Norwegian waffles are thin, heart-shaped, and gently spiced, the kind of treat that shows up everywhere in Norway from mountain cabins to city cafés. They are softer than Belgian waffles and meant to be folded, topped with sour cream and jam, or simply eaten warm with a swipe of butter and a sprinkle of sugar. I grew up with the smell of cardamom drifting through the kitchen on Saturdays, and I’ve baked waffles for hikers, kids’ birthdays, and plenty of summer cabins with temperamental electric outlets. If you want to master the real thing at home, you’re in the right place.
Short answer: Norwegian waffles are simple to make. Mix a light batter with milk, eggs, sugar, melted butter, and a pinch of cardamom, rest it briefly, then cook in a heart-shaped waffle iron until golden and soft. Serve immediately with sour cream and strawberry or raspberry jam.
Let’s take a deeper dive into the world of Norwegian waffles, with a reliable recipe, practical tips, and the little habits Norwegians use to get that authentic taste and texture.
What Makes Norwegian Waffles Different
Norwegian waffles are thinner, softer, and more tender than American or Belgian styles. The batter is closer to a light pancake batter and often includes sour cream or buttermilk for tang and tenderness. A touch of ground cardamom is traditional and makes the kitchen smell like a proper Norwegian home. They’re cooked in a heart-pattern waffle iron, which is not just for looks. The shape gives more edges for light crispness while keeping the center soft enough to fold around your toppings.
Essential Equipment
- Heart-shaped waffle iron. Electric irons are common in Norway and heat evenly.
- Two mixing bowls and a whisk, or a hand mixer if you prefer.
- A ladle or measuring cup for portioning batter.
- Cooling rack or clean kitchen towel for stacking waffles without steaming them soggy.
Tip: If you only have a regular round or square waffle iron, you can still make this recipe. Just aim for a thinner batter and slightly shorter cook times to keep the waffles soft.
Classic Norwegian Waffle Recipe
This batch makes about 10 to 12 heart waffles, depending on your iron.
Ingredients
- 2 large eggs
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 cups whole milk, at room temperature
- 1 cup sour cream or plain full-fat yogurt
- 2 cups all-purpose flour (260 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1 pinch fine salt
- 6 tablespoons unsalted butter, melted and slightly cooled
- Optional: 1 to 2 tablespoons melted butter or neutral oil for greasing the iron if it is not nonstick
Ingredient notes from a Norwegian kitchen:
- Cardamom is the soul of Norwegian waffles. Freshly ground cardamom pods smell brighter and give a more authentic flavor than pre-ground.
- Sour cream gives a classic tang and plush texture. Yogurt or buttermilk also works.
- Norwegians often keep the batter mild in sweetness, letting toppings do the sweetening.
Instructions
- In a large bowl, whisk eggs, sugar, and vanilla until lightly foamy.
- Whisk in milk and sour cream until smooth.
- In another bowl, combine flour, baking powder, baking soda, cardamom, and salt.
- Add the dry ingredients to the wet in two additions, whisking gently until just combined.
- Whisk in the melted butter. The batter should be pourable but not thin like water. Add a splash of milk if it feels too thick.
- Rest the batter for 10 to 15 minutes. This helps the flour hydrate and leads to softer waffles.
- Preheat the waffle iron. Lightly brush with butter or oil if needed.
- Pour enough batter to thinly cover the iron’s surface. Close and cook until golden, usually 2 to 3 minutes depending on your iron.
- Lift the waffle and place it on a rack or a folded towel. Serve right away or stack loosely to keep steam from making them soggy.
Key habit: In Norway, the cook often stands at the iron while everyone else eats the waffles as they come off. Fresh is best.
The Right Texture and Color
You’re aiming for a waffle that is lightly crisp at the edges but soft and pliable overall. The color should be even golden. If your waffles come out pale, your iron may be too cool or you’re opening it too early. If they are too dark but still soft inside, reduce the heat slightly. Many irons in Norway have a simple number dial, and the sweet spot tends to be in the middle range.
Classic Toppings the Norwegian Way
- Rømme og syltetøy sour cream and jam. Strawberry and raspberry are most common.
- Brunost brown cheese. Slice very thin and lay on a hot waffle so it softens slightly.
- Butter and a sprinkle of sugar for a simple, childhood-favorite style.
- Fresh berries in summer or warm apple slices with a pinch of cinnamon in fall.
