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Beer Waffles with Maple Sour Cherry Compote on top.Here is another additional to a month of waffle recipes!   I generally use whatever local beer I happen to have on hand, most recently a stout from Five and Twenty Brewing.  The original recipe called for a german lager.  The overall beer flavor of the waffles is pretty subtle.

For cherries, I use local sour cherries, which I can purchase frozen and pitted from Arrowhead Wine Cellars.  Do note that once defrosted, the cherries deflate a bit, so I usually use 3 cups frozen for the 2 cups in the recipe.   In the summer, when blueberries are plentiful, they are a good substitute.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Servings: about 8 waffles, depends on the size of your waffle maker.


  • 2 1/4 C all purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 3 Tb real maple syrup
  • 3 Tb (3/4 stick) butter, melted
  • 3/4 C buttermilk
  • 1 C beer
  • 2 C frozen pitted cherries (for compote)
  • 2 Tb maple syrup (for compote)
  • 1 tsp cornstarch (for compote)


  1. Place the dry ingredients for the waffles into a bowl and whisk. Add the eggs, maple syrup, butter, buttermilk and beer. Whisk together slowly until everything is combined. Don't worry about a few lumps.

  2. Place the cherries, maple syrup and 2 Tb water for the compote in a small saucepan. Heat until the cherries are defrosted, and the mixture come to a boil. Mix the cornstarch with 2 tsp of water, and add to the cherries. Stir just until thickened. Keep warm.

  3. Cook the waffles on your waffle iron, on a medium-high setting, according to manufacturer's instructions. If you aren't serving them immediately, keep them warm on a metal cake rack in a low oven (about 250 degrees).

  4. Serve the waffles with the cherry compote.

Recipe Cuisine: American, breakfast

Recipe By: Sarah Coates - March 10, 2019

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