Buttermilk-Brown Sugar Waffles

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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.


  • 2


  • 1 ¾

    cups buttermilk

  • 1

    stick butter, melted and cooled to room temperature

  • 1 ¾

    cups all-purpose flour or 1 1/2 cups flour and 1/4 cup wheat germ

  • 2

    tablespoons light brown sugar or 1 tablespoon each white and dark brown sugars

  • 2

    teaspoons baking powder

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • Nonstick cooking spray or butter

  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      262 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 7 grams protein; 79 milligrams cholesterol; 590 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 Edamam


  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. 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 1/4 cup for an 8-inch round iron), close, and cook just until light golden brown. Serve immediately.
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