Serving note: Norwegian waffles are usually folded in half or into quarters. They are not stacked with syrup between layers. You’re making a handheld treat more than a knife-and-fork situation.
Variations You’ll See Around Norway
- Buttermilk waffles: Replace the milk with buttermilk for extra tang. Keep the baking soda in.
- Oat waffles: Swap 25 to 30 percent of the flour with finely ground oats. The flavor is lovely with cardamom and brunost.
- Holiday spice: Add a pinch of cinnamon and a tiny grating of nutmeg in December.
- Gluten-free: Use a good gluten-free all-purpose blend and let the batter rest 20 to 30 minutes so the starches hydrate.
- Dairy-free: Use oat milk and a plant-based yogurt for body. Replace butter with a neutral oil. The result is slightly less rich but still very good.
Make-Ahead, Storage, and Reheating
Waffles keep well for quick breakfasts and hiking snacks.
- Batter: You can mix the batter and refrigerate it for up to 24 hours. Give it a gentle whisk and a splash of milk if it thickens.
- Cooked waffles: Cool completely, then store in an airtight container for 2 days or freeze for up to 2 months.
- Reheat: Pop them in a medium toaster or a low oven for a few minutes. Avoid microwaving, which makes them limp.
- For picnics: Spread brunost or jam on a warm waffle, fold, cool on a rack, then wrap in parchment. These show up in school lunchboxes and on trail breaks all the time.
Troubleshooting Like a Local
- Waffles stick to the iron: Preheat longer, brush the plates with a little butter, and check that your iron is truly nonstick. A first waffle often sacrifices itself while the iron “seasons.”
- Too dry: Add a tablespoon or two more milk to the batter, or reduce the cook time by 15 to 20 seconds.
- Too pale or soft: Increase heat slightly or cook a little longer. Also check that your baking powder is fresh.
- No cardamom flavor: Use fresher spice or grind cardamom seeds yourself. Even a half teaspoon of freshly ground can taste stronger than a full teaspoon of older pre-ground.
Scaling For Gatherings
If you’re feeding a crowd, double the recipe and keep the waffles warm on a rack in a low oven. Do not seal them in a hot container or they’ll steam and lose their edges. Let guests top their own. In Norway, a simple waffle table with sour cream, jam, and brunost is a guaranteed hit for everything from volunteer events to mountain huts.
Nutrition and Ingredient Swaps
Norwegian waffles are not heavy, which is part of their charm. If you want a lighter option, reduce the sugar to 2 tablespoons and swap half the flour for fine whole wheat or oat flour. If you need egg-free, use your preferred egg replacer and add an extra tablespoon of melted fat to keep the texture tender.
A Few Personal Tips From Years at the Iron
- Resting time matters. Even 10 minutes makes the batter smoother and the waffle more tender.
- Mind the first waffle. It tells you if the iron is hot enough. Adjust heat based on that first try.
- Don’t overfill. Norwegian waffles should be thin. Too much batter gives a heavy waffle that loses the classic fold.
- Keep the cardamom balanced. You want a warm perfume, not a punch. Start with 1 teaspoon, then adjust next time to your taste.
- Serve immediately. The person standing at the iron deserves the first waffle as a cook’s treat. This is not official, but every Norwegian kitchen I know follows this rule.
Frequently Asked Questions
Do I really need a heart-shaped waffle iron?
No, but it helps you hit the correct thickness and gives that iconic look. Use what you have and aim for a soft, foldable waffle.
Can I skip the sour cream or yogurt?
Yes. Replace with milk plus 1 teaspoon of lemon juice or vinegar to mimic the tang. The waffles will still be tender.
Is cardamom required?
Strictly speaking, no. But cardamom is traditional and makes your waffles taste unmistakably Norwegian. If you leave it out, add a little extra vanilla.
Why are my waffles tough?
Usually overmixing or too little fat. Mix just until smooth and don’t skimp on the butter.
How sweet should Norwegian waffles be?
Not very sweet on their own. The toppings provide the sweetness. If you want dessert-level sweetness, add one more tablespoon of sugar.
Bringing It To the Table
Warm plate, stack of just-cooked hearts, a bowl of sour cream, a jar of jam, and thin slices of brunost. That’s the whole ritual. Norwegian waffles are about ease and togetherness more than perfection. Once you get the feel for your iron and the flow of the batter, you’ll be able to make them without thinking, which is exactly how they’re served in homes and cabins across the country.