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waffles topped with apples and caramel sauce

Course: Breakfast | Beer Style: Pilsener

Beer Waffles with Cinnamon-Caramel Apples

The Brown Eyed Baker has taken breakfast to the next level with these beer waffles topped with baked cinnamon-caramel apples!

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Prep Time: 25 minutes | Yield: 2


Cinnamon-Caramel Apples
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 2 apples (Golden Delicious are suggested), peeled, cored and sliced into 3/4-inch wedges
  • 1/4 tsp ground cinnamon
  • 1 tsp lemon juice
  • 1 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup milk
  • 3/4 cup beer
  • 2 Tbsp unsalted butter, melted


    Sprinkle the sugar over the bottom of a large skillet and place over medium-high heat. Cook for 4 to 5 minutes, or until the sugar dissolves into an amber-colored caramel syrup, tilting the pan to distribute the sugar evenly, but not stirring.
  2. Meanwhile, heat the milk on the stove or in the microwave.
  3. Remove the caramelized sugar from the heat, and stir in the warmed milk.
  4. Return the pan to the heat, and stir in the apples and cinnamon. Cook for about 3 minutes, or until the apples begin to soften and the sauce begins to thicken.
  5. Turn off the heat, stir in the lemon juice, and cover to keep warm.
    Preheat the waffle iron to your desired setting.
  7. Whisk together the flour, oats, sugar, baking powder, baking soda, and salt in a large bowl. Quickly whisk the milk, Pilsener and melted butter into the flour mixture, mixing until it is just mixed (the batter will be lumpy).
  8. Coat the waffle iron with cooking spray.
  9. Spoon the batter into the waffle iron and cook until the waffle is crisp and golden brown, about 3 to 5 minutes. Repeat with the remaining batter.
  10. Spoon some of the cinnamon-caramel apples over each waffle.

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