For very light and tender pancakes or waffles, separate the egg and beat the white until stiff. Stir the yolk and other liquid ingredients into the dry ingredients, then fold in the beaten egg white. —Jonelle W., Trenton, Michigan
Cardamom and pecans really make the flavor of these special sweet potato waffles stand out. I make them when I have leftover sweet potatoes. —Mickey Turner, Grants Pass, Oregon
This light, tender blueberry waffles recipe is just bursting with juicy blueberries—and is topped with a blueberry sauce, too!—Devyn Weakley, Howard, Kansas
“My daughter Karen created these pancakes and they've become a favorite at our house.” Make a batch on the weekend, cool, then freeze. Reheat in the microwave and top with yogurt or whipped topping before serving.
Peggy Gwillim - Strasbourg, Saskatchewan
