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Caramel Salt Pancakes or Waffle Mix
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Caramel Salt Pancakes or Waffle Mix

This caramel salt pancake or waffle mix brings together the delightful combination of rich, buttery caramel and a hint of sea salt for a perfectly balanced sweet and savory flavor. Whether you prefer fluffy pancakes or crispy waffles, this recipe is versatile, indulgent, and easy to make. A great choice for a weekend brunch or a decadent dessert, this mix is sure to impress family and friends.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword Caramel Salt Pancakes or Waffle Mix, Easy, Quick, Sweet, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 8 Pancakes
Calories 220kcal
Cost $8–$10

Equipment

  • Mixing bowls (large and medium)
  • Whisk
  • Non-stick skillet or waffle iron
  • Ladle or measuring cup (for portioning batter)
  • Ladle or measuring cup (for portioning batter)

Ingredients

Dry Ingredients

  • 1 ½ cups(190g) All-purpose flour (or gluten-free flour for a GF option)
  • 2 tbsp (25g) Granulated sugar
  • 1 tsp (4g) Baking powder
  • ½ tsp (2g) Baking soda
  • ½ tsp (2g) Fine sea salt

Wet Ingredients

  • 1 ¼ cups(300ml) Buttermilk (or make your own with milk + 1 tbsp lemon juice)
  • 1 Large Egg
  • 2 tbsp(30ml) Melted butter (unsalted), cooled slightly
  • 1 tsp(5ml) Vanilla extract

For the Caramel Salt Flavor

  • 3 tbsp (45g) Caramel sauce (store-bought or homemade; recipe in notes below)
  • ½ tsp (2g) Flaky sea salt (plus extra for garnish)

Optional Toppings

  • Additional caramel sauce
  • Whipped cream
  • Toasted pecans or almonds
  • Fresh fruit (like bananas or strawberries)

Instructions

Step 1: Prepare the Dry Ingredients

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt. Make sure everything is evenly combined to avoid lumps in your batter.

Step 2: Mix the Wet Ingredients

  • In a medium bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and caramel sauce. The melted butter should be cool to avoid cooking the egg prematurely.

Step 3: Combine Wet and Dry

  • Make a well in the center of the dry ingredients and slowly pour in the wet ingredients. Stir gently with a whisk or spatula until just combined. Be careful not to overmix—the batter should be slightly lumpy. Overmixing can make your pancakes or waffles tough.

Step 4: Rest the Batter (Optional)

  • Let the batter rest for about 5 minutes. This step allows the flour to fully hydrate, resulting in fluffier pancakes or waffles.

Step 5: Cook the Pancakes or Waffles

  • For Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
  • For Waffles: Preheat your waffle iron and lightly grease it. Pour the batter into the center of the waffle iron and spread it slightly (if needed). Cook according to the manufacturer’s instructions, usually about 4–5 minutes or until the waffles are golden and crisp.

Step 6: Garnish and Serve

  • Drizzle additional caramel sauce over the pancakes or waffles and sprinkle a pinch of flaky sea salt for that signature caramel salt finish. Add whipped cream, nuts, or fruit for extra flair.

Notes

  1. Homemade Caramel Sauce:
    If you prefer to make your own caramel sauce, combine 1 cup (200g) of granulated sugar and ¼ cup (60ml) of water in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let it caramelize to a golden amber color. Remove from heat and slowly whisk in ½ cup (120ml) of heavy cream and 2 tbsp (30g) butter. Add a pinch of sea salt to taste. Allow it to cool before adding to the batter.
  2. Substitutions:
    • No buttermilk? Use regular milk with 1 tbsp of lemon juice or white vinegar.
    • For a dairy-free version, substitute plant-based milk and vegan butter or oil.
  3. Texture Tips:
    • For extra fluffy pancakes, gently fold in whipped egg whites (from 1 egg) into the batter.
    • To make waffles crispier, add 1 extra tbsp of melted butter to the batter.
  4. Storing Leftovers:
    Cooked pancakes or waffles can be stored in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven to retain texture.
Try folding in chocolate chips, chopped nuts, or small caramel pieces for added texture and flavor.
Enjoy your Caramel Salt Pancakes or Waffle Mix! Perfect for a special breakfast or brunch treat.