Buttermilk-Brown Sugar Waffles

I make buttermilk using 1 tab cider vinegar with 1 cup milk. Leave for 10 min and gives same texture. It is handy for all manner of baking.

People don't add salt for the nutrition, they add it for flavor. Sounds like you added too much salt, or the recipe is wrong.

Baking Soda is sodium bicarbonate, which dissolves into sodium in your body, but it doesn't taste salty.

Salt is sodium chloride, which does taste salty and has an enhancing effect on the taste buds. In excess, it tastes like salt, but in moderation it only improves the flavor of virtually everything.

Cannot for the life of me understand the addition of salt (especially an entire teaspoon) to this or any other buttermilk waffle/pancake recipe. Baking soda already contains a hefty dose of sodium to begin with. Last weekend, my curiosity overcame my skepticism so I added the salt to my traditional buttermilk batter. The result was a lot of waffles tossed into the disposal because the product was inedible due to the excessive salty taste. Skip the salt - you will not miss it one bit.

Since the recipe calls for the butter to be melted anyway, I make browned butter and let it cool before proceeding with the recipe as written. The combination of the nutty flavored butter with the brown sugar makes these the most delicious and flavorful waffles I’ve ever had (and they freeze and reheat well too!).

Using powdered buttermilk reconstituted with water works just as well even if not fresh.

A senior solo cook without much of a sweet tooth and severely limited counter space, I was recently given a mini electric, nonstick waffle maker (5" diameter) that looks like a toy but works like a charm! I carefully halved the recipe, used almost no salt--and have become an unexpected "waffler." They're unbeatable, so to speak.

Best waffles I've ever made. Light and crispy. I subbed flax seed meal for wheat germ. I've got a cheapy waffle iron and this recipe was very forgiving...

Cheers!

Best waffles I have ever made! I used milk clabbered with 1 Tbsp lemon juice per cup, since I didn't have buttermilk.

It's Sunday morning and I'm trying this out. Noticed comments about too much butter, baking powder and salt. Reduced butter to 6 T (3/4 stick) butter, 1 1/2 teaspoon baking powder and 1/2 teaspoon salt. Measured 3/4 cups batter into my 7-inch Belgian waffle maker which yielded 4 delicious crispy, chewy and moist interior waffles. Great!

By weight: The dry- 30g wheat germ 125g flour (I subbed in 60g WW pastry flour) 25g light brown sugar 8g baking powder 5g baking soda 3g kosher salt Good shake of cinnamon and/ or cardamom The wet- 2 eggs (if time permits, beat whites separately and fold in at the end) 1.75 C buttermilk 1t vanilla 6T butter, melted and cooled Add wet to dry, then fold in egg whites. let it sit at least 15 min - while waffle iron preheats.

I normally chuckle when I read the recipe comments and someone has changed the entire recipe. I didn't change much, but I did use gluten-free flour (Bobs Red Mill) AND I was prepared for failure. No need to worry. These waffles were light, crispy and delicious! The best I've ever had, anywhere. It did taste like I had added too much baking powder and baking soda, so I added an extra tablespoon of brown sugar. No need to worry, once finished no trace of either the baking soda or powder.

This recipe is the bomb! I used 1/4 cup quick oats in place of the wheat germ and it was phenomenal. Keeper!

Delicious waffles, but a bit heavy on the butter. Next time, I will cut the butter to 3/4 of a stick, or less, and up the whole wheat ratio--there's room for that with this recipe. Definitely something worth tinkering with to achieve the perfect, go-to waffle recipe.

My waffles always come out soft and not crispy on the outside. Why is this?

You don't need to use a full stick of butter. 3 Tbsp works fine and is healthier.