Mmmmm, pancakes for dinner. Infused pancakes, smothered in butter and syrup. They are delicious at all times of the day and night, and the perfect way to eat your cannabis.
We’re going to do you such a favor in this post. We’re going to show you not only how to make infused pancakes and waffles—oh no.
We’re also going to show you how to make those kickass restaurant quality pancakes and waffles that make your stoner heart soar. And those amazing pancakes and waffles are going to get you high, too.
The Best Cannabis Pancakes and Waffles
Did you know that you don’t actually use the same batter for pancakes and waffles? It’s true! They’re not the same.
While pancake and waffle batter both include flour, eggs, fat, and something to make the final product rise, there are important differences:
- Pancakes are soft and fluffy on the inside and outside, with a fine, cake-like structure on the inside in particular.
- Waffles are light and fluffy inside and crispy outside, just like doughnuts, funnel cakes, fritters, hush puppies, or beignets should be. That’s right—waffles are basically fried! You’re just frying them in a waffle iron, coated in the grease.
This is why you’ll notice a few differences in the batter—and why you should observe them. The pancake version has less fat and sugar, and adds mayonnaise, the secret fluffiness ingredient. The waffle version has more sugar and fat so it’ll crisp up like the fried goodness it is.
But we’re giving you a basic twofer here, cannabis fans, because this pancake recipe is very easy to modify for waffles, and because we love edibles and readers.
The Best Infused Pancakes and Waffles
Here we go!
What you’ll need for either:
- Infused coconut oil or other infused fat: 4 tablespoons or ¼ cup for the pancakes and 6 tablespoons or 3/8 cup for the waffles, at room temperature, plus more for serving if you like (we recommend an infused compounded version with maple and cinnamon, maybe mmmm)
- 2 cups flour
- 4 teaspoons baking powder (if not using eggs or egg substitute, go up to 3 tablespoons of baking powder—and don’t worry, it tastes fine)
- granulated sugar: 4 tablespoons or ¼ cup for the pancakes and 6 tablespoons or 3/8 cup for the waffles
- 1 and ½ cups buttermilk (or milk substitute)
- 2 teaspoons vanilla extract
- 2 eggs (or egg substitute)
- ½ teaspoon salt, or to taste
Additional ingredients for pancakes:
- 2 tablespoons mayonnaise
Additional ingredients for waffles:
- ¼ cup cornstarch
Instructions for pancakes
- If the infused coconut oil is not yet melted, carefully apply heat to it on the stove or in the microwave until it is mostly liquid. Remember not to overheat it and risk destroying cannabinoids.
- Mix dry ingredients—flour, sugar, baking powder, and salt—in a medium bowl.
- In another bowl, stir eggs, mayo, oil, and milk together (unless you’re a vegan who is not using egg substitutes, and unless you. just can’t with the mayo, and you’re leaving it out).
- Make a well in the middle of your dry ingredients and pour the wet mixture (or plant milk alone if you’re a vegan not using egg substitutes) into it. Using a wooden spoon, gently stir everything until just combined. It will be lumpy and thick, but that’s okay, as long as the ingredients are mixed.
- Heat the griddle or skillet to medium high heat while allowing the batter to rest.
- Scoop approximately ¼ cup batter for each pancake onto the heated surface. Cook for 3 to 6 minutes each side, or as directed in the tips, and until light golden brown.
Instructions for waffles
- Preheat the oven to 200°. If the infused coconut oil is not yet melted, carefully apply heat to it on the stove or in the microwave until it is mostly liquid. Remember not to overheat it and risk destroying cannabinoids.
- Combine the cornstarch, flour, baking soda, baking powder, and salt in a medium bowl.
- Separate the eggs. (This is easiest if you use your hands and two cups. Open the egg over one cup and into your hand so you “catch” the yolk. The white goes into the cup, and you put the yolk into another cup.)
- In another bowl, blend the buttermilk, egg yolk, and infused oil.
- Beat the egg white to soft peaks. Add the sugar to the beaten egg white and continue to beat until it looks glossy and firm. Beat in vanilla.
- Preheat the waffle iron and oil it.
- Gently mix the dry ingredients and liquid ingredients (but not the egg whites yet) until just blended. Fold in the egg whites at the last minute using a rubber spatula, until just incorporated.
- Scoop the waffle batter into the heated waffle iron and smooth the surface gently with a spatula. Bake until crisp and brown, about 3 to 5 minutes usually. Move cooked waffles to the oven rack until you’re done with all of them.
