✔ Updated · pancake-mix ratios + corrected Bisquick waffle card
Yes, you can use pancake mix or Bisquick for waffles, and I do it most Saturdays.
At a glance
The one tip that matters: For crisp waffles from any mix, add about 1 tablespoon of oil or melted butter per cup of mix and fully preheat the waffle iron.
Both make good waffles, but a plain pancake batter tends to come out soft and floppy in a waffle iron, because waffle batter needs more fat (and usually a little more sugar) to brown and crisp. Below are the simple fixes for each mix, the ratios to use, how Bisquick, pancake mix and waffle mix differ, and an easy Bisquick waffle recipe that makes 4 Belgian waffles in about 25 minutes.
Why This Works
- Pantry-friendly: one box of mix plus milk, an egg and butter.
- Crisp outside, fluffy inside, thanks to extra fat and a short rest.
- Works with pancake mix too, using the simple ratios below.
Can You Use Pancake Mix for Waffles?
Yes. Any pancake mix will cook in a waffle iron, but the result depends on how much fat is in the batter. Pancakes cook on an oiled griddle, so their batter can be lean. A waffle iron needs the fat inside the batter to crisp the outside, brown evenly and release cleanly, which is why plain pancake batter often makes pale, soft waffles that stick.
The fix is simple: make the batter as the box directs, then add extra fat, and an egg if the mix calls for one. I add 2 tablespoons of melted butter.
- For "add milk and egg" pancake mix: to 2 cups of mix, add 1 1/3 cups milk, 2 eggs and 1/4 cup vegetable oil or melted butter.
- For "complete" (just add water) pancake mix: make the batter as directed, then add about 1 tablespoon of oil or melted butter per cup of mix.
- For a sweeter, browner waffle: add 1 to 2 tablespoons of sugar and 1 teaspoon of vanilla per 2 cups of mix.
- Thickness: waffle batter should be thick but pourable, slightly thicker than pancake batter. Add a splash of milk if it won't spread.
Bisquick vs Pancake Mix vs Waffle Mix
All three are flour-based mixes with leavening, so they behave similarly. The differences are mostly fat and sugar, which control how crisp and brown the waffle gets.
| Bisquick (baking mix) | Pancake mix | Waffle mix | |
|---|---|---|---|
| Made for | Biscuits, dumplings, pancakes, waffles, cobblers | Pancakes | Waffles |
| Fat in the mix | Yes, shortening or oil | Low (complete mixes may include some) | Higher |
| Sugar | A little dextrose | Usually some sugar | Usually more sugar |
| Add for waffles | Milk, egg, 1-2 tbsp butter or oil, a little sugar | Extra oil or butter (and an egg) | Follow the box |
| Waffle texture | Crisp edges, tender inside | Softer unless fat is added | Crispest |
Which Makes Better Waffles: Bisquick or Pancake Mix?
In my kitchen, Bisquick usually makes the better waffle straight from the box, because it already contains fat; add a little butter, sugar and an egg and it crisps well. Pancake mix makes slightly fluffier, more cake-like waffles and needs more added oil to get crisp edges. For Belgian-style waffles with deep pockets, either works in a Belgian iron; for the crispest result, beat the egg white separately and fold it in.
Want more waffle ideas? Try our dedicated Bisquick waffles recipe, banana waffles or a churro waffle. If yours come out flat, see why waffles don't rise.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Add fat for crispness. Pancake batters are lean. About 1 tablespoon of oil or melted butter per cup of mix is the single biggest fix for soft, floppy waffles.
- Fully preheat the iron. A waffle iron that isn't hot enough steams the batter instead of crisping it. Wait for the ready light, then give it another minute.
- Don't open the lid early. Wait until the steam slows to a trickle; opening too soon tears the waffle in half.
- Don't overmix. Stir just until the dry mix disappears. Overmixed batter makes chewy, dense waffles.
- Keep them crisp. Hold finished waffles in a single layer on a wire rack in a 200°F oven, not stacked on a plate where they steam and soften.
