Brown Butter Vanilla Waffles

The 6 year old wasn’t feeling so good this morning. He slept very late and I let him because one day he won’t be able to just sleep in when he’s under the weather. But when you’re 6? That’s definitely allowed. After a slow start to the day and getting little brother to school, the 6 year old and I decided waffles were in order! Don’t tell anyone, but I love waffles WAY more than pancakes. No contest. Unless the pancakes are from Snooze in which case I want them all. Maybe it has something to do with how the syrup pools in the little squares. Or how the outside gets so nice and crispy. Or how you can break them into tidy little triangles. Whatever it is, I am here. for. it.

Disclaimer: These waffles are not “health food”. They have half a stick of butter in them and I’m not sorry because if you’re going to eat waffles you might as well do it right. Are you with me? They don’t have a ton of sugar and I did use a bit of whole wheat flour, but mostly for flavor so don’t get too excited. Or get REALLY excited because you’re gonna love these forever and ever amen.

OK- no more delaying. On to this perfect waffle recipe! Make them for your family. Make them for friends. Make them for houseguests and don’t forget the coffee! Also, they freeze beautifully so don’t be afraid to double the recipe and freeze what you don’t eat. Just pop them in the toaster and you’re golden!

Brown Butter Vanilla Waffles

• 1 cup all purpose flour

• 1/3 cup whole wheat flour

• 4 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon vanilla extract

• 2 eggs, beaten well

• 1/2 cup unsalted butter

• 1 3/4 cups milk

1. Begin by browning the butter. Add it to a saucepan over medium heat. The butter will melt, then start to sputter and foam, then it will all settle down and the milk particles will start to turn golden brown and a nutty aroma will fill your kitchen. Keep an eye on the butter through this process so it doesn’t burn! Stir occasionally, being sure to scrape the bottom of the pan. Transfer to a heatproof liquid measuring cup and set aside.

2. Whisk the dry ingredients together in a large bowl. Set aside.

3. In a medium bowl, whisk the eggs with the milk and vanilla. Add the milk mixture to the dry ingredients and stir with a wooden spoon until combined. Pour in the browned butter and stir until incorporated.

4. Preheat a waffle iron. They’re all different. I set mine to a medium temperature, but you do you Boo Boo!

5. Pour about 1/3 cup of the batter in the center of the waffle iron. Keep the waffles warm in a 200 degree oven until ready to eat. Serve with more butter (because #yolo) and syrup. And coffee. Lots of coffee. Enjoy!

Sweet Potato + Cinnamon Waffles

Sweet Potato Puree

My family was always pretty good about going to church every Sunday. I was instilled with just the right amount of guilt so that if I did miss a service, I didn’t fully enjoy whatever kept me away. I’m OK with that because I made a lot of great memories and met people who I still consider close friends. Some of the people I’ve grown closest to here in Denver are the ones I sing with in the church choir. Yep, I sing in the church choir. Every Sunday. Wearing a choir robe. I know a lot of individuals from high school and college who will not be surprised by this information in the least. But I rarely talk about my involvement in choir on my blogs. In the spirit of full-disclosure, I love singing in choirs. The bond you form while sharing beautiful music with others is so special. I hope Riley has the chance to be involved in something that makes him feel the same joy and can be done at various stages of life.

When I was younger, we often went to church without eating breakfast first. Usually my sister and I had to be there early for choir rehearsal, so it ended up being a relatively long morning. By the time the service was over, we were all famished and ready for something substantial for brunch. The ever-present question as we climbed into the car and buckled our seat belts was, “What do you girls want to eat?” The answer, for me, was almost never pancakes. Pancakes didn’t appeal to me because they felt so heavy. Sometimes my mom would make a Southern staple, gravy and biscuits. But even that felt like too much a lot of the time. Delicious, yes. But very heavy. I much preferred waffles. They still possess the same sweet flavor as pancakes without being quite as dense. We never had the thick, Belgian waffles either; just the run-of-the-mill variety that were slightly thinner, delicately crispy on the outside, and light and airy on the inside.

Sweet Potato Waffles

During our time in Japan, I made a lot of pancakes because we didn’t bring our waffle iron with us. So, I’m making up for lost time now by making waffles at least once a week. I love to add sweet potato puree to our waffles along with a little whole wheat flour and some cinnamon. This way, I know I’m giving my family some extra nutrition while still providing a treat of sorts.

Waffles

This recipe came to be after making lots of sweet potato puree for Riley and always having it on hand. I needed to find more uses for the leftovers that were suitable for a toddler but also palatable for us parents. These waffles were the perfect solution. Sometimes, I’ll make an entire batch on Monday mornings, transfer the cooled waffles to an airtight container, and keep them in the fridge for the week. When Riley needs breakfast or even a little snack, I’ll pop one in the toaster and in about 30 seconds we’re ready to go.

Loves his waffles

I hope you’ll try these- they are so easy to make and really pack a lot of nutrition for a waffle. And if you're a pancake fan more than a waffle fan, you'll be happy to know that this exact recipe can be used for either. A note on sweet potato puree: I like to bake 2 or 3 sweet potatoes, then puree them in the blender, adding a touch of buttermilk or water if they seem dry. Then I put any extra puree in an ice cube tray to freeze. That way, I have plenty on-hand for soups, pasta sauces, waffles, and yes, even pancakes.

Sweet Potato + Cinnamon Waffles

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon cinnamon

1/2 teaspoon salt

2 eggs

4 tablespoons melted butter, cooled

2 cups buttermilk

1 cup sweet potato puree (take the cooled flesh of 2 baked sweet potatoes and puree in a blender, adding a little buttermilk or water if the mixture seems dry)

Preheat the oven to 200 degrees Fahrenheit. Begin heating your waffle iron.

Combine the dry ingredients in a large mixing bowl. In a medium bowl, whisk the buttermilk, eggs, and butter together. Mix the wet ingredients into the dry ingredients until just combined. Stir in the sweet potato puree.

Spray the waffle iron with just a little bit of cooking spray to keep the waffles from sticking. Using a 1/3 cup measure, scoop the batter into the center of the waffle iron, close the iron and cook until golden and slightly crisp on the outside, 2-3 minutes. Place each waffle on a cooking rack in the heated oven until ready to serve.

Top with maple syrup, honey, or fruit syrup and serve.