Stroopwafels
All-purpose flour, active dry yeast and warm water come together in this vegetarian — 75 minutes, 8 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.
At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
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
- Stir the yeast and white sugar into the warm water (about 40 C) and let stand for 5 to 10 minutes until foamy.
- Melt the 115 g of butter and let it cool slightly. In a large bowl combine the flour, salt and 1 tsp cinnamon, then stir in the yeast mixture, melted butter and the egg to form a soft dough.
- Knead on a lightly floured surface for about 5 minutes until smooth, cover the bowl, and let the dough rest in a warm place for 45 to 60 minutes until slightly puffed.
- Divide the dough into 8 to 10 equal balls. Heat a pizzelle or stroopwafel iron and press each ball for about 30 seconds until you have a thin, lightly golden waffle that is fully cooked through.
- While the waffles are still warm, use a thin serrated knife to slice each one horizontally into two thin discs.
- Make the filling by gently melting the 85 g butter with the brown sugar and 1 tsp cinnamon over low heat, stirring until smooth and syrupy.
- Spread a thin layer of the warm caramel filling onto the cut side of one disc and sandwich it with its matching half, pressing gently.
- Let the stroopwafels sit for a few minutes so the filling sets, then serve warm, ideally resting one over a hot cup of coffee to soften the caramel.
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
Tips & common questions
How long does Stroopwafels take to make?
About 75 minutes from start to finish — an estimate based on the 8 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). 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 Stroopwafels vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Stroopwafels is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Stroopwafels 01.jpg by Takeaway, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.