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Wafels maken: basisrecept

Original in Dutch

Sandra Waterschoot · leukerecepten.nl · 2025 · 8 stuks

Against 455 waffle recipes

More sugar than 95% of recipes and more fat than 93%.

How Dutch waffle recipes differ from English ones →

Get the method at leukerecepten.nl →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.

  • More sugar than 95% of recipes: 44% of the flour weight against the typical recipe's 15%, about 3 times as much.
  • More fat than 93% of recipes: 56% of the flour weight against the typical recipe's 31%.
Liquid: 115%, 28th percentileEgg: 44%, 56th percentileFat: 56%, 93rd percentileSugar: 44%, 95th percentileLeavening: 3.6%, 38th percentileSalt: 0.2%, 33rd percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 100 gram witte basterdsuiker100 g
  • 1 zakje vanillesuikern/a
  • Snuf zout≈ 0.4 g
  • 2 eieren≈ 100 g
  • 1/2 zakje bakpoeder8 g
  • 225 gr bloem225 g
  • 125 gr gesmolten margarine of boter125 g
  • 250 ml lauwe melk≈ 258 g
  • Wafelijzern/a
  • Bakkwastjen/a

flour 225 gbatter 816 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 455 recipes. Shaded: the middle half. Tick: the median.

  • Liquid115% · 28th percentile
  • Egg44% · 56th percentile
  • Fat56% · 93rd percentile
  • Sugar44% · 95th percentile
  • Leavening3.6% · 38th percentile
  • Salt0.2% · 33rd percentile

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, egg, fat, sugar, leavening, salt.

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