Norwegian Waffles with Cardamom

A short history of Norwegian waffles

Waffles didn’t start in Norway. Waffle irons first appeared in medieval Europe — evolving from the round communion-wafer irons of the 14th century — and reached the Nordic countries from Germany and the Low Countries. The earliest documented Norwegian waffle recipe dates to the early 1700s, from the Kielland family in Stavanger, and it was already flavoured with cardamom — the same warm spice in this recipe. Butter, sugar and cream were expensive back then, so waffles were a treat for weddings and special occasions rather than an everyday bake. The five-heart iron came later, cooked over an open fire long before electric irons became a kitchen staple in the 1930s — and those little hearts are still what make a Nordic waffle instantly recognisable.

Norwegian Waffles with Cardamom

These Norwegian waffles are a Nordic weekend staple — thin, crisp at the edges and soft in the middle, with a warm hint of cardamom. They come together in one bowl with no special skills, and the batter takes care of itself while it rests. Serve them warm with brown cheese, jam, or just a dusting of sugar and a cup of strong coffee.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 Waffels

Course: Breakfast, Dessert, Snack

Cuisine: Norwegian, Scandinavian

Ingredients Equipment Method Notes

Ingredients

  

• 240 grams all-purpose flour (2 cups)
• 90 grams granulated sugar (scant ½ cup)
• 1 tsp baking powder
• 1 tsp ground cardamom
• 4 dl milk (1⅔ cups)
• 3 large eggs
• 100 grams butter (7 tbsp) melted — plus a little extra for the iron

Equipment

• Heart-shaped waffle iron — for the traditional Nordic shape.
• Balloon whisk — the fastest way to a smooth, lump-free batter.
• Large mixing bowl — one bowl is all you need.
• Cooling rack — keeps the edges crisp instead of steaming soft on a plate.
• Digital kitchen scale — I bake by weight for consistent results

Method

 

1. In a large bowl, whisk together the flour, sugar, baking powder and cardamom.
2. Pour in the milk a little at a time, whisking well after each addition, until the batter is completely smooth and lump-free.
3. Whisk in the eggs, then stir in the melted butter.
4. Cover and let the batter rest for 30 minutes at room temperature. It will thicken as the flour absorbs the liquid — loosen it with a splash of milk or water if it's too thick to pour.
5. Heat your waffle iron and brush it with a little butter. Pour in the batter and cook until golden and crisp. Brush the iron with a little more butter between each waffle.
6. Lift the waffles onto a cooling rack for crisp edges, or stack and serve straight away — warm is best.

Notes

Don’t skip the 30-minute rest. It hydrates the flour and relaxes the gluten, so the waffles turn out tender inside and crisp at the edges. It’s the small step that separates good waffles from great ones.

How to serve them

The classic Norwegian way is warm waffles with brunost (brown cheese), sliced thin so it softens into the heart shapes. From there, take your pick: strawberry or raspberry jam, a spoon of sour cream, or simply a dusting of powdered sugar. However you top them, serve them warm with coffee — that’s the whole point of a Nordic waffle afternoon.