Bergische Waffles

Bergische Waffles
Bergishe Waffeln
Course Breakfast
Cuisine North Rhine Westphalia
Keyword Bergishe, Waffles
Region North Rhine Westphalia


For the waffle maker:

  • cooking oil

For the batter:

  • 125 g soft butter or margarine
  • 75 g sugar
  • 1 packet Dr Oetker vanilla sugar
  • 1 grind salt
  • eggs size M
  • 250 g wheat flour
  • 1⁄2 level tsp Dr Oetker Original Backin
  • 180 ml buttermilk
  • 2 tbsp honey

To sprinkle:

  • powdered sugar


  • Preheat the waffle iron to the highest setting.
  • Cream the butter or margarine in a mixing bowl until smooth. Gradually add sugar, vanilla sugar and salt while stirring until a bound mass is formed. Beat in each egg for about 1/2 min. on the highest level. Mix the flour with the Backin and stir in alternately with the buttermilk in 2 portions on a medium speed, then stir in the honey.
  • Turn the waffle iron down to medium and grease it. Using a spoon, fill the batter into the waffle iron in portions that are not too large, bake until golden brown and let the Bergische waffles cool down individually on a wire rack.
  • Sprinkle the waffles with powdered sugar.
Adapted from Dr. Oetker