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Waffle recipe: 13 warming waffle recipes

Photo: RFF
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  1. Living waffles with cherry compote and honey yoghurt
  2. Waffles with fried bananas, vanilla ice cream and caramel sauce
  3. Hazelnut cinnamon waffles with caramelised pear slices and chocolate sauce
  4. Waffles with hot raspberries and sour cream
  5. Gluten-free waffles with sour cream and spicy blueberry compote
  6. Spelled chocolate waffles with caramel sauce
  7. Crunchy waffles with hot cherries
  8. Blueberry Waffles with icing sugar
  9. Cow-patch heart waffles with apricots and quark
  10. Marzipan waffles with orange marmalade
  11. Hazelnut waffles with mango sauce
  12. Sausage waffles with rhubarb compote
  13. Red and white waffles with cream cubes

waffles

Crispy crisp or heavenly soft - freshly baked waffles can hardly resist one. Just her scent makes our lovely heart beat a little bit higher.

If the desire for sweets comes ... then our waffle recipe e are just the thing. Under a white powdered sugar cover or a red cherry compote - our waffle recipes taste particularly delicious to fruity and sugary delicacies. But they are also pure pleasure.

Quickly stirred together and immediately nibbled - we heat our waffle iron before and treat ourselves to this little moment of great waffle delights. Waffle recipe e go to the heart!

13 waffle recipes

Living waffles with cherry compote and honey yoghurt

Ingredients (10 waffles)

1 glass (720 ml) sour cherries, 100 g sugar, 1 cinnamon stick, 10 g cornstarch, 125 g soft butter, 1 packet vanillin sugar, 3 eggs, 250 g flour, 25 g poppy seed, 1 teaspoon baking powder, 250 ml milk, approx 1 tbsp icing sugar, 500 g hard milk yoghurt (natural), approx. 10 tsp liquid honey, oil for the waffle iron

preparation

1. Drain the cherries on a sieve and collect the juice. Caramelise 40 g sugar in a small pot and remove from heat. Pour in 250 ml of cherry juice, place back on the hot plate and bring to a boil while stirring. Add cinnamon stick and simmer for about 2 minutes. Stir the starch and remaining cherry juice (about 80 ml) until smooth. Stir the starch into the hot juice and simmer for about 1 minute while stirring. Add cherries and let cool.

2. Mix fat, 60 sugar and vanillin sugar until creamy. Add eggs one after the other and stir. Mix flour, poppy seeds and baking powder and mix together with the milk. Bake in a preheated waffle iron for 2 square waffles (10 x 12 cm in size) successively about 10 golden brown waffles.

3. Spread the finished waffles on a plate and dust with powdered sugar. Cut off the yoghurt with a tablespoon of dumplings and arrange on the waffles. Drizzle with honey and serve with cherry compote.

Waffles with fried bananas, vanilla ice cream and caramel sauce

Ingredients (8 waffles)

125 g soft butter, 60 g + 1 tbsp sugar, 1 packet vanillin sugar, 3 eggs, 250 g flour, 1 tsp baking powder, 250 ml milk, approx. 3 bananas, 4 scoops of vanilla ice cream, approx. 8 tbsp caramel sauce, oil for the waffle iron

preparation

1. Stir creamy, add 60 g of sugar and vanillin sugar while stirring. Stir in eggs one after the other. Mix flour and baking powder and stir in with the milk. Preheat waffle iron (2 rectangular waffles of 10 x 12 cm) and spread with oil. Bake 4 double waffles in succession from the dough. Allow finished waffles to cool on a wire rack.

2. Peel the bananas, cut into slices and caramelise in a hot pan with 1 tbsp sugar until golden brown.

3. Arrange two waffles with a scoop of vanilla ice cream and bananas on 4 plates, pour over caramel sauce and serve immediately.

Hazelnut cinnamon waffles with caramelised pear slices and chocolate sauce

Ingredients (8 waffles)

800 g ripe pears, 50 g sugar, 1 tbsp + 125 g soft butter, 2-3 tbsp lemon juice, 80 g ground hazelnuts, approx. 25 g hazelnut flakes, 80 g icing sugar, 1 pinch salt, 3 eggs, 100 g flour, 2 Teaspoon baking powder, 1 teaspoon ground cinnamon, 200 ml milk, 100-125 ml chocolate sauce, approx. 1 tsp powdered sugar for dusting, oil for the waffle iron

preparation

1. Peel the pears, corer the quarters and cut into slices. Caramelise the sugar in a pan until golden brown. Add 1 tbsp butter, then pear slices and lemon juice and simmer for about 2 minutes. Put in a bowl and let cool.

