Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I have a wonderful pancake recipe that I would like to convert into a waffle recipe. Is there a generally accepted formula for doing this? Based on other recipes I've seen, it looks like the amount of oil is the main difference. Would more flour or other ingredients need to be added to compensate for additional oil? Are there any specific pitfalls to avoid?

share|improve this question
After being on meta for a while, I can't take any waffle question seriously ;-) – Nathan Koop Jul 9 '10 at 20:58

Add an extra egg and 1/3 cup oil, my waffle recipe uses half baking powder, half baking soda while my pancakes only use baking powder (but when converting a mix I usually just do the egg and oil).

share|improve this answer
How much flour does this assume? – Kiesa Jul 12 '10 at 20:19
From 1.25 cups for pancakes to 1.75 cups flour for waffles – Janelle Jul 16 '10 at 19:40

Assuming your goal is crispy waffles and tender pancakes, they are fairly different. If you like them really crispy, consider using about 20% cornstarch in place of some of the flour.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.