:: shudders at the thought of actually eating anything as disgusting as a waffle ::
Well, yeah, of course French toast is the greatest of Bailey’s gifts to us.
You’re not eating your pancakes fast enough.
I like them both and French Toast, too. But pancakes are easier to make so I have them more often. When I make waffles I like to make a lot and freeze a bunch for later. I like waffles for their portability. But if I eat out I usually pick pancakes because they usually come with a breakfast combo meal and waffles usually are served by themselves. If I’m going to go all out on a breakfast, I want eggs and bacon, too.
:rolleyes:
Waffles, but they’ve gotta be crispy.
Plus, potato pancakes!
How the hell do you make pancakes? Oatmeal? Really? I fry my cakes in butter and they come out crispy on the edges and golden. Unless you’re drowning them in syrup, they shouldn’t turn to mush that easily.
I like both, but usually make blueberry pancakes, just because they’re so freaking good. Adding baking spices to the batter makes it all taste like a blueberry pie. Best waffles I’ve had were at the Timberline Lodge on Mt. Hood. They had these cool waffle irons that you rotate, and the batter was excellent.
Neither. However, French toast is OK.
Soggy boggy pancakes or crisp waffles with squares for capturing the syrup? I think I know my answer.
Oh…that’s a tough one. My lifetime pancake/waffle ratio is probably 5/1, so I have to go with the floppy breakfast discs.
I can’t have both? 
Moving from IMHO to Cafe Society.
Exactly, which is why I picked waffles.
But then, I’d rather have an ordinary pancake than an ordinary waffle, so, tough choice.
Not all pancakes and waffles are created equal.
Come on now – this is Great Debates material! Who cares about politics or religion when sweet breakfast foods are the issue? 
The squares do not capture syrup. They keep the syrup out, so it just runs off. Pancakes absorb and hold all sorts of toppings; if you think they’re “soggy boggy” you must be making them wrong.
Waffles keep their toppings separate, with each forkful strangely segregated: waffle as well as some butter (most of which hasn’t even melted because the waffle got cold too fast) as well as what little syrup didn’t just run off onto the plate. Pancakes are about synthesis; each forkful is warm, buttery, syrupy goodness that is more than the sum of its parts. Topping variation (such as blueberry or chokecherry syrup instead of maple syrup) produces a new and exciting synthesis. This gastronomical alchemy is impossible with waffles, so pancakes are the clear winner.
Pancakes (if we’re allowed to include crepes into this). They can be sweet or savory, and I don’t much care for sweets. Even if we exclude crepes, I’ll still go pancakes.
Jelly beans, M&Ms and coffee beans stay put in waffles but roll right off pancakes. Case closed.
Do you consider all of those to be valid breakfast condiments? If so, why should we put any stock in your opinion?
I suppose you could try incorporating coffee beans, but the best use would probably be in pancakes where you can put them right in the batter. Synthesis wins again.
Bacon pancakes with maple syrup. Case re-opened.
I love waffles with deep pockets to hide butter and syrup in. Crispy on the outside and fluffy inside nothing can beat them. I enjoy a good pancake and some day would like to try a sourdough pancake.
It depends on my mood and how hungry I am which one I order at restaurants because there is less food in a waffle then a similar diameter pancake but people look at you funny when you order more then one. Still voted Waffles.
I can haz pamcakez LOL!