2. Lightly roast the ground hazelnuts in a pan without fat, remove and allow to cool. Clean the pan, roast the hazelnut leaves as well, remove and allow to cool.

3. Add 125 g butter, 80 g powdered sugar and salt to a mixing bowl and stir creamy with the whisk of the hand mixer. One by one, stir in the eggs alternately with 1 tablespoon of flour. Mix the remaining flour, ground hazelnuts, baking powder and cinnamon and stir briefly with the milk

4. Preheat heart waffle iron and streak thinly with oil. Add 1 small ladle of dough and bake at medium heat until golden brown. Bake seven more waffles one after the other.

5. Divide waffles into hearts and serve warm or cold with caramel pears and chocolate sauce on plates. Dust with hazelnut flakes and 1 tsp powdered sugar.

Waffles with hot raspberries and sour cream

Ingredients (8 pieces)

60 g butter, 250 g flour, 60 g + 1 tbsp sugar, 1 1/2 tsp baking powder, 1 pinch salt, 500 ml buttermilk, 2 eggs, 100 ml cherry nectar, 1 heaped tsp cornstarch, 300 g frozen raspberries, 1 vanilla pod, 200 g crème fraîche, 1 packet vanillin sugar, grease for the waffle iron, powdered sugar for dusting

preparation

1. Melt the fat in a small saucepan, allow to cool slightly. Mix flour, 50 g sugar, baking powder and salt in a bowl. Whisk buttermilk and eggs. Pour into the flour mixture with stirring and stir to a smooth, thin wafer batter. Stir in liquid fat at the end. Preheat waffle iron, grease well. Bake about 8 waffles one after the other.

2. Bring cherry nectar and 10 g of sugar to a boil. Stir the starch and 2 1/2 tablespoon of kirsch nectar until smooth, then stir into the hot cherry nectar, bring to a boil and remove from heat. Add the raspberries to the hot nectar and heat up. Stir as little as possible so that the raspberries remain whole.

3. Slit the vanilla pod lengthways, scrape the pith out with the back of the knife. Stir crème fraîche, vanilla pulp and 1 tbsp sugar until smooth. Dust waffles with powdered sugar. Serve with raspberries and crème fraîche.

Gluten-free waffles with sour cream and spicy blueberry compote

Ingredients (12 waffles)

300 g frozen blueberries, 1 cinnamon stick, 2 pieces of star anise, 2 tbsp + 25 g sugar, 5 g cornstarch, 40 g butter, 250 g gluten-free flour mixture, 2 teaspoons baking powder, 1 tbsp soda, salt, 2 eggs, 200 ml milk, 300 g buttermilk, 400 g sour cream, juice of 1/2 lemon, 1 packet vanillin sugar, powdered sugar for dusting, grease for the waffle iron

preparation

1. Bring blueberries, cinnamon, anise and 1 tablespoon of sugar in a saucepan over medium heat. Stir the starch and 1 tablespoon of water until smooth. Simmer blueberries for about 3 minutes, then bind with the starch. Approximately Simmer for 1 more minute, remove from heat and let cool.

2. Melt the fat. Mix flour, baking powder, baking soda and salt. Beat eggs and 25 g of sugar with the whisk of the hand mixer until frothy. First stir in the butter, milk and buttermilk, then add the flour mixture. Let the dough rest for about 15 minutes.

3. Whisk the sour cream, lemon juice, vanillin sugar and 1 tbsp sugar with the whisk of the mixer until creamy for 5-7 minutes. Refrigerate until served.

4. Heat rectangular waffle iron (12 x 21 cm, for 2 waffles). Before each baking, thinly grease the iron. From the dough, bake about 6 double waffles one after the other. Remove and allow to cool on a wire rack. Halve waffles and dust with icing sugar. Serve hot or cold waffles with sour cream and compote.

Spelled chocolate waffles with caramel sauce

Ingredients (8 waffles)

150 g of soft caramel candies, 300 g of whipped cream, 125 g of soft butter, 50 g of sugar, 1 packet of vanillin sugar, 1 pinch of salt, 3 eggs, 250 g spelled flour, 1 lightly heaped teaspoon baking powder, 150 g whole milk yoghurt, 125 ml Milk, 150 g of dark chocolate, oil for the waffle maker, baking paper

preparation

1. Chop the caramel sweets and place in a saucepan with the cream. Boil while stirring (dissolve the caramel) and simmer for about 15 minutes. Stirring occasionally. Allow toffee cream to cool, stirring occasionally. (Gives about 250 ml of sauce).

