Calling all waffle lovers! These sweet German Waffles are perfect for a weekend breakfast, brunch or even dessert. Made with simple ingredients and super delicious!
What Are German Waffles
Just imagine if a waffle and a sugar cookie had a delicious love child! German waffles are a sweet waffle that start off by creaming butter and sugar together similar to making sugar cookies. This is different from many other waffle varieties that tend to use melted butter or oil in the batter.
In Germany, the waffles are usually made with a heart shaped waffle iron. However, you can use any waffle maker you like. I use this Breville Waffle Maker which makes 4 square waffles at a time. I love it!
This recipe is a family favorite that has been handed down for a few generations. I have adapted the original recipe very slightly to use ingredients easily found in North America (i.e. standard baking powder vs. German Dr. Oetker packets). My kids love these so much that it is the only waffle recipe they want me to make for them now!
Reasons To Love This Waffle Recipe
- Made with simple ingredients
- Versatile: Perfect for breakfast, brunch, snack or dessert
- Delicious: Crisp on the outside, fluffy on the inside and smell incredible while cooking
- Family friendly and a total crowd pleaser!
What You Will Need
To make this German waffle recipe, you will need a few simple ingredients…
- Butter: Softened to room temperature. I prefer to use unsalted butter but salted works too.
- Sugar: I use organic cane sugar.
- Eggs: Use large size eggs and bring them down to room temperature first for a smooth batter.
- Vanilla Extract: This is optional but adds nice flavour.
- Flour: Unbleached all purpose flour
- Baking Powder: Either 4 teaspoons regular baking powder or 1 sachet of Dr. Oetker baking powder.
- Water: That’s right – the liquid used is water! I’m not sure if this is because the original recipe might have been written in a time when fresh milk was hard to get or if it was intentional but it works! The butter and eggs already provide richness and the water helps to get the crispier edges.
Detailed ingredient list and directions located in the recipe card below.
You will need two pieces of special equipment to make this recipe:
- Waffle Maker: We are making waffles after all! There are lots of options out there. I use this Breville Smart 4 Slice Waffle Maker. It’s a larger machine but I love how easy it is to use. It makes perfect waffles that are easy to remove and quickly makes a batch since you are cooking four at a time.
- Stand Mixer Or Hand Mixer: Using a stand mixer (or hand mixer and bowl) makes it easy to cream together the butter and sugar and mix together the batter.
- Kitchen Scale (optional): This is recommended but not required. I have always made this recipe using a kitchen scale since that is how it was passed down to me (it’s a European recipe). And I must say that it is so nice not to fill up cups with flour, level them off and be left with a hot mess on the counter. However, I have also included cup measurements in the recipe card below as well. But for accuracy and consistent results, use the scale!
How To Make German Waffles
Ready to make this delicious waffle recipe? It’s a similar process to making sugar cookies. Simply…
Combine dry ingredients: In a medium bowl, whisk together the flour and baking powder. Set aside.
Cream butter and sugar: Place the butter and sugar in the bowl of a stand mixer (or you can use a hand mixer with a large mixing bowl). Cream together on medium-high speed for a few minutes until light and fluffy.
Beat in the eggs and vanilla: Add eggs one at a time, beating to combine between each one and stopping to scrape down side as needed. Add the vanilla extract and mix to combine.
Mix together batter: Add in the flour mixture and water and beat on low speed until combined and smooth.
Cook Waffles: Heat up the waffle maker. Scoop batter into the preheated waffle maker according to manufacturers instructions and cook until golden brown.
These are sweet waffles that actually taste really good all on their own and don’t need to be drenched in syrup. Here are a few topping ideas to dress them up…
- Simple dusting of powdered sugar (icing sugar)
- Whipped cream and berries
- Compote (like this strawberry compote) or berry sauce or jam
- Chocolate chips or chocolate sauce
- Drizzle of maple syrup or honey
- Scoop of ice cream or yogurt
Presentation Tip: Check out this Waffle Breakfast Board for a fun way to present them. The waffles, toppings and fruit are beautifully arranged on a board.
