A recipe for Äggvåfflor (Swedish Egg Waffles)! These light waffles are perfect for breakfast or as a treat with jam and whipped cream.
Eat the World
It is time again for the #EattheWorld Recipe Challenge created by Evelyne of Culture Eatz! Each month we are assigned a different country as inspiration and post on the 10th.
This month, we are celebrating Sweden and I made Äggvåfflor (Swedish Egg Waffles) for the event.
Other Eat the World posts include Chapati Za Ngozi (Kenyan Soft-Layered Flatbread), Kniddelen (Luxembourgish Dumplings), and Makaronilaatikko (Finnish Macaroni Casserole).
Äggvåfflor (Swedish Egg Waffles)
These thin, heart-shaped Swedish Våfflor are perfect for an easy and delicious treat with only a few ingredients and minimal prep. They even have their own special day on March 25th- Våffeldagen (Waffle Day)!
Simply whisk eggs, milk, and melted butter into a flour mixture to form a smooth batter. Heat ladlefuls of the batter in a prepared waffle iron until golden and crisp around the edges with a soft, light interior.
Serve the Äggvåfflor warm with jam and whipped cream.
A Few Äggvåffla Tips
While researching the waffles, I came across a few different variations. Some like the recipe I shared today have egg in the base (Äggvåfflor), while others are more crispy and light in texture (Frasvåfflor).
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
If the batter is too thick, whisk in a splash or two more of milk. If too thin, add a little more flour (be careful not to add too much or the waffles will lose their light texture).
Melt the butter and allow to cool slightly before adding to the batter.
The exact amount of waffles will depend on the size of your waffle maker. I formed these Äggvåfflor into a classic heart shape using a heart-shaped waffle maker. Each waffle required about 1/3 cup (80 milliliters) of batter.
Make sure the waffle iron is heated thoroughly before adding the batter. Grease with melted butter as needed.
These waffles are best immediately after cooking. Do not stack them. After a few minutes, they will start to soften.
Want to serve the waffles warm all at once? Preheat an oven to 250˚F (120˚C) and arrange the cooked waffles in a single layer on a baking sheet. Keep in the warm oven until all the batter is prepared.
Leftover egg waffles can be frozen in a single layer until solid, then transferred to a freezer-safe bag. Bake straight from the freezer on a parchment-lined baking sheet and in a 350˚F (180˚C) oven until heated through, about 10 minutes.
Check out what everyone else made:
- Rabarberpaj (Rhubarb Crumble) from A Day in the Life on the Farm
- Fläderblomsglass (Elderflower Ice Cream) from Culinary Adventures with Camilla
- Äggvåfflor (Swedish Egg Waffles) from Tara’s Multicultural Table
- Korngryn och rotsaker (Pearl Barley with Roasted Root Vegetables) from Based on a True Story
- Färskpotatis (Swedish Dill Potatoes) from Pandemonium Noshery
- Swedish Egg Coffee Recipe from Cultureatz
- Smorgastarta – Swedish Sandwich Cake from Sugar Loves Spices
- Rödbetssallad med Getost (Grated Beetroot Salad with Goat Cheese) from Amy’s Cooking Adventures
This recipe was originally posted in June 2018 and updated in April 2024.
Äggvåfflor (Swedish Egg Waffles) Recipe
Adapted from The Great Scandinavian Baking Book
Äggvåfflor (Swedish Egg Waffles)
Ingredients
- 1 2/3 cups (210 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cup (470 milliliters) milk
- 8 tablespoons (113 grams) unsalted butter melted and slightly cooled, plus more for greasing
Instructions
- In a large bowl, combine the flour, baking powder, and salt.
- Mix in the eggs and milk, followed by the melted butter. Whisk until just combined with no lumps.
- Preheat a waffle iron according to manufacturer's instructions. Grease the heated iron with butter.
- Pour in a ladleful of the prepared batter, about 1/3 cup (80 milliliters). Heat until the waffle is cooked through and golden.
- Transfer to a plate and repeat with remaining batter.
- Serve warm with desired toppings such as jam, whipped cream, or fresh fruit.
Heather
Your waffles are so cute.
Wendy
What a wonderful treat and I love that you found lingonberry jam with which to top them. YUM
Lauren
These sound awesome! The pancake like waffle is the perfect compromise for my family!
Barb Purcell
Does this recipe work in a Belgian waffle maker?
Tara
Hi Barb! I haven’t personally tried this recipe in a Belgian waffle maker since it is meant for thinner waffles. If you try it, let me know how it goes!
Elian
Is it possible to freeze any remaining waffles for later? If not, can the batter be stored in the fridge? Thanks!
Tara
Hi Elian! I wouldn’t store the batter in the fridge, but you can freeze the remaining waffles. Simply reheat straight from the freezer in a 350˚F (180˚C) oven for about 10 minutes.