Dutch Stroopwafels (Syrup Waffles) Recipe

How to enjoy the classic Dutch stroopwafel.
Angelika Kaczanowska/Getty Images
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 18-20 waffles (18-20 servings)
Ratings (8)

Visit any daily Dutch market and you'll be led by the nose to a stand that churns out a delicious local delicacy -- the stroopwafel. This thin caramel-filled waffle cookie is loved by locals and tourists alike.

Apparently, the first stroopwafels were baked in Gouda (also famous for its cheese) in the late 18th century. They are popular all over the Netherlands today, and while you can buy them abroad, they taste their best freshly (home)made, baked until golden and crispy with a melting caramel center and that familiar warm cinnamony smell of Dutch fairgrounds and markets.smell of Dutch fairgrounds and markets.

If you're not lucky enough to enjoy your stroopwafel straight from the waffle iron, simply rest one on top of a hot cup of coffee or tea for a few minutes -- it's an old Dutch trick that works every time!

A word of warning -- this recipe requires a waffle iron or pizzelle iron and certain ingredients that may be only be found online. And, biting into these syrup cookies while still hot could earn greedy eaters a scorched palate. But then again, there's nothing better than freshly made stroopwafels. They're certainly worth the effort.

The waffle dough is made with yeast which needs 1 hour to rise, so plan accordingly. You will need a ​waffle iron or pizzelle maker.

What You'll Need

  • For the Wafels / Cookies:
  • 1 ounce/25 g fresh yeast cake
  • 1 tablespoon milk (lukewarm)
  • 4.4 ounces/125 g butter (best-quality, roomboter, softened)
  • 2.6 ounces/75 g ​caster sugar (or witte basterdsuiker, see note below)
  • 1 large egg (beaten, room temperature)
  • 8.8 ounces/250 g cake flour (Dutch cake flour or zeeuwse bloem, see Note below)
  • Pinch salt
  • 1 tsp. butter (or as needed to grease waffle iron)
  • For the Filling:
  • 4.6 ounces/200 g molasses (Dutch molasses syrup or keukenstroop, see Note below)
  • 4.4 ounces/125 g brown sugar (or bruine basterdsuiker, see Note below)
  • 3.5 ounces/100 g butter (best-quality, roomboter)
  • 1 teaspoon cinnamon

How to Make It

Make the Waffle Batter:

  1. In a medium bowl, dissolve the yeast in the lukewarm milk. Add the butter, sugar and egg, mix, and then stir in the flour and salt.
  2. Cover the dough with a warm, moist dish towel and allow to rise in a warm place for 1 hour.

Make the Filling:

  1. Warm up the syrup and stir in the 4.4 ounces (125 g) brown sugar, 3.5 ounces ( 100 g) butter and cinnamon.
  2. Set aside and allow to cool to lukewarm.

    Cook the Waffles:

    1. Form balls the size of large marbles with the dough and place on a greased, pre-warmed cookie sheet. The dough balls should not touch each other. Again, cover with a warm, moist dish towel and allow to rise for 15 minutes.
    2. Grease and heat a waffle iron. Place the dough balls in the iron and bake until golden. This should take about 2 minutes in an electric waffle iron or 3 minutes in a stove-top version. Working quickly, cut the waffles in half (horizontally), smear with the syrup filling and sandwich the two halves together, pressing lightly.

    Source: De Banketbakker Cookbook, republished with the permission of the publisher. European and U.S. measurements are given. Use a kitchen scale to get the best result. 

    Ingredient Notes


    • This is a typical Dutch product and cannot be easily substituted. It is manufactured by adding invert sugar and other ingredients to fine white refined sugar. This mixture helps to achieve certain textural structures and keeps baked goods moist.
    • There are three varieties, white, brown and dark brown, called witte basterdsuiker, (licht)bruine basterdsuiker or gele basterdsuiker and donkerbruine basterdsuiker. It is widely available from Dutch supermarkets and some Dutch groceries on the internet.

    Zeeuwse Bloem

    • This is a finely milled white Dutch cake flour, made from soft wheat. It is described by Dutch Patissier Holtkamp as "a flour rich in enzymes and low in gluten, which is very pliable and elastic." According to the patissier, this makes the flour suitable for cookies that have to be ultra light and crispy.
    • What makes this flour different from regular cake flour is that it comes from an area with a sea climate, contains less starch, is more moist -- with an almost fatty feel -- and has less thickening power.
    • Zeeuwse bloem can be ordered at most bakeries in the Netherlands. Alternatively, go to a good baker where you live and tell them you need a finely milled white flour, made from soft wheat, suitable for cookies.


    • This is a molasses-colored syrup made from sugar syrup and glucose syrup. This treacly syrup (also called simply stroop) is often enjoyed with pancakes in the Netherlands instead of maple syrup. It is widely available from Dutch supermarkets and Dutch groceries on the Internet.