Brown Butter Waffles


Congrats! You found the waffle recipe you'll come to again and again. Not only because its secret ingredient is as simple as melting butter and continuing to cook it until its color turns bronze and a magical nutty scent fills the kitchen. But because it's also a big batch recipe, so invite friends over for a waffle brunch or make them all in one go and freeze for those busy mornings.

Photo: Greg DuPree
Hands On Time:
1 hrs 20 mins
Total Time:
1 hrs 20 mins
12 to 14 waffles

Using brown butter in the batter instead of just melted butter adds another dimension to the flavor of this fluffy waffle. It brings a hint of nuttiness and richness that goes wonderfully with maple syrup. It's just the kind of breakfast you want to have when the temperatures start dropping and it's time to get cozy. The brown butter here might be the secret ingredient, but the key to making sure these waffles are light and airy is to separate the egg whites from the yolk, then whip the egg whites until soft peaks form. How do you tell when the egg whites get to the soft peak stage? After whipping for a few minutes, the egg whites will get foamy. Turn the whisk upside down and the peaks will just about hold their shape, but not quite. Pro tip: prep time is cut by half if you're working with a double waffle maker.


  • ¾ cup (1½ sticks) unsalted butter, plus more for serving

  • 4 large eggs, separated

  • ¼ cup sugar

  • 2 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 ½ teaspoons kosher salt

  • 2 ¼ cups whole milk

  • 1 ½ teaspoons pure vanilla extract

  • Melted butter or nonstick spray, for waffle iron

  • Maple syrup, for serving


  1. Preheat a waffle iron according to manufacturer’s instructions. Preheat oven to 250°F. Set a wire rack in a rimmed baking sheet and place in oven.

  2. Melt butter in a medium skillet over medium, stirring occasionally, until it browns and smells nutty, 4 to 6 minutes. Pour into a bowl; let cool for 5 minutes.

  3. Meanwhile, beat egg whites with an electric mixer on high until soft peaks form, 2 to 3 minutes. Gradually beat in sugar.

  4. Whisk flour, baking powder, and salt in a large bowl. Whisk reserved egg yolks, milk, vanilla, and cooled brown butter in a separate large bowl. Stir egg yolk mixture into flour mixture until evenly incorporated. Fold in egg whites until just combined.

  5. Brush waffle iron with melted butter or coat with nonstick spray. Spoon batter into waffle iron (about 1/3 cup batter per square waffle or ½ cup batter per round waffle). Cook according to manufacturer’s instructions until golden brown, 4 to 5 minutes. Transfer waffle to baking sheet in oven to keep warm. Repeat with remaining batter, buttering or spraying iron between batches. Serve with butter and maple syrup.

Chef's Notes

To freeze:
Let waffles cool completely. Transfer to sealable plastic bags and freeze for up to 2 months. To reheat, place frozen waffles directly on oven rack at 350°F until warm, about 10 minutes (or reheat in a toaster).

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