Are pancake and waffle batter the same?

No. These batters do have the same ingredients, but often times the ratios used are different . Pancakes tend to have more leavening agents like baking power, as this helps them rise without a mold in the skillet. Waffles have more fat (in the form of butter or oil) which helps them achieve a very crispy texture inside the iron.

How can I make waffles out of pancake mix?

Easy! If you’re making waffles from a store-bought pancake mix, add double the fat and an extra leavening agent (like a flax egg) than the recipe calls for. This will provide a crispier end result that is still very light.

How do you make waffles without eggs?

Use 1 TBS chia seeds or 1 TBS ground flax seeds to replace 1 egg in a waffle recipe. Chia and flax act as binding agents when they interact with the milk in this recipe.

How can I ensure the crispiest waffle?

Use finely ground oat flour, as helps provide a light and crisp texture (without being as heavy as whole wheat flour). Do not over-mix the batter as this will cause it to fall flat. Be sure your baking powder is relatively fresh (if it's been sitting in your pantry for a while it can lose some leavening power). Finally, lightly toasting the waffle prior to serving will really secure that crispy texture you're after!

Vegan Carrot Cake Waffles (with Gluten-Free Option)

Description

These Vegan Carrot Cake Waffles are perfectly festive for spring and full of cozy flavors! They’re great for Easter brunch or breakfast in bed and reheat beautifully during the week (when toasted, of course).

Ingredients

Scale

1 cup all purpose flour (or oat flour, if gluten-free)
1 cup finely ground oat flour (or more all purpose, or whole wheat pastry flour)
2 tsp baking powder
2 TBS chia seeds (or ground flax)
1 tsp cinnamon
1/2 tsp nutmeg (optional)
1/4 tsp sea salt
1 cup freshly grated carrots
2 cups unsweetened plain almond milk (or milk of choice)
1/4 cup avocado oil (or other neutral oil)
1 tso vanilla extract, optional
2 TBS maple syrup
To serve: Dairy-free vanilla yogurt, cinnamon, candied carrots, maple syrup, and/or nuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat your waffle iron, oiling as needed. In a large bowl, combine flour, baking powder, chia (or flax), cinnamon, nutmeg if using, and salt.
In another bowl, combine carrots, milk, oil, vanilla if using, and maple syrup. Stir to integrate.
Pour wet mixture into dry, mixing gently until no flour-y spots remain (do not over-mix as this can make your waffles less fluffy. Ladle generous portions (~3/4 cup) into the waffle iron and cook as directed.
Serve with toppings of choice! I like to swirl cinnamon into the yogurt to mimc “frosting.” Ribbons of shaved carrots can look festive, and walnuts and pecans add some nice crunch.

Notes

Speaking of crunch, my preferred waffle is ALWAYS toasted (never hot from the iron).

The nutrition information below is calculated without additional toppings.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: One fifth of recipe
Calories: 338 calories
Sugar: 6.5 grams
Sodium: 198 milligrams
Fat: 14.9 grams
Saturated Fat: 1.8 grams
Unsaturated Fat: 13.1 grams
Trans Fat: 0 grams
Carbohydrates: 44.7 grams
Fiber: 5.1 grams
Protein: 6.9 grams
Cholesterol: 0 milligrams