These delicious dessert waffles are fluffy and melt-in-your-mouth with their sweet buttery goodness.

There’s certainly no mistaking these waffles for a breakfast food. They are sweet and rich and just begging to be piled with Nutella, ice cream, whipped cream, fresh berries…or whatever tickles your fancy.

Now that I’ve come up with a winner recipe, I can’t wait to make more use of our waffle iron. I would like to add, with pride, that the waffle iron I’m speaking of is the same one my great-grandmother used. The woven cable casing is a bit worse for the wear but the waffle maker works like absolute magic.

After making these waffles I looked in our family recipe book and found ‘Oma Lisa’s Waffeln’. My great-grandmother’s recipe is remarkably similar to the one I made. Great minds think alike!

Soft or Crunchy?

What I love about this recipe is that you can make two completely different types of waffles by adjusting the temperature and cooking time.

Soft Waffles

Soft waffles are amazing served piping hot from the iron and immediately loaded with your favorite topping. To cook these, keep the heat on medium-high and only cook for a minute or two, until pale brown. These can also be frozen and reheated in the oven or toaster for a quick and easy treat.

Crunchy Waffles

The other option is crispy, crunchy ‘waffle cookies’. It is very likely that this is a German thing because I’ve never ever seen it done anywhere else. I prefer soft waffles, but I think that these are superb if you’re baking ahead or want to take them on a picnic.

The waffle iron should be on low heat and you then cook the waffles for quite a long time, until they’re golden brown. Allow them to cool on a wire rack so they don’t get soggy from the moisture. If they’re not completely crunchy, you can dry them out at a low temperature on a wire rack in the oven. You can store these waffles (once completely crunchy) in an airtight container for a couple of days.

Print Recipe

Dessert Waffles

(12 votes, average: 3.08 out of 5)

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Dessert

Serves: about 7 waffles

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

These sweet, tasty waffles can be made soft or crunchy, it's up to you!

Ingredients

• ¾ cup softened butter
• ½ cup brown sugar
• 3 eggs
• 1 tsp vanilla essence
• 2 cups self-raising flour
• ¼ tsp salt
• ⅔ cup milk
• ½ cup cornstarch
• ⅓ cup buttermilk

Instructions

1

Whisk together the softened butter and brown sugar so that it’s nice and creamy. Whisk in the eggs one at a time, then add the vanilla essence.

2

Now sift in the self-raising flour and add the salt. Whisk the flour in, adding the milk as you go so that you get a smooth, thickish consistency.

3

Finally, add the cornstarch and whisk it in with the buttermilk. You should have a thick and lump-free batter.

4

Heat up your waffle iron, preferably a heart-shaped one because they’re unarguably the cutest. Very lightly grease the iron with non-stick spray, oil, or melted butter to make sure the batter doesn’t stick.

5

Now decide, do you want soft, delicate waffles to eat immediately (or freeze), or do you want crispy, crunchy ‘waffle cookies’ that’ll keep for a couple of days?

6

You need about ⅓ cup of batter for each waffle, depending on the size of the waffle maker. For soft waffles, put the heat fairly high and cook for a short time (1-2 minutes) until pale brown. For crispy ones, keep the heat low and cook for a longer time, until golden brown, then cool on a wire rack so they don’t get soggy.

Notes

Add the zest of one lemon for a light, fresh, summery taste. If you freeze the soft waffles, simply pop them in the toaster or oven to reheat.

If you don’t have a waffle iron either invest in one (a very good idea) or try these mulberry pancakes, buttermilk pancakes, or these crepes instead.