Traditional German Waffles (Less Sweet Recipe)
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Waffle lovers, unite! Whether you are craving breakfast, brunch, dessert, or a late-night midnight snack, these Traditional German Waffles are the ultimate comforting treat! Oh my, these completely zap me back to my childhood! My mom could barely keep up with making them for us because my siblings and I would wolf them down the second they came off the hot iron. The exact same thing will likely happen in your household when everyone smells that sweet vanilla aroma wafting through the house. You have been warned!
If you have never had them before, traditional German waffles are typically thinner, sweeter, and classically baked in a beautiful heart-shaped waffle maker (aka. ‘Herzwaffeln’). However, do not worry if you don’t own a specialty iron! You can absolutely make this recipe in your regular square or round waffle maker and still get incredibly delicious results (they will just be a little thicker and fluffier in texture!).
Unlike other heavy, sugar-laden breakfast waffles, my version of this recipe is intentionally less sweet. The batter uses only ⅓ cup of sugar, leaving plenty of room to load them up with your favourite sweet toppings like fresh fruit, powdered icing sugar, whipped cream, or a heavy drizzle of maple syrup!
Why You’ll Love This Recipe
- Perfectly Balanced: By reducing the sugar in the batter, you can go wild with your toppings without the breakfast becoming overly rich or heavy.
- Incredible Vanilla Aroma: Using traditional vanilla sugar (or high-quality extract) gives these waffles a nostalgic flavour.
- Freezer-Friendly: These waffles freeze beautifully! You can make a massive batch on Sunday and pop them in the toaster for a lightning-fast weekday breakfast.
Ingredients You Will Need
You likely already have everything you need to make these sitting in your kitchen right now!
From the Pantry:
- The Dry Base: 4 cups all-purpose flour and 2 teaspoons baking powder.
- The Sweetness: ⅓ cup white sugar. (If you prefer a sweeter waffle without adding toppings later, you can increase this up to 1 cup).
- The Flavour: 2 Tablespoons of vanilla extract OR 1 envelope (9g) of vanilla sugar.
- The Seasoning: ¼ teaspoon salt.
For the Fridge:
- The Dairy: ½ cup unsalted butter (softened to room temperature), 1 cup of whole milk (3.25%), and 4 large eggs (brought to room temperature). Want a richer flavour? Swap the whole milk for heavy cream!
- The Liquid: 1 cup water (room temperature).
- The Brightness: 1 teaspoon of fresh lemon zest (optional, but highly recommended for a pop of flavour!).
How to Make German Waffles
Phase 1: Cream the Butter
- Preheat your waffle iron to your desired temperature setting (light, medium, or dark).
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter, white sugar, and salt on medium speed for 5 minutes until light and fluffy.
- Add the vanilla extract (or vanilla sugar) and the optional lemon zest. Continue mixing on medium speed until well combined.
Phase 2: Build the Batter
- Turn the mixer down to low speed. Add the room-temperature eggs one at a time, mixing well for 1 full minute and scraping down the sides of the bowl before adding the next egg.
- In a large measuring cup, stir the milk and water together.
- Whisk together the baking powder with all-purpose flour in a separate bowl. Add 1 cup of this to the mixer bowl and combine on low speed.
- Pour a splash of the milk mixture into the bowl and continue mixing briefly.
- Alternate adding the remaining flour and milk mixture, scraping down the bowl between additions, until the batter is just combined. Avoid overmixing, as this can develop the gluten and make the waffles dense.
Phase 3: Bake the Waffles
- If your waffle maker is not non-stick, lightly spray it with cooking oil. (Note: Because this batter is enriched with butter, many non-stick irons won’t require any spray at all!)
- Pour ⅓ cup of batter into the center of the waffle iron. Use a spatula to gently spread the batter out if needed.
- Close the lid and bake according to your manufacturer’s instructions until the waffle reaches your desired crispness.
- Carefully remove the baked waffle from the waffle maker and transfer it to a wire rack. Let it cool for 1 minute before serving. For an extra-crispy exterior texture, wear food-safe gloves and gently toss the waffle back and forth between your hands for a few seconds to release steam. Then, return it to the wire rack to cool completely. Add your favourite toppings and enjoy!
💡Pro Tips for Perfect Waffles
- The “Scoop and Sweep” Method: Never pack flour into your measuring cup like you would with brown sugar! Flour holds air, and packing it will result in too much flour and a dry, dense waffle. Instead, use a spoon to scoop the flour into the measuring cup, then sweep the flat back of a butter knife across the top to scrape off the excess.
- How to Avoid an Overflow: Every waffle maker is a different size! To prevent a massive mess on your counter, test your first batch with a small amount of batter (start with ¼ cup). Slowly increase the amount until you find the perfect size for your specific machine!
- Quickly Soften Your Dairy: Cold ingredients will cause your softened butter to clump and curdle! Submerge uncracked eggs in a bowl of hot tap water for 5 minutes to quickly bring them to room temperature. To fast-track your butter, place it on a microwave-safe plate and use the “Auto Defrost” setting in 15-second bursts until it feels soft but not melted.
Complete the Weekend Brunch Menu
If you’re planning a weekend brunch with family and friends, pair these waffles with a great cup of coffee and the following brunch ideas:
- Crispy Maple Whiskey Candied Bacon (Brown Sugar Glaze): You absolutely need a salty side dish to balance out the sweet breakfast table, and this shatteringly crisp, boozy bacon is the perfect pairing!
- Soft Buttery Cinnamon Rolls: Keep the warm, comforting baked goods coming with a tray of these massive, fluffy cinnamon rolls!
