Sour Cream Waffles Recipe

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: waffles

Calories: 450kcal

Turn your waffle game up a notch with these delicious sour cream waffles! This waffle recipe makes perfect, fluffy waffles every time.

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.

This recipe makes 5 (7-inch) waffles.

For gluten-free waffles, swap the all-purpose flour for gluten-free 1:1 baking flour.
For lighter waffles, swap the all-purpose flour for an equal amount of cake flour.
Feel free to use whatever milk you have on hand, including dairy-free milk.
In place of the sour cream, you could also use plain or Greek yogurt.
Use room temperature ingredients for the best results.
Do not overmix the batter. This can lead to tough, chewy waffles.
Avoid opening the waffle iron before the waffles are done; they may split if they're not finished cooking.
Serve the waffles hot as they come off the iron. Leaving them out will lead to soggy waffles.
Keep the waffles warm and crisp by placing them on a lined baking sheet in a 200°F oven until ready to serve.

Storage: Store sour cream waffles in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.