I would like you to meet my new favourite waffle. His name is Fritz. Just kidding, it’s not just one Waffle that I’ve given a name to and carry around with me a la Wilson from Castaway (can you imagine?).
No, meet my new favourite recipe for waffles.
This is something that I’ve been tinkering with ever since my charming and handsome boyfriend made all my dreams come true and purchased me a Waffle-maker for my birthday two years ago.
YOU HEARD RIGHT! This recipe has been two years in the making! Kind of like how long this gif took me to make…
And like the gif, the recipe was totally worth it. It’s got everything I want in a waffle. The texture is spot on, with a crisp outside (thanks to the butter), and very fluffy interior. It tastes heavenly, with strong toasty notes, and a rich vanilla scent.
Best of all, it’s the kind of waffle batter that you can just whip up, with one bowl and a whisk, and then bake straight away! No whisking egg whites, no resting the batter, and no fermenting overnight required.
The road to these waffles was long – beginning at the classic Buttermilk Waffle. I love a buttermilk waffle, just as much as I love a buttermilk pancake. What I hate it constantly throwing away half-full cartons of buttermilk, because I never use all of it!
I know that I could substitute soured milk (milk with lemon juice or vinegar added), but when that buttermilk tang is so integral to the end result, I just felt like it wasn’t the same. What I do always have in my fridge is sour cream.
And it just so happens that sour cream makes a FANTASTIC waffle. Just ask the Scandinavian countries – they’ve been adding sour cream to their waffles for aeons, and they certainly know their stuff.
The other great thing about making waffles with sour cream, is that you then get to make the ultimate waffle topping of all time. You take a splodge of sour cream, and ripple it with blackberry jam and then try and stop yourself from just eating it with a spoon. Make these waffles this weekend. You will not regret it!
xx Sarah.
- 1 + ¼ cups (185g) plain flour
- 2 tsp sugar
- 2 tsp baking powder
- pinch of salt
- 2 eggs
- ½ cup (125ml) sour cream
- ½ cup (125ml) milk
- 3 tsp vanilla extract
- ¾ stick (75g) butter, melted
- Place the flour, sugar, baking powder and salt into a large mixing bowl, and stir with a whisk to combine.
- Add the eggs, sour cream and vanilla, and begin whisking them slowly into the flour. Stream in the milk, and mix everything together until you have a very thick batter. Pour in the butter, and stir until completely incorporated.
- From hereon in, the instructions largely depend on your waffle maker. I have a round one, but if you have a very large or very thin, or very deep one, you should refer to the instructions that came with it, for how to proceed. This recipe would be most similar to a standard buttermilk waffle.
- Heat your waffle maker, according to the manufacturer's instructions. I used a medium setting for these waffles.
- Scoop about a third of a cup of batter (or as much as your waffle maker says) into the middle of the grid, and then close the lid and let it bake! When it's ready, carefully remove the waffle, and place on a cooling rack (this keeps them from going soggy). Place the cooling rack on a tray and into a low oven to keep warm while you bake the rest of the waffles! Enjoy these with maple syrup, berries, or as I did in the pictures, with more sour cream swirled with blackberry jam.
Oh wow. That gif is so satisfying to watch! Look at that perfect waffle! Yuuuuuuum!
Thanks chica!
Would be nice to see the recipe but the ad covers most of it and when I close the ad another pops up smh
OH Linda, don’t shake your head! Don’t SMH! The method for the recipe is below the ingredients. I think you’re confused by an ad that appears next to the ingredients, which you think is covering the instructions, but it’s not! They’re there! Just scroll on down. xx Sarah
Using sour cream in waffles is a great idea! I like that this is such a simple and straightforward recipe, but with such stunning results. That’s how breakfast recipes, should be right? (I’m certainly not one to whip egg whites first thing in the morning!!!) I’m looking forward to trying these this weekend!
Awesome! Thanks Jamie, I hope you like ’em!
I haven’t made waffles in far too long, AND I have sour cream in my fridge that needs to be used for something. I obviously need these in my life. Also, “Splodge.” yes.
Are you kidding me with how gorgeous these waffles are?! I don’t know how you got them to look so great. Well, I mean besides your recipe-developing skillz and photography skillz ;) I wish I could eat one rightthissecond! Sour cream/jam topping, yes please. I’ll take four.
Sooooooo sad I don’t own a waffle maker
I have swooned many a time over what sour cream does for muffins and cakes. I suspect this recipe is going to leave me all fluttery.
