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Waffles should be delicious, but uncomplicated and that’s exactly what these buttermilk waffles are. They are perfect for weekday mornings but so good they are also brunch-worthy.
I know chicken and waffles are all the rave, and with good reason, but I actually like mine with smoked brisket as well. Buttermilk waffles make for a great carrier for leftover smoked brisket.
These waffles are light, fluffy and with a little crunchiness. They aren’t too sugary, but have more than enough sweetness to balance against the buttermilk.
For other dope recipes that make use of leftover smoked brisket checkout these brisket collard greens or get the full collection of leftover ideas for brisket.
MOOD MUSIC
Waffles and me are a love story. Brisket takes the love to a St' Elmo's Fire level. These are divine.
Key Ingredients for Brisket and Waffles
- Butter – That’s the velvet in the rhythm right there. Butter brings the richness, the warmth, the thing that makes the edges crisp up golden while the inside stays soft like a Sunday morning slow jam.
- Buttermilk – Tangy with a little attitude, like a blues note bent just right. Buttermilk gives waffles depth, keeps ’em tender, and makes sure they rise up light instead of sitting heavy on your plate.
- Sugar – This ain’t just sweetness, baby — this is stage lighting. Sugar helps those waffles brown up beautiful, giving you that caramel-kissed surface that smells like somebody’s grandma’s kitchen and a fresh pot of coffee.
- Eggs – The backbone of the band. Eggs hold it all together, add richness, and help build that perfect contrast: crisp on the outside, fluffy on the inside. No eggs, no groove.
How To Make Homemade Buttermilk Waffles
Mix the dry ingredients in a large mixing bowl. Be careful not to overtax.
Mix the wet ingredients (buttermilk, melted butter, and egg) in a separate mixing bowl.
Create a well in the dry mixture then slowly pour wet ingredients in the dry mixture while simultaneously whisking everything together.
Pre-heat waffle maker and once hot cooking according to maker instructions.
While waffles cook mix together maple syrup and your favorite hot sauce. Serve buttermilk waffles topped with leftover smoked brisket and spicy maple syrup. Add some baked grits on the side for full on brunch vibe.
Cooking Considerations and Tips
For lighter waffles mix half cake flour + half all-purpose flour.
These are semi-sweet pancakes, if you prefer sweeter then increase the sugar amount to your tastes.
Melt the butter slowly and allow to cool before mixing with the eggs and buttermilk, otherwise the wet ingredients will curdle.
Serve the waffles immediately, with maple syrup/hot sauce mixture.
If you’re not serving them right away, let the waffles cool and then toast them briefly (30 seconds or so) to re-crisp them.
Don't make brisket just for this recipe, just make waffles next time you have brisket on hand. Feel free to buy smoked brisket from your favorite bbq spot. You can sub in sweet potato waffles for a different vibe.
If you love the tangy richness of buttermilk, you’ll also enjoy this classic Southern buttermilk pie.
If you prefer your waffles with a different meat try traditional with fried lobster tails, Southern fried chicken, fried fish, or dry rub chicken wings.
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Buttermilk Waffles w/ Smoked Briskets
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons kosher salt
- 2 tablespoons sugar
- 1 large egg
- 1 cup buttermilk
- 3 tablespoons unsalted butter melted and cooled
- ½ lb smoked brisket
Method
- Mix the dry ingredients in a large mixing bowl. Be careful not to overtax.
- Mix the wet ingredients (buttermilk, melted butter, and egg) in a separate mixing bowl.
- Create a well in the dry mixture then slowly pour wet ingredients in the dry mixture while simultaneously whisking everything together.
- Pre-heat waffle maker and once hot cooking according to maker instructions.
- While waffles cook mix together maple syrup and your favorite hot sauce. Serve buttermilk waffles topped with leftover smoked brisket and spicy syrup.
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