Buttermilk-Brown Sugar Waffles
Updated April 30, 2025
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2eggs
- 1¾cups buttermilk
- 1stick butter, melted and cooled to room temperature
- 1¾cups all-purpose flour or 1½ cups flour and ¼ cup wheat germ
- 2tablespoons light brown sugar or 1 tablespoon each white and dark brown sugars
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1teaspoon salt
- Nonstick cooking spray or butter
Nutritional analysis per serving (8 servings)
272 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 7 grams protein; 347 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Whisk eggs, buttermilk and melted butter in a large bowl. In another bowl stir dry ingredients together, then add to egg mixture and whisk just until smooth. Let batter rest briefly.
- Step 2
Heat a waffle iron and butter lightly or spray with nonstick cooking spray (even nonstick waffle irons require this step). Ladle batter onto iron (about ¼ cup for an 8-inch round iron), close, and cook just until light golden brown. Serve immediately.
Private Notes
Comments
People don't add salt for the nutrition, they add it for flavor. Sounds like you added too much salt, or the recipe is wrong.
Baking Soda is sodium bicarbonate, which dissolves into sodium in your body, but it doesn't taste salty.
Salt is sodium chloride, which does taste salty and has an enhancing effect on the taste buds. In excess, it tastes like salt, but in moderation it only improves the flavor of virtually everything.
I make buttermilk using 1 tab cider vinegar with 1 cup milk. Leave for 10 min and gives same texture. It is handy for all manner of baking.
Cannot for the life of me understand the addition of salt (especially an entire teaspoon) to this or any other buttermilk waffle/pancake recipe. Baking soda already contains a hefty dose of sodium to begin with. Last weekend, my curiosity overcame my skepticism so I added the salt to my traditional buttermilk batter. The result was a lot of waffles tossed into the disposal because the product was inedible due to the excessive salty taste. Skip the salt - you will not miss it one bit.
These were the most delicious, melt-in-your mouth waffles! I had to make the buttermilk with whole milk and lemon juice which added a lemony flavor… so good!
Very very good, next time I’ll make sure to have wheat germ to try.
I don't know, this one was a bummer. I've made waffles with different recipes many times without issue and had high hopes for these, but they just did not come out right. My waffles came out spongy and floppy. I used 1 tsp of Morton's kosher and found the waffles a little too salty - not inedible, but saltier than I would usually want a waffle to be. I liked the addition of wheat germ, but I think I will just add wheat germ to a different recipe in the future.
@Holly Morton’s is twice as “salty” (because it’s a denser salt) than Diamond Crystal, which is the kosher salt almost all recipe developers use when testing recipes. So a good rule of thumb if using Morton’s is to cut the salt called for in half.