Norwegian Buttermilk Waffles
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There is always an occasion to bring out the waffle iron and make waffles at my home. These heart-shaped waffles are the iconic essence of the Norwegian home.
If we have surprised visitors over, we always serve them heart-shaped waffles it gives them a heartwarming welcome, and the smell in the kitchen is magical.
The toppings on these waffles are endless; I serve them with whip cream or homemade strawberry jam.
My weakness is serving it with brown cheese, which is Norway´s Iconic cheese; it is so good!
In these waffles, I use buttermilk, sour cream, and whole milk; the acid in the buttermilk and sour cream helps to tenderize the baked waffles from the inside out.
The sour cream and buttermilk ensure that the inside of the waffles is moist and tender and so incredibly delicious.
With Love from Norway
Before you start
Read the recipe completely, make sure you have everything you need. For this recipe, I use a typical Norwegian heart -shaped waffle iron, but you can use any waffle iron you have.
See a 30-second video clip on my Instagram reels → here.
For all the step-by-step pictures scroll to → Notes and click on the clickable link; I highly recommend doing this if you have never made these cookies before.
For questions related to my recipes, ask me on my inbox on Instagram @passionforbaking to reply to you with an audio message.
hearth-shaped Waffle Iron
You can use any waffle iron you have at home, but with a quick search on Google, I found one on amazon → here that looks almost the same as mine.
And one on a Norwegian food store → here. Or you can use google → "waffle iron with hearths" and see what comes up in your area.
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Norwegian Buttermilk Waffles
- 4 large eggs
- 65 gram salted or unsalted butter, melted
- 250 gram sour cream
- 250 gram buttermilk, or kefir or yogurt
- 350 gram whole milk
- 175 gram white sugar
- 350 gram all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 to 2 teaspoon vanilla bean paste or pure vanilla extract
The way my mom and grandma made these waffles was by mixing everything except the melted butter until the waffle batter was lump-free; ( about 1 minute). Then, my mom just added the melted butter and mixed it for a few seconds until combined, and then she let the mixture rest in the fridge for at least 30 minutes before baking them off. Her waffles always turn out amazing and delious this way. So if you are in a hurry, do it this way.
Direction for the Norwegian buttermilk waffles
- In a large bowl, combine 350 grams of all-purpose flour, 175 grams white sugar, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- In another bowl, whisk together 250 grams buttermilk, 250 grams sour cream, 350 grams whole milk, 4 large eggs, 1 or two teaspoons vanilla bean paste, and 65 grams melted butter.
- Whisk together the wet and the dry ingredients, just until combined. Do not over-mix the batter; it can be tempting to over-mix the waffle batter, but in this recipe, a few lumps in the waffle batter are good. If you overwork the waffle batter, it can make the waffles a bit tough.
- Refrigerate for 30 minutes or up to 3 hours.
- I use a typical Norwegian hearth waffle iron, but you can use any waffle iron you have.
- Pre-heat your waffle iron to medium heat, then lightly grease it with butter.
- Scoop a few spoons of the waffle batter into your waffle iron.
- Cook the waffles until golden, every waffle iron is different, but it takes about 1 to 2 minutes; resist the urge to open the waffle iron while cooking so you don't let out all that lovely steam. When the waffles are fully cooked inside out, they will easily release from the pan.
- Carefully remove the waffle when it is done and repeat this process until all of the waffle batters have been used.
- For maximum freshness and deliciousness, serve these buttermilk waffles on the day they are made.
- Serve these waffles with fresh whipped cream or raspberry/strawberry jam.
For step by step pictures how to make
→Norwegian Buttermilk waffles
Click → here
