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Sour Cream Waffles with Blueberries

by on March 14, 2011 · 13 comments

Sour Cream Waffles with fresh blueberries are perfect for  long leisurely breakfasts like the ones we’ve been having .  Our family is officially on Spring Break and enjoying every minute of it.

Because this recipe involves whipping egg whites and using quite a few bowls, it’s not exactly the type of thing I’d throw together on a week day.  However, you can make extra waffles, freeze them, then throw them in the toaster on fast-paced mornings.

I hope you like these.  For crispier waffles, use oil instead of butter or keep the butter and just cook the waffles a little longer.  I have a Cuisinart single waffle maker and I think I cooked mine on a “5″ or “6″ to get it crisp.    This recipe is also very easy to halve.

blueberry waffles with sour cream

Recipe: Sour Cream Waffles with Blueberries

Summary: Sweet, fluffy and perfect for relaxing or celebratory breakfasts

Blueberry Sour Cream Waffles

Ingredients

  • 1 3/4 cups all-purpose flour (8 oz/230 grams)
  • 2 tbsp. sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup milk minus 1 tablespoon
  • 1 tablespoon lemon juice
  • 2 large eggs, separated
  • 1/4 cup melted, cooled butter or oil for crisper waffles
  • 1 cup sour cream
  • 1/4 teaspoon vanilla
  • 1 cup blueberries

Instructions

  1. Mix together the flour, sugar, soda and salt and set aside. Mix together milk and lemon, set aside.
  2. Beat egg whites with a hand-held mixer until stiff peaks form ; set aside. In a mixing bowl, beat egg yolks for about a minute on high. Reduce speed to low and beat in cooled melted butter (or oil), sour cream, vanilla and lemony milk
  3. By hand, stir in flour mixture. Fold in the egg whites, followed by the blueberries. Bake on a well oiled waffle maker as per manufacturer’s directions.

Quick Notes

For crispier waffles, use oil instead of melted butter

Variations

Use chocolate chips instead of blueberries

Cooking time (duration): 10

Diet type: Vegetarian

Number of servings (yield): 10

Meal type: breakfast

Culinary tradition: USA (General)

Microformatting by hRecipe.

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Published on March 14, 2011

{ 13 comments… read them below or add one }

marina mott March 14, 2011 at 8:51 am

Delicious!!

Adam March 14, 2011 at 10:05 am

I love everything about fresh waffles except the part where you make them… one at a time…. :). My go to recipe is super simple as it shoