READY IN 45 mins

Sour Cream Waffles

Read Reviews (76)

"These waffles substitute sour cream and yogurt for milk. The inspiration came about one morning when there was no milk in the house." — holly george

Directions

In a bowl, mix together water, sour cream, yogurt, and vinegar.
Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.
Add sour cream mixture and eggs to flour mixture; blend until smooth.
Cook on a lightly greased waffle iron until golden brown; lift off with a fork.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

May 21, 2006

These waffles were fantastic! My family enjoys the flavor of vanilla in our waffles, so I used vanilla yogurt instead of plain and also added a tsp. of vanilla extract. YUMMY!

—JenniferT

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Most Helpful Critical Review

Apr 25, 2011

Not bad for basic, very light and fluffy (I used vinegar). I added vanilla, cinnamon, cloves, and 1T sugar.

—Renee

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86 Ratings

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May 14, 2008

These were really good. My two year olds even ate them! I made a couple of changes after looking at the reviews. I actually used low fat milk instead of water. I used half wheat flour and half all purpose flour. I used vanilla yogurt, and vanilla instead of the vinegar. I topped them with applesauce, a little lite syrup and some cinnamon. Yum! I loved that they were more healthy than regular waffles! Thanks for posting this recipe!

—aubriannie

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Jan 07, 2006

tasted great; couldn't even tell the difference from your standard waffle mix...this is actually pretty healthy with yogurt in the mix

—redhead18

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May 10, 2008

Yummy! I used vanilla yogurt because we always have that on hand. I added 1 tsp of vanilla extract and left out the vinegar. So delicious and creamy - just like a previous reviewer said! Much better than a mix from a box and not at all difficult to make!

—PULLEYHEATHER

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Aug 26, 2008

Excellent!Fluffy and flavorful. My husband was skeptical at first but quickly ate his words along with most of the waffles. These have become a staple at my house. The only change I made was using vanilla yogurt instead of plain because that's what I had on hand.

—MOUSE8981

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Aug 09, 2011

More like 4.5 stars really. I doubled the recipe and used a container of vanilla yogurt and subbed half whole wheat flour for all the ap. I got six waffles on my belgian waffle maker this way. I took a family poll of this recipe vs my normal go-to and this won hands down. DH really liked that they were nice and moist and didn't suck up all the syrup like my normal recipe. I think I've found a new go-to. Thank you for sharing!

—banshezmom

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Jun 11, 2006

Christmas Morning GOOD! Need I say more. If perfect can be improved upon though I did make the first batch as written then for the next batch, I followed the lemon jce. instead of vinegar w/ 1 tsp. of vanilla advice and it was delicious. We served them with homemade chunky applesauce and syrup & cream! What a delightful breakfast!

—5COOKIEMUNCHERS

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Nutrition

Calories
345 kcal
17%

Carbohydrates
51.7 g
17%

Cholesterol
120 mg
40%

Fat
9.6 g
15%

Fiber
1.7 g
7%

Protein
12.1 g
24%

Sodium
858 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cream Waffles

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 345
** Calories from Fat: 86

% Daily Value *
** Total Fat 9.6g 15 %
** Saturated Fat 4.9g 25 %
** Cholesterol 120mg 40 %
** Sodium 858mg 34 %
** Potassium 214mg 6 %
** Total Carbohydrates 51.7g 17 %
** Dietary Fiber 1.7g 7 %
** Protein 12.1g 24 %
** Sugars 2.6g
** Vitamin A 6 %
** Vitamin C < 1 %
** Calcium 26 %
** Iron 36 %
** Thiamin 53 %
** Niacin 47 %
** Vitamin B6 5 %
** Magnesium 9 %
** Folate 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.