Frequently Asked Questions
What’s the difference between German and Belgian waffles?
German waffles are usually made in a heart shaped waffle maker and the batter is made with more sugar (including vanilla sugar) to create a little crisp on the waffles. The waffle texture is a little more dense and thinner than standard waffles.
Belgian waffles are made in a regular square or round waffle maker (I used this Breville waffle maker) and the batter has whipped egg whites folded in to create a fluffy, soft waffle and is thicker than German waffles.
How long can you keep waffle batter in the fridge?
You can make this waffle batter ahead of time and store it in an airtight container in the refrigerator for up to 2 days! When you are ready to cook breakfast, gently stir the batter with a whisk or spatula to re-integrate any liquids that may have separated overnight.
How do you store and reheat leftover waffles?
Let leftover waffles cool completely, then store them in an airtight container in the fridge for 2 to 3 days. To freeze them, place a square of wax paper between each waffle so they don’t stick together, and freeze for up to 3 months in a zip-top freezer bag! The absolute best and easiest way to reheat them (and get those crispy edges back) is to pop them directly into your toaster!
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Traditional German Waffles (Less Sweet Recipe)
Ingredients
- ½ cup unsalted butter softened to room temperature
- ⅓ cup white sugar (or 1 cup sugar for sweeter waffles)
- ¼ teaspoon salt
- 2 Tablespoons vanilla extract or 1 envelope (9 g) vanilla sugar
- 1 teaspoon lemon zest optional
- 4 large eggs room temperature
- 2 teaspoons baking powder
- 4 cups all purpose flour
- 1 cup 3.25% M.F. homogenized milk or 33% M.F. heavy cream for richer flavour
- 1 cup water room temperature
Equipment
Method
- Prep and Cream the Butter: Preheat your waffle maker to your desired temperature setting. In the bowl of a stand mixer with a paddle attachment, cream together the softened butter, sugar, and salt on medium speed for 5 minutes. Add the vanilla extract and lemon zest, mixing until well combined.
- Add the Eggs: Turn the mixer down to low speed. Add the room-temperature eggs one at a time, mixing well for 1 full minute before adding the next egg. Scrape down the sides of the bowl between additions.
- Alternate Dry and Wet Ingredients: In a large measuring cup, stir together the milk and water. In a separate bowl, whisk together the all-purpose flour and baking powder. Add 1 cup of the flour mixture to the mixer bowl and mix on low speed until just combined. Pour in a splash of the milk mixture and mix briefly. Continue alternating the flour mixture and milk mixture, scraping down the bowl as needed, until everything is just combined and you have a thick, smooth batter. Avoid overmixing, as this can develop the gluten and make the waffles dense.
- Bake the Waffles: Lightly spray the waffle iron with oil (only if your machine requires it). Pour ⅓ cup of batter onto the hot waffle iron, spreading it out gently with a spatula if needed. Bake according to your manufacturer's instructions until golden brown.
- Cool and Serve: Carefully remove the baked waffle from the waffle maker and transfer it to a wire rack. Let it cool for 1 minute before serving. For an extra-crispy exterior texture, wear food-safe gloves and gently toss the waffle back and forth between your hands for a few seconds to release steam. Then, return it to the wire rack to cool completely. Serve warm, loaded with your favourite toppings like fresh fruit, whipped cream, or maple syrup!
My ex-husband worked for a waffle company for a time. I still have some industrial irons. He called these Liege Waffles. They sprinkled pearl or turbinado sugar on the iron before putting in in the batter and after and then let it cook. The result is little crunchy specks of sugar. Theyre so good. You can also add some finely chopped fruit to the batter for a treat all on its own without syrup or added fruit. Its a great grab and go snack. My favorite was raspberries but you can use any berry fruit. I never tried other fruits so you can try it for yourself. If it worked out I bet a pineapple coconut waffle would be awesome. I didn’t do much trial and error and they didnt either at the company. They freeze nicely and can be kept for a few days in ziploc bags. I haven’t made them in a while as the irons are about 40 to 50 pounds each and made of cast iron. They’re the kind that flips the waffle for even cooking. The waffle company went under due to bad management by his boss. One thing I don’t miss is when my ex was fixing the irons and he’d add weird ingredients to the batter to make it stretch when he tested the irons. A favorite of his were onions. The waffles he made were inedible. The did smrll like onion rings though. The building wasn’t air conditioned so he came home every night smelling like sweaty onion waffles. I always made him shower as soon as he got home because it was repulsive. The onion waffles were great to smell but mix it with his sweat and it was horrible. Thanks for adding this recipe as I no longer have mine. It was from Belgium and had to be translated from German and only had weight measurements and my scale isn’t the best. I love that yours are in cup and teaspoon measurements. They say that the weight method is more accurate, but it just seems like a lot more work. I may have to lug one of my irons back out and freeze a bunch now. Thanks again.
Hi Catrina
Wow, what a story you have with those waffles. Thank you for sharing your memories with the Liege Waffles! Adding pearl or turbinado sugar for those crunchy specks sounds delicious, and the idea of incorporating finely chopped fruit into the batter is a great suggestion for a flavorful twist.
It’s interesting to hear about the unique onion waffle story – definitely a story to remember! I’m glad you appreciate the cup and teaspoon measurements; I aim to make it easier for everyone to recreate these recipes at home.
Glad to hear you’re considering dusting off your irons to make these waffles. If you do try a pineapple coconut variation, I’d love to hear how it turns out. Happy waffle making!