Dutch Cream Waffles

20170528_090323I’m on a quest to make the best Holland Waffles there is. To do so, I have been testing numerous different recipes in order to find the best one. I’m looking for a lightly sweetened, crisp, but has a slight melt-in-the-mouth texture. I’m trying to copy the de Waffelbakkers waffle recipe since they no longer sell it in stores and is our family favorite type of waffle.

20170528_091203This recipe is a pretty good rendition, but a big eggier and less crisp, but it is light, fluffy, and fragrant. Whipping the egg whites separately helps with the rise and fluffy nature. Make sure you whip the egg whites right before you plan to make the waffles and fold it in gently to make sure you don’t knock the air out of the batter and hinder the rise of the waffles.


Serve it with fresh fruit and powdered sugar or maple syrup for a delicious breakfast treat! The great thing about making waffles is that you can make a large batch and freeze the leftovers to reheat at another time. These waffles are a great addition to any recipe library!

Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright june 2017 ©

Dutch Cream Waffles


Fluffy waffles made fresh with minimal ingredients
>>> Yields 8 small waffles
-Prep: 15 min
-Cook: 5 min


  • 1 C AP flour
  • 1/2 C white sugar
  • 1/4 tsp salt
  • 1 C heavy cream
  • 3 eggs, separated
  • 1 tsp vanilla


1) Mix the flour, salt, and sugar in a bowl.
2) Whip the egg whites until stiff peaks stage.
3) Add the egg yolks, vanilla, and heavy cream to the dry ingredients and mix well.
4) Fold in the whipped egg whites into the flour batter.
5) Cook in a waffle iron until crisp. Pour on maple syrup or powdered sugar and enjoy!

Happy eats!


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