breakfast Book, which I had for about 30 years or more. I use 1/4 cup polenta instead of 3/4 cup flour because I love polenta. ;)

There are a couple of good diners near me that make very good pancakes, so I get them there from time to time. I make them from scratch maybe once a year. I keep a package of frozen ones on hand for when I have a craving for them and don't feel like making them. Frozen ones, warmed up and smothered in berries and syrup, scratch the itch.

I started using Birchbenders Keto pancake mix and I love it. I add about a teaspoon of vegetable oil, a teaspoon of vanilla and then add water according to the directions. They're really good with fresh berries. and maple syrup. I also schmear plant based butter on them.

[quote] Drowning them in pure maple syrup was heaven.

Eight words to be inscribed on my tombstone!

R42 diabetic consuming corn syrup and margarine. Time to revisit a nutritionist.

Yeah my mom and sister do all the time

My mom makes pancakes with the Krusteaz mix maybe once a week or every two weeks.

We have a standing waffle maker and I make them every so often. Make them from scratch with flour and two tablespoons of cornmeal and buttermilk. It’s nearly impossible to find full fat buttermilk so I have to use the low-fat kind.

Forgot to add above that I only use real maple syrup. Buy the Costco brand.

My mom uses agave syrup for many things. The pancake syrups are just horrible with the corn syrups and stuff, I avoid them like the plague.

R28, I teach English to immigrants and the one topic that engages them more than any other is food. Same is true here.

Op you are over generalizing

Should’ve been “I do not hear much about…”

People make waffles and pancakes all of the time - at home and in restaurants in the USA despite what you, specifically, hear or don’t hear.

As a free bonus, I once received Target Signature Frozen Buttermilk Pancakes. At the time, I thought, "Oh well, the price is right."

Then, I heated them in my microwave following the instructions. They were absolutely delicious! They were light and fluffy with a distinct buttermilk flavor.

Since then, I have always kept a package in my freezer. Sure, it's just empty calories, but it's a worthy treat with butter and real maple syrup.

Today is Free Pancake Day at all IHOP restaurants to celebrate National Pancake Day. My local IHOPs ran the special from 7 a m - 7 pm, EST. Unfortunately, a major Nor'easter kept everyone home.

I hated pancakes for years but now love blueberry pancakes with homemade blueberry compote on them, served warm. No syrup.

I love waffles of all kinds.

One of my favorite things is to take chopped pecans and sautee them in butter just until they start to brown, then pour the whole mixture over my pancakes, add syrup OMG.

R94 I always forget about that and it would be the only reason I would go to an IHOP.

At one point, I was making chocolate chip pancakes and let’s just say, that chocolate was intoxicating.

[quote] Why are there so many threads about breakfast food?

Because the DL is filled with FAT WHORES!

Bridget and Julia make great pancakes. I just love those two lesbian porkers.

Mixes taste bad. Period.

It's just as easy to use any of a hundred recipes for a huge variety of waffles, pancaked, blintzes and crumpets.

Birch syrup is wonderful - like a more rich, slightly mineral, slightly spicy, version of maple. More like a single malt than a light blend, if we were talking whisky. Adult. I've also had beech and sycamore. Beech was like a less-complex birch, and sycamore was light and sweet, almost honey like. There are people now who tap and make syrups from these and basswood, poplar, hickory, and walnut, from those I've heard of. Birch and maple are the only ones that run when they're tapped. The other species require vacuum pump. there's a lot less sap, too - The ratios of sap to syrup are 40 gallons to 1 gallon of for maple, 120 to 1 for birch, and higher for other species. It's very niche and investigatory. It looks like they know how to care for the trees as they bleed them.

We make ours from scratch at home. Eggs, milk, s/raising flour, touch of sugar and fresh ricotta. The ricotta makes them light and fluffy. Serve with fresh lemon juice and a touch more sugar Delicious.

