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Norwegian Waffles

Soft, tender and sweet, these Norwegian Waffles are a delicious treat for dessert or breakfast! 

Using just 6 ingredients and a heart shaped waffle maker, this will become your go-to waffle recipe!

Norwegian waffles with cream and berry topping on a white plate with more waffles in the background.
Too good to resist!

These irresistible Norwegian waffles are made with just a hint of vanilla and a few basic ingredients. Using a heart shaped waffle iron and a simple batter, you’ll able to create a scrumptious dessert that everyone will adore!

Just like my mini pancakes, this batter is fast to make and fun to eat. Totally made from scratch and super delicious, Norwegian waffles are scrumptious with compotes like blueberry, raspberry or strawberry and a dollop of sour cream.

Keep in mind that Norwegian waffles are soft, sweet and thin, unlike other waffles that are thick and crispy. These waffles are traditionally served as dessert or as a snack rather than at breakfast. However, you can serve these cute, heart waffles whenever you like!

You’ll love this recipe because:

  • You can mix up the batter with just a large mixing bowl and a whisk.
  • This batter is made with basic ingredients.
  • These Norwegian waffles are soft, tender and sweet which makes them the perfect base for your favorite waffle toppings.
  • It uses a traditional heart shaped waffle iron to make the cutest waffles for someone you love.

You will also love my delicious Nutella pancakes, egg white frittatas or sourdough french toast that everybody in my house asks me to make again and again!

Surprise the ones you love with these heavenly heart shaped waffles that are perfect with any of your favorite toppings!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.


Ingredients viewed from above for this recipe as listed in the recipe card.
  • All purpose flour – I use unbleached, wheat flour for this recipe. 
  • Baking powder – be sure that your baking powder is fresh so that you get the right amount of lift.
  • Salt – fine salt that dissolves into the batter is what you’re looking for.
  • Granulated sugar – another basic ingredient that you’ll need is regular white sugar 
  • Eggs – Free range eggs are my preference but use whatever you have on hand. I use large eggs which weigh about 2 ounces or 60 grams. In some countries, that’s considered extra large.
  • Buttermilk – this is easily available at supermarkets and gives the characteristic tanginess to these Norwegian waffles. 
  • Butter – unsalted butter is what I prefer but if you only have salted butter use it omitting the extra salt from the recipe.
  • Vanilla Extract – another ingredient that’s easy to get a the supermarket. Please don’t use vanilla essence, it doesn’t give the sweet perfume that vanilla extract does.


Be sure to preheat the waffle iron according to the manufacturer’s instructions. In a medium bowl, whisk together flour, baking powder, salt and sugar.

Hand whisking eggs in a glass bowl viewed from above.

Whisk together eggs, buttermilk and vanilla extract.

Thick waffle batter and a whisk in a glass bowl viewed from above.

Gently whisk in dry ingredients little by little to form a smooth batter.

Melted butter being whisked into waffle batter viewed from above.

Then slowly whisk in melted butter then rest the batter for 30 minutes.

Melted butter brushed onto waffle iron with a red silicone brush viewed from above.

Brush the waffle iron generously with extra melted butter.

Waffle batter being spread on waffle iron with a yellow spatula viewed from above.

Then pour the batter onto the hot waffle iron and spread evenly.

Opened waffle iron revealed browned waffle viewed from above.

Close the lid and cook for 3 minutes or until well browned.

Hint: It might take a couple of times to get the correct amount of mixture for each waffle –  it did for me. I used about ½ cup of batter for each waffle and cook for 3 minutes.


  • Buttermilk – you can make a buttermilk substitute by adding 2 tablespoons of lemon juice or vinegar to a 2-cup measuring cup. Fill the cup up with whole milk to the 2-cup line.
  • Vanilla extract – instead of vanilla extract use the scraped seeds of one small vanilla bean.


  • Traditional – adding ground cardamom to the batter is very traditional. Use ½ to 1 teaspoon of ground cardamom added to the dry ingredients.
  • Spices – other spices can be used such as ground cinnamon, nutmeg, cloves or ginger.


To make these Norwegian waffles, a heart shaped waffle maker is essential. I’ve had mine for years but they are easily available in many stores and also online.


Leftover waffles can be stored in the fridge in a sealed container for 3 or 4 days. Warm and refreshen in a toaster before serving.

They can also be frozen for longer storage. Be sure to separate each waffle with nonstick paper or freezer plastic so that you can take just one out as needed. Pop in the toaster to warm through. Don’t use the microwave to reheat or they will be tough.

Tips for Success

Heart shaped waffles on a white plate with cream and berries viewed from above.

Norwegian waffles are traditionally cooked in a heart shaped waffle iron and are quite thin. It is important to heat the waffle iron thoroughly – for at least 10 minutes or according to the manufacturer’s instructions.

Treat this batter as you would muffins. Be gentle when folding in the dry ingredients and the butter. Over beating will cause tough waffles.

Don’t skip resting the batter for 30 minutes. During this time the gluten will relax and the flour will have time to absorb the liquid. It really does make a noticeable difference and the waffles will be lighter with a better texture.

Allow time to cook the Norwegian waffles all the way through. In my heart shaped waffle iron, this was 3 minutes or a little more. You can tell if they’re cooked because the waffle maker will have stopped steaming and the waffles will be well browned and slightly crispy on the outside.


What is different about Norwegian waffles?

The first difference you’ll notice is that Norwegian waffles are heart shaped and much thinner and softer than other waffles. Another noticeable difference is the texture of these waffles which is tender but pliable.

How do Norwegians eat waffles?

Norwegians eat waffles as a snack or dessert with a cup of coffee or tea. The most popular toppings are butter, lingonberry jam, sour cream or with a slice of Norweigan brown goat cheese. More often these soft waffles are folded around the toppings rather than eaten with a knife and fork.

Why are Norwegian waffles heart shaped?

These heart shaped waffles have been made for at least 150 years and are extremely important to all Norwegians representing home, love, comfort and belonging. 

What to serve with Norwegian waffles?

Close up of waffles on a white plate topped with cream and berries.

These gorgeous Norwegian heart shaped waffles are traditionally served for dessert with spread with lingonberry jam and lashings of sour cream or with Norwegian brown cheese. But you can serve these with any sweet toppings you enjoy.

Stack up your waffles and bring them to the table with your choice of toppings like:-

Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!

Norwegian waffles with cream and berry topping on a white plate with more waffles in the background.

Norwegian Waffles Recipe

These heart shaped waffles are light with buttermilk, a hint of vanilla and taste heavenly!
5 from 41 votes
Print Pin Review
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings:8 waffles
Author: Marcellina


  • 2 cups (250 grams) all purpose plain flour
  • 1/2 cup granulated white sugar
  • 1 teaspoon baking powder
  • pinch salt
  • 4 large eggs
  • 2 cups (480mls) buttermilk
  • 1 teaspoon (5 mls) vanilla extract or more to taste
  • ¼ cup (60 grams or ½ stick) unsalted butter melted

To cook the waffles

  • ¼ cup (60 grams or ½ stick) unsalted butter for brushing generously onto the waffle iron


  • Preheat the waffle iron according to the manufacturer's instructions.
  • In a medium bowl, whisk together all purpose flour, granulated white sugar, baking powder and salt.
  • In a large bowl, whisk together the eggs, buttermilk and vanilla extract.
  • Add the flour to the egg mixture and whisk gently until just combined.
  • Slowly whisk in the melted butter. Like muffins, don't over mix!
  • Cover the bowl with plastic wrap or a clean kitchen towel and set aside to rest for 30 minutes.
  • Before cooking the waffles, melt the extra butter in the microwave in a small bowl. Have ready a heat proof brush.
  • Brush the hot waffle iron generously with melted butter. This is for flavor as well as ensuring nothing sticks so don't stick this bit.
  • Pour some batter (I needed 1/2 cup) onto the hot buttered waffle iron plates and spread it quickly using a spatula.
  • Close the waffle iron. Waffles will take about 3 minutes each to cook depending on how hot your waffle iron is.


Tips for Success
  • Invest in a heart shaped waffle iron. These are available online and in many stores.
  • Heat the waffle maker thoroughly according the the manufacturer’s instructions
  • Don’t over beat the batter or the waffles will be tough.
  • Rest the batter for 30 minutes.
  • Cook the waffles until well browned and cooked through.
This recipe has been adapted from A Baker’s Odyssey by my friend Greg Patent.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 282kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 233mg | Potassium: 145mg | Fiber: 1g | Sugar: 16g | Vitamin A: 395IU | Calcium: 88mg | Iron: 1.9mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

This updated and improved recipe was first published on November 12, 2016.

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5 from 41 votes (40 ratings without comment)

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Recipe Rating


  1. 5 stars
    They were the right consistency, not crusty on the outside very nice. Even improvised on the buttermilk and they were still good.