An easy recipe for authentic German waffles. The heart-shaped waffles are fluffy and buttery – perfect for breakfast, brunch, afternoon tea, or dessert.
In comparison to thick, rectangular Belgian waffles, German waffles are typically heart-shaped and much thinner. The batter has more sugar which makes the waffles incredibly delicious on their own. But the most popular way to eat German waffles is with cherry compote and whipped cream.
- Flour – This recipe works best with all-purpose flour.
- Milk and cream – I use full-fat milk and cream for extra flavor but you can substitute the cream with milk of your choice.
- Butter – Unsalted butter works best for this recipe but simply omit the salt if you only have salted butter on hand.
- Eggs – Dark egg yolks give these waffles their golden color so make sure you’re using fresh, free-range eggs at room temperature.
- Meal-prep the batter: You can easily prepare the batter a few hours ahead of baking the waffles. Simply store it in the fridge and get it out 30 minutes before making the waffles.
- Waffle maker: I use a standard non-stick waffle maker to bake these waffles. Make sure you’re pre-heating the waffle iron well before baking the first waffle to prevent it from sticking to the iron.
- Non-stick waffles: The recipe includes enough butter for the waffles to easily be removed once baked. If your batter however sticks to the waffle iron, simply grease the iron with extra butter before baking the waffles.
A simple dusting of icing sugar is all these golden, buttery waffles need but they’re also delicious with a scoop of vanilla ice cream, stewed apples and pears, cherry compote, cream and jam, or your favorite in-season fresh berries. My honey lavender syrup and lemon cordial are great toppings too.
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- Waffle iron
- Large mixing bowl
- Measuring cups
- Measuring spoons
- 1/2 cup butter unsalted
- 1/2 cup sugar
- 1 tsp vanilla essence
- 3 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 100 ml cream
- 100 ml milk
- Melt the butter and add the sugar. Mix until well combined.1/2 cup butter, 1/2 cup sugar
- Add vanilla essence and 3 eggs. Mix well.1 tsp vanilla essence, 3 eggs
- Add the dry ingredients including flour, salt, and baking powder.2 cups all-purpose flour, 1 tsp baking powder, 1 pinch salt
- Slowly stir in the milk and cream and combine everything well for 1-2 minutes until you have a lump-free, smooth batter.100 ml cream, 100 ml milk
- Preheat the waffle iron and bake your waffles.
You can store these German waffles in an airtight container at room temperature or the fridge for 2 days.
The best way to freeze waffles is to stack them in a freezer-proof container with a piece of parchment separating the waffles so they don’t stick together. They will store for up to 3 months. You can easily reheat them in a toaster, oven or simply defrost them at room temperature.