These fluffy waffles make a perfect base for all sorts of sweet and savory topping - try ice cream with berry sauce or fried chicken and maple syrup!
1/4 cup melted butter
1 cup milk
1 1/2 teaspoon vanilla extract
1 cup sour cream
2 eggs
2 tablespoons sugar
1 1/2 cup all-purpose flour
1 tablespoon baking powder
Preheat the Belgian waffle maker as directed by the manufacturer.
Combine the melted butter, milk, vanilla, sour cream, eggs, and sugar in a bowl. Mix with a fork.
Combine the flour and baking powder in a small bowl. Mix well then, while stirring, slowly add the flour mixture to the batter. Stir until the dry ingredients are incorporated.
Using a ladle or measuring cup, ladle the batter onto the waffle iron and cook until done or as directed by the manufacturer. 3/4 cup of batter should yield one 7-inch waffle.
The batter can be made a day ahead of time and stored in a covered container in the refrigerator.
For a lighter batter, you can separate the eggs, beat the egg whites to soft peaks, and fold them into the batter as the last step. This will incorporate air into the batter, resulting in lighter and fluffier waffles.
Try different extracts like almond or lemon in place of vanilla for a different flavor.
If using the batter from the refrigerator, let it sit at room temperature for about 10-15 minutes before cooking.
Pre-greasing the waffle iron with a little butter or non-stick spray before adding the batter can help prevent sticking and contribute to a golden, crispy exterior.
Sour cream is an excellent ingredient for waffle batter because it adds moisture and richness, creating a tender texture in the finished waffles. Its acidity also reacts with the baking powder, enhancing the leavening process for fluffier waffles. Additionally, sour cream imparts a subtle tanginess that balances the sweetness of the waffles, adding depth to the flavor.
Yes, if sour cream is not available or you're looking for a different option, you can substitute it with Greek yogurt or buttermilk. Both alternatives will maintain the moisture and tanginess similar to sour cream, though the texture and flavor might vary slightly.
To make these waffles gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure the blend includes xanthan gum or another binder to mimic the structure provided by gluten.
For extra crispy waffles, make sure your waffle iron is fully preheated before adding the batter. Additionally, cooking the waffles a little longer than the minimum recommended time can help achieve a crisper exterior. Some people also recommend letting the batter rest for about 30 minutes before cooking, as this can help develop the gluten network for a crisper texture.
For a savory twist, try toppings like fried chicken and maple syrup, smoked salmon with cream cheese and dill, or a poached egg with hollandaise sauce. The tanginess of the sour cream waffles complements savory flavors beautifully.
Feel free to stir in ingredients like chocolate chips, blueberries, minced herbs, cooked bacon bits, or chopped nuts into the batter before cooking to add texture and flavor to your waffles.
Leftover waffles can be cooled to room temperature, then stored in an airtight container or resealable plastic bag in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, toast the waffles in a toaster or oven until heated through and crispy.
Waffles are typically done when they are golden brown and crispy on the outside. Most waffle makers have an indicator light or beep to signal when the waffle is cooked. Additionally, steam stopping or significantly reducing from the waffle maker is a good sign that the waffle is done.
Yes, this recipe works in a regular waffle maker as well as the larger Belgian waffle makers. Just adjust the amount of batter needed accordingly.
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reviews & comments
August 9, 2020
It was my first attempt and it turned out really great! Crispy outside, fluffy and soft inside.
July 19, 2020
This is an excellent recipe; in fact, the best waffle recipe I have made. I donât have a Belgian waffle maker but I do have an old Mickey Mouse waffle iron and the recipe made 11 waffles. The flavor is wonderful and the texture spot on (crispy outside, light and fluffy inside).
April 5, 2020
Excellent!
September 2, 2013
I loved that this is a no-yeast version of belgian waffles because it's ready in far less time.
July 9, 2006
Good recipe... I had to substitute plain yogurt for the sour cream but it still turned out crispy on the outside and fluffy and light on the inside.