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Brown Sugar Cornmeal Waffles with Fresh Raspberry Syrup Recipe

Brown Sugar Cornmeal Waffles with Fresh Raspberry Syrup Recipe

By Elizabeth Stark

Fresh raspberries have arrived at our local markets and this weekend, I was excited to use them for a tasty family brunch. I remembered how much I loved these cornmeal waffles with fresh strawberries, and decided to give a version made with raspberries a try. The results were fantastic — light, tender, and toothsome waffles smothered in tangy and sweet fresh raspberries. We served ours with some scrambled eggs and it made for the perfect weekend brunch.

To heighten the nuttiness of the cornmeal waffles, I added brown butter in place of plain, and loved the way it complimented the caramel-y brown sugar. If you’d like to omit the brown butter, just use plain butter, melted and cooled.

Brown Sugar Cornmeal Waffles with Fresh Raspberry Syrup

serves 4 – 6

For the cornmeal waffles


  • 4 tablespoons brown* butter, melted and cooled (*optional)
  • 1 cup corn meal
  • 1 1/4 cups white whole wheat flour (or all-purpose)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 eggs
  • 2 cups buttermilk
  • 1 2 tablespoons brown sugar


  1. If using brown butter, follow these instructions, otherwise, just use plain butter, melted and cooled. To brown the butter, heat 4 tablespoons butter in a small sauce pan over medium-high heat. Stir frequently and keep a close eye. The butter will become bubbly and fragrant, and then start to take on a golden brown hue. Stir constantly, and slowly edge down the heat to medium. Cook until the butter is fragrant and nutty, and deep brown in color. Set aside to cool, keeping in mind that it will continue to brown a bit after you remove it from he heat.
  2. Preheat your waffle iron.
  3. In a medium bowl, combine the flours, baking powder, baking soda, and sea salt.
  4. In a small bowl whisk the eggs, add the buttermilk, and then slowly add the cooled brown butter. Fold into the dry ingredients, and stir just until combined.
  5. Pour 1/4 – 1/3 cup of batter per waffle onto your waffle iron, and continue until all the batter is used up. Keep cooked waffles warm in a 200 degree oven.

For the raspberry syrup


  • 2 cup raspberries, washed
  • 1/2 cup maple syrup


  1. While the waffles are cooking combine 1 cup of the raspberries and the maple syrup in a small saucepan over medium-low heat for 10 minutes, stirring frequently. Next, add the remaining berries. Keep warm over very low heat.
  2. Spoon over warm waffles and enjoy.


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