Brown Butter Almond Milk Waffles

Though I often just think of waffles as a blank canvas, and slop on the whipped cream and maple syrup, simplicity is the way to go with these brown butter and almond milk waffles. This waffle is so perfect served with just a sprinkle of powdered sugar, a handful of raspberries, and a touch of butter and syrup. The richness of the brown butter, and the nutty taste of the almond milk are the star features of this waffle.

Brown Butter Almond Milk Waffles

Browned butter is also known as beurre noisette in French, which translates into “hazelnut butter”. Brown butter is a wonderful way to add depth of flavor into any dish that you are cooking or baking. As the butter browns, it starts to take on the flavor and aroma of toasted nuts. Pairing this “hazelnut butter” with the nutty taste of almond milk creates a waffle that carries itself on its own.

Be careful when you are browning the butter so not to burn it. I prefer to use a saucepan that has a light-colored interior so I can see the color of the butter as it browns. For me that means my Le Creuset light enamel coated fry pan. But you can also try a stainless steel skillet or saucepan. Using a dark-colored nonstick pan makes it difficult to judge the color as the butter browns, so you’ll have to be extra careful. Stir frequently, and watch the time. It should take no more than 8 minutes on medium to medium-high heat.

Brown Butter Almond Milk Waffles

Typically when I make waffles (especially on my lazy Sunday mornings), I just beat the eggs together and chuck all the ingredients into one bowl. You might do that too, and you’ll agree with me that you can make waffles without separating the egg whites, beating them into soft peaks, then folding them into the waffle batter at the last step.

But here, this recipe is for fantastically simple brown butter almond waffles that shine standing alone. You’ll really want to take that extra step to beat the egg whites separately into soft peaks before folding it back into the waffle batter. It aerates the batter, and creates a waffle that is so lofty on the inside and perfectly crispy on the outside.

Brown Butter Almond Milk Waffles

With the rich brown butter, nutty almond milk, light and fluffy inside and perfectly crisp exterior, you’ll want to use just a touch of maple syrup and keep the toppings simple!

5.0 from 6 reviews
Brown Butter Almond Milk Waffles
 
Prep time
Cook time
Total time
 
Waffles made with brown butter and almond milk. Top with berries, powdered sugar and maple syrup for a perfect breakfast or brunch!
Author:
Recipe type: Breakfast and Brunch
Serves: 6 Waffles
Ingredients
  • 4 tablespoons (115g) butter
  • 2 cups (470ml) almond milk
  • 2 eggs, separated
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 cups (270g) all-purpose flour
  • 4 teaspoon baking powder
  • ¼ teaspoon salt
Instructions
  1. In a small saucepan over medium to medium-hight heat, melt the butter and cook, stirring often, until the butter becomes a light brown color, 5-8 minutes. Stir the butter often so it does not stick to the bottom of the pan and burn. Pour into a small bowl and let cool.
  2. In a medium bowl, beat together the almond milk, egg yolks, honey and vanilla. Mix in the brown butter.
  3. In a separate medium bowl, mix together the dry ingredients. Slowly pour in the almond milk mixture, and mix well.
  4. In a separate bowl, beat the egg whites using a hand mixer on low speed until soft peaks form.
  5. Carefully fold the egg whites into the batter.
  6. Heat waffle iron until very hot. Coat waffle iron with nonstick spray and carefully pour or spoon (I use a ½ cup measuring spoon) batter onto the waffle iron, quickly spreading it to cover the surface. The amount of batter you need will depend on your machine.
  7. Cook waffles until golden brown and cooked through. See notes below on how to determine when a waffle is done.
Notes
To determine if a waffle is done, watch the steam escape from the waffle maker. When the steam becomes very thin and almost stops, the waffle will be ready. Once the steam completely stops, the waffle will be well-done.

 

Comments

  1. Since my little granddaughter and my daughter are lactose intolerant I use a butter substitute smart balance dairy free organic butter. Can I use that instead of real butter? Your recipe sounds lovely and I am looking forward to the waffles Sunday morning. Happy Mother’s Day to you. Regards,
    Denise

    • Hi Denise, I’ve never tried making these waffles with dairy free butter substitutes, but I think that it would work since waffles typically can be made with oil. Happy Mother’s Day to you too!

  2. We wanted to make chocolate waffles, and your recipe for waffles was so good. So we looked up a chocolate waffle recipe that made 6 waffles and used that amount of cocoa powder and flour. They were delicious! We used 1 1/2 cups flour and 1/2 cup cocoa powder.

  3. Can you can you make the batter ahead?

    • Hi Beverly – I wouldn’t recommend making this waffle batter beforehand because the air in the beaten egg whites and the chemical reactions with the baking powder help give the waffle it’s fluffiness, and both those elements don’t hold up well over time. But that being said, if you’re looking to prepare as much of the batter as you can the night before, there are a few things you can do first. You can brown the butter beforehand and chill it overnight (just make sure to melt it before adding it to the batter), and mix all the dry ingredients together and store in a tupperware. In the morning, you’ll just have to mix things together. Alternatively, you can make the waffles beforehand and freeze them individually. To serve, heat them up in a toaster oven. Hope these tips help!

  4. Cat Knaul says:

    Ms.Jui these waffles were the highlight of my morning! They were both beautiful and delicious! The texture and flavor were superb! Thank you for sharing!

  5. This sounds nice, thanks for posting up this recipe for us.

    Simon

  6. Nothing like the smell of browned butter and you’re right, waffles are super versatile. Definitely going to try these

  7. I inadvertently browned some butter yesterday, oh the smell…I wanted to bottle it! These waffles look amazing, I am trying so hard not to succumb to a waffle maker but you may just have pushed me over the edge!

  8. I have yet to find a recipe that isn’t made better with browned butter! I can’t wait to try this! :)

  9. Yum!

  10. Syria Mak says:

    Nice recipe and wondering if it’ll be also good if replacing almond by cinnamon ?? What do you think ?

    • Hi Syria! The “almond milk” is actually a drink. You can replace it with regular milk if you can’t find almond milk though. I’ll have to try topping the waffles with cinnamon next time. Good suggestion!

  11. Hello!

    Love your recipe – having major breakfast envy as we speak. We’d love to feature it on our website, please do get in touch. Yours in rude health, Tanita.

Trackbacks

  1. […] Despite the longer list of ingredients this recipe is simple to prepare and uses only one bowl.  It can easily be doubled to feed four people and is flexible to substitutions.  I have made it successfully using non-fat milk and almond milk, just don’t add any milk with a flavor.  Save your vanilla almond milk for these Brown Butter Almond Milk Waffles. […]

  2. […]  You should definitely check out her blog if you love breakfast food.   Just check out these brown butter almond milk waffles, dippy eggs and grilled cheese, and this totally amazing pop-up brunch that she hosted.  I’m […]

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