How to Make Waffles with Pancake Mix

15 Sept

If you’ve got a waffle iron gathering dust in the cupboard, here’s the good news: you don’t need a separate waffle mix to use it. Our Buttermilk Pancake Mix converts into a proper waffle batter with one small adjustment — a touch more fat for that crisp, golden exterior waffles are known for.

Pancake batter and waffle batter aren’t that different structurally, but waffles need a slightly richer batter to get crisp on the outside while staying soft in the middle, since they cook hotter and faster than a pancake in a pan.

The One Tweak That Matters

Adding a little extra melted butter or oil compared to your usual pancake batter helps the waffle crisp up properly against the hot iron, instead of coming out soft and doughy all the way through. It’s a small change, but it’s the difference between a soggy waffle and a proper one.

Buttermilk Waffles Recipe

Makes: approx. 4 waffles | Prep: 5 mins | Cook: 15 mins

Ingredients

• 1 packet Mt. Elephant Buttermilk Pancake Mix

• 1 egg

• 3/4 cup milk of choice

• 2 tablespoons melted butter (extra to the usual pancake amount)

• Butter, maple syrup and fruit, to serve

Method

1. Preheat your waffle iron according to the manufacturer’s instructions.

2. In a bowl, whisk the egg, milk and melted butter together.

3. Add the Buttermilk Pancake Mix and whisk until just combined.

4. Let the batter rest for 5 minutes.

5. Lightly grease the waffle iron plates.

6. Pour enough batter to cover about two-thirds of the plate (it will spread as it cooks).

7. Close and cook according to your waffle iron’s timing, usually 3–5 minutes, until deeply golden and easy to lift off.

8. Serve immediately with butter, maple syrup and fresh fruit.

Mt. Elephant Tip

Resist opening the waffle iron early — lifting the lid before the waffle is set can tear it in half. Wait for the steam to slow down as a sign it’s close to ready.

Grab a packet for pancakes or waffles — shop the Buttermilk Pancake Mix.

Bridget Dunstan