Lemon Sour Cream Waffles

These lemon sour cream waffles are light, fluffy, and full of fresh citrus flavor. I love how the sour cream adds richness while the lemon zest brightens every bite. Perfect for breakfast or brunch, they taste amazing with a drizzle of syrup, a dusting of powdered sugar, or a spoonful of berries on top.

Why You’ll Love This Recipe

I adore these waffles because they strike the perfect balance between tangy and sweet. The lemon flavor makes them refreshing, while the sour cream keeps them tender on the inside and crisp on the outside. They’re simple to whip up, and the aroma while cooking instantly lifts my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup all purpose flour
1/2 cup white whole wheat flour
1 teaspoon baking powder
3 tablespoons sugar
1/4 teaspoon salt
zest from 2 lemons
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
2 eggs
2 tablespoons unsalted butter, melted
1 cup sour cream (can use regular or low fat)
1/2 cup milk
cooking spray

Directions

1. I preheat my waffle iron according to the manufacturer’s instructions and lightly coat it with cooking spray.
2. In a large bowl, I whisk together the all-purpose flour, white whole wheat flour, baking powder, sugar, and salt.
3. I stir in the lemon zest to evenly distribute the flavor throughout the batter.
4. In another bowl, I whisk together the eggs, lemon juice, vanilla extract, melted butter, sour cream, and milk until smooth.
5. I pour the wet ingredients into the dry ingredients and gently stir until just combined. I’m careful not to overmix—the batter should be slightly lumpy.
6. I scoop enough batter into the preheated waffle iron to cover the surface and close the lid.
7. I cook the waffles until golden brown and crisp, usually about 3–5 minutes depending on my waffle maker.
8. I carefully remove the waffles and repeat with the remaining batter, keeping the cooked ones warm in a low oven if needed.
9. I serve them warm with butter, syrup, lemon curd, or fresh berries.

Servings and Timing

This recipe makes about 4–5 standard-sized waffles. It takes roughly 10 minutes to prepare and another 15 minutes to cook all the batches.

Variations

I sometimes fold a handful of blueberries or poppy seeds into the batter for a fun twist. When I want extra lemon flavor, I add a bit more zest or a touch of lemon extract. For a dessert version, I top the waffles with whipped cream and a drizzle of lemon glaze instead of syrup.

Storage/Reheating

I store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the toaster or oven until crisp. I also freeze them by placing cooled waffles in a single layer on a baking sheet, then transferring them to a freezer bag. They reheat beautifully straight from frozen in the toaster.

FAQs

Can I make the batter ahead of time?

I prefer to make the batter fresh, but I can mix the dry ingredients ahead and store them until ready to use.

Can I use all all-purpose flour?

Yes, I often do when I don’t have white whole wheat flour—it keeps the waffles slightly lighter.

How do I keep waffles crisp?

I keep cooked waffles on a wire rack in a 200°F oven until serving to prevent sogginess.

Can I make these waffles gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend for the all-purpose and whole wheat flours.

Can I use Greek yogurt instead of sour cream?

Absolutely, I use plain Greek yogurt for a similar tangy flavor and texture.

What toppings go best with these waffles?

I love fresh berries, lemon curd, powdered sugar, or a simple honey drizzle.

Can I double the recipe?

Yes, I double it easily when making breakfast for a crowd.

Why are my waffles sticking to the iron?

I make sure to preheat and grease the waffle iron well, and avoid opening it too early while cooking.

Can I make mini waffles with this recipe?

Yes, I just reduce the cooking time slightly for smaller waffles.

Can I add protein powder to the batter?

Yes, I add a scoop of vanilla or unflavored protein powder, adjusting the milk slightly if needed.

Conclusion

I love how these lemon sour cream waffles turn an ordinary morning into something special. The combination of tangy lemon and creamy sour cream makes them irresistibly tender with a golden crisp finish. They’re quick to make, full of flavor, and perfect for any day that deserves a bright, delicious start.

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