These Brown Butter Blueberry-Bacon Waffles are sweet, smoky and buttery, with a subtle nutty flavor. Perfection! And there's a gluten-free option too!
It's subtly smoky, super sweet, fruity and cake-like -- it's the waffle of your dreams.
And now . . . . it's a reality.
Anyone would be happy to wake up to the incredible aroma of the flavors in these waffles coming together.
Anyone would believe they're still dreaming as the aroma drifts beneath their bedroom door.
They'll only wake up when the bacon is flipped and sizzling on its second side.
They'll actually get out of bed when the butter begins to brown and the batter is mixed.
When the top of the waffle iron closes down upon the blueberries and bacon hiding in the batter, their heart will be racing as they're getting dressed to make a run for the kitchen.
It won't be until a perfectly crisped waffle is before them with a fork, that they'll relax and accept that their dream has become a reality.
What is brown butter?
- Brown butter is made by very slowly melting butter so the milk solids begin to brown. When the foam subsides, the milk solids darken and fall to the bottom of the pan. (Here's How to Brown Butter.)
- If butter browns too long, it becomes dark in color and burnt in flavor.
- Brown butter is used for enhancing and transforming the taste of other foods. It's often used as in ingredient instead of regular butter to add a richer, deeper, nut-like flavor.
And this is exactly what makes Brown Butter Blueberry-Bacon Waffles so special.
You'll have to make them to find out exactly what happens when the waffles are actually eaten.
More delicious waffle recipes:
- Gluten-Free Chocolate Hazelnut Waffles
- Waffle Cookies with Chocolate and Pecans
- Bacon-Cheddar Savory Gluten-Free Waffles
- Overnight Waffles with Buttery Maple Nectarine Topping
Brown Butter Blueberry-Bacon Waffles
- 3 strips bacon
- 3 large eggs
- 1 cup milk (whole, low-fat or non-fat okay -- I used low fat)
- 2 teaspoons pure vanilla extract
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 1⅓ cups all-purpose flour (or gluten-free all-purpose flour -- a brand that's 1-to-1)
- 1 tablespoon baking powder
- ⅓ cup brown butter (click here for How to Brown Butter), melted
- 1 cup fresh or frozen blueberries (if frozen, thaw first)
- 1 tablespoon unsalted butter for the waffle iron
- Cook the bacon. Add the bacon strips to a sauté pan and cook over medium heat until they are golden and crispy, a few minutes per side. Place them on a paper towel-lined plate to drain. Then crumble the strips into bite-sized pieces.
- Heat waffle iron and make batter. Turn on the waffle iron.In a medium-sized mixing bowl, combine the eggs, milk, vanilla, sugar and salt. Whisk until smooth. Add the flour and baking powder and whisk only enough to blend and make a smooth mixture. Fold in the melted brown butter, blueberries and crumbled bacon. (Here's How to Brown Butter).
- Cook. Add the batter to your waffle iron, using it according to the manufacturers instructions. (If it's not a non-stick iron, use a pastry brush to add some of the unsalted butter to the iron to prevent sticking -- each time you add batter.)
- Cool. Let the waffles cool on a cooling rack and then serve!
WE were just saying that we need to make waffles soon... and then you come along! With a wonderful recipe, too! Mark doesn't love the savory-sweet combo so we will probably go with one or the other... 🙂 Sometimes, sacrifices are necessary!
Any which way, I hope you enjoy them, David. XO 🙂
This link was definitely worth waiting for - great idea for brunch.
Thanks so much, Liz! And thanks for waiting 😉
Am I dreaming? GREG
What a scrumptious weekend recipe! All these waffles need is a slather of butter and a pour of real maple syrup!
Absolutely the recipe for a leisurely weekend breakfast! Lovely!
Thank you, my friend! 🙂 ~Valentin