Recipe courtesy of Ree Drummond
Brown Sugar Buttermilk Waffles
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- Level: Easy
- Total: 40 min (includes resting time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 611
- Total Fat
- 28 g
- Saturated Fat
- 16 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 1 g
- Sugar
- 56 g
- Protein
- 8 g
- Cholesterol
- 126 mg
- Sodium
- 844 mg
Ree recommends adding buttermilk to batter for superior waffles and pancakes. And another tip is that the batter keeps in the fridge for up to 2 days, so you can spread the joy over several meals.
- Level: Easy
- Total: 40 min (includes resting time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 611
- Total Fat
- 28 g
- Saturated Fat
- 16 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 1 g
- Sugar
- 56 g
- Protein
- 8 g
- Cholesterol
- 126 mg
- Sodium
- 844 mg
Ingredients
Waffles:
Brown Sugar Syrup:
For Serving:
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Directions
Special equipment:
a waffle iron- For the waffles: Preheat a waffle iron on medium-high.
- In a large bowl, beat together the eggs, buttermilk, butter and brown sugar. Fold in the flour and salt. For a fluffier waffle, let the batter rest for 8 to 10 minutes before starting to cook.
- For the brown sugar syrup: Combine the brown sugar, vanilla bean paste and 1 cup water in a skillet over medium-high heat. Bring to a boil and let thicken slightly, 3 to 4 minutes. Remove from the heat and whisk in the cold butter. Set aside.
- Spray the waffle iron with the cooking spray. Add 1/2 cup batter to each waffle compartment. Close the lid and cook until deep golden and crisp, 3 to 6 minutes, depending on your waffle iron. Remove and repeat until all the batter is used.
- Serve the waffles with pats of softened butter. Pour over the warm brown sugar syrup and sprinkle with powdered sugar.
