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Overhead of multiple square waffles on a white background with different toppings.

German Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 min
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Waffle Maker
  • Cuisine: German


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


  1. Combine dry ingredients:  In a medium bowl, whisk together the flour and baking powder.  Set aside.
  2. 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.
  3. 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.
  4. Mix together batter:  Add in the flour mixture and water.  Beat on low speed until combined and smooth.
  5. Cook waffles:  Heat up the waffle maker.  Scoop batter into the preheated waffle maker according to manufacturers instructions and cook until golden brown.
  6. 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