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.
View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
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.
Brown Butter Wholemeal Waffles
- Total Time: 45 Minutes
- Yield: 10 Waffles
- Diet: Vegetarian
Description
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? View the cook-along video here.
Ingredients
- 120ml water
- 3g yeast
- 240ml cold milk
- 140g butter
- 2 Tbsp sugar
- 250g whole wheat flour
- 2 eggs
- 1/4 tsp baking soda
- pinch salt
Instructions
- Warm the water to lukewarm, so that when you pop a finger into it feels neither warm nor cold. Add the yeast and mix to combine. Set aside for a few minutes while you brown your butter.
- Place a pan on medium heat. Add the butter and cook until golden brown. Be careful not to burn the butter. Once brown, pour the butter into a mixing bowl to stop the cooking and add the cold milk
- Pour the milk and butter into a mixing bowl to cool for about 5 minutes. Add the sugar and salt then sift the flour over the wet ingredients. Add the yeast mixture and mix the batter together until smooth. Cover the batter with a cloth and rest overnight.
- Once ready to cook in the morning, preheat the waffle iron. Whisk the eggs and baking soda into the batter. Lightly brush the waffle iron with oil then spoon in some batter. The batter will expand and puff so be conservative on the first attempt, using a little less than you think you will need. I used ¼ cup per waffle in my pan.
- Cook until golden and crisp. Then stack up and serve with your favourite toppings!
Serving suggestions
- Maple syrup and butter (a classic)
- Whipped ricotta and berries
- Crispy bacon, smashed avo, poached egg and sauted corn
- Bananas foster and ice cream (so good)
- Fried chicken
- Crispy confit duck, and syrup à la @duckandwaffle
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 220.68kcal
- Sugar: 3.97g
- Sodium: 39.07mg
- Fat: 13.47g
- Saturated Fat: 7.91g
- Unsaturated Fat: 4.75g
- Trans Fat: 0g
- Carbohydrates: 13.47g
- Fiber: 3.3g
- Protein: 4.45g
- Cholesterol: 65.77mg
