Do pancakes and waffles use the same batter?

Answer 1

Yes

Answer 2

1

Answer 3

The two are very different. Pancake batter is a runny, simple biscuit recipe without lard or fat Waffle batter has fat added to the batter so it does not stick to the irons, it also is much lighter and should cook to a nice crispyness outside and a little moisture inside. The lightness in waffle batter is achieved by whipping egg whites and folding them into the batter. If you were to taste the two batters you would notice two quite different tastes. Waffle batter is usually sweetened with sugar also where pancake batter is less sweet.

Answer 4

And for those of us that use flour, etc. instead of Bisquick for our pancakes and waffles, the eggs are separated for waffles with the whites whipped then folded into the batter to make them lighter. There's a few other differences, but the whipped egg whites is the biggest difference.

I'll be making waffles Christmas morning with Canadian bacon and Ohio maple syrup. Starter is a broiled grapefruit half!

Answer 5

No I think that waffle has a little more oil. Look on the Bisquick box. Also waffle batter is thicker.

Answer 6

Waffle batter has more milk. It's a much thinner batter. But waffle batter fries up like pancakes perfectly fine.

Answer 7

There are directions for waffles on the Bisquick pancake mix box. If not, then if you make it from scratch, waffles have more eggs.

Answer 8

Basic Waffle Recipe

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Best Buttermilk Pancakes
Makes nine 6-inch pancakes

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions:
Heat griddle to 375 degrees.
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

hope these help. enjoy.

Answer 9

I use Bisquick and waffles call for oil where pancakes don't.

Answer 10

I use the same batter - just a little less liquid