- Start with room temp ingredients: The butter, eggs and water all need to be at room temperature in order to make a smooth batter. Cold ingredients do not incorporate together as easily and will cause a lumpy mixture.
- Keeping waffles warm and crispy: Place the finished waffles in a 200F (90C) oven, either directly on the oven rack or on a baking sheet with wire rack. They will stay warm and crispy while you finish cooking the remaining waffles. Don’t stack them! Place in an even layer on the rack so air can circulate to keep the outside crispy.
- Use a kitchen scale! For the best results, I highly recommend using a kitchen scale to measure ingredients like the flour. Weighing ingredients is not only more accurate which produces consistent results but it is also so much quicker, easier and way less messy!
- Prep ahead: Whenever I plan on making these waffles in the morning, I set up a few things the night before to make it easy. I measure out the dry ingredients ahead of time and take the butter out of the fridge to soften. In the morning, I bring the eggs quickly to room temperature by placing them in a bowl of warm water for 10 minutes (not hot water since we don’t want them to cook).
Storage + Reheating
- Storing leftover waffles: Place in an airtight container or food storage bag in the fridge for 3-4 days or in the freezer for 3-4 months.
- Freezing Tip: Allow them to cool completely before storing. Placing a layer of parchment paper between the waffles prevents them from sticking together.
- Reheating: Reheat in the oven at 300F (150C). Place directly on the oven rack or on a baking sheet lined with a wire rack and heat for 8-10 minutes (or until warmed through and crispy on the outside). Another option is to pop them in the toaster for a quick breakfast.
More Breakfast Recipes
Looking for more breakfast recipes? Here are a few more options…
Did you make these waffles? Let me know in the comments below!Print
This sweet German waffle recipe is perfect for breakfast, brunch or even dessert. Made with simple ingredients and super delicious!
- 2 3/4 cups (350 g) unbleached all purpose flour (see notes)
- 4 teaspoons baking powder (or 1 sachet Dr. Oetker baking powder)
- 3/4 cup (170 g) butter, softened (1 1/2 sticks)
- 3/4 cup (150 g) organic cane sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups water, at room temperature
- Combine dry ingredients: In a medium bowl, whisk together the flour and baking powder. Set aside.
- Cream butter and sugar: Place the butter and sugar in the bowl of a stand mixer (or you can use a hand mixer with a large mixing bowl). Cream together on medium-high speed for a few minutes until light and fluffy.
- Beat in the eggs and vanilla: Add eggs one at a time, beating to combine between each one (stopping to scrape down side as needed). Add the vanilla extract and mix to combine.
- Mix together batter: Add in the flour mixture and water. Beat on low speed until combined and smooth.
- Cook waffles: Heat up the waffle maker. Scoop batter into the preheated waffle maker according to manufacturers instructions and cook until golden brown.
- Serve: Serve immediately or transfer finished waffles to a 200F (90C) oven to stay warm while you finish cooking. Keep them crispy by placing the waffles directly on the oven rack or on a baking sheet with wire baking rack set inside. Don’t stack! Arrange in a single layer on the rack so air can circulate to keep the outside crispy.
- Flour measurement: I highly recommend weighing ingredients like the flour using a kitchen scale. It’s more accurate, produces consistent results and is so much easier! If you are using the cup measurements, use the spoon and level method.
- Tip for smooth batter: The butter, eggs and water all need to be at room temperature to incorporate together into a smooth mixture.
- Storage: Cool leftover waffles completely before storing. Store in an airtight container or food storage bag in the fridge for 3-4 days or freezer for 3-4 months. Placing a layer of parchment paper in between waffles prevents them from sticking together.
- Yield: This recipe makes 8 waffles in the waffle maker that I use. However, quantity will vary with different machines.
- Toppings: These sweet waffles are delicious all on their own and don’t need to be drenched in syrup. Here are a few ideas to dress them up: dusting of powdered sugar, whipped cream and berries, compote or berry sauce, jam, chocolate chips or chocolate sauce, drizzle of maple syrup, scoop of ice cream
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