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Buttermilk Waffles & Coffee-Milk Syrup

Classic light and fluffy buttermilk waffles topped with homemade sweet coffee-milk syrup.

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“Anything with enough sugar can be a syrup” is what I tell myself when I’m making new toppings for breakfast. Something about custom topping and drizzles really can elevate a breakfast. For this recipe i did a 50/50 buttermilk waffle. Half plain and half chocolate chip. Just to add some fun but not saturate the waffle. Then i made a super simple syrup that’s just a few ingredients. The taste is similar concentrated cafe con leche! Creamy and sweet from the milk and sugar, and a little zippy from the coffee. You’ll want to drench your waffles and pancakes. Check out my tips and tricks below for the best buttermilk waffles with a coffee milk syrup. Try this recipe out and let me know what you think.

TIPS & TRICKS FOR THE BEST BUTTERMILK WAFFLES & COFFEE-MILK SYRUP

evaporated milk: evaporated milk keeps the possibility of scolding the milk at bay. its easy to set and forget something with milk and before you know its boiling over and burnt. evaporated milk reduces the risk of burnt milk.

less sugar more starch;  enough sugar can make a syrup but you can add too much sugar and it becomes overly sweet. once you’ve added enough sugar to suit your taste add in cornstarch to finish thickening up the syrup. remember it will slightly thicken once its cooled.

vanilla last: add your vanilla last. with all the boiling the vanilla will get lost. adding it last will reduce the waste.

french press it: for these kind of recipes i bring out the french press. i just like the concentrated coffee opposed to any other coffee brewing. you want the strongest coffee available. a french press has never failed me.

buttermilk powder: if you don’t have buttermilk you can add a teaspoon of vinegar to your milk. but i enjoy adding buttermilk powder it adds a tang that you don’t get from quick buttermilk recipes so keeping buttermilk on hand always great. sift the buttermilk powder as its prone to caking.

SIMILAR INGREDIENTS TO:

  1. CINNAMON- SUGAR ESPRESSO WAFFLES
  2. DARK CHOCOLATE PISTACHIO BUTTER PANCAKES
  3. BLUEBERRY CREAM CHEESE PANCAKES

ENJOY THIS RECIPE WITH:

  1. CHICKEN AND WAFFLES W/ HOT-COFFEE MAPLE SYRUP
  2. EGG IN A HOLE BAGEL
  3. SMALL BATCH STRAWBERRY JAM
    Buttermilk Waffles & Coffee-Milk Syrup

    Buttermilk Waffles & Coffee-Milk Syrup
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    INGREDIENTS

    • BUTTERMILK WAFFLES
    • 1.5c A-P Flour
    • 2Tb Buttermilk Powder
    • 1tsp Baking Powder
    • 1/4tsp Salt
    • 1tsp Vanilla Extract
    • 1c Milk
    • 2Tb Canola Oil
    • 2 Eggs
    • Chocolate Chips, optional
    • COFFE MILK SYRUP
    • 4oz Evaporated Milk
    • 2c Coffee, strong-plain
    • 1Tb Cornstarch+1tsp Cold water
    • 1/3-2/3c Brown Sugar
    • 1Tb Vanilla Extract

    INSTRUCTIONS

    • To make the waffle batter separate the dry ingredients and the wet ingredients.
    • Sift the dry ingredients together. Whisk the wet ingredients together till the eggs are broken down.
    • Combine the wet ingredients into the dry.
    • Once mix let the batter rest for 3 minutes.
    • Spray the preheated waffle iron with non stick spray and place two generous ice cream scoops full of batter.
    • Cook waffles for about 3-5 minutes flipping once the waffle iron slightly starts to rise.
    • Start the syrup first. To make the syrup combine all the ingredients except for vanilla extract and cornstarch slurry.
    • Bring to a boil and reduce to simmer. Stirring every five minutes.
    • Let the syrup reduce for 15 minutes then add in cornstarch to thicken up the syrup.
    • Once the syrup is reduced enough to cover the back of a spoon. Add in vanilla extract.
    • Let the syrup slight cool and drizzle over hot waffles and butter.
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