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Champagne Waffles (for two)

I heard someone asking around on twitter for recipes that use leftover champagne. Which got me thinking: what the hell is leftover champagne? If you don’t got enough party in you to polish off a bottle of champagne, you don’t got enough party.

So no, this isn’t a recipe for leftover champagne. This is a recipe that harnesses the power of a hundred million champagne bubbles to make ridiculously light and fluffy waffles. You’ll have to pop a bottle just to make it, and since it doesn’t call for much, the problem of “leftovers” becomes the promise of mimosas.

stack of waffles with butter and syrup

And if a breakfast like that doesn’t sound like a good way to kick off the New Year, we may never see eye to eye.

By themselves, champagne waffles bring nothing but fluff and crunch to the table, making them perfect showcase for intensely flavorful toppings. Forget maple syrup, these waffles need brown sugar roasted plums or caramelized bananas and whipped cream. Something over-the-top indulgent. My personal favorite? Chocolate butter and blood orange syrup.

fluffy waffle interior

I’ve made this batter using several different irons, and have found it works best with Belgian style waffle makers, or other irons with fairly deep pockets. That gives them a chance to get crisp on the outside while staying fluffy on the inside. Shallow irons (like the heart shaped ones, or the kind with all the tiny squares) make a waffle that has more surface area than interior, so the waffle turns out super crisp, but without any real “middle” to speak of.

Champagne Waffles, two servings
4 ounces all purpose flour
1/2 ounce sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 ounce melted butter or neutral flavored oil
1 egg
3/4 teaspoon rose flower water (optional, but kinda magical)
4 ounces champagne

Preheat your waffle iron and give it plenty of time before mixing up the waffle batter, which comes together fast and should go on the iron as soon as it’s mixed.

Sift together the flour, sugar, baking powder and salt and set aside.

In a medium bowl, whisk the melted butter, egg, rose flower water and champagne. Add the dry ingredients and whisk until smooth, just a few seconds. Immediately pour the batter into the iron and cook until the machine has stopped steaming, or according to the manufacturer’s instructions. These waffles don’t brown much, so don’t be alarmed that they look paler than you think they should.

stack of waffles with syrup

This makes just enough batter for two big Belgium waffles. Serve as soon as possible, with plenty of chocolate butter and blood orange syrup, or other heavy duty toppings.


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Any questions?

Dec 29, 2012 ·  8:10 AM

Hmmm…. These waffles sound like my kind of breakfast, but what if you need something non-alcoholic to substitute for the bubbly?

 · somebunnyslove ·

Dec 29, 2012 · 10:41 AM

Unique sounding enough that I need to try it the next time I make waffles!

 · Aly ·

Dec 29, 2012 ·  7:01 PM

Sorry to showcase my ignorance, but is “rose flower water” the same thing as “rose water” or “rosewater”?

And champagne waffles with dark chocolate butter and blood orange syrup… wow. That has to win some sort of “straightforward but ludicrously decadent” award.

 · kc · 

Dec 29, 2012 ·  9:19 PM

@somebunnyslove, I haven’t tried it myself, but I imagine using a sparkling apple cider would do the job just as nicely! Something like Sprite might work too, but I worry that it’d add too much acidity.

@Aly, you’ll have to let me know if you try!

@kc, you got it! They’re all the same thing, perhaps the only difference is a reflection on how romantic any given writer is feeling. Also, I think the “straightforward but ludicrously decadent” Awards should be the Emmys of food. Great name!!


Dec 29, 2012 · 11:56 PM

hi, excuse me but this is the first thing I’ve read on your site and I feel obligated to inform you that i have fallen in love. booze (“leftover”? for shame!) and breakfast is what dreams are made of. THANK YOU

 · caroline · 

Dec 30, 2012 · 12:23 PM

Dear Bravetart, your blog has been a bright spot (among a whole load of others, I have to say!) in 2012. The way you write about food is good enough for me, and the fact that your recipes are (edible) gold nuggets is a bonus. All the very, very best for 2013.

 · pv123 · 

Dec 30, 2012 ·  1:16 PM

Love this idea for New Years—now I just need a belgian waffle iron-boxing week sales here I come. Stella, Thank you for the inspiration today & always. I came here looking for homemade sprinkles and have been following ever since.

@somebunnyslove I would think you could also try using perrier/soda water to get the bubbles without the alcohol.

 · Erica B. · 

Dec 31, 2012 · 12:47 AM

After you cook the waffles, they will be non-alcoholic. Works every time.

 · smarterthanthat · 

Dec 31, 2012 ·  8:19 AM

@caroline, haha, I can see we’re kindred spirits.

@pv123, thank you so much!! Happy New Year to you too!!

@Erica, happy shopping, yay! And yes, club soda will definitely get the job done, though they’ll have a more generic flavor compared to the champagne or even sparkling cider.

@smarterthanthat, pretty much! A little will be left behind (about 20% from what I’ve read), but divided over two servings it’s definitely nothing to worry about from a dietary standpoint.


Dec 31, 2012 ·  9:51 AM

Happy New Year Stella…these waffles look amazing and I love the chocolate butter, that is epic! I have a question do you have a cannoli cream/filling recipe that you would not mind to share? I am looking for a thick one, not an ooze one…

 · Maria in NJ · 

Dec 31, 2012 ·  2:39 PM

Screw skinny jeans resolutions, bring on the Champagne Waffles and Chocolate Butter!

