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4.34 from 3 votes

Basic German Waffle Dough Recipe

Course Dessert, Waffle
Cuisine German
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Author Marita Sinden


  • waffelmaker
  • hand or stand mixer or a simple whisk


  • 250 g soft unsalted butter 1 ⅛ cup
  • 200 g caster sugar 1 cup
  • 1 pinch of salt
  • 1 teaspoon vanilla flavouring
  • 5 medium eggs at room temperature
  • 500 g plain four 4 cups
  • 2 teaspoon baking powder
  • 125 ml whole milk ½ cup
  • 125 ml single cream


  • Place the butter, sugar, salt and vanilla flavouring in a bowl and whisk with a hand or standmixer for about 5 minutes until you achieve a creamy consistency.
  • Now add the eggs, one by one and whisk each in for about minute.
  • Combine the flour and baking powder and add to the mixture. Now add the milk and cream and mix until you a smooth batter.
  • Heat up your wafflemaker. Once you have reached the desired temerature grease the plated with a little butter. Now pour in a scoop of the mixture and bake waffles until golden brown.


  1. When adding the waffle mixture to the waffle maker, I tend not to grease the iron too much, because the batter has enough fat in it.
  2. If you are using the waffle maker for the first time, make sure to gradually test out the quantity of batter that you pour into the pans. Otherwise they quickly overflow.
  3. I sometimes make the waffle batter ahead of time, and leave it in the fridge overnight. The ingredients might slightly separate, so make sure you stir the mixture well before baking.
  1. You can store leftover waffles and pancakes in an airtight container in the fridge for about 2-3 days. You can just warm them up in an oven or microwave.
  2. They can also be frozen and will keep in the freezer up to three months. I like to make a huge batch and then defrost them for a quick breakfast treat in the toaster or microwave. They will still have a nice and fluffy texture, but won’t be as crispy than when you make them fresh.