Pancakes and Belgian waffles are menu staples at breakfast restaurants throughout the country. Although both use the same basic ingredients, the proportions and preparation are what set the two comfort foods apart. Here is a closer look at the differences between the two types of batter. 

Waffle Batter

Waffle batter contains more eggs, butter, and sugar than pancake batter. This, in turn, gives waffle batter a higher fat content and makes it thicker than pancake batter. The eggs are beaten separately before being combined with the rest of the ingredients. 

The high sugar content also gives waffles a crispy, caramelized exterior when cooked in a waffle iron, while the high fat content prevents the batter from sticking to the metal plates. Belgian waffles are crispier than other varieties due to the inclusion of pearl sugar. 

Pancake Batter

Although the proportions of eggs, butter, and sugar are lower in pancake batter, the mixture does contain more milk than waffle batter does. This means the batter is thinner and the texture of a pancake is soft and spongy--similar to cake. The wet ingredients and dry ingredients are mixed separately before being combined and poured into a skillet on the stove. The looseness of the batter helps it spread easily into a round shape. 

Now that you're craving pancakes and Belgian waffles, plan a trip to Belgian Waffle & Pancake House in Branson, MO. The family restaurant is closed from December 13 until the second weekend in March, which gives you plenty of time to peruse the menu and decide what you'd like to try for breakfast or lunch in the spring. The mouthwatering selection of American food also includes eggs Benedict, country fried steak, French toast, Reuben sandwiches, and burgers. Browse the complete menu online, and call (417) 334-8484 to speak with a member of the team.