Dutch stroopwafel
This Dutch dessert builds instant yeast and dutch stroop into an easy meal you can have ready in about 85 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 11 steps.
You'll mainly reach for oven and saucepan. At medium difficulty across 11 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm dutch stroop from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Combine milk and yeast in a bowl. Let stand for a moment to allow the yeast to dissolve.
- In another bowl, combine flour, butter, sugar, egg, and salt. Pour in the yeast mixture and knead until smooth. Cover the bowl and let the dough rise for one hour.
- When the dough is almost ready, make the stroop filling.
- Combine all the ingredients in a saucepan and stir until the butter is melted and the sugar is dissolved.
- Let it simmer for a while.
- The stroop will continue to thicken as it cools.
- Shape the dough into balls weighing about 35 grams each. Make a total of 14. Turn your stroopwafel iron on the highest setting.
- Place a ball of dough in the iron and close the iron. Don’t flatten the waffle too much; you should still be able to cut through it. Bake for 1-2 minutes until the waffle is nicely golden brown.
- When the waffle is done, work quickly. Remove the waffle from the iron and immediately use a round cutter to cut out a nice circle of about 8 to 9 cm (3 to 3.5 inches).
- Place the hot waffle on a cutting board and cut horizontally with a sharp knife. The stroopwafel is very hot, so use an oven mitt to hold it in place.
- Take half a waffle and spread the (hot!) stroop on it. Place the other half on top, pressing gently if necessary, and place the waffle on a wire rack to cool. Repeat for all the balls.
You'll use: Oven · Saucepan · Pan
Watch how it's made
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Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
What to serve with Dutch stroopwafel
- Kapsalon Lamb
- Bitterballen (Dutch meatballs) Beef
- Stamppot Pork
- Snert (Dutch Split Pea Soup) Side
Tips & common questions
How long does Dutch stroopwafel take to make?
About 85 minutes from start to finish — an estimate based on the 11 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Dutch stroopwafel suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Dutch stroopwafel via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.