Sour Cream Waffles

Crispy edges, soft centers, no apologies

Rich Waffles, Lightened Up

The first bite stops you — tangy, rich, and somehow light all at once. I adapted this recipe by replacing 1 cup of sour cream with 1/2 cup sour cream and 1/2 cup plain Greek yogurt. This way you can cut out some of the calories and add more protein without sacrificing flavor.

These waffles crisp up perfectly on the outside when cooking in the waffle iron. They pull apart in soft, steamy layers to reveal the tender inside of the waffle. The crisp edges contrast with the pillowy middle for the best combination.

Double this Recipe

This recipe serves four people but even if you have a small household, I would double this recipe. This way you can freeze the leftovers. These waffles are always a top choice in our house when we have breakfast for dinner. Fresh or from the freezer, they disappear just as fast.

A Moment for the Waffle Iron

This waffle iron is the best one I have ever used. It has removable plates that are dishwasher safe! Not to mention, I don’t even have to use butter or nonstick spray to remove the waffles. They pop out easily and don’t stick. It also has effective settings for how crispy you like your waffles. Some waffle irons don’t get hot enough (in my opinion) to get the waffles really crispy, but this one does. I usually put the heat setting in the middle.

Whether it's a lazy Sunday morning or a breakfast-for-dinner kind of night, these waffles deliver every time. Crispy, tangy, and just indulgent enough, they're the kind of recipe that earns a permanent spot in your rotation. Make a double batch. You'll thank yourself later.

This recipe adaptation comes from the cookbook Nights and Weekends: Recipes That Make the Most of Your Time by Alexis deBoschnek. I highly recommend this cookbook.