Whiskey and rye waffles

  • serves 6
  • Easy

This waffle recipe from Edd Kimber is a little more fun than the traditional kind of waffles. Made with cocoa and rye flour and served with a whiskey-spiked caramel, these are definitely the more grown-up cousin to the classic.


Try these whisky and rye waffles, then check out our rye breadchocolate rye cookiesblackberry rye brownies and more rye flour recipes.



  • plain flour 200g
  • wholemeal rye flour 75g
  • cocoa powder 50g
  • baking powder 2 tsp
  • salt 1/4 tsp
  • eggs 3, separated
  • caster sugar 50g
  • vanilla extract 1 tsp
  • milk 450ml
  • unsalted butter 100g, melted


  • caster sugar 150g
  • salted butter 10g
  • sea salt flakes a pinch
  • double cream 125g, plus extra to serve
  • whiskey 3 tbsp
  • vanilla bean paste or extract 2 tsp
  • pecans chopped, to serve


  • Step 1

    To make the waffle batter, put the flours, cocoa powder, baking powder and salt in a large bowl and mix together. In a separate bowl, whisk the egg whites until frothy then, while still whisking, slowly sprinkle in the sugar until the meringue holds stiff peaks. Add the egg yolks, vanilla, milk and melted butter to the dry ingredients and whisk together until smooth. Fold in the egg whites in three additions. Cook in a waffle maker following the manufacturer’s instructions.

  • Step 2

    To make the sauce, put the sugar in a medium pan and cook over a medium heat until melted, then boil until the sugar has caramelised, turning a deep copper. Add the butter and salt, stirring to combine. Pour in the cream and stir to form a smooth caramel. Add the whiskey and vanilla and cook the caramel for a minute or two, then remove from the heat and pour into a jug.

  • Step 3

    To serve, drizzle the waffles with the caramel and top with some chopped pecans.

Nutritional Information

  • Kcals 675
  • Fat 33.7g
  • Saturates 20.1g
  • Carbs 73.8g
  • Sugars 38.3g
  • Fibre 4.4g
  • Protein 12.4g
  • Salt 0.8g