A recipe for Prosecco Waffles! These light and airy waffles are topped with Prosecco-infused strawberries and shaved white chocolate.
Disclaimer and Disclosure: This is a sponsored post written by me on behalf of Riondo Prosecco. All opinions are 100% mine. This recipe contains alcohol. It is intended only for those over the age of 21 (in the United States). Please drink responsibly.
Summer is quickly coming to a close, but we are enjoying the last few weeks we have of summer flavors and produce. I have joined with Riondo Prosecco to make brunch a bit more bubbly with these Prosecco Waffles!
The bubbles from the Prosecco paired with the yeast and whipped egg whites create an incredibly light and airy waffle with fruity undertones.
Take the waffles a step further by topping them with Prosecco-soaked strawberries, a little grated white chocolate, and even edible flowers!
There is also enough Prosecco leftover in the bottle to enjoy alongside your waffles for a delicious and special summertime brunch at an affordable price point.
Riondo features Charmot Method DOC sparkling wines developed from over 14,800 acres of vineyards in Veneto, Italy. The name Prosecco actually refers to the village where the Glera grapes originated.
Want more inspiration on how to use Prosecco? Check out this collection of Riondo Prosecco Cocktails (I especially love the Mimosa Slushy).
For the Prosecco waffles, I used Riondo Prosecco Spago Nero. This wine is Frizzante (semi-sparkling) with an alcohol percentage of 10.5 and is made from 100 percent Glera grapes.
It has a delicate and crisp flavor with hints of Golden Delicious apple, pear, and Acacia blossom perfect for enjoying on its own on a summer day, using as the base for a bubbly cocktail, or even in more interesting ways like these Prosecco Waffles.
My bottle had a screw cap for easy access, but they are also available with the traditional black string (literal name for Spago Nero) cork closure.
A Few Tips
Prepare the Prosecco Strawberries before forming the batter. I soaked the strawberries in the Prosecco for about 3 hours, but they can rest for anywhere from 2-24 hours and store well in the refrigerator for up to 5 days.
The amount of waffles created will depend on the type of waffle iron. I used a heart-shaped larger waffle maker which yielded 8-10 waffles.
The waffle batter needs to rest for 30 minutes to 1 hour. This will allow the yeast to activate and flavors to blend.
There isn’t a lot of sweetness in the waffles or strawberries, so serve them with a drizzle of honey or other syrup as desired.
I added a little vanilla sugar to the batter. This is optional, but really adds a wonderful light vanilla flavor. You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy to make at home. Scrape out the seeds of one vanilla bean and mix well with 2 cups granulated sugar. Store in an airtight container with the scraped out vanilla beans. If not available, substitute with 1 teaspoon vanilla extract.
Want to serve the waffles warm all at once? Preheat an oven to 250˚F (120˚C) and arrange the cooked waffles in a single layer on a baking sheet. Keep in the warm oven until all the batter is prepared.
Leftover Prosecco Waffles can be frozen in a single layer until solid, then transferred to a freezer-safe bag. Bake straight from the freezer on a parchment-lined baking sheet and in a 350˚F (180˚C) oven until heated through, about 10 minutes.
Looking for more waffle recipes?
This recipe was originally posted in August 2017 and updated April 2022.
Prosecco Waffles Recipe
- 1 pound (450 grams) fresh strawberries stems removed and quartered
- 2 tablespoons (30 milliliters) honey
- 1/2 cup (120 milliliters) Riondo Prosecco
- 3/4 cup (180 milliliters) lukewarm whole milk 105-115˚F (40-46˚C)
- 1 1/2 teaspoons (5 grams) active dry yeast
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon (12 grams) vanilla sugar or 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs separated
- 8 tablespoons (113 grams) unsalted butter melted and slightly cooled, plus more for greasing the waffle iron
- 3/4 cup (180 milliliters) Riondo Prosecco
- Shaved white chocolate
- Edible flowers
- Honey or maple syrup
To make the Prosecco Strawberries:
- In a large bowl, add the strawberries and drizzle with the honey.
- Cover with Prosecco, gently toss, cover, and refrigerate for 2-24 hours.
To make the waffles:
- In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly to combine and allow to sit at room temperature until frothy, about 10 minutes.
- In a large bowl, whisk together the flour, sugar, vanilla sugar, and salt.
- Stir in the egg yolks, milk with frothy yeast, and butter. Gently mix in the Prosecco just until no lumps remain.
- In a medium bowl, beat the egg whites until stiff peaks form. Lightly fold into the batter until no streaks remain.
- Cover the bowl and let sit at room temperature until puffed and bubbly, 30 minutes to 1 hour.
- Set waffle iron to high heat.
- Grease the heated waffle iron with melted butter.
- Spread the batter over the prepared waffle iron, about 1/3 cup (80 milliliters) per waffle. Heat until waffle is golden and crisp on outside. Repeat with remaining batter.
- Serve the waffles warm with the Prosecco-soaked strawberries, shaved white chocolate, edible flowers,and honey/syrup if desired.