Waffles and Pancakes and Oven Pancakes

I love to have waffles and pancakes in the freezer for easy weekday breakfasts.  This recipe is so versatile, easy, and sugar free.  It was originally my Dad's recipe from who knows where but I've made a few changes (he used all butter).  I use it often.  Today's version was with half ricotta, half lemon yogurt.  The lemon flavor was really faint, but we enjoyed it.  I might try it again but with lemon zest and ricotta.  I also like it with apples and cinnamon, but most of the family likes fruit free waffles and pancakes.

UPDATE: why stand at the stove, when you can make one giant pancake in the oven? I use a large sheet pan, 12 x 16 for this double recipe.  You could use the same sheet pan for a 1 1/2 recipe too, but if you make just a regular batch then you'll want a smaller pan.  Preheat your oven to 350-375. Line your baking sheet with parchment paper then grease the paper with a little butter or oil.  This isn't strictly necessary but it helps to crisp up the bottom a little. Pour in your batter and smooth it out.  Bake till lightly browned on the top and a knife comes out clean.

Basic Waffle and Pancake Batter
(this is a double recipe, you can easily half it, it makes 8 large waffles.  we usually make 4 large waffles and about a dozen small-ish pancakes)

8 T butter (that's one stick)
4 T coconut oil
2 cup sour cream, yogurt, or ricotta (ricotta makes them really light and fluffy)
4 eggs
1 1/2 cups white flour
1 1/2 cups whole wheat flour (we tried subbing in a half cup of almond flour and it was great!)
4 t baking powder
1 t baking soda
1 t salt
milk to thin (optional, it's a THICK batter though)

Melt butter and coconut oil in large bowl.  Add in the dairy, then the eggs, and then the rest of the ingredients.  Mix well.  Use for waffles or pancakes.