Pancakes, Waffles & a Better Batter: Tips, Variations & Pairings

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February 6, 2026

Our pancake and waffle mix was designed to feel easy, flexible, and forgiving. Whether you cook from scratch all the time or only break out a bowl on slow mornings.

Below you’ll find simple fixes, ingredient swaps, and a few deeper notes for those who like to understand the why behind what they’re cooking.

(Tip: Use the section links above to jump straight to what you need.)

Pancake Tips
Waffle Tips
Alternative Milks
About Malt
Why There’s No Sugar
Pairings & Toppings

Pancake Tips & Troubleshooting

Pancake batter should be pourable but not runny. Think a thick ribbon, not glue and not milk.

If your pancake batter is too thick:

Add milk 1 tablespoon at a time
Stir gently and let the batter rest for 1–2 minutes
Batter naturally thickens as it sits

If your pancake batter is too thin:

Sprinkle in 1 tablespoon of mix at a time
Let it rest briefly so the flour can absorb the liquid
Avoid over-stirring, which can make pancakes dense

Butter tip (important):

Always melt your butter first, then let it cool slightly before mixing it in.
Butter that’s too hot can partially cook the egg. We want tender pancakes, not scrambled surprises.

Waffle Tips & Adjustments

Waffle batter should be slightly thicker than pancake batter to create a crisp exterior with a soft center.

For crispier waffles:

Use melted butter rather than oil
Let the batter rest for about 5 minutes before cooking
Cook until the steam slows — rushing waffles makes them soft

If waffles stick:

Fully preheat your waffle iron
Lightly grease the plates, even if they’re nonstick
Avoid opening the iron too early

Waffles reward patience. Let them finish doing their thing.

Using Alternative Milks

This mix works well with both dairy and non-dairy milks.

Good options include:

Whole milk or 2% for classic flavor
Almond milk for a lighter texture
Oat milk for a slightly softer, fuller crumb
Coconut milk beverage for added richness

Start with the lower end of the liquid measurement and adjust as needed. Some alternative milks are thicker than others.

What Is Malt, and How We’re Making This Mix Work for Everyone

Here’s the slightly nerdy (but fun) part.

Malt is made from grains (traditionally barley) that are sprouted, gently dried, and toasted. That process develops deep, warm flavor without relying on sweetness.

In pancakes and waffles, malt adds:

A subtle toasted note
That nostalgic, old-fashioned diner flavor
Depth that makes the batter taste complete, even without sugar

It’s the quiet backbone of the mix — not flashy, just really good.

A note for gluten-free cooks:
Because traditional malt comes from barley, we’ve been thoughtfully developing a gluten-free version of this mix that preserves that same old-fashioned flavor using alternative ingredients. It’s not quite ready yet — but it’s coming, and we’re taking our time to get it right.

Why There’s No Sugar in the Mix

This was a very intentional choice.

We believe natural sweetness should be added at the table, not baked into the batter. Leaving sugar out of the mix gives you:

Better control over browning
Flexibility for different toppings
A base that works for sweet or lightly savory breakfasts

Instead of deciding sweetness for you, we leave that part open — so the batter stays balanced and adaptable.

How to Sweeten & What to Pair It With

Once your pancakes or waffles are cooked, this is where you make them your own.

Classic pairings:

Warm maple syrup
Fresh fruit or fruit compotes

Fruit ideas by category:

Berries: strawberries, blueberries, raspberries
Stone fruit: peaches, nectarines, apricots
Tropical: mango, pineapple
Citrus: orange segments or citrus zest paired with berries

Jam & Jelly lovers:

A spoonful of fruit-forward jam or jelly melts beautifully over warm pancakes or waffles and adds sweetness without overpowering the batter.

A Note for the Food-Savvy Cooks

This mix is intentionally neutral and well-balanced, think of it as a foundation.

You can:

Add cinnamon, nutmeg or citrus zest
Fold in fruit or chocolate
Adjust hydration for thinner, crêpe-style pancakes
Use it as a base for waffle sandwiches or brunch boards

It’s old-fashioned in flavor, but flexible by design.

Final Tip: Don’t Overthink It

If something feels slightly off, it usually just needs:

A splash more liquid
A minute of resting time
Or a gentler stir

This mix is meant to work with you, not punish you for eyeballing measurements.

