Buttermilk-Brown Sugar Waffles Recipe (2024)

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.

Since the recipe calls for the butter to be melted anyway, I make browned butter and let it cool before proceeding with the recipe as written. The combination of the nutty flavored butter with the brown sugar makes these the most delicious and flavorful waffles I’ve ever had (and they freeze and reheat well too!).

Using powdered buttermilk reconstituted with water works just as well even if not fresh.

A senior solo cook without much of a sweet tooth and severely limited counter space, I was recently given a mini electric, nonstick waffle maker (5" diameter) that looks like a toy but works like a charm! I carefully halved the recipe, used almost no salt--and have become an unexpected "waffler." They're unbeatable, so to speak.

Best waffles I have ever made! I used milk clabbered with 1 Tbsp lemon juice per cup, since I didn't have buttermilk.

It's Sunday morning and I'm trying this out. Noticed comments about too much butter, baking powder and salt. Reduced butter to 6 T (3/4 stick) butter, 1 1/2 teaspoon baking powder and 1/2 teaspoon salt. Measured 3/4 cups batter into my 7-inch Belgian waffle maker which yielded 4 delicious crispy, chewy and moist interior waffles. Great!

By weight:The dry-30g wheat germ 125g flour (I subbed in 60g WW pastry flour)25g light brown sugar8g baking powder5g baking soda3g kosher saltGood shake of cinnamon and/ or cardamomThe wet-2 eggs (if time permits, beat whites separately and fold in at the end)1.75 C buttermilk1t vanilla6T butter, melted and cooledAdd wet to dry, then fold in egg whites. let it sit at least 15 min - while waffle iron preheats.

I normally chuckle when I read the recipe comments and someone has changed the entire recipe. I didn't change much, but I did use gluten-free flour (Bobs Red Mill) AND I was prepared for failure. No need to worry. These waffles were light, crispy and delicious! The best I've ever had, anywhere. It did taste like I had added too much baking powder and baking soda, so I added an extra tablespoon of brown sugar. No need to worry, once finished no trace of either the baking soda or powder.

This recipe is the bomb! I used 1/4 cup quick oats in place of the wheat germ and it was phenomenal. Keeper!

Delicious waffles, but a bit heavy on the butter. Next time, I will cut the butter to 3/4 of a stick, or less, and up the whole wheat ratio--there's room for that with this recipe. Definitely something worth tinkering with to achieve the perfect, go-to waffle recipe.

My waffles always come out soft and not crispy on the outside. Why is this?

You don't need to use a full stick of butter. 3 Tbsp works fine and is healthier.

Worked well w almond milk and a tsp of apple cider vinegar

Good. Crispy, light and not too eggy. Reduced butter by half, salt by half. Separated eggs to whisk whites. Wheat germ nice.

Best waffle recipe I’ve ever made. The buttermilk and brown sugar combo melts in your mouth. Sooo fluffy and delicious!!! Started inhaling them before I put syrup on, they’re amazing even without it!

Add half dark, brown and half light brown sugar

It's a great recipe, but it was too salty for me - next time, I'll halve the teaspoon. But the texture and taste were perfect.

A whole stick of butter, golly! But tasted great

Really good! I cut the butter in half and used wheat bran instead of wheat germ - still great!

Too much baking powder, soda, and salt makes this a chemical-tasting mess.

This is our go-to recipe for years now. Soooo good. I have made it as written many times, but have now settled on subbing ground flax seed for the wheat germ and plain kefir for the buttermilk and we love that combo. I also use 1 TBS of each of the sugars.

Just made these for the first time today and they were delicious. I agree that the wheat germ is the secret ingredient. They were crispy and light as described. This recipe doubles very well which I did today.

These waffles are so good! The light brown sugar made the perfect sweetness and I ended up substituting the baking powder for 1/4 tsp baking soda and 1/2 tsp white vinegar per each tsp of baking powder. Fluffy with crisp edges texture! I'll be making again. I used a miniature heart waffle maker and made 7 and have a bowl of batter to make more the next morning.

To make old fashioned /apple cider donut waffles: Sub buttermilk quantity with Greek yogurt big glug apple cider vinegar splash milk. Add nutmeg and cinnamon.

Weights: 1.5 c flour = 202 g0.25 c wheat germ = 29 g2 T brown sugar = 23 g

I've made these twice now, following the recipe exactly. The second time I followed some others advice and browned the butter. Yum! I tend to be not so good at getting the brown sugar to disperse, but that means there are tasty little pockets of yum in the finished product. I think this will be my go-to waffle recipe. Oh, and they do freeze very well too, added bonus!

These were delicious!