R69 R73 First time I'm hearing this. Bob Moore living to age 94 is a pretty good run. I love his products. It's good to have the option of high quality whole grain products available without having to take a special trip the a health food store. I must have at least 10 of his items in my cupboard right now.

RIP Bob and thanks.

I like Bisquick pancakes. I don't know why people here are bitching about it.

For syrup, I like coconut-flavored syrup.

R65 If your supermarket doesn't carry Bob's Red Mills line of Waffle and pancake mix, Maple Grove Farms Belgian Waffles is a decent quality runner up.

I miss the TV commercials which sold us pancake mix, waffles and syrup. Now Big Pharma has taken over our television ad spaces, selling us medication for illnesses we never knew we had - and then letting us know the med they're pushing on us can kill us. Bring back my Eggos !

I love eggo waffles and eat them for breakfast all the time. Usually with just butter. We make pancakes on weekends a lot. Always from scratch and we sometimes try different recipes but generally use the NYT buttermilk recipe as a default. Only real maple syrup but not brand specific.

Oliver Quick requested a full English breakfast.

I love that the brand name bragging obsession on DL is not just about Hermès bags.

Gay men only deserve THE BEST! The second best just will not do, even when it comes to pancake mixes.

The best is Carbons malted pancake/waffle mix. I get it from Williams Sonoma, have also bought from Cost Plus World Market when they have it. OH so good!!!!

Hmmmph!

I never put sugar in my pancake mix. If you need sweetening, put half of a ripened mashed banana add some cinnamon. It's wonderful.

[quote] One of my favorite things is to take chopped pecans and sautee them in butter just until they start to brown, then pour the whole mixture over my pancakes, add syrup OMG

OMG is right. That sounds absolutely delicious.

[quote]Hell yeah, OP. I am making pancakes tonight since it is Shrove Tuesday.

I love Shove Tuesday!

R24 I found a generic brand of pure maple syrup at my local supermarket. Imported from Canada. Will this suffice?

Supposedly, grade B maple syrup has more flavor.

I just made pancakes with fresh blueberries and ate them. A nice stack of three. Will freeze the rest of the batter. Very healthy. Oat flour.

Yes, and I have a dedicated non stick pan just for pancakes.

I make mine with fresh blueberries. I use real maple syrup because I'm a self respecting Canadian.

I used to pair with a side of bacon but I have to watch my salt now, so that's out.

I usually keep a box around in case I get a hankering for something sweet and there’s nothing else. Sometimes I mix in some buckwheat flour and serve with molasses. I usually have real maple syrup and original Log Cabin syrup and use them on different sides.

Anybody who uses olive oil in pancakes is an idiot.

You bitches are making me hungry. Pancakes for breakfast tomorrow!

r121, #metoo. Can't sleep. Posted here earlier, but woke up after having flashback dreams -- and hunger.

In the 1960s-1970s my Mom would only buy and cook whatever was fresh, in season, and on sale to feed the large family she didn't intend to have. She grew up working in my grandparent's restaurant and had no use for mixes, boxes, or cans of prepared food: "I can make that for 20 cents!".

Am remembering now how that instead of fluffy "normal" pancakes, sometimes we'd have "Elephant Ears," or "Swedish" or "German" Pancakes when eggs were on sale, or maybe she had to use up a bunch before they expired. The batter was eggy. Sometimes the "pancakes" came out a bit rubbery, sometimes more like crepes. They were rolled up with lemon butter and sprinkled with powdered sugar, Delicious! Sometimes they were rolled up with jam or whatever fresh (or dying) fruit was around, like bananas, strawberries, or fried apples. I was OK with anything with sugar.

She'd make a monster stack and they would re-emerge throughout the week - sometimes for dinner as "crepes". They would be filled with leftovers, like shredded chicken, or things we kids rejected like green vegetables or even dreaded liver, and topped with sauce or cheese.

Suddenly, I'm no longer hungry.