Test Kitchen Chronicles: Part Two

Flour Power: Why We Traded American All‑Purpose for Italian Flour Why We Started Questioning American Flour We’ve always taken pride in our clean‑ingredient approach, but after hearing rumblings about overly processed U.S. flours, we wondered: what’s really hiding in our white flour? It turns out that most American all‑purpose flours are chemically stripped, bleached, and “enriched” with additives and even sprayed with glyphosate before harvest to force uniform ripening. The result? A coarser, nutrient‑depleted flour that can pack a heavier gluten punch. Wheat 101: Red vs. White, U.S. vs. Europe Wheat itself is naturally rich in fiber, B‑vitamins, protein, and minerals but the U.S. processing pipeline often robs it of its goodness. Here’s what our flour experts walked us through: Wheat varieties Hard red wheat (common in U.S. All-Purpose Flour) clocks in at 11–13% protein. Fantastic for chewy breads but for cakes and muffins, too much gluten can make them tough. Soft white wheat (the backbone of European flours) sits around 8–9% protein, yielding a naturally tender crumb. Milling & chemicals Glyphosate use: Many U.S. farms apply glyphosate to wheat fields pre‑harvest to even out moisture, leaving tiny residues on the grain that remain through milling. Bleaching & enrichment: After stripping out the bran and germ, U.S. mills bleach the endosperm with benzoyl peroxide (or chlorine dioxide) and then “enrich” it by adding back synthetic vitamins. European mills skip the bleach and use air‑flow aging that does the whitening over weeks, and leave most of the grain’s minerals intact. Gluten content, explained What is gluten? It’s the network of two proteins (gliadin and glutenin) that develop when flour is hydrated and kneaded, trapping gas bubbles so dough can rise. When flour is processed to pack in extra gluten, it can irritate sensitive stomachs and lead to uncomfortable digestive upset. For someone with celiac disease, even tiny traces of gluten can trigger severe symptoms. U.S. all‑purpose typically measures 11–13% protein (and thus gluten). That high percentage builds a very strong, elastic network perfect for chewy breads and pizza crusts, but in cakes and muffins it can over‑develop, leading to toughness or a “rubbery” texture. This is why we always hand-mixed our batches, especially in cookies. Italian flour clocks in around 8–10% protein, delivering just enough gluten for structure without overwhelming delicate batters. Less gluten means lighter crumb, more tender bakes, and often, fewer digestive complaints for those sensitive to heavy gluten loads. Why more gluten in U.S. flour? American milling favors hard red wheats (easier to grow in the U.S.) high in protein to meet broad baking needs. In contrast, many European flours blend soft white wheats and slower milling to target specific uses (like baking flour and bread flour). By understanding these wheat varieties, milling methods, and gluten levels, we saw why European baking traditions yield lighter, more nutrient‑rich results. The Italian Flour Difference After diving deep into research, we sourced an Italian-family mill (real flour experts since 1923!) to bring home their finest flour: Ultra‑fine grind: Silky‑smooth texture that absorbs liquids evenly for perfect rise. Naturally white: No bleaching just pure endosperm that retains natural minerals. Balanced gluten: Gentle enough for tender bakes, yet strong enough for structure and easier to digest. Test Kitchen Results Putting Italian Flour through our paces: Cookies: Crisper edges meet a tender center. No extra chemicals needed! Carrot Cake Muffins: Noticeably lighter, yet still moist and satisfying. Gentler on tummies: Even friends who once avoided wheat are happily snacking on our new batches. (Full disclosure: I’ve battled my own digestive quirks—and surprise!—I can now enjoy these Italian‑flour recipes without discomfort.) What’s Next: Expanding Better‑For‑You Baking We’re thrilled to announce that Italian flour is now our go-to for every traditional recipe (from muffins and cookies to cakes) bringing that silky texture and perfect structure to every recipe.Don’t worry, our gluten-free line isn’t going anywhere. We’ll continue using the same carefully sourced, ingredient-first formulas you trust so those with extra-sensitive needs can still enjoy Love Less Sugar treats. No compromises required. Whether you follow a gluten‑free lifestyle or simply love cleaner ingredients, you can count on Love Less Sugar to deliver better‑for‑you treats that never compromise on taste. FAQs About Italian Flour Why did you switch to Italian flour? Italian flour is finely milled, easier to digest, and produces lighter, more tender baked goods. Is Italian flour gluten-free? No, it still contains gluten. But its softer wheat makes it gentler for many people compared to standard American flour. Do you still offer gluten-free options? Yes. We bake gluten-free treats using separate tools and careful prep to reduce cross-contact. Curious how Italian flour makes a difference? Try our Baked Goods, baked with finely milled flour for lighter, more tender results.