Blueberry Cream Ale Waffles
Yield: 11-13 6-inch waffles
  • 1.75 cups (228 g) all purpose flour
  • 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • Zest from ½ lemon
  • 3 large egg whites
  • 3 large egg yolks
  • 1 tsp vanilla
  • 1 cup buttermilk (or 1 tbsp apple cider vinegar + whole milk filled to 1 cup)
  • ¾ cup blueberry cream ale
  • 2 sticks unsalted butter, melted
  • 2 cups fresh blueberries
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and lemon zest. Set aside.
  2. Beat the egg whites in a stand mixer until medium-soft peaks form.
  3. In a medium bowl, whisk together the egg yolks, vanilla, buttermilk and beer. Then slowly mix in the melted butter while whisking at the same time.
  4. Add the butter mixture and the blueberries to the flour mixture. Using a spatula, mix gently until just combined.
  5. Gently fold the whipped egg whites into the rest of the batter.
  6. Let the batter rest while you heat up your waffle iron. When it's ready, spray with nonstick baking spray and spoon some batter into it. For a standard waffle maker (not a Belgian one), I use about ⅓ cup of batter per waffle. Cook them according to your waffle maker's specifications.
  7. Place the finished waffles on a cooling rack so they don't steam themselves and get soggy. To keep them warm, you can place them on a cooling rack set on a cookie sheet, and keep them in a warm oven (about 200°F) until you are ready to eat. Serve with more butter, maple syrup, fresh fruit, yogurt, etc. or whatever your heart desires.
adapted from Bon Appetit
Recipe by Cake Over Steak at