Stroopwafel Pancakes: Hot off the Griddle 🧇🥞

Stroopwafel Pancakes: Hot off the Griddle 🧇🥞

Our prehistoric ancestors stacked up pancakes daily. There’s no evidence to show if they had the brainpower to think of blueberry pancakes, or if they adorned their creations with whipped-cream smiley faces, but analyses of 30,000 year old grinding tools suggest that humans of the stone age mixed fern flour with water, and baked the mixture on a hot rock. 

The Pancake Woman by Rembrandt Harmenszoon van Rijn, 1606-1669 (Printmaker)


Since 30,000 years ago, pancakes have been cooked, eaten, and reinvented in all cultures around the globe. In ancient Rome and Greece pancakes were made from wheat flour, olive oil, honey, and curdled milk. In his plays, Shakespeare describes the pancakes of Elizabethan England as flavored with spices, rosewater, sherry, and apples. Plenty of transcultural recipes are in fact pancakes: Crepes, potato latkes, Irish boxty, Russian blini, Welsh crampog, Indian poori, Hungarian palacsinta, and Dutch pannenkoeken. 

Today there exists a myriad of names for pancakes: hoe cakes, johnny cakes, buckwheat cakes, griddle cakes, flapjacks. Pancakes are one of the most versatile foods, with creative flavors being cooked up, served, and devoured all the time. Some favorites include banana pancakes, cinnamon-roll, chocolate chip, and even pumpkin spice. Now, we have one more to add to that list: low sugar stroopwafel pancakes!



We used a pancake mix with only 2g of sugar per serving. Here's how our version with sugar-free maple syrup compares to a standard pancake with conventional maple syrup:




• Your favorite low sugar pancake mix and the ingredients it requires
• 1 Rip Van Wafel per pancake
• Toppings of your choice (we love ChocZero Maple Syrup)

For our version, we used unsweetened almond milk instead of regular milk, margarine instead of butter, and flaxseed instead of egg (1 tbs ground flaxseed mixed with 3 tbs water = 1 egg).


1. Follow the recipe on the back of your pancake mix of choice
2. Heat the stove to medium heat
3. Lightly oil the pan
4. Dollop a medium size amount of pancake batter on the pan
5. Plant Rip Van Wafel center
6. Coat exposed wafel by pouring additonal pancake batter on top
7. Flip the pancake when the edges have turned golden brown
8. Remove pancake from stove when it appears ready and plate
9. Add berries and syrup (or the toppings of your choice)
10. Enjoy!



Order Wafels

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