Norwegian Waffles (Vaffler)

Norwegian Waffles (Vaffler)

In a village an hour outside of Oslo is a snow-covered, two story home with large windows and a long kitchen with lots of cupboard doors. Taped to the inside of one of those many cupboard doors is a yellowed piece of paper that has been there for nearly 20 years. On this piece of paper an 8 year old boy scribbled out his favorite recipe (oppskrift). As you have no doubt by now guessed, that recipe was for Norwegian waffles (vaffler), and the little boy is now my fiancé.

Makes: 8 waffles

Preparation time:
Cooking time:
Total Time:


  • 1/2 cup sugar
  • 1 1/2 cup milk
  • 3 large organic eggs
  • 1 stick melted butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla sugar (This is vanilla flavored powdered sugar. You can make it by splitting a vanilla bean and placing it inside a container of powdered sugar for about 2 weeks, or you can usually find it at Ikea)
  • 1/2 teaspoon ground cardamom
  • 2 cups flour

Equipment: waffle iron (a Norwegian heart shaped waffle iron works best, but use a regular American waffle iron if that’s all you have. Do not use a Belgian waffle iron, the pockets are much too deep for these waffles.)


  1. Whisk together sugar, milk and eggs. 
  2. Add the melted butter. 
  3. In a separate bowl mix together the baking powder, vanilla sugar, cardamom and flour. 
  4. Stir the dry mixture into the wet mixture.
  5. Whisk it until smooth and lump-free batter. Let it stand and swell for 15 minutes.
  6. Heat waffle iron and pour 1/3 cup batter onto waffle iron. Wait for iron to beep, them remove waffle when completely cooked. Repeat until you have used up all the batter. 
  7. Top with American toppings such as blueberries and maple syrup or try some traditional Norwegian toppings...just not all at once: brown caramelized goat cheese (called Gjetost, can be found at Whole Foods Market), sour cream, strawberry jam, fresh strawberries, butter and sugar, cinnamon sugar, or ice cream. 


Original Recipe

vaffler oppskrift

My favorite part is the 150kg of butter...I bet those were delish!

Special Diet:  Nightshade Free

Course:  Breakfast, Dessert

Culture:  Norwegian

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Comments (9)

Made these this morning, wonderful breakfast with yogurt and jam. Going to make some for my tea party Saturday

Gina D
This recipe is fantastic :)
Thank you for sharing your family's recipe
I use a stovetop iron and got great results (1 1/2 - 2 min per side). Nice crisp right out of iron, still soft on fork and full of flavor (didn't have vanilla sugar so i subed 1/2 tsp vanilla extract and added 1/4 tsp cinnamon).
This is now my go to waffle recipe!

Fantastic story at the beginning! Recepies like this are usually passed on from one generation to another. Being Norwegian I of course got mine from my dear mother <3

Hi there--thanks for the recipe! Our family went to Norway this summer and loved all the vaffler we ate! I have been trying to find a recipe that matches the waffles we ate, which seemed uniformly the same no matter what location we ate them at! They were typically just slightly sweet, nicely browned, and soft, not crisp. Can you tell me if your recipe has the texture we are hoping for? Thank yoU!
Anne Beaubien
Hi Helen,
This vaffler recipe has been in the family since the early 1900s, so it is indeed a traditional Norwegian recipe. It will taste very similar to the ones you had while visiting there. However most places use a ready made dry mix so it will probably be slightly different. This recipe does make soft waffles. They come out a little crispy but just stack them to cool and they soften up quickly. If you don't have a Norwegian vaffeljern you can use a shallow waffle iron. If you use a deep waffle iron you will end up with belgian style waffles that might be a bit crispier than you want.

Yo wassup people, tis mazza here, this recipe better work well

Albert Willems
It surprises me how much I understood from the Norwegian. It is so similar to Dutch in many ways. As for the recipe I am going to try it out for sure. Thanks for sharing it.

I went to Norway in August to trace some family roots and fell in love with Norway and the vaffler that we found everywhere we traveled. I love the story associated with this recipe ,and the fact that it has been in the family for so long. I made vaffler with your recipe last night and they tasted just like the vaffler I remember from Norway. Thank you so much for sharing this wonderful, authentic recipe. I can't wait to share this with family and friends.

Perfect! Just like I've had in Norway. Will definitely be my go to recipe.

Edward Borg-Breen
My Norwegian Aunt made basically the same way but used 1 cup milk and 1/2 cup sour cream and 4 eggs. Maybe that is what makes them soft.

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