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Overview

Stroopwafels

Stroopwafels, Dutch Stroopwafels, Caramel Syrup Waffles

This stroopwafels recipe bakes thin waffles in a hot iron, splits each one while it is still warm, and spreads it with a buttery caramel syrup spiced with cinnamon. The syrup softens the waffle just enough to make it chewy at the edges and crisp in the middle. One serving is about 155 g, three stroopwafels.

Stroopwafels were invented in Gouda, in the Netherlands, in the late 1700s or early 1800s, when a baker pressed leftover crumbs and syrup into thin waffles. The story goes that they were first made from the scraps of other baking, and they stayed a cheap street snack for a century before becoming the Netherlands’ most famous export — now sold at every market and airport in the country.

Pairs well with: Coffee, tea & a glass of milk

Provenance

Netherlands flag Netherlands

Dutch Heritage

Nordic & European

Time Dedication

1h

30m prep • 30m cook

Batch Yield

4 Servings

690 kcal per serving

1 serving ≈ 153 g

Technical Skill

Advanced

Hard (Waffle Iron)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Coffee breaks, market days, afternoon tea, Dutch festivals Cost: Low — about $2–3 per serving at home
Tags: Egg Sweet Rich Baked
A plate of round golden stroopwafels showing their waffle pattern and syrup layer

Dutch Heritage

Photo: Takeaway, CC BY-SA 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

Made the Dutch way: thin waffles baked in a hot iron, split while warm and filled with buttery cinnamon caramel syrup.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h
P

Prep Stage: Dough & Syrup

30 Mins • Kneading & Rising

Mix the flour, yeast, sugar, cinnamon and salt, add the egg, butter and milk, and knead into a soft dough. Leave it to rise for 30 minutes while you make the syrup: melt the brown sugar, treacle, butter, cinnamon and vanilla together until smooth, and keep it warm.

Maestro Tip: Keep the syrup warm while you work — cold syrup sets hard and will not spread.

  1. 1

    Make & Rise the Dough

    30 Mins Warm place, 25°C (77°F)

    Mix the flour, yeast, sugar, cinnamon and salt, rub in the butter, then add the egg and milk and knead for 5 minutes until smooth. Cover and leave in a warm place for 30 minutes.

    The dough should be soft and smooth, not sticky — add flour a spoonful at a time if needed.

    Done when: A smooth dough, slightly risen.

  2. 2

    Make the Caramel Syrup

    10 Mins Low heat, 80°C (175°F)

    Put the brown sugar, treacle, butter, cinnamon and vanilla in a small pan and heat gently, stirring, until the sugar dissolves and the syrup is smooth and glossy. Keep it warm on the lowest heat.

    Do not let the syrup boil hard — it turns bitter and sets like toffee.

    Done when: A smooth, glossy caramel syrup.

  3. 3

    Heat the Waffle Iron

    5 Mins Hot iron, 180°C (350°F)

    Heat a stroopwafel iron or a small waffle iron until hot, and brush it lightly with butter.

    The iron must be properly hot or the waffles stick and bake pale.

    Done when: A hot, lightly greased iron.

  4. 4

    Bake the Waffles

    15 Mins Hot iron, 180°C (350°F)

    Roll the dough into 12 small balls, press one into the iron and bake for about 1 minute until golden and crisp. Repeat for all 12.

    Work one waffle at a time and keep the rest of the dough covered.

    Done when: Thin, golden waffles with a deep grid pattern.

  5. 5

    Split & Fill

    10 Mins Hot

    While each waffle is still warm, split it in half with a sharp knife, spread the lower half with warm syrup and press the top half back on.

    Split them hot — a cold waffle cracks instead of splitting cleanly.

    Done when: Waffles filled with a thin layer of warm caramel syrup.

  6. 6

    Cool & Serve

    5 Mins Room temperature

    Let the stroopwafels cool for a few minutes so the syrup sets slightly, then serve three per person.

    They are best the day they are made, while the edges are still a little chewy.

    Done when: Golden syrup waffles, crisp at the edges and chewy in the middle.

Finishing Touches & Plating

Serve the stroopwafels the day they are made, three to a plate, with coffee or tea — the Dutch way is to rest one on top of a hot cup so the steam softens the syrup and the waffle turns warm and bendy.

Nutritional Physiology & Benefits

Nutrition

Energy

690

kcal / serving

Protein

8g

Complete AA

Carbs

98g

Complex

Fats

31g

Healthy

Per serving (4 servings · 1 serving ≈ 153 g)
Energy690 kcal
Protein8 g
Carbohydrates98 g
Fat31 g
Fibre2.9 g
Sugar57.5 g
Sodium224 mg
Per 100g
Energy451 kcal
Protein5.3 g
Carbohydrates64 g
Fat20.1 g
Fibre1.9 g
Sugar37.7 g
Sodium147 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: The egg and butter add small amounts of vitamin A and vitamin B12, and cinnamon adds a little iron and manganese. All nutrition values are estimated.

Quick Sweet Energy

About 690 kcal a serving with 97.8 g of carbohydrate makes three stroopwafels a substantial sweet snack.

Cinnamon Warmth

Cinnamon adds warmth and a little iron and manganese to the syrup.

A Little Protein from Egg

The egg in the dough adds about 8.1 g of protein per serving.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Coffee

Coffee is the classic partner — rest a stroopwafel on top of the cup and let the steam warm the syrup.

Tea

A mild black tea suits the sweet, buttery waffles without fighting them.

Cold Milk

Cold milk cools the sweetness and is the choice for children.

Sides

Fresh Fruit

A few berries or apple slices add freshness next to the rich syrup.

Complete menu

Serve the stroopwafels warm with coffee, a few berries on the side, and cold milk for children.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Extra Syrup or Honey

The waffles are already filled with caramel syrup — more syrup on top makes them cloyingly sweet. This is general food information, not medical advice.

Storing Them Uncovered

Stroopwafels left uncovered go stale and hard within a day — keep them in an airtight tin. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA sweet snack — about 690 kcal a serving, best eaten with coffee.
  • ChildrenChildren love stroopwafels; one or two is enough for most, with a glass of milk.
  • ElderlySoft and easy to chew once warmed over a cup; serve one or two rather than three.
  • Pregnant womenFine as an occasional sweet snack; the egg in the dough is baked right through. Ask your clinician about portions.
  • Breastfeeding womenAn energy-rich sweet snack; keep to two waffles and drink water with them.
  • AthletesA quick carbohydrate snack — about 97.8 g of carbohydrate per serving; useful for fast energy.
  • Weight gainA good choice for adding energy: the full portion is calorie-dense.
  • Weight lossKeep to one stroopwafel with tea instead of three.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesVery high in sugar and refined carbohydrate — keep to one small stroopwafel, if at all. Ask your clinician.
  • High blood pressureLow in sodium, but high in sugar — keep the portion small. Ask your clinician.
  • Kidney diseaseHigh in sugar and refined carbohydrate; ask your clinician about portions.
  • GoutLow in purines, but the sugar load is high — keep to one waffle. Ask your clinician.
  • Stomach issuesSweet, buttery food can be heavy on a sensitive stomach; eat a small portion. Ask your clinician.
  • Cardiovascular diseaseHigh in sugar and saturated fat — an occasional single waffle is wiser than three. Ask your clinician.
  • Fatty liverHigh in sugar, so keep to one waffle on rare occasions. Ask your clinician.
  • Food allergiesContains wheat, milk (butter) and egg. Naturally free of pork and fish.
  • Special therapeutic dietsNot suitable for gluten-free or dairy-free diets without a full recipe change; ask your dietitian.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely and store in an airtight tin with baking paper between layers.
In the fridge
Do not refrigerate — the fridge makes them hard and stale.
In the freezer
Up to 2 months; freeze in a single layer, then bag.
How to reheat
Warm in a low oven at 150°C (300°F) for 3 minutes, or rest on a hot cup of coffee for 1 minute.
Freezing recommended
Yes — they warm up well over a cup of coffee.
Signs it has spoiled
Stale, hard texture, mould, or a rancid smell from the butter.

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