Recipe: One-Bowl Brown Sugar Waffles

Recipe: One-Bowl Brown Sugar Waffles

Aug 30, 2017
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Clever you, committing to the yearly transition from carefree summer days to the hectic back-to-school schedules — and making it look seamless. But isn't a little voice in your head still calling for those relaxed, lazy mornings? Answer that call on the weekends; that's when you can let your inner, relaxed summer-self run free.

(Image credit: Christopher Broe)

To help keep the summer vibes going this fall, start with these crazy-simple, outrageously delicious One Bowl Brown Sugar Waffles. Seriously: only one bowl to clean after you feast. It's as though the ease of summer tapped your weekday precision on the shoulder and asked it to step aside. In its place is the kind of breakfast that keeps everyone at the table, just hanging out and enjoying each other's company.

The waffles, with their caramelized edges and buttery richness, get drizzled with a combination of maple syrup and Land O Lakes® with Canola Oil, which melts into little puddles of maple butter. Make that canola maple butter — the butter is made from just three simple ingredients: cream, canola oil, and salt.

(Image credit: Christopher Broe)

Then, the preparation is nearly as simple as the ingredients: Combine everything in one bowl and you're ready to waffle! And as you make your way from summer to fall, here's our little back-to-school trick: Make an extra batch or two and stick 'em in the freezer. During the week, pop a couple in the toaster oven and magically transform a busy school day into a leisurely summer morning. You are clever, aren't you?

(Image credit: Christopher Broe)

One-Bowl Brown Sugar Waffles

Makes 8 Belgian waffles

For the waffles:
1 1/4 cups all-purpose flour
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg
3/4 cup club soda
1/2 cup buttermilk
5 tablespoons Land O Lakes® Butter with Canola Oil, melted and divided

For serving:
Butter
Maple syrup
Fresh fruit

Heat a waffle iron. Meanwhile, whisk the flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Whisk in the egg, club soda, buttermilk, and 4 tablespoons of the butter just until the dry ingredients are moistened; do not over mix.

Brush the heated waffle iron with the remaining 1 tablespoon butter. Make waffles according to manufacturer's instructions, cooking until the waffles are golden brown and easily pull away from the iron. Serve with more butter, maple syrup, and fresh fruit.

Recipe Notes

  • Storage: Waffles are best served immediately, though they can be kept warm and crisp if set on a baking rack set inside a baking sheet in a 200°F oven. Leftover waffles can be frozen for up to 3 months. Reheat in a regular or toaster oven until warm and crisp.

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