The Quest for Actual Fluffy Pancakes
Why is it that you can never achieve that restaurant fluffy pancake at home? You know what I mean.
You search for recipes and mixes, you add things, you use good ingredients and techniques. You alter the heat, the pan, the whatever. Somehow, though, you never seem to get there.
And I’m not referring to those terrible pancakes some places make that are thick-passing-as-fluffy, either. Foam rubber disks are also thick and round, but I don’t want to eat them.
You know what I’m talking about. These are so tender and soft, they cut with your fork, no trouble. And that’s good, because every second counts when you need delicious pancakes, butter, and syrup in your belly.
Making truly light and fluffy, soft and tender pancakes is really a matter of science—but it’s not hard. Here is how you do it.
Use this recipe, and the proportions matter. This recipe works, whether you infuse it or not. In fact, try it both ways! And don’t mess with the ingredients, or substitute things. Both baking powder and eggs are leavening agents, meaning they make the pancakes rise and fluff up.
Use baking powder. Do not use baking soda in place of baking powder! And if your baking powder is years old, please buy a new can.
I’m out of baking powder! If you don’t have baking powder, make a liquid substitute—but if you do, add it to your pancake batter just before cooking, and use all of your batter that day. For every teaspoon of baking powder you need, mix ½ teaspoon each of lemon juice or vinegar and cream of tartar, and ¼ teaspoon each of cornstarch and baking soda. Oh—and please buy a new can of baking powder.
Use actual buttermilk. The buttermilk also interacts with the soda in the baking powder to make the pancakes rise and taste fluffy. (Baking soda is a base, and buttermilk is acidic.) But there’s more to it than that. Soured milk and buttermilk you buy are not the same thing. Bought buttermilk is cultured—and in fact, it’s not even the same as classic buttermilk you get from making butter! So use actual buttermilk if you can. If you can’t, it’s okay to use the soured milk, and I do it in a pinch. It’s just that the real thing tastes different and better, so it’s not just an acidity thing.
Why mayonnaise?! We know, we know. But trust us on this one. First of all, you will never taste it. Second, all that is in mayonnaise is…eggs, oil, and small amounts of vinegar and emulsifier. Just like when you add it to cakes, mayonnaise helps your pancakes rise as the vinegar and whipped eggs interact with that baking powder.
Do not overmix. Combine ingredients gently, and just until they are combined. Never strive to beat the batter or remove all of the lumps—you are removing the air that makes the pancakes fluffy. You are a thief of joy.
Let the batter rest. Just about five minutes is all it needs, but let it. The resting time helps build gluten structure which in turn helps the pancakes rise and stay fluffy. This, conveniently, will also let the stove achieve a good temperature.
Cook the pancakes right when you make the batter. This is probably not an issue for you—but if you do save some batter, realize the second batch may not taste quite as fluffy. That’s because you’re getting less interaction between the ingredients.
Use even heat. Especially if you are using a skillet, keep the heat even, or you’ll have some pancakes underdone and others too brown.
Use a griddle if you have one. They call them griddle cakes for a reason, and that reason is that a level, even, flat surface that is all the same temperature is by far the best place to make a lot of pancakes.
Grease the surface well. Every batch of pancakes that goes down gets a new layer. Butter is delicious but over time will leave brown butter solids on the surface of your pancakes. To me, that’s a tasty bonus; to some, an eyesore. You decide and use nonstick spray if that bugs you.
Scoop the batter. That’s in the directions, but you may be surprised at how thick the batter is. This is the pathway to fluffy pancakes, so don’t worry. DO NOT add more liquid. Just grab a scoop and go. How big of a scoop? I use a ¼ cup scoop, because that’s about right for my spatula. If it’s too big for your spatula, it may be hard to flip. The other reason to do this? So you can properly dose yourself and have a better sense of how much cannabis is in each pancake or waffle.
Wait for the heat. You know how your first pancake or two in a batch are usually sort of disappointing? 99 percent of the time, that’s a heat issue. You want a medium-high heat for every pancake. If you flick water into your pan and it sizzles, it’s ready.
Flip once, and only when it’s time. Along those same lines, do not flip that pancake over and over again unless you’re wanting the foam rubber tasting version we mentioned above. A pancake is ready to flip when its edges are set and start to lose their shine, and you see bubbles start to form the uncooked side and then burst.
