With the new year unfolding, J. and I wanted to start it off right with a fun brunch at home. I had planned for some fancy omelettes, bacon, and hash browns (and mimosas of course), but J. stumbled upon this recipe from Layers of Happiness and this was the clear winner. It didn’t hurt that we always have almond milk stocked in the fridge too 😉 .
Brown Butter Blueberry Waffles
- 4 TBSP unsalted butter (1/2 a stick)
- 2 cups unsweetened almond milk (I used Silk Original Unsweetened Almond Milk)
- 2 eggs yolks
- 1 tsp vanilla extract
- 2 cups flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1⁄4 tsp salt
- 2/3 cup blueberries (I used frozen)
First, brown your butter. Melt it in a saucepan over medium-high heat. Stir constantly until the butter begins to foam and turn golden brown (the butter will start to smell nutty) – about 5 minutes. Remove the saucepan from the heat and let the butter turn into a rich brown color (about 15 – 30 more seconds). Carefully pour butter into a small bowl and refrigerate for about 20 minutes to cool completely. (Note: if you burn the butter – start over! Burnt butter will make your waffles taste burnt. Also, make sure you let your butter cool. If you add it into the rest of your wet ingredients while it’s too hot the mixture will curdle. Gross.)
While your butter is chilling, preheat your waffle iron.
In a large bowl, mix together the flour, sugar, baking powder, and salt. In a small bowl, mix the almond milk, egg yolks, and vanilla. Once butter is cooled, add that in and mix until combined. Then add the wet ingredients into the dry ingredients. Mix well and fold in blueberries.
Generously coat the waffle iron with with non-stick spray and pour on about 1/3 cup of batter. Cook according to the waffle iron’s instructions. Finish off with desired toppings – butter, syrup, powdered sugar, cinnamon, whipped cream, nuts, fresh blueberries – whatever you’d like!
This recipe made 5 full sized waffles, so I ended up freezing the extras for J. to have as breakfast during the week. These waffles have a perfect consistency of light and fluffy on the inside, but still crisp on the outside. The nuttiness from the brown butter and almond milk balance out the sweet tart blueberries perfectly. These were a huge success in my book and we will be making variations of this recipe for years to come.
And if you are obsessed with that brown butter flavor as much as I am, make sure you check out my brown butter bourbon cookies!
Until next time!