Vegetarian Corn Pancakes or Waffles

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Thick and fluffy inside, crispy outside, Corn Pancakes and Waffles made with “JIFFY” Vegetarian Corn Muffin Mix are an unexpected breakfast treat.

This Recipe Uses:

Yields: 6 – 8 Pancakes or Two 7″ Waffles

Step 1

Preheat griddle or waffle iron to medium heat (350°F to 375°F) or as manufacturer directs. Griddle/waffle iron is ready when a few drops of water sizzle and disappear. Grease lightly.
Step 2

Combine ingredients until large lumps disappear.
Step 3 - Pancakes

For pancakes, use 1/4 cup batter. When pancakes bubble around edge, turn. Pancake is done when bottom is lightly browned.
Step 3 - Waffles

For waffles, use 3/4 cup batter. Cook until steaming stops.

Milk Substitutes
soy, almond or coconut milk
Egg Substitutes
3 Tbsp. aquafaba* (canned chickpea liquid)
or
1/3 cup unsweetened applesauce

*Recommended for best results