Buttermilk-Brown Sugar Waffles

By Julia Moskin

Updated April 30, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes
Rating
5(2,846)
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

  • 2 eggs

  • 1 ¾ cups buttermilk

  • 1 stick butter, melted and cooled to room temperature

  • 1 ¾ cups all-purpose flour or 1 ½ cups flour and ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving

28 grams carbs; 73 milligrams cholesterol; 272 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 1 gram fiber; 347 milligrams sodium; 7 grams protein; 5 grams sugar

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
2,846 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.

Lauren S.

This recipe (as is) is our go-to house waffle recipe. Never fails to impress!

Celine

So good and easy! Waffles were light and crisp. Did 1:1 substitute of whole wheat flour for wheat germ, reduced butter to 4 tbsp, used 1/2 tsp fine sea salt, and room temperature-ish buttermilk and eggs. Mixed the wet ingredients directly in the measuring cup, so I made a well in the dry ingredients and poured in the wet, except folded in the melted butter at the very end to avoid butter from congealing. Using a Belgian waffle maker, I got 12 individual squares. Definitely making again!

Terry Leonard-Gilham

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!

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