Flip like an artist, not a linebacker. What I mean is, gently flip using just your wrist. If you throw your whole arm into it like some dude spinning a pizza, you get off-kilter, imperfectly round results. Gently, please.
Everything you are looking for in a pancake is right here. They’re so fluffy and soft. Make sure you know how many you’re eating right up front, because that can be a thing when pancakes are this good.
Truly Crispy Yet Fluffy Waffles
You heard it here first: this is how you will create perfectly fluffy and tender yet crispy, tasty waffles, every time. It shouldn’t be a surprise, but if you want to know how to make breakfast food right, ask a stoner who also cooks:
Cornstarch is the mayonnaise for waffles. Just like mayonnaise makes for a light and fluffy pancake, cornstarch makes for a waffle that is deliciously crispy outside and perfectly tender inside. Don’t believe me? Google substitutes for cake flour and you’ll see that what you use is flour plus cornstarch. We’re just upping the ante here a little.
Stick to regular flour if possible. I know we are all looking for alternatives, but unless you have an actual health issue, use all-purpose flour. The reasons are above, and they’re even more important for waffles.
Why baking powder and baking soda both?! Because it works better to make the waffle both rise like a cake and crisp like a doughnut without getting crushed in the press. True story.
Why so much sugar? Again, to make it crispier outside. Sugar reacts with the hot waffle iron and caramelizes, making a crispy crust.
Use oil in place of butter. We weren’t as picky about this with the pancakes, but oil helps the final product stay lighter tasting and more tender. (The butter should be slathered all over the top, clearly.)
Separate the eggs. Just do it, and use your hands, it’s so much easier. This lets you beat the whites into peaks, and this in turn transforms your waffles.
Beat those egg whites! For waffles, the whipped eggs add the structure and fluffiness. As they cook in the waffle iron, the air pockets from beating aid in rising.
Let it rest. Just like with pancakes, this batter should rest, but a little longer since you want a bit more sturdy structure—maybe ten minutes.
Use a hot iron. Make sure your waffle iron is really hot—remember, you’re basically frying dough, or that’s the effect you’re looking for. Preheat for at least 10 minutes; it should sizzle if water hits it. The higher heat also cooks the waffles faster, keeping the insides lighter and softer.
Keep cooked waffles warm. As you’re working, the last thing you need is soggy waffles—assuming you’re not eating as you go. A 200°F oven is ideal for this, and you can place the waffles right on the rack if you want.
Can you even believe you ate those crappy Eggos? And I don’t mean back in the day—I mean last week?
These delightfully stony, crispy waffles can be doused in as much butter—or flavored compound cannabutter, maybe—and syrup as you like, and they are a whole new level of delicious. It’s time to graduate.
Questions and Answers
Can you make “silver dollar” or mini pancakes? Sure! They may be a little tall due to fluffiness. They will most definitely still be infused and delicious.
What about Belgian waffles? Yes! This is the right recipe.
Can this recipe be made without buttermilk? Yes. I personally would not go with less than 2% in terms of fat content, because I feel it affects the flavor.
Can I make this batter ahead of time? No, for the science reasons we said up there. Flat city.
Can I freeze these pancakes and waffles? Yes, and you can reheat them in the microwave, but you do risk destroying cannabinoids that way if you overheat them. If you freeze, we recommend thawing in the fridge so you can just zap them a little.
Can this recipe be doubled or tripled? Yes.
Can this recipe be vegan? Yes, but full disclosure, I think it doesn’t work as well with the waffles. I don’t notice a difference with the pancakes. I recommend full fat cashew milk and infused coconut oil in place of cannabutter, but you can try other dairy free milks. You can either use an egg replacer or up the leavening agents to veganize, as described in the recipe. Some people also use pumpkin or applesauce in place of egg, but I haven’t yet with this. My preference: just add more leavener, for both pancakes and waffles, but especially for waffles.
Can I make these pancakes with other kinds of flour, like whole wheat? I don’t, but it’s possible. The reason I don’t is that other flours can start tasting heavier and destroy the fluffy effect I’m going for. If you need to replace the flour I would start with a gluten-free blend I trusted, or rice flour, and experiment to see what gave me the best results.
Final Thoughts on Infused Pancakes and Waffles
There is seriously no reason that you have not tried infusing these breakfast foods which are inarguably among the royalty of American cuisine. Are you even a cannabis fan if you don’t go for it right now? A huge stack of fluffy pancakes smothered in butter and syrup is even better with cannabis, and the same goes for crispy, tender waffles.
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