2. Cream butter, sugar, vanillin sugar and salt with the whisk of the mixer. Add eggs and 50 g of flour and stir. Mix well 200 g of flour and baking powder and stir in with yoghurt and milk.

3. Heat a heart waffle iron and brush with a little oil. Approximately Put 2 tablespoons of dough in the middle of the waffle iron and let it pass. Bake waffles one after the other in about 2 minutes until golden brown. Allow finished waffles to cool on a wire rack.

4. Chop the chocolate roughly and melt over a warm water bath. Cut waffles into individual hearts with scissors. Dip half of the hearts in the liquid chocolate, drain a little and either decorate them on a freshly dipped plate or place them on a large sheet of baking paper and let them dry. To give caramel cream sauce.

Crunchy waffles with hot cherries

Ingredients (8-10 pieces)

2 glasses (720 ml each) cherries, 1 packet of vanilla-flavored custard powder (for cooking), 2 sachets of vanillin sugar, 250 g of soft butter, 100 g of sugar, 1 pinch of salt, 2 eggs, 300 g of flour, 2 teaspoons of baking powder, 125 ml of milk, 150 g of curd candy, 2 tablespoons of powdered sugar, grease for the waffle iron

preparation

1. Drain the cherries and catch the juice. Mix the pudding powder with 1 packet of vanillin sugar, stir until smooth with 6 tablespoons of water. Bring the collected juice to the boil, remove from heat and stir in the pudding powder. Simmer for at least 1 minute while stirring. Stir in cherries and keep covered, keeping warm.

2. For the dough, stir the butter with sugar, 1 packet of vanillin sugar and salt until fluffy. Stir in eggs one after the other. Mix the flour and baking powder and mix with the milk. Fold in candy. Preheat and grease waffle iron. Bake 8-10 waffles one after the other (depending on the size of the waffle iron). Dust waffles with powdered sugar and serve with hot cherries. It tastes of whipped cream.

Blueberry Waffles with icing sugar

Ingredients (8 pieces)

100 g blueberries, 75 g soft butter, 60 g sugar, 1 packet vanillin sugar, 1 pinch salt, 3 eggs, 150 g flour, 1 teaspoon baking powder, 150 g whipping cream, powdered sugar for dusting, fat for the waffle iron

preparation

1. Wash blueberries and pat dry. Stir butter, sugar, vanillin sugar and salt until creamy. Stir in eggs one after the other. Mix the flour and the baking powder, alternately stir with cream under the dough. Fold in blueberries.

2. Preheat the waffle iron and lightly grease. Bake 8 waffles one after the other. Dust with powdered sugar.

Cow-patch heart waffles with apricots and quark

Ingredients (10 pieces)

75 g butter, 175 g flour, 3 tbsp sugar, 1/2 tsp baking powder, 1 pinch salt, 200 ml milk, 2 eggs, 1 tbsp cocoa powder, 1 can (850 ml) apricots, 250 g low-fat quark, 1 packet vanillin sugar, 1-2 teaspoons powdered sugar for dusting, oil to grease the waffle iron

preparation

1. Melt butter in a small saucepan. Mix flour, 2 tablespoons sugar, baking powder and salt in a bowl. Whisk milk and eggs. Stir into the flour mixture with stirring and mix to a thin dough. Stir in butter. Halve dough. Mix half of the dough with cocoa.

2. Heat a heart waffle iron and brush with a little oil. Alternately add light and dark dough into the waffle iron and spread gently. Bake 4 waffles one after the other for about 2 minutes until golden brown. Place on a wire rack and allow to cool.

3. Pour the apricots into a sieve and drain well. Whisk the quark, 1 tbsp sugar and vanillin sugar until smooth. Separate waffle hearts. Distribute the quark cream and the apricots on 10 hearts and place one heart on each. Dust with powdered sugar.

Marzipan waffles with orange marmalade

Ingredients (12 pieces)

200 g marzipan raw material, 200 g soft butter, 100 g sugar, 1 pinch of salt, 6 eggs, 400 g flour, 2 teaspoons baking powder, 300 ml milk, 200 g whipped cream, 3 tablespoon powdered sugar, grease for the waffle iron

preparation

1. Grind the marzipan roughly. Cream the fat, marzipan, sugar and salt with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir in with milk and cream.

2. Preheat and grease the waffle iron. Approximately Place 2 tablespoons of dough in the middle of the waffle iron and bake until golden. Put on a wire rack. Bake another 11 waffles from the remaining dough. Serve dusted with powdered sugar. It tastes of whipped cream and orange jam.

Orange jam

Ingredients (6 glasses à 275 ml)

2 untreated oranges, approx. 8 large blood oranges, 1 pack (1 kg) gelling sugar 1: 1

preparation

1. Wash untreated oranges well, rub them dry and remove thin strips from the skin with a zestzer. Peel all the oranges so that the white skin is completely removed. Remove fillets with a sharp knife between the separating skins. Squeeze juice from the skins. Weigh the trapped juice and fillets. It should give a total of 1250 g of weight. Mix ginger, orange peel and flesh well in a large saucepan. Approximately Let it rest for 30 minutes.

2. Boil the fruit-sugar mixture over high heat while stirring. Simmer for about 4 minutes, stirring constantly. Make gelling test. Fill jam into prepared clean glasses (twist-off lid). Close immediately and turn over. Approximately Allow to cool for 10 minutes. Then turn it over again and let it cool down.

Hazelnut waffles with mango sauce

Ingredients (6 pieces)

50 g chopped hazelnut kernels, 150 g soft butter, 75 g sugar, 1 pinch salt, 3 eggs, 200 g flour, 1 teaspoon baking powder, 200 ml milk, 250 g mango smoothie, juice and possibly grated peel of 1/2 lime, 1 Pack of vanillin sugar, 6 scoops of vanilla ice cream, 1-2 tablespoons powdered sugar, possibly lemon balm and lime slices to decorate, grease for the waffle iron

preparation

1. Roast nuts in a pan without fat, remove. Gently stir the fat, sugar and salt with the whisk of the mixer. Stir in eggs one after the other. Mix the flour and baking powder, stir in the milk alternately. Fold in nuts. Heat waffle iron (11 x 18 cm) and lightly grease. Bake 6 waffles one at a time from the dough.

2. Mix the smoothie with lime juice, evt. Dish and vanillin sugar. Arrange ice cream balls and waffles on plates. To give smoothie sauce. Dust with powdered sugar. Possibly. Decorate with lemon balm and lime slices.

Sausage waffles with rhubarb compote

Ingredients (14 pieces)

1 kg of rhubarb, 250 ml of cherry nectar, 400 g of sugar, 1 packet of vanilla-flavored custard powder (for each 1/2 l of milk, for cooking), 250 g of soft butter, 2 sachets of vanillin sugar, salt, 6 eggs, 500 g of flour, 1 packet of baking powder, 500 g sour cream or sour cream, 2 tablespoons powdered sugar to dust, oil for the waffle iron

preparation

1. For the compote, clean the rhubarb, wash it and cut it into pieces about 2 cm in size. Bring Kirschnektar to a boil, stew rhubarb in it for about 5 minutes. Stir in 150 g of sugar. Pudding powder and 50 ml of water until smooth. Tie the compote with it and allow to boil briefly. Transfer to a bowl and allow to cool.

2. For the waffles, butter, 250 g sugar, vanillin sugar and salt with the whisk of the hand mixer stir creamy. Stir in eggs one at a time. Mix flour and baking powder. Alternately, mix with the sour cream under the dough.

3. Heat the waffle iron and streak with oil. Bake about 14 waffles from the dough in succession. Dust with powdered sugar and serve with the rhubarb compote.

Red berry waffles with icing

Ingredients (10 pieces)

1 glass (720 ml) cherries, 1/2 packet of red ground powder (for cooking), 4 tbsp almond liqueur, 100 g butter, 50 g + 2 tbsp sugar, 2 sachets of vanillin sugar, grated peel of 1/2 untreated lemon, salt, 3 eggs, 175 g flour, 1 teaspoon baking powder, 100 ml milk, 200 g whipped cream, 250 g sour cream, 1 packet of cream firm, 1 teaspoon cinnamon, fat for the waffle iron

preparation

1. Drain the cherries and catch the juice. Boil the juice. Stirred red ground powder with a little water until smooth. Bind juice with it. Add cherries, bring to a boil again. Stir in the liqueur. Allow compote to cool.

2. Butter, 50 g sugar, 1 packet vanillin sugar, lemon peel and salt until creamy. Stir in eggs one at a time. Mix the flour and baking powder, stir in the milk alternately. Preheat waffle iron and lightly grease. Bake 4 waffles one at a time from the dough. Let cool down.

3. Whip the cream and sour cream until stiff, pour creamy condiment and 1 packet of vanilla sugar. Fill in a piping bag with a perforated nozzle. Mix 2 tablespoons of sugar and cinnamon.

4. Put a waffle on a plate, spray 1/4 of the sour cream on it. Add 2 tablespoons of cherry compote and sprinkle with cinnamon sugar. Next waffle put on it and stack the rest as well. Cut waffle cake into pieces. To hand over other cherry compote.

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