- For extra-fluffy waffles, separate the egg, add the yolk to the batter, then beat the white to soft peaks and fold it in just before cooking.
Easy Bisquick Waffles
4
Belgian waffles5
minutes20
minutes380
kcal25
minutesCrisp-edged, fluffy waffles from Bisquick baking mix with milk, an egg, melted butter, a little brown sugar and vanilla. The extra fat and sugar are what turn a pancake-style batter into a waffle that browns and stays crisp.
Ingredients
2 cups Bisquick Original baking mix
1 1/2 cups whole milk
1 large egg
2 tablespoons unsalted butter, melted and slightly cooled (or vegetable oil)
2 tablespoons light brown sugar
1 teaspoon vanilla extract
cooking spray or oil, for the waffle iron
Directions
- Make the Batter
- Turn on the waffle iron to preheat; most need 5 to 10 minutes to get fully hot.
- In a large bowl, whisk the milk, egg, melted butter, brown sugar and vanilla until the sugar dissolves.
- Add the Bisquick and stir with a whisk or spatula just until no dry streaks remain. A few small lumps are fine; overmixing makes waffles tough. Let the batter rest for 5 minutes while the iron finishes heating.
- Cook the Waffles
- Lightly grease the hot waffle iron. Pour in about 3/4 cup of batter for a Belgian waffle iron (or about 1/3 cup per square on a standard iron), spread it toward the edges and close the lid.
- Cook for 4 to 5 minutes, until the steam slows to a trickle and the waffle is deep golden brown and releases easily.
- Lift the waffle onto a wire rack in a 200°F oven to keep crisp while you cook the rest, greasing the iron between waffles if needed. Serve warm with butter, maple syrup and fresh fruit.
Notes
- If you would prefer to use buttermilk, you can substitute the milk with an equal amount of buttermilk.
Like this recipe?
Follow us @recipefairy on Pinterest
Toppings, Storage and Reheating
- Topping ideas: butter and maple syrup, fresh berries and whipped cream, sliced bananas and peanut butter, fried chicken and hot honey, or lemon juice and powdered sugar.
- Leftover batter: cover and refrigerate for up to 1 day. The leavening weakens over time, so the waffles may be a little less fluffy.
- Fridge: store cooled waffles in an airtight container for up to 3 days.
- Freezer: freeze in a single layer, then bag them for up to 2 months.
- Reheat: use a toaster or a 375°F oven for 5 to 8 minutes. The microwave makes them soft.
- Same mix, pancakes instead? See our Bisquick pancakes and what to serve with pancakes.
Frequently Asked Questions
Can you use pancake mix for waffles?
Yes. Pancake mix makes good waffles if you add more fat: about 1 tablespoon of oil or melted butter per cup of mix, plus an extra egg if the mix calls for one. Without the added fat, pancake batter usually cooks into soft, pale waffles that stick to the iron.
Are Bisquick and pancake mix the same?
No. Bisquick is an all-purpose baking mix of flour, fat, leavening, salt and a little dextrose, made for biscuits, dumplings and pancakes alike. Pancake mix is made only for pancakes and usually contains more sugar and often buttermilk powder. Both can be turned into waffles with a little extra fat.
What is the difference between pancake mix and waffle mix?
Waffle mix contains more fat and usually more sugar than pancake mix. The fat crisps the outside of the waffle and stops it sticking, and the sugar helps it brown. That is why waffles from pancake mix need a spoonful or two of oil or melted butter added to the batter.
How do you make Bisquick waffles crispy?
Use enough fat (2 tablespoons of melted butter or oil per 2 cups of Bisquick), fully preheat the waffle iron and cook until the steam slows. Then cool the waffles on a wire rack or in a 200°F oven instead of stacking them, which traps steam and softens them.
Can you freeze Bisquick waffles?
Yes. Cool the waffles completely on a rack, freeze them in a single layer, then store them in a freezer bag for up to 2 months. Reheat straight from frozen in a toaster or a 375°F oven for 5 to 8 minutes until hot and crisp.
