Recipes That Show Difference Between Waffle and Pancake Batter.

There are differences between waffle and pancake batter even though the ingredients are the same. We compare real-life recipes to see the differences.

These criteria helped us to test that theory by using a store-bought just add water pancake mix and whipped it up to make some average waffles instead.

Differences Between Waffle and Pancake Batter;

1. Ingredients

Pancake and waffle batter are similar because they primarily consists of flour, eggs, sugar, butter and milk.

However, their ratios and treatment of some of the ingredients are different in order to produce different results. This is because we expect pancakes to be soft and floppy on our plate but we want our waffles to be soft on the inside with a stiff crispy outer layer, making it perfect to soak in delicious drizzled maple syrup.

2. Ratios

Waffle batter tends to have a consistency thicker than pancake batter because there is more fat and sugar content to produce a crispy exterior and soft interior that we are expecting. The sugar caramelises and the fat from the butter and eggs help to cook the waffle batter nicely while it’s in the waffle iron.

This is why it is more plausible to make waffles out of pancake mix but you will not be able to do so vice-versa if you’re using a store-bought pre-mix specifically for waffles.

I have chosen some popular waffle and pancake recipes from various sources to get an idea of the ratios involved in both type of recipes. 

I have also used their built-in conversion calculator to adjust each recipe to yield about 4-5 pancakes and waffles respectively for the sake of standardising them for comparison.

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These recipes have garnered anywhere between 100-3000 top rated reviews;

Our Pancake and Waffle Recipes Sources;

pancake vs waffle ratio comparison 2
Pancakes vs Waffles Mix Ratio Comparison:

Pancakes vs Waffles Mix Ratio Comparison:

Pancakes vs Waffles Mix Ratio Comparison:

From these comparisons, we can see that the ratio is more or almost double the amount needed for waffles as compared to pancakes in regards to their eggs and butter content respectively.

Even though the amount of eggs is the same for the pancake and waffle recipes from, they still use more oil in the making of their waffles.

80ml of vegetable oil for the waffles recipe means that it is more than 4 tablespoons of butter that converts to approximately 60ml or melted oil. Is butter better than vegetable oil for waffles is still very much a preference rather than a science-tested theory, making them both pretty good choices either way.

This shows that the fat content is much higher in waffles batter because we need it to create that crispy outer layer with a soft interior.

Milk and sugar plays a part in it too but based on these comparisons, it may not play such a major role as we expected initially. It may play a difference if you want Belgian waffles instead of regular waffles.

3. Colour and Texture

In the aspect of colour both are recognised to have a yellow surface sandwiched by a distinct golden brown coating. We expect our pancakes to look golden brown with a soft yet fluffy consistency with a crispy age and floppy characteristic.

In terms of waffles, we want them to be golden brown too but have a fluffy texture on the inside with a crispy outer layer that is needed to soak up the lovely syrup along with any liquid or fruity toppings.

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4. Appearance and Equipment

Traditionally pancakes are round but waffles can be round too or square. These days plenty of modern shape cutters will give you pretty much any shape that you can imagine.

Pancakes are cooked on a griddle or skillet whereas waffles are cooked in a hot waffle iron.

5. Treatment of Ingredients

Some waffle recipes suggest to separate the eggs. Beating the egg whites until they produce stiff peaks that will help to give rise an extra crispiness to waffles.

For pancakes recipes, some might ask you to whisk the egg whites until you get soft peaks that will help to create extra fluffiness and softness to your pancakes.

Using baking powder or baking soda helps as a leavening agent for the waffle and pancakes batter, giving more rise and producing a fluffy texture.

It would be great to use it, if you have it on hand but certainly not a necessity as it doesn’t affect much in the taste of the pancakes or waffles in the end, mainly just texture if that’s what you’re after. That’s why some recipes omit this ingredient.

This post has also helped us to try this all-in-one just add water pancake mix that just needed water to turn their powdered concoction into waffles. We were able to turn just add water pancake mix into average waffles instead with some additional tweaking to the recipe.

Author Profile

Eve MayHew
Eve Mayhew is a stay-at-home Mum, graphic designer and wife who takes more of a relaxed and practical approach to her lifestyle. She prefers to live a more stress-free life and enjoys food and drink in moderation by counting her blessings rather than counting the calories or feeling guilty over the odd soft drink or fast food fix every now and then. (Contact Author)
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