Description
This sweet German waffle recipe is perfect for breakfast, brunch or even dessert. Made with simple ingredients and super delicious!
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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
