Dutch Waffle Recipe

Name: Das Dutch Haus Restaurants Dutch Waffle Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 0.5 tsp salt; 2 to taste large eggs; 1.5 cups whole milk; 0.25 cups unsalted butter, melted; 1 tsp vanilla extract; 8 to taste sliced ham or Canadian bacon (about 1/8" thick); 1 tbsp unsalted butter (for skillet or waffle iron, optional); 0.25 tsp black pepper; 0.5 cups maple syrup; 2 tbsp chopped fresh chives or parsley (optional); 2 tbsp unsalted butter (optional)

Inspired by Das Dutch Haus Restaurant

Time30m

Serves4

with Ham or Canadian Bacon.

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Ingredients

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Waffle Batter

2 cups 00 bread flour

2 tbsp granulated sugar

1 tbsp Baking powder

1/2 tsp Celtic sea salt

2 to taste Large eggs

1 1/2 cups whole milk

1/4 cups unsalted butter, melted

1 tsp Watkins vanilla extract

Ham or Canadian Bacon Topping

8 to taste sliced ham or Canadian bacon (about 1/8" thick)

1 tbsp unsalted butter (for skillet or waffle iron, optional)

1/4 tsp black pepper

To Serve

1/2 cups maple syrup

2 tbsp chopped fresh chives or parsley (optional)

2 tbsp unsalted butter (optional)

Method

Waffle Batter

Preheat

Preheat the waffle iron according to manufacturer instructions to medium-high heat. If your iron has adjustable settings, set to produce golden, crisp waffles.

In a large bowl whisk together the flour, sugar, baking powder and salt until evenly combined.

In a separate bowl or large measuring cup, beat the eggs lightly. Add the milk, melted butter and vanilla extract and whisk until combined.

Make a well in the dry ingredients and pour in the wet ingredients. Stir gently with a spatula until just combined — a few small lumps are fine. Do not overmix or the waffles will be tough.

Let the batter rest 5 minutes while the waffle iron finishes preheating. Resting hydrates the flour and helps a lighter texture.

Ham or Canadian Bacon Topping

While the batter rests, warm a small skillet over medium heat. Add 1 tablespoon butter if desired. Add the ham or Canadian bacon slices in a single layer (work in batches if necessary).

Cook the slices 1–2 minutes per side until edges are lightly browned and heated through. Sprinkle lightly with black pepper. Remove to a plate and keep warm. The goal is to warm and caramelize the meat slightly — do not overcook.

Alternatively, you can warm the slices on the waffle iron for 30–45 seconds while waffles are finishing to get a little crispness.

Cook Waffles

Lightly brush or spray the preheated waffle iron with melted butter (or nonstick spray). Ladle batter onto the center of the hot waffle iron using roughly 1/2 to 3/4 cup batter per waffle (adjust quantity based on your iron size).

Close the lid and cook until steam subsides and waffles are golden brown and crisp, about 3–6 minutes depending on your iron. Resist opening too early.

Carefully remove the waffle and place on a cooling rack in a single layer to maintain crispness while you cook remaining waffles. Repeat brushing the iron between waffles as needed.

Assemble & Serve

Place one waffle on a plate. Top with 1–2 slices of warmed ham or Canadian bacon. If you like, add a small pat of butter on the hot waffle so it melts over the meat.

Drizzle with maple syrup to taste (about 2–3 tablespoons per serving) and garnish with chopped chives or parsley if using.

Serve immediately so waffles remain crisp. Leftover waffles can be refrigerated for up to 2 days or frozen and reheated in a toaster or oven until crisp.