These waffles don’t need much of an explanation. All you really need to know is that there’s browned butter AND brown sugar in the batter. You know what that means? There’s so much flavor packed in one waffle that maple syrup seems totally unnecessary. Don’t give me that weird look!

I know, I know. I put syrup on my waffle here but I didn’t really need too! Since there’s brown sugar in the batter, you get tasty bits of caramelized sugar on the surface of the waffle. And inside the waffle? It’s nutty and sweet. Still don’t believe me about not needing syrup? See for yourself.

A big thanks to my pal Cheryl who introduced me to these me waffles a few weeks ago. She made them with a side of corned beef hash, poached eggs, candied bacon & a blood orange salad! It’s not such a bad thing befriending a food blogger is it? As you can see Cheryl, I couldn’t stop thinking about them. I feed you next! Deal?

And we’re off!

Gather your ingredients!

Brown the butter!

Mix the dry ingredients together and make a well. Add the yolks.

And the buttermilk….stir…

And then comes the best part…browned butter!

Stir to combine.

Get crackin’ on those two egg whites.

Whip them to soft peaks.

And then gently incorporate the whites into the batter.. One half at a time.

After the whites have been folded in, you’re ready to go!

Get that waffle iron ready! Lube it up!

Because some of the best waffles you’ve ever had are about to come out!

Add a few slices of your favorite fruit (mine is banana!) on top…drizzle with some syrup…or not…

Brown Butter Waffles

Makes about 6-7 waffles

(recipe adapted slightly from The Craft of Baking Cookbook)

• 6 tablespoons unsalted butter
• 1 cup, plus 2 tablespoons all purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 2 large eggs, separated
• unsalted butter- for the waffle iron

In a small saucepan, melt the butter over medium-high heat. Continue cooking until the butter turns brown and has a nutty fragrance, about 5 minutes. Remove from heat.

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. Make a well in the center and pour in the buttermilk and the egg yolks. Whisk the wet ingredients together, gently working them into the dry ingredients until just combined. Add the browned butter and whisk until fully absorbed.

In a bowl, beat the egg whites to soft peaks with a hand mixer. Gently fold the whites into the batter in two additions. Lightly brush the waffle iron with butter and cook the waffles according to the manufacturer’s instructions. Top with your favorite fruit & serve!