When you end up with half a container of sour cream leftover from another recipe and you’re hungry for waffles. Sour cream activates the rising action in this recipe so you end up with light and fluffy waffles every time.
Waffles vs. Pancakes
It’s a battle that will never be won. Whether you’re team waffles or team pancakes, this batter works in both applications. So, if you have extra sour cream leftover but don’t want to bust out the waffle iron, you can make this into pancakes instead.
The Best Flour for Waffles
I love a really light and fluffy waffle with a little bit of crisp to the outside. To help make that happen, I use cake flour instead of all purpose flour. Cake flour has less protein in it which means it will not create as much gluten. Don’t get me wrong, I love gluten. It’s what gives sourdough bread and other baked items their signature chewiness. But, I don’t want chewy waffles, so I go with cake flour.
That said, I have tested this recipe with All Purpose flour and it still works great. Just be careful to not over mix it when you add the dry ingredients to the wet.
Choose Your Topping
These are great all-purpose waffles and the addition of sour cream gives them a little tanginess. That means they’re great for breakfast paired with sweet berries and cream. But, they’re also perfect for savory options like fried chicken and waffles.
How Do You Know Waffles Are Done Cooking?
You can’t always trust your waffle iron to know the exact moment when your waffles are golden brown and cooked through. The secret to knowing when waffles are done is to watch for the steam to stop flowing out of the sides of the waffle iron. During the cooking process, steam will start getting released from the waffles. Once they’re cooked through they give off a lot less steam, giving you indication that they’re done.
Avoiding Soggy Waffles
My favorite trick for avoiding soggy waffles is to put them on a cooling rack after I pull them out of the waffle iron. When they’re piping hot, they give off a lot of steam. If they’re on a plate, there’s nowhere for the steam to escape so the evaporating water is trapped under the waffle making it soggy on the bottom. Putting them on a cooling rack allows the steam to escape and you end up with perfect, crisp waffles.
Print
Sour Cream Waffles
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 8 waffles 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
An easy homemade waffle recipe made with sour cream. They’re perfectly golden and crisp on the outside and light and fluffy on the inside.
Ingredients
- 2 eggs
- 1/4 c sugar
- 1 tsp vanilla extract *optional
- 1/2 c sour cream
- 1.5 cup cake flour (makes for a fluffier waffle than AP flour)
- 1tsp baking powder
- 1tsp baking soda
- 1/2 cup to 3/4 cup milk
- additional sour cream, berries and maple syrup for garnish
Instructions
- Whisk 2 eggs with 1/4 cup sugar and 1 tsp vanilla until fluffy
- Add in 1/2 cup sour cream and whisk briefly, then add in 1.5 cups cake flour, 1 tsp baking powder and 1 tsp baking soda and whisk briefly until mostly incorporated. It’s okay if it’s lumpy.
- Slowly pour in 1/2 cup of milk and stir with a spatula until incorporated. Add up to 3/4 cup of milk if the batter is too thick. It should be a thicker batter, not watery or soupy, but should definitely be sticky and pourable.
- Pour the batter into a waffle iron and cook to desired darkness. Once the steam dissipates, the waffles are cooked.
- Remove waffles from the iron once cooked to desired brownness and then place on a cooling rack until ready to serve.
- Serve topped with a dollop of sour cream and fresh berries.
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