I know there's a hot debate out there between pancakes and waffles and which one is the better brunch food. I gotta say I have to be in a pretty spicy mood to choose waffles over pancakes, but, hey, if you're a waffle person then don't worry, I've got you covered!
This recipe is perfect because the batter can be used for either pancakes or waffles and it's delicious either way! The pancakes are fluffy and golden, and the waffles get perfectly crisp around the edges while still staying soft in the middle.
Last weekend, my friends and I couldn't decide what we wanted for brunch, and it was split almost evenly between waffles and pancakes. I decided, why did we have to choose? In no time I whipped up a quick batch of both, and it turned out to be a win-win for everybody!
This recipe is customizable to whatever you like. For the waffles, I kept it light and fresh with some blueberries, strawberries, and sweet maple syrup. For the pancakes, I sliced a perfectly ripe banana and sprinkled some crushed almonds on top. If you wanted these recipes to be a little sweeter and more decadent you can definitely add almond butter, coconut yogurt, chocolate chips, raspberries and more!
These are also freezer friendly! I highly recommend popping them right into the toaster out of the freezer. I tried this and was actually shocked at how much it reminded me of eating Eggo waffles as a kid! Safe to say, now I'm obsessed with making these and keeping them stocked in my freezer for busy mornings before school. And if I'm being honest, these taste even better after a long night out know what I'm sayinnnn when you get back and want to eat everything.
Even now, after a very fun Saturday night with my girls and a bottle of wine I could probably devour a very large stack of these!
Cheers!
– Nicole