 · Jackie @ TheBeeroness ·

Dec 31, 2012 ·  3:47 PM

Oh wow, these look seriously amazing! I am making some ASAP!

 · chicago foodie girl ·

Jan 01, 2013 ·  9:35 AM

You are my religion. I will wear weird outfits and wash all the dishes for you. I play a mean kazoo and can shimmy really well. Please accept my everlasting devotion.

 · fatpiginthemarket ·

Jan 01, 2013 · 11:11 AM

Hi Maria! Sadly, this Kentucky girl does not. I love a good cannoli, but have yet to make one for myself, I save ‘em as special treats for when I’m visiting in New York. I’ll have to see what I can do!

Jackie, seriously! There are so many other ways to be good. Like giving up soft drinks and extra butter on movie theater popcorn. But breakfast? Let’s leave it out of the equation.

Hi Chicago foodie girl, you’ll have to let me know what you think if you make ‘em!

Fatpiginthemarket, Oooh! What sort of weird cult member outfits will I choose? What will be our theme song? I’m so excited, let’s get started!


Jan 01, 2013 · 12:39 PM

This sounds absolutely divine.I wish I had a waffle iron but I do now know what will be on next year’s Christmas presents list!!

 · Modern Country Lady ·

Jan 01, 2013 ·  7:18 PM

100% agree, if you can’t drink all the champagne, you don’t have enough party in you! Love the adaptation of a beer batter, so much more elegant and delicious!

 · Tracy {Pale Yellow} ·

Jan 02, 2013 · 12:53 AM

Thanks for the cider suggestion. Since this is my first pregnancy and I am a type 2 diabetic taking insulin, I would rather not risk any alcohol in my system. We will be making these pretties this weekend!

 · somebunnyslove ·

Jan 02, 2013 ·  4:23 AM

Dear Stella,
I have nominated your delicious blog for the Super Sweet Blogging Award!
Please pick up your badge and information on how to pass the torch and pay it forward at:

Happy New Year!


 · Radhika ·

Jan 02, 2013 ·  5:57 PM

@MCL, yeah, unfortunately these make terrible pancakes. Somehow this batter is meant for waffles alone. Hope Santa brings you what you want next year!!

@Tracy, oh! I never even thought of it being like a batter. I’m not much of a fryer. But now I really want to try battering something in this and frying it!

@somebunnyslove, Oh, yikes! If you want to drop the sugar lower too, I’d suggest going for the club soda in the batter (every gram counts, right?) and making sure you just use some extra tasty topping.

@Radhika, thank you so much! It’s my first ever award!


Jan 03, 2013 ·  2:21 AM

This looks like an interesting way to kick-off breakfast in this new year.

 · Jeff @ Cheeseburger ·

Jan 04, 2013 ·  8:13 AM

Happy New Year! Sorry this post is off topic, but last year you posted a recipe for Crispy Cereal Marshmallows that included gelatin. I am a vegetarian. Is there something I can substitute for gelatin? Thanks!

 · Clark ·

Jan 04, 2013 ·  8:21 PM

Hi Clark! I’ve been working on trying to find a vegan solution to the marshamallow dilemma, but so far without luck. You can be sure when I find out, I’ll shout the news from the hilltops.


Jan 08, 2013 ·  8:11 PM

Love this idea! Nice work.

 · Annie ·

Jan 09, 2013 · 10:54 PM

never seen a stack quite like it

 · tom@morethanpepper ·

Jan 12, 2013 ·  9:51 PM

This looks like something with which to bribe my mother.
Too bad her birthday’s in November, and Mother’s Day is in May… Can’t bribe the in-laws with this either, between their spiritual beliefs and dietary restrictions, they could have… the butter and the rose water. :\ Eh, they chose all of it, more for me!

 · Silver_Shadow · 

Jan 13, 2013 · 11:52 AM

Hi Silver_Shadow! Your mom sounds a lot like mine! Hmmm, good luck finding a suitable in-law bribe, though. Sounds tough!


Jan 13, 2013 ·  6:50 PM

I love the idea of champagne waffles! Lovely photos! This is a must try. Thank you!

 · Tessa ·

Jan 20, 2013 ·  6:14 PM

I really like your approach on this one. You think about the dish from a holistic POV and also think about the same sort of stuff I do when it comes to, “Hey, we got all this X left over..” Bravo on the recipe. I intend to make it next weekend.

 · Sausage Fingers · 

Jan 24, 2013 ·  8:16 AM

Hey Sausage Fingers! Working in restaurants for so long has definitely made me sensitive to taking into account “ingredient management,” haha. And, if I’m going to crack open a bottle of champagne at home? Better believe I’ll find a way to polish it off.


Jun 23, 2013 · 11:23 AM

In response to Sunnybunnylove’s question-Sparkling spring water or club soda works great. Just finished eating Sourdough whole wheat waffles, which replaced part of the milk with sparkling spring water – avoid the sparkling mineral water for yeast based waffles, inhibits the yeast. Sparkling water also works great in pancake batter and yeast bread dough, fluffiness without the added sugar : )

 · Barb · 

Jun 26, 2013 · 12:24 AM

Hi Barb! Thanks for jumping in with an answer there. I’ve indeed used club soda countless times in this recipe, because sometimes low-key is the answer. And I had no idea about sparkling mineral water inhibiting yeast, what a great tidbit!


May 14, 2016 · 11:30 PM

This looks very elegantn

 · Brownie · 


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