German Waffle Recipe (with Greek Yogurt!)
This easy waffle recipe made with Greek yogurt gives you the fluffy, soft waffles you have been looking for! Make them in a heart-shaped waffle maker like we always make them in Germany for an authentic German experience. Buttery and infused with warming vanilla, these Waffeln are a staple in most German households. Now you can easily make them at home with ingredients you likely already have on hand. Think of them as Greek yogurt waffles with a German soul. Enjoy them for breakfast, brunch, or afternoon Kaffee und Kuchen, the afternoon cake and coffee break when Germans rest and recharge for the rest of the day.Find more Sweet Meal recipes in my international-bestselling cookbook!
Servings: 10 waffles
Calories: 336kcal
Equipment
- 1 Waffle Maker This heart-shaped waffle maker is what most Germans own and it helps me feel closer to Germany.
- 1 Electric Hand-Held Mixer I love this wireless one for easy maneuvering!
Ingredients
Waffle Batter
- 200 grams unsalted butter at room temperature
- 100 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 4 eggs size US large, whites and yolks separated
- 250 grams greek yogurt I usually use full fat, but you can use whatever you like.
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons cold water
- 1 pinch salt
For Cooking
- 30 grams unsalted butter melted, to brush on the waffle iron for cooking the waffles
For Serving
- powdered sugar optional, for dusting the tops of the waffles
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until it’s creamy, about 2 minutes. Add the sugar, vanilla, egg yolks, yogurt, and half of the flour and whisk at medium speed to combine, 1 to 2 minutes. Add the baking powder and the remaining flour and whisk at medium speed until no more clumps of flour are visible and a thick batter has formed, about 2 minutes.200 grams unsalted butter, 100 grams granulated sugar, 2 teaspoons pure vanilla extract, 4 eggs, 250 grams greek yogurt, 250 grams all-purpose flour, 2 teaspoons baking powder
- In a large bowl, add the egg whites, cold water, and pinch of salt; beat until stiff peaks form. Fold into the batter.3 tablespoons cold water, 1 pinch salt
- Preheat the waffle iron. When ready, brush the waffle iron with melted butter and ladle in some of the batter; cook until golden brown and crispy on the outside. Repeat with the remaining batter, brushing with more butter before ladling more batter onto the waffle iron.30 grams unsalted butter
- Serve stacked (or see note), topped with a dusting of powdered sugar, Rote Grütze (I prefer it hot), whipped cream, and an optional scoop of vanilla ice cream or a ladle of vanilla sauce. So good!
Notes
Prefer crispy waffles? Stacking waffles softens them (due to the steam they release), but that is how Uncle Axel always served them. If you like your waffles to have crispy tops and edges, serve them immediately when they come out the waffle iron OR place them on a baking sheet and keep them warm in the oven at 150°F (65°C).
How To Store Leftover Waffles: If you have leftovers (highly unlikely!), store them in an airtight container in the fridge for up to 3 days. You can reheat them in the toaster for that freshly made crisp. They also freeze beautifully. Just let them cool completely, then freeze in a ziplock bag. Perfect for busy mornings!
Nutrition
Calories: 336kcal | Carbohydrates: 31g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 44mg | Potassium: 177mg | Fiber: 1g | Sugar: 11g | Vitamin A: 690IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 2mg