Make sweet German waffles, also known as Herzwaffeln, at home with this authentic recipe. These heart-shaped waffles are slightly sweet and incredibly rich and buttery – perfect for breakfast, as an afternoon snack, or dessert. They’re a firm family favorite in our house and I’m sure they will be at yours as well.
Belgian vs. German Waffles
In comparison to thick, rectangular Belgian waffles, German waffles are typically baked in a heart-shaped waffle maker and are much thinner. The batter has more sugar which makes the waffles incredibly delicious on their own. Belgian Liege waffles are typically sweeter as the batter includes pearl sugar.
- Flour – This recipe works best with all-purpose flour.
- Milk and cream – I use full-fat milk and cream for extra flavor but you can substitute the cream with milk of your choice.
- Sugar – Granulated sugar works best for this recipe.
- Butter – Unsalted butter works best for this recipe but simply omit the salt if you only have salted butter on hand.
- Eggs – Rich egg yolks and butter give these waffles their golden color so make sure you’re using farm fresh eggs at room temperature.
- Vanilla – I use vanilla extract but you can also opt for vanilla sugar, essence, or a fresh vanilla pod. For a fresher taste, swap the vanilla flavor with 1 tsp of lemon peel.
- Meal-prep the batter: The best waffles are simply the ones made fresh. Prepare the batter a few hours ahead of baking them. Simply store it in the fridge and get it out 30 minutes before making them.
- Waffle maker: I use a standard, non-stick heart-shaped waffle iron to bake these waffles. Make sure you’re pre-heating the waffle iron the first time you’re adding the waffle mixture to prevent it from sticking to the iron.
- Non-stick waffles: The recipe includes enough butter for the waffles to easily be removed once baked. If your batter however sticks to the waffle iron, simply grease the iron with extra butter before baking.
- For fluffier, less crispy waffles, separate the eggs and whisk the egg whites until soft peaks form. Gently fold the stiff egg whites into the batter and cook the waffles immediately.
A delicious way to enjoy these German waffles is with a simple dusting of powdered sugar or a drizzle of maple syrup. For more ideas, check out 50 delicious waffle toppings but here are a few other serving suggestions:
- Boysenberry ice cream
- Stewed apples and pears or apple sauce
- Cherry compote
- Whipped cream or mascarpone cream
- Fresh fruit such as in-season berries
- Chocolate sprinkles
- Lavender and honey syrup
- Rosé syrup
- Honey lavender syrup
- Lemon cordial
Serve with a cup of coffee, or tea such as my winter spiced tea.
For more ideas, check out 50 delicious waffle toppings.
Chocolate waffles: Add 1/4 cup of cacao or cocoa powder to the waffle batter for a chocolate twist in these regular waffles. Alternatively, you can add chocolate chips to the batter.
Christmas waffles: Simply add 1 tsp of Christmas spice or pumpkin spice to the batter for a festive breakfast or dessert.
You can store these German waffles in an airtight container at room temperature or in the fridge for 3-4 days. You can slightly reheat them in the oven, microwave, or toaster.
The best way to freeze waffles is to stack them in a freezer-proof container with a piece of parchment separating them so they don’t stick together. They will store for up to 3 months. You can reheat them in a toaster, microwave, oven, or simply defrost them at room temperature.
Homemade Sweet German Waffles (Herzwaffeln)
- 1 Heart-shaped waffle maker
- 1/2 cup butter unsalted
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1/2 cup heavy cream
- 1/2 cup whole milk
- In a medium bowl, mix melted butter and sugar using a stand mixer or hand mixer until well combined.1/2 cup butter, 1/2 cup sugar
- Add vanilla extract and eggs. Mix well.1 tsp vanilla extract, 3 eggs
- Add the dry ingredients including flour, a pinch of salt, and baking powder to the wet ingredients.2 cups all-purpose flour, 1 tsp baking powder, 1 pinch salt
- Slowly stir in the milk and cream and combine everything for 1-2 minutes until you have a lump-free, smooth batter. The mixture will resemble a thick pancake batter.1/2 cup heavy cream, 1/2 cup whole milk
- Preheat the waffle iron and bake your first waffle. Store the finished waffles under a tea towel until serving to keep them warm.