Beer for brunch? Delicious and totally acceptable if it’s in these chocolate stout beer waffles with whiskey syrup!
Who says you can’t have beer for breakfast? Beer is a wonderful ingredient to use in baking and cooking, so when I came across a recipe for beer waffles using a pale ale, I decided to adopt it a bit and use a stout. And since I think stouts and chocolate pair very well, I decided to make these chocolate stout waffles. To take them over the top, I went ahead and made a whiskey infused syrup as well, because why not?
The Godfather was pretty excited about these waffles because he likes chocolate and good beer. We’re also huge fans of breakfast food for any meal and special weekend brunches at home. We talked about making these for at least a month, but didn’t have stout on hand. Finally, I threatened to use a stout from his beer club membership one month to make this. He didn’t like that idea. We bought stout that week and made waffles. 😉
In testing, we discovered that while any stout will work well in the recipe, coffee and chocolate stouts were our favorites. The little bit of extra flavor in the beer adds a delicious twist to the waffles. Seriously though, anything dark beer you have on hand will work.
The recipe is very simple to make. Whisk together your dry ingredients, add your beer and melted butter, and make the waffles using a waffle iron. I have a very basic waffle iron, and still achieved a nice crisp waffle texture. If you have a fancier waffle maker, you might do even better. Just make sure to store the waffles in a warm oven on a rack while you finish cooking the batter so they retain a nice texture.
Waffles also freeze very nicely, and can be reheated in an oven, a toaster, or even the microwave. I always plan for extra to satisfy mid-week waffle cravings. Enjoy!
Chocolate Stout Waffles
- 4 tbsp unsalted butter, 55 g
- 12 ounces stout beer, 275 g
- 2 cups all purpose flour, 240 g
- 1/2 tsp salt
- 1/3 cup unsweetened cocoa powder, 45 g
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 cup granulated sugar, 39 g
- 1/2 cup milk (see notes), 110 g
- 2 eggs (see notes)
Whiskey Butter Syrup
- 1/2 cup maple syrup
- 1 tbsp butter
- 1 1/2 tbsp whiskey ( we've used Irish or Canadian)
- powdered sugar
- mini chocolate chips
- Place the butter in a small saucepan over medium heat until it melts, then pour in the beer and stir. Cook for about 3 minutes, then remove from the heat and set aside. Preheat your waffle iron.
- In a medium mixing bowl, whisk together your dry ingredients.
- Create a well in the center of the dry ingredients and pour in the butter and beer mixture. Whisk in the eggs and milk. Stir until just combined. Using a large cookie scoop, pour batter into your waffle iron and cook according to manufacturer's instructions. Usually about 3-4 minutes.
- Remove the waffle and set on a rack in a warm oven until you finish cooking.
- Melt all the syrup ingredients together in a small sauce pan over medium low heat, stirring frequently. Do not allow to boil. Cook 3-4 minutes until the alcohol has burned off.
- Serve waffles immediately topped with syrup, powdered sugar, and mini chocolate chips!
So about the eggs and milk... I totally forgot to add them the day I filmed this recipe. Clearly, the waffles still turned out. So I'm leaving them on the list, because typically I do include eggs and milk. Obviously, final results don't suffer. This explains why I thought the batter seemed a little thick that day, but new baby brain prevented me from thinking clearly. I think Miss H was maybe a month old when I decided I had to shoot this recipe...