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Unexpected Pancakes and Waffles

Learn basic techniques for pancake and waffle success while you explore new flavors and textures.

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Unexpected Pancakes and Waffles

About this Class

Pancakes and waffles are the ultimate comfort food for breakfast or brunch...even for dinner! In this class, we’ll take your waffles and pancakes to the next level. We’ll start by covering the basics, breaking things down into easy steps that apply to any pancake or waffle. We’ll talk about how best to add fruits and other flavors to your batter. Then we’ll work with some unusual ingredients to add flavor, texture, and even protein to your waffles and pancakes. To top things off, we’ll show you how to raise the wow factor of your breakfast with flavored butters and syrups.

Meet Your Instructors

Author: Vallery Lomas

Vallery Lomas

Editor in Residence

Vallery is the winner of The Great American Baking Show, a cookbook author, and a frequent guest of The Today Show, The Drew Barrymore Show, and more. Vallery is a Louisiana native who splits her time between her home state and New York City. Her cookbook Life Is What You Bake It (2021) was lauded by The Boston Globe and The Washington Post and her work has regularly appeared in The New York Times and The Wall Street Journal. Vallery is a member of ATK's first-ever group of editors in residence, a two-year program during which she develops exclusive recipes and collaborates on video, podcast, and TV episodes with the test kitchen team.

Lessons

Class Progress

1Always Start with the Basics

Simple Steps to a Great Pancake

Simple Steps to a Great Pancake

Essential Equipment for Waffles

Essential Equipment for Waffles

Best Practices for Your Waffle Iron

Best Practices for Your Waffle Iron

Tips for Better Pancakes

Tips for Better Pancakes

2New Ways with Pancakes and Waffles

SCIENCE: When Lumpy Batter Is Better

SCIENCE: When Lumpy Batter Is Better

Don’t Mix Your Mix-ins

Don’t Mix Your Mix-ins

Flavored Butters and Syrups

Technique3 min video

Flavored Butters and Syrups

Extend the Life of Your Pancakes and Waffles

Extend the Life of Your Pancakes and Waffles

3Get Griddling!

Cottage Cheese Pancakes

Cottage Cheese Pancakes

Quick Yeasted Waffles

Quick Yeasted Waffles

Sweet Potato Pecan Waffles

Sweet Potato Pecan Waffles

Ask ATK

Have a Question?

We’d love to hear from you! Drop us a message anytime and we’ll get back to you. We’re here to help!

Class FAQs

Pancake recipes always make too much for me. What should I look out for when cutting a recipe in half?

Author: Vallery

Answered by Vallery

Editor in Residence

Generally speaking it’s fine to halve a pancake recipe. You will want to halve each ingredient in the recipe, or as close as you can get it. So for an egg: crack it, mix it, and then take half of that mixture so you get the right balance of white and yolk. Then when time to cook, the timing and skillet size, etc should remain the same; you'll just need to make fewer batches.

I love buttermilk waffles. Does anyone have experience using dried buttermilk powder, reconstituted with water in lieu of buttermilk in the carton?

Author: Sarah

Answered by Sarah

Instructor, ATK Classes

Buttermilk powder works in most recipes, but you might want to make a bit of an adjustment. Here's what I'd do:

First I'd look on the label to see how much powder is required to equal 1 cup of buttermilk (yes, the recipe calls for 7/8 of a cup, but a little extra buttermilk flavor won't hurt), and add that to the dry ingredients.

Into the liquid ingredients, I'd add only 3/4 cup of water. That's because the buttermilk powder/water combo is thinner than actual buttermilk, so if you use the full 7/8 cup (or full cup) the batter might be looser than intended, so it might not work as well as expected on your iron.

If you try this, I hope you'll report back with your results so others can benefit from your experience.