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Why settle for pancakes or waffles when you can have both? Paffles are the perfect lovechild—soft and fluffy like pancakes, but with the golden crisp of waffles, thanks to the magic of the waffle iron.
No buttermilk, no mixers, no stress. Just a quick batter, a hot waffle maker, and boom: breakfast (or brunch) dreams come true.
Big Brunch Energy
Turns out, our most-loved Fluffy Pancake Recipe has a secret second life—as waffles. Paffles are light and fluffy on the inside, crispy on the outside, and ridiculously easy to make—no buttermilk, no mixer, no stress.
If you’re already obsessed with the pancakes, this twist might just ruin regular waffles for you (in the best way possible).
What’s In The Mix
These waffles may look fancy, but the magic is all in the basics. Just a few pantry staples—nothing weird, nothing complicated.
- All-purpose flour: The foundation for fluffy, golden perfection.
- Baking powder: Your secret weapon for airy, lift-me-up texture.
- Butter: Because crispy edges and rich flavor are non-negotiable.
- Vanilla extract: Adds warmth and that classic, cozy brunch vibe.
Note: Full ingredient list in the Recipe Card below.
No Flip, All Fun
Making Paffles is just as easy as pancakes—maybe even easier. Same dreamy batter, but your waffle iron does all the flipping for you. Follow these quick steps and get ready for golden, fluffy magic.
- Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
- 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!
- 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.
- Cook the Paffles. Pour the batter into your waffle iron. Close the lid and cook until golden and crisp.
- 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.
- 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.
FAQs
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.
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The Best Paffles (Waffle Pancakes) Recipe
Ingredients
- 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.
