Sour Cream Waffles Recipe

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: waffles

Calories: 450kcal

Author: Becky Hardin

These sour cream waffles are crunchy on the outside, moist and fluffy on the inside, with a delightfully tangy flavor. Ready in 10 minutes!

Print Recipe

US Customary - Metric

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

*You can use plain Greek yogurt instead in a pinch.

Add-ins: Feel free to fold blueberries, chocolate chips, or another add-in into the batter.

Yield: This recipe makes 5 (7-inch) waffles.

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.

Make Ahead: You can refrigerate the batter for up to 24 hours, but the waffles may turn out a bit denser. For fluffier results, cook the batter right after mixing.

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.

Nutrition