Recipe for Våfflor- light Swedish Waffles perfect for breakfast or brunch. Pair with fresh summer fruit or jam, whipped cream, and a dusting of powdered sugar for a quick and easy treat.
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It is time again for the #EattheWorld Recipe Challenge created by Evelyne of Culture Eatz! Each month we are assigned a different country (previous months include Cuba, Ireland, Thailand, and Kenya) as inspiration and post on the 10th. This month, we are celebrating Swedish food and I made Våfflor (Swedish Waffles) for the event.
The Swedish Våfflor differ from other types of waffles with their thinner appearance and texture more similar to pancakes. They are particularly known for their classic heart shape and even have their own special day on March 25th- Våffeldagen (Waffle Day). Chad gave me this heart-shaped waffle maker (currently unavailable) for Christmas a few years ago and it has been my go-to ever since.
Recipes I came across varied widely. Some include eggs like mine (Äggvåfflor). Some don’t and are more crispy and light (Frasvåfflor). Others incorporate carbonated water, sour cream, or even heavy cream. I followed Beatrice’s lead with the addition of cardamom, but this is also optional.
I used my heart-shaped iron, so the amount of batter used per waffle may differ in other molds. These are best served warm right from the waffle maker. Extras can be frozen (on a parchment-lined baking sheet before transferring to a freezer-safe bag) with good results and reheated in a 350˚F oven.
For a hint of vanilla, I added about a teaspoon of vanilla sugar to the batter. You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy and much less expensive to make at home. Scrape out the seeds of one vanilla bean and mix well with 2 cups granulated or powdered sugar. Store in an airtight container with the scraped out vanilla beans. If not available, you can substitute with 1 teaspoon vanilla extract.
Lingonberry Jam is a type of condiment popular in Scandinavian cooking. It is used in many traditional dishes or paired with meatballs and potatoes. I have been able to locate it in the jam or international section of some larger grocery stores and at IKEA.
Check out all the wonderful Swedish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Camilla: Fläderblomsglass (Elderflower Ice Cream) for Midsommar
Tara: Våfflor (Swedish Waffles)
Heather: Korngryn och rotsaker (Pearl Barley with Roasted Root Vegetables)
Juli: Färskpotatis – Swedish Dill Potatoes
Evelyne: Swedish Egg Coffee recipe
Loreto and Nicoletta: Smorgastarta – Swedish Sandwich Cake
Amy: Rödbetssallad med Getost (Grated Beetroot Salad with Goat Cheese)
Våfflor (Swedish Waffles) Recipe
Våfflor (Swedish Waffles)
- 1 2/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2-1 teaspoon ground cardamom
- 1 teaspoon vanilla sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 6 tablespoons unsalted butter, plus more for greasing melted and slightly cooled
- In a large bowl, whisk together the flour, sugar, cardamom, vanilla sugar, baking powder, and salt.
- Mix in the eggs and milk, followed by the butter.
- Preheat a waffle iron according to manufacturer's instructions. Grease the heated iron with butter. Pour in a ladleful of the prepared batter, about 1/4 cup. Heat until the waffle is cooked through and starting to turn golden. Transfer to a plate and repeat with remaining batter.
- Serve warm with desired toppings such as lingonberry jam, whipped cream, fresh fruit, or powdered sugar.