Yum!! These look crazy good!! And that gif is synod awesome – way to go Sarah!
Oh my yum!! Love sour cream waffles.
I am drooooooling right now!!!!! That blob of sour cream and blackberry jam is just making this already delicious waffle absolutely irresistible!!!!!! *-*
just made these for breakfast with plain Greek yogurt instead of sour cream–so tasty! and they smell amazinggg while they cook :)
YUM! Great substitution – they probably turned out just a little lighter, which would be gorgeous!
uhhh…please carry around a waffle names fritz!! You would totally be my new bestie. Although Fritz would be difficult not to eat. YUM!
Not to be picky about this awesome recipe, but when do you add the vanilla? ;^)
Aaaahhhh! Thanks for the pickup on that Kevin! You add it with the sour cream and milk. I shall adjust the recipe~!
Haha, I must admit that I was expecting a “WOOOOOOW!” when I was going to read this recipe (because all of your recipes are “WOOOOOW!” – seriously!), but this time I actually laughed a little. Thehehehe. I ALWAYS have either sour-cream or sour-milk (a direct translation that is) in my waffles – but then again, I’m Scandinavian :)
Really love your blog, imagine being a good photographer AND a wonderful chef! I adore you, truly :)
Love from Scandinavia (as no one here calls it)
PS: The font you’ve used in the comment-section is kind of.. confusing! So sorry for any mispellings.
You Scandi-folk just know the answer to good waffles! I’m not surprised that it’s par for the course for you. Thanks for the blog love! :)
UGH! I love waffles and these look like perfection!
These waffles look soooo delicious!. I don’t have sour cream but greek yogurt should work? Yummm!
That gif-SHUT UP! And this recipe-AMAZINGGGG! They are so pretty and the texture looks PERFECT!
These look and sound unbelievably dreamy. I might carry one around with me everywhere if I could make them last. Or somehow make them self-replicating. That’d be pretty rad.
Love the use of sour cream in this recipe – while buttermilk is delicious, i sometimes feel that it is wasteful to buy an ingredient that i can’t use in other things. YUM!! now, all i need is a waffle maker!
waffle win. these look awesome. wondering if yogurt would make the same texture as sour cream? (which is like my buttermilk)
Not quite the same texture – yoghurt would produce a slightly more moist crumb, but still totally delicious!
Have you any idea how can I do it without the grid?
Hi Marta! The best substute for a waffle grid would be to use a non-stick griddle pan. That would give you the same signature ridges in the waffle, and would help produce the same texture.
xx
Sarah
Made these this morning, mmmmmmmm delicious!
Oh my god Sarah!!!! I just made your waffles yesterday and I have never tasted better ones! My husband who is not a waffle guy, LOVED THEM! So crunchy on the outside. And so soft on the inside. Big fluffy clouds of joy. I could not think of a better way to break in my new waffle maker.
I am making another Sunday brunch with my whole family to share the yumminess that you so generously provided. Will keep this recipe for life and share it and your site with EVERYONE! Thank you Sarah, I just love your site and your passion for food.
Cheers,
Judy
Hi Judy – I’m so glad you made these and loved them!! This is absolutely one of my favourite recipes I’ve ever posted, it’s such a winner, so I’m so glad that you’re enjoying them. Thanks so much for your comment, you really made my day this morning. It means so much to me.
I hope you have an amazing brunch, and that this takes your husband one step closer to being a Waffle Guy!
xx
Sarah
Made these this morning and they were fantastic! Thanks for the great recipe!
I just bought a waffle iron last night and these are the first waffles I made in it. They were fabulous and easy! My hubby said they were “airy”. LOL Definitely a hit!
YAAAAY! Congratulations on your new waffle maker! May you and it have many happy years together. And I’m so glad you Christened it with these babies! Thanks Carol!
xx
Sarah
I’m not sure if you’ve already mentioned this or if anyone has already asked but can I use this recipe for pancakes?
Hey Danielle – I haven’t mentioned that before, in fact I don’t think anyone has asked! I’m really not sure how it would turn out, sorry! If you try it, do let me know.
xx Sarah.
Made these this morning and they were delicious.
So glad you like them Ling!
I don’t usually leave reviews but this waffle recipe deserves one. It is one of the best I have ever made. I have used countless recipes but all seem to be bland. This recipe was just enough sweetness and fluffy on the inside and crispy on the outside. I topped it with my homemade guava jelly and the sour cream. Everyone enjoyed it. This recipe made about 11 square waffles from my waffle maker. I will definitely use this recipe again. Thank you,