Brown Butter Wholemeal Waffle
A breakfast classic with added pizzaz – a crispy, fluffy wholemeal waffle stack flavoured with brown butter and topped with syrup and more butter. Who’s hungry?
These waffles are everything a waffle should be. Featherlight and airy, crispy yet chewy, with a deep and complex flavour from the overnight resting of the batter, wholemeal flour and browned butter. They are just sweetened, making them a perfect vehicle for sweet and savoury toppings.
These waffles require minimal effort, and come together in a total of 30 minutes of active prep time, with just 8 pantry staple ingredients. The batter then gets an overnight rest on the counter, resulting in a deliciously subtle fermented flavour. Also, you can rest your batter in the fridge if you prefer; however, the resulting flavour will be less complex.
The perfect waffle recipe
The recipe for these utterly perfect waffles has been in my rotation for a number of years. I adapted it from Marrion Cunningham’s recipe which was first published online by smitten kitchen
Now, you might be asking why you should make these over the traditional mix-and-make variety. Generally, a quick waffle will yield a dense, eggy result, with a soft and chewy exterior. These are the exact opposite and puff into gloriously aerated, crispy shells with soft centres.
The waffle batter is forgiving, meaning you can sleep in a bit without worrying it’s over-proving. Once the batter is in the fridge, it will keep well for 2-3 days, ready for waffles on demand. Cooked waffles can be cooled and frozen, then popped into the air fryer or toaster for quick reheating.
Frequently Asked Questions
Can I rather rest my batter in the fridge?
If you are concerned about the batter sitting overnight on the counter, you can rest it in the fridge. The cold proof will however yield a less complex batter.
Can I use another type of flour?
You can use plain all-purpose flour, but I love wholemeal flour, especially the seeded varieties. They give the waffles a lovely nuttiness that works well with the brown butter.
Why brown butter?
It’s no secret, I love browning butter. Brown butter is better butter. It’s far from a fussy and overly complicated step. Browning butter is a quick step that transforms the butter into a nutty, complex star of any dish.
Can I make these gluten-free?
We have not tested this with GF flour. If you give it a go, let us know how it went. We are always interested in finding new ways to waffle!
What are the best waffle toppings to try?
Go wild – it’s dealer’s choice. Classic is always great; simple syrup and butter or whipped ricotta and berries. As is a kind of Mexican mash-up of eggs, smashed avo, pickled red onion and bacon. If I am feeling like really going in-depth, I’m channelling the famous all-night breakfast institution Duck & Waffle and topping my waffle with crispy confit duck, sunny-side-up egg, and mustard seed maple syrup.