Black Sesame Waffles

A detail shot of syrup pouring on to black waffles.

These crispy yet nutty black sesame waffles are a delicious way to start the morning! These waffles are made with toasted black sesame seeds to give it that rich beautiful black color.

Course Breakfast

Cuisine American, Asian Fusion, Japanese

Keyword black sesame waffle, black sesame waffles, black sesame,, black waffle, crispy waffle, waffle

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 736kcal

Author Megan

Equipment

1 Waffle Maker

Ingredients

⅔ cup (90 g) black sesame seeds toasted and pulverized
2 cup (270 g) all purpose flour
1 tablespoon (12 g) baking powder
¼ cup (50 g) granulated sugar
1 teaspoon (4 g) salt
2 cup (480 g) whole milk
2 (~100 g) large eggs
2 teaspoon (10 g) vanilla extract
½ cup (113 g) unsalted butter melted

Metric - US Customary

Instructions

Prepare the waffle oven. Turn on your waffle iron. I recommend using a higher setting for a crispier waffle.
Toast and grind the sesame seeds. If using un-toasted black sesame seeds, toast the sesame seeds on a skillet on medium heat until fragrant about 30 seconds. Using a food processor, grind the toasted black sesame seeds until it turns into a powder.
Whisk the dry ingredients. In a large mixing bowl, whisk the pulverized black sesame seeds, flour, baking powder, granulated sugar, and salt together until combined. Set aside.
Whisk the wet ingredients. In a medium mixing bowl, whisk the milk, eggs, vanilla and cooled melted butter together until combined.
Combine. Add the wet mixture into the dry mixture and whisk until just combined. Leaving a few bumps is okay!
Cook the waffle. Add about 1/4 cup of batter to the waffle maker and cook until brown and crispy. The time will vary depending on your waffle maker. Place on a wire rack until ready to serve so they stay crisp.
Serve! Serve with butter, maple syrup, fruit of your choosing, chocolate chips or whatever your favorite toppings are! Enjoy!

Notes

Measure the flour with a scale! Using a scale will 100% guarantee that you will not use too much flour for this recipe. If you do not have a scale, simply fluff up the flour with a spoon and gently drop it into the measuring cup, and level it out with a knife.
Use room temperature ingredients. Do your best to use room temperature milk, melted butter, and eggs. If the cold milk and melted butter mix together it may cause the butter to curdle. Or if the melted butter is too hot it may scramble the eggs.
Don't over mix the batter. Mix the batter until it just comes together. It is okay if there are still some remaining bumps!
Make sure the waffle maker is hot before adding the batter. This will allow for an even cook of the waffles. The batter should sizzle when you pour it onto the waffle maker.
Cool the waffles on a wire rack. Cooling the waffles on the wire rack will ensure they will not become too soggy and remain crispy.

Storage Instructions

These black sesame waffles can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition