Viennese Waffles Without Butter in a Waffle Maker
Fragrant, soft, unusual, simple and delicious - perfect for breakfast! Viennese waffles without butter in a waffle maker will delight the whole family. They are very easy to prepare and ideal for breakfast. Serve them with any syrup, jam, preserves, fresh berries or fruit.
Updated : 03 December, 2025
Easy
About 20 min.
Ingredients
150 grams
Wheat flour
2
Eggs
100 milliliters
Milk
50 grams
Sour cream
50 grams
Sugar
8 grams
Vanilla sugar
to taste
Salt
0.5 teaspoon
Baking powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a large bowl crack in the eggs, add a pinch of salt and start stirring with a whisk. While you keep mixing, sprinkle in the regular and vanilla sugar in a “fan” and whisk until bubbles appear and the sugar dissolves. You don’t need to whip strongly, just combine. You can use a hand whisk or an electric mixer on low speed.
Step 2
Without stopping the whisking, add 1 heaping tablespoon of sour cream of any fat content. Pour in the slightly warmed milk. Mix until smooth.
Step 3
In two additions, add the flour sifted together with baking powder into the egg mixture. Baking powder is usually added with the last portion of flour, because it immediately starts reacting with the liquid and you shouldn’t waste time so that the carbon dioxide bubbles don’t escape but have time to make the batter airy. Keep in mind that you may need more or less flour than I did. Judge by the consistency of the batter.
Step 4
The finished batter is liquid and very similar to pancake batter. Bubbles begin to appear actively on the surface, so it’s already a good idea to preheat the waffle maker to working temperature.
Step 5
Be sure (!) to lightly grease the plates with neutral vegetable oil before the first and every following filling. Since the batter contains absolutely no fat, it can stick, which is highly undesirable.
Step 6
Pour about 2½ tablespoons of batter into each section and gently spread it to fill the corners. Carefully close the lid and latch it. The amount of batter depends on the type and model of your waffle maker, so follow your own appliance.
Step 7
Bake the waffles until golden; for me this takes 7-8 minutes. The time is approximate, as it depends on the power and features of your waffle maker. While cooking, the waffles puff up and then settle slightly. Remove the finished waffles with a silicone spatula so you don’t burn yourself.
Step 8
Place them to cool on a rack in a single layer. The waffles will be soft both when just ready and after cooling.
Step 9
From this amount of ingredients you get 8-10 waffles, depending on the shape and how generously you pour the batter.
Step 10
Serve slightly cooled, with berries, syrup, whipped cream. You can pair them two by two, spreading jam between them. Eaten plain, they’re moderately sweet with a vanilla aroma. Completely cooled they become denser and firmer - a matter of taste.
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