My sour cream waffles are crunchy on the outside yet moist and fluffy on the inside. They have an irresistibly tangy flavor that’s similar to buttermilk pancakes but in waffle form. I make these homemade waffles almost every weekend, and my kids and husband adore them! They’re ready in 10 minutes, they freeze well, and they’re always a hit at breakfast time.
Top Reader Reviews
Delicious! I will definitely be making this waffle recipe again and again.
–
The waffles were very fluffy
–
Light and Fluffy Waffles Made with Sour Cream
I bet you can guess the not-so-secret ingredient in my sour cream waffles! Sour cream is thick, rich, and tangy, which improves the flavor of these waffles, but the real benefit is its natural acidity. This helps activate the leavening powers of the baking powder and eggs, making the texture of these homemade waffles super light and fluffy. This simple upgrade is what turned a standard breakfast staple into something my family begs for every weekend!
I’m a classic butter and maple syrup fan, but these waffles are delicious topped with anything from lemon curd to chocolate hazelnut spread.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
How to Prevent Waffles from Sticking to the Waffle Iron
I’ve had my fair share of ruined waffles because I didn’t prepare my waffle iron properly. The simplest step is to fully preheat your waffle iron before adding batter. Next, a quick brush of oil or melted butter (not spray, which can build up over time) helps release the waffles cleanly and keeps the surface in good condition.
Sour Cream Waffles Recipe
Equipment
- Kitchen Scale (optional)
- Waffle Iron
Ingredients
- 1¾ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter 1 stick; melted
- 1 cup milk room temperature
- ½ cup sour cream room temperature*
- 3 large eggs room temperature
Instructions
- Heat and prepare your waffle iron according to your brand of iron.
- In a large bowl, combine the dry ingredients, and whisk them together.1¾ cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
- Add in the butter, milk, sour cream, and eggs, whisking until the batter is combined and without clumps.½ cup unsalted butter, 1 cup milk, ½ cup sour cream, 3 large eggs
- Use a scoop or ladle to scoop the batter and cover the waffle maker mold. Spread the batter evenly, with a rubber spatula if necessary. Close the cover of the waffle maker and allow the waffle to cook.
- Repeat with the remaining batter.
- Serve immediately with syrup or fruit.
Notes
- Use room temperature ingredients for the best results.
- Make sure your iron is fully preheated and lightly greased with oil or melted butter. Avoid nonstick spray, which can build up and cause sticking over time.
- Do not overmix the batter. This can lead to tough, gummy waffles.
- For the fluffiest waffles, use the batter right away. For chewier waffles, let the batter rest for 30 minutes.
- Avoid opening the waffle iron before the waffles are done; they may split if they’re not finished cooking.
- I recommend serving the waffles hot as they come off the iron. Leaving them out will lead to soggy waffles.
- If you’re making a big batch, I recommend keeping the waffles warm and crisp by placing them on a lined baking sheet in a 200°F oven until ready to serve.
How to Make Sour Cream Waffles Step-by-Step
Prep: Gather the quick list of ingredients for this fluffy homemade waffle recipe. Heat and prepare your waffle iron according to the manual. While the iron preheats, melt the butter; then bring the milk, sour cream, and eggs to room temperature. This will help everything combine more easily, leading to a smoother batter and more consistent waffle texture.
Make the Batter: In a large bowl, whisk together 1¾ cups of all-purpose flour, 1 tablespoon of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of kosher salt. Then add in ½ cup of melted unsalted butter, 1 cup of room-temperature milk, ½ cup of room-temperature sour cream, and 3 large room-temperature eggs. Whisk until the batter is combined and free of dry clumps.
Cook the Waffles: Use a scoop, measuring cup, or ladle to pour the batter into the waffle iron. I use about ⅓ cup of batter per waffle, but the amount you use will depend on the size of your waffle iron. Spread the batter evenly, with a rubber spatula if necessary. Close the cover of the waffle maker and allow the waffle to cook.
Finish: Once the waffle is done, carefully remove it from the iron. Then repeat with the remaining batter.
Serve: Serve sour cream waffles while hot and fresh off the iron! Top with maple syrup, caramel sauce, fresh berries, whipped topping, or anything your heart desires.
How to Store and Reheat
Store leftover sour cream waffles in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Reheat in a 250°F oven for 10 minutes from the fridge, or 12 minutes from the freezer.
Leave a Reply