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.

grams unsalted butter

grams granulated sugar

tsp pure vanilla extract

eggs

grams greek yogurt

grams all-purpose flour

tsp 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.

tbsp cold water

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.

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!

German Waffle Recipe (with Greek Yogurt!)

Serves 10

10 mins prep

20 mins cook

30 mins total

What you need

Waffle Batter

For Cooking

For Serving

How to make

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