How to make Waffle and Pancake Berry

Waffle and Pancake Berry Breakfast

Have you ever experienced having a hard time deciding whether you wanted pancakes or waffles?

I’ve been there, and it’s so unfair to my taste buds. But I solved the problem of having to decide because our Waffle and Pancake Berry Breakfast features both pancakes and waffles. 

Building the Ultimate Berry Breakfast Spread

This breakfast is all about flavor, texture, and color. Whether you’re team waffle or team pancake, there’s something here for everyone.

The Base: Pancakes + Waffles

I whipped up two standout recipes—Greek Yogurt + Lemon Waffles and Buttermilk Cornmeal Pancakes. You can mix and match, or stick to one for both. Either way, you’re in for a treat.

The Toppings: Fresh, Vibrant, and Seasonal

I didn’t hold back on the fruit, and neither should you. Think strawberries, blueberries, bananas, dark cherries, and wild raspberries—a mix of sweetness and tartness that brightens up every bite. Check out your local farmer’s market and grab whatever’s freshest.

A Savory Twist: Hardboiled Egg or Cheese

A ten-minute hardboiled egg isn’t just for looks—it adds protein and balance to the sweetness. Not an egg person? Try seared halloumi, paneer, or queso blanco for a salty contrast. Prefer plant-based? A crispy slice of pan-fried tofu does the trick.

The Sweet Finish: Maple Syrup and Beyond

I went with bourbon barrel-aged maple syrup for a deep, smoky sweetness, but regular maple syrup, honey, or even guava syrup would be just as delicious. Choose your favorite and make it your own.

A breakfast this good deserves to be savored. So, which combo are you trying first?

Greek Yogurt + Lemon Waffle Recipe

8 Servings

• 2 cups all-purpose leveled off
• 2 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 5 tablespoons melted unsalted butter
• 1 cup milk
• 1/2 cup Greek yogurt
• zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• 3 eggs
• 1 tablespoon pure vanilla extract 

Directions:

1. In a medium-sized bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and Kosher salt, and mix well.
2. In a separate bowl, add the wet ingredients: melted unsalted butter, milk, Greek yogurt, zest of one lemon, lemon juice, eggs, and pure vanilla extract, and mix well. 
3. Gently fold the wet ingredients into the dry ingredients until all the ingredients are combined; be careful not to overmix. 
4. Set the waffle batter aside and allow it to air; pockets begin to appear on the surface of the batter in about 10 minutes or so. 
5. Preheat the waffle iron and brush with additional melted butter or spray with a cooking spray like coconut, canola, or vegetable oil spray.
6. Spoon roughly 1/2 cup of waffle batter into each waffle compartment and close the lid. Cook until the waffles are golden brown and crispy along the edge. 
7. Plate and brush with additional melted butter.
8. Serve. 

Buttermilk Cornmeal Pancakes Recipe

Ingredients:

• 2 1/2 cups all-purpose
• 2 tablespoons cornmeal
• 3 1/2 tablespoons granulated sugar
• 1 3/4 teaspoons baking soda
• 1 3/4 teaspoons baking powder
• 1 1/4 teaspoons sea salt or Kosher salt
• 2 3/4 cups buttermilk (room temperature)
• 2 eggs + 1 egg yolk
• 1 1/2 tablespoons pure vanilla extract
• 5 tablespoons unsalted butter (melted)

Directions:

Fluffy Cornmeal Pancakes: A Step-by-Step Guide

Step 1: Mix the Dry Ingredients
In a large bowl, whisk together all-purpose flour, cornmeal, sugar, baking soda, baking powder, and a pinch of sea salt. This blend gives your pancakes the perfect balance of fluffiness and texture.

Step 2: Prepare the Wet Ingredients
In a separate bowl, beat two whole eggs and one extra yolk—that extra yolk adds richness. Stir in buttermilk, melted butter, and a splash of pure vanilla extract for a hint of warmth and depth.

Step 3: Bring It All Together
Gradually pour the wet mixture into the dry ingredients, stirring just until combined. Overmixing leads to tough pancakes, and we’re after light, airy perfection. Cover the bowl with a kitchen towel and let the batter rest for 10 minutes—this step makes all the difference.

Step 4: Get Cooking
Heat a cast-iron skillet over low-medium heat and add melted butter or a neutral oil (like canola or vegetable oil). When hot, spoon 2 ½ tablespoons of batter onto the skillet, spreading it into a circle.

Step 5: The Perfect Flip
Watch closely—once tiny bubbles form on the surface, it’s time to flip. Cook until golden brown, then transfer to a warm oven while you finish the batch.

Step 6: Toppings & Enjoyment
Stack them high and finish with your favorite toppings: creamy yogurt, fresh fruit, classic maple syrup, or a drizzle of bourbon barrel-aged syrup for an extra-special touch.

Dig in while they’re warm and enjoy every fluffy, golden bite!

Bourbon-Infused Cardamom Whipped Cream

Step 1: Prep for Success

For the fluffiest whipped cream, chill your stand mixer bowl in the freezer for 20 minutes before you begin. A cold bowl helps the cream whip up faster and hold its shape better.

Step 2: Whip It Up

Attach the chilled bowl to your stand mixer and pour in heavy whipping cream. Whisk on medium-high speed until it begins to thicken—this is when the magic starts.

Step 3: Sweeten & Spice

Gradually add sugar, continuing to whisk until soft peaks form. Next, blend in pure vanilla extract and a pinch of ground cardamom for an aromatic, slightly spiced twist.

Step 4: The Bourbon Touch

Gently mix in a splash of bourbon whiskey, stirring just until incorporated. This step takes your whipped cream from delicious to downright decadent.

Step 5: Chill & Serve

Refrigerate until ready to serve, then dollop generously over desserts, coffee, pancakes, or even fresh fruit.

Enjoy this luxuriously spiked whipped cream—smooth, velvety, and with just the right amount of warmth from the bourbon!

Putting the waffle and pancake plate together

To assemble, place a pancake onto a serving plate and overlap it with a waffle.

Add a large scoop of the homemade Cardamom + Bourbon Whiskey Whipped Cream, and top with fresh fruit.

Along the edges of the pancake and waffle, drizzle as much of the bourbon barrel maple syrup as you like, dust with powdered sugar, and garnish with small leaves of fresh mint and sprigs of lemon thyme.

Add half of the hardboiled egg and serve.

When you make it, come back and let us know because we’d love to hear from you! ~ Tantanmen