Easy Homemade Stroopwafels (With a Simple Caramel Filling Alternative)

There’s nothing quite like a fresh, warm stroopwafel—the crispy, thin waffle exterior and the gooey caramel center make it one of the Netherlands’ most beloved treats. Traditionally, stroopwafels are filled with stroop, a Dutch syrup that can be hard to find outside the Netherlands.

This recipe keeps everything you love about stroopwafels but uses a simple, homemade caramel filling that delivers the same cozy, molasses-kissed flavor without requiring specialty ingredients. Perfect for home bakers of any skill level!

Why You’ll Love This Recipe

• You can make it without Dutch stroop using common pantry ingredients
  
  

• The waffles are thin, crisp, and easy to slice
  
  

• The caramel filling is warm, buttery, and cinnamon-spiced
  
  

• Great for gifting, snacking, or enjoying with a hot cup of coffee or tea

Ingredients

Waffle Dough

• 4 cups all-purpose flour (medium protein works best)
  
  

• 1 packet (2 ¼ tsp) active dry yeast
  
  

• ½ cup granulated sugar
  
  

• 1 cup unsalted butter, melted
  
  

• 2 large eggs
  
  

• ½ cup warm milk
  
  

• 1 tsp vanilla extract
  
  

• ½ tsp salt

Simple Caramel Filling (Stroop Substitute)

This caramel spread replaces authentic stroop while keeping that deep brown-sugar flavor.

• 1 cup brown sugar
  
  

• ½ cup unsalted butter
  
  

• ½ cup light corn syrup or honey
  
  

• 1 tsp cinnamon
  
  

• Pinch of salt

How to Make Stroopwafels

1. Prepare the Dough

Start by blooming the yeast. Mix warm milk with the yeast in a small bowl and let it sit for 5–10 minutes, until it turns foamy.

In a separate large bowl, whisk together the flour, sugar, and salt. Add in the melted butter, eggs, vanilla, and your yeast mixture. Stir until a soft dough comes together.

Knead lightly for 1–2 minutes—just enough to make it smooth. Then cover the bowl and let the dough rest for about 30 minutes.

2. Make the Caramel Filling

While the dough rests, prepare your caramel. Melt butter in a saucepan over medium heat. Add the brown sugar, corn syrup or honey, cinnamon, and salt.

Stir until everything melts and becomes smooth. Let it gently bubble, then reduce to low heat to keep it warm and spreadable. Good caramel should be thick but pourable.

3. Cook the Waffles

Heat a stroopwafel iron or a thin waffle-cone iron.

Divide the dough into small, golf-ball-sized pieces. Place one in the center of the hot iron and press to cook for 60–90 seconds, or until golden brown.

Working quickly, carefully slice the waffle horizontally into two thin layers while it’s still warm and soft—this step gets harder as the waffle cools.

4. Fill and Assemble

Spread a thin layer of warm caramel filling on one half of the waffle. Top with the other half and press gently to seal.

Repeat with the remaining dough and filling. Let the stroopwafels cool slightly so the caramel sets.

Tips for Perfect Stroopwafels

• Slice immediately. Stroopwafels firm up fast, so cut them right off the iron.
  
  

• Keep caramel warm. If it gets too thick, gently reheat it to loosen.
  
  

• Use honey for extra depth. Honey adds a hint of floral richness to the caramel.
  
  

• Great for gifting. Wrap in cellophane or stack in a tin for a beautiful homemade gift.
  
  

Enjoy Your Homemade Stroopwafels!

Whether this is your first time making stroopwafels or you're revisiting a favorite tradition, this easy recipe brings classic Dutch warmth right into your kitchen. Pair them with a hot drink or cut them in half and share with your loved one, either way, they won’t last long!