Browned-Butter Buckwheat Waffles

by Sep 13, 2013

Did you know that waffle and pancake batter actually improves with a little rest time in the refrigerator?  Make your batter the evening before, and serve up a hot breakfast in the morning.


And who said waffles have to be fatty, decadent, once-in-awhile treats?  Move them into your regular lineup by taking down the butter that most recipes typically load in.  Boost flavor, fiber, and nutrients by trying out different flours, like buckwheat.


Browned-Butter Buckwheat Waffles
inspired by my friend, Alison Bailey Vercruysse, founder of 18Rabbits
Browned-Butter Buckwheat Waffles

Yield: 6-8 Belgian-sized waffles


  • 1 1/2 cups milk
  • juice and zest from one tangerine or small orange
  • 3 eggs
  • 3 tablespoons butter, melted & browned
  • 1 tablespoon sucanat (or other unrefined sugar)
  • Flour:
  • 1 cup oat flour
  • 3/4 cup buckwheat flour
  • 1/4 cup almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of sea salt
  • Optional add in: 1/4 cup toasted pecans, chopped


  1. Plug in your waffle iron and get it started heating.
  2. Measure milk into 4 cup glass measuring cup. Add juice, zest, eggs, browned butter, and sucanat; whisk to combine.
  3. Measure flours, leavening, and salt into large bowl and whisk to combine and break up any clumps of flour.
  4. Pour milk mixture over flour mixture and mix just until incorporated. Stir in pecans, if you like.
  5. Pour approximately 1/3 cup batter into waffle iron and cook until browned. (These waffles will get a toasted exterior, but not crispy, per se, because they have less butter than typical Belgian waffle recipes.)


Amy’s Kitchen Coach Tips
  • Got buttermilk?  It will make a delicious waffle, you just need to adjust the leavening because of buttermilk’s acidity.  Swap buttermilk for milk, use 1/2 teaspoon baking soda, and omit the baking powder.
  • To brown butter:  place tablespoon-sized pieces of butter in small pan over moderate heat.  Bring to boil and let bubble.  Butter will melt then foam as the milk solids separate from the butterfat.  Cook until a chestnut brown then remove from heat.

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