Buttermilk-Brown Sugar Waffles

By Julia Moskin

Updated May 1, 2025

Buttermilk-Brown Sugar Waffles
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
5(2,713)
Comments
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This recipe first appeared in The Times in a 2006 article Julia Moskin wrote about wedding registries and what items couples should (and shouldn't) include on theirs. A cookware set? No. Better to buy pieces individually according to a couple's needs. A waffle iron? Why yes, if there's any chance of children.

These waffles are light, crisp and easy to throw together, like traditional waffles, but the buttermilk lends tang and the brown sugar an earthy sweetness. The secret ingredient here is wheat germ. It provides a lovely toothsome texture and crunch.

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Ingredients

Yield:About 8 waffles
  • 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
Ingredient Substitution Guide
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.

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Preparation

  1. 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.

  2. 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.

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Ratings

5 out of 5
2,713 user ratings
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Comments

Peter C

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.

Joan Abnett

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.

Chris

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.

Lynn

I have been making this recipe for years. I halve the amount of butter and it is equally delectable. I also now use 1/8 cup of ground flax and 1/8 cup wheat germ.

Sara

I can understand why some people would think these waffles are salty, but I like it. If you like the salty/sweet combo, you'll enjoy it. If you don't, I'd cut the salt in half, probably.

The salt is unnecessary

I did half but will skip it altogether next time

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