There’s nothing quite like the taste of authentic German Greek yogurt waffles, especially when they come straight from the family recipe book. Every time we visit Germany, my Uncle Axel and Aunt Heidrun make these waffles at least once. They’re a staple at our afternoon Kaffee und Kuchen (coffee and cake) gatherings and time at their home wouldn't quite feel the same without these German Greek yogurt waffles.
If you’re looking for a fluffy, buttery, and slightly tangy waffle with a crisp edge, this is the German recipe you need to try. And trust me, once you make these, you’ll never go back to basic waffles again! Make them in a heart-shaped waffle maker for an authentic German experience.
I’ve made a few adjustments to make this an easy waffle recipe with ingredients readily available in the U.S. while keeping its heart and soul intact.
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Why you’ll love this German waffle recipe
- Authentic German flavor. This recipe is inspired by my uncle’s waffles, a beloved treat in our family.
- Easy to make. A simple waffle maker recipe with straightforward steps and minimal effort.
- Fluffy texture. Thanks to whipped egg whites, these waffles turn out perfectly light.
- Greek yogurt for a twist. Unlike traditional milk-based waffles, Greek yogurt gives them a slightly tangy flavor and extra moisture.
- Crispy and soft. These waffles are perfectly crispy on the edges and soft in the middle.
- Perfect for any time of day. Enjoy them for breakfast, brunch, or as part of an afternoon Kaffee und Kuchen ritual.
What makes these German waffles unique?
While most waffle recipes use milk or cream, I promise that Greek yogurt is the secret ingredient that you need to try, making these waffles ultra soft and adding a touch of tart flavor.
Additionally, separating the eggs and whipping the egg whites ensures that these waffles are light and airy while still having a satisfying bite. This method takes a little extra effort, but it’s absolutely worth it.
Make them in a heart-shaped waffle maker like we always make them in Germany for an authentic German experience. But it's not a must since there are many different waffle variations..
Ingredients you’ll need
The ingredient list for these Greek yogurt waffles isn't long or complicated, but it helps to know what goes in them and to buy quality ingredients. For a detailed ingredient list, see the recipe card.
- Butter adds an irresistible, buttery taste to these German waffles. I use unsalted butter, but if you choose salted butter, then skip adding extra salt in the recipe.
- Sugar. I use just the right amount of granulated sugar for a hint of sweetness inside the waffle batter. I then dust the tops with powdered sugar after baking for the dreamiest and simplest finish.
- Vanilla. I use vanilla extract for that warm, comforting flavor.
- Eggs. I separate them, then reunite them in the final batter. Beating the whites creates a fluffier waffle.
- Greek yogurt. The secret ingredient for moisture and a slight tang. The kind I use is full fat (5%), but you can use skim Greek yogurt or anything in between.
- Flour is a key component for structure in these waffles. I use all-purpose flour for this recipe.
- Baking powder helps the waffles rise.
- Cold water helps stiffen the egg whites. It does really work!
- Salt enhances all the flavors.
How to make German waffles
You mostly need a bit of patience when cooking them in your waffle iron, otherwise the process of making German waffles is so easy! For the full step-by-step instructions, visit the recipe card below.
1. Prepare the batter
In a stand mixer, beat the butter until creamy. Add sugar, vanilla, egg yolks, yogurt, and half of the flour. Mix well. Add baking powder and remaining flour, whisking until no clumps remain.
2. Whip the egg whites
In a separate bowl, beat the egg whites with cold water and salt until stiff peaks form. Gently fold them into the batter.
3. Cook the waffles
Preheat your waffle iron. Brush with melted butter, then ladle in some batter. Cook until golden brown and crispy on the outside. Repeat with the remaining batter.
4. Serve and enjoy
Stack them up like Uncle Axel does, or keep them warm in a low oven for crispy tops. They’re often enjoyed at Kaffee und Kuchen time, served with whipped cream, dusted with powdered sugar, topped with vanilla sauce (linked in my Dampfnudel recipe) or vanilla ice cream, or even drizzled with homemade berry sauce (Rote Grütze) or my chunky apple sauce recipe.
Tips for the best German waffles
- Want extra crispiness? Serve immediately or keep warm in the oven at 150°F (65°C).
- Like them extra soft? Stack them after cooking to trap in steam.
- Try a boozy twist! Add a splash of spiced rum like my Oma used to do.
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German Waffle Recipe (with Greek Yogurt!)
Equipment
- 1 Waffle Maker This heart-shaped waffle maker is what most Germans own and it helps me feel closer to Germany.
- 1 Electric Hand-Held Mixer I love this wireless one for easy maneuvering!
Ingredients
Waffle Batter
- 200 grams unsalted butter at room temperature
- 100 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 4 eggs size US large, whites and yolks separated
- 250 grams greek yogurt I usually use full fat, but you can use whatever you like.
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons cold water
- 1 pinch salt
For Cooking
- 30 grams unsalted butter melted, to brush on the waffle iron for cooking the waffles
For Serving
- powdered sugar optional, for dusting the tops of the waffles
Instructions
- 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.200 grams unsalted butter, 100 grams granulated sugar, 2 teaspoons pure vanilla extract, 4 eggs, 250 grams greek yogurt, 250 grams all-purpose flour, 2 teaspoons 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.3 tablespoons cold water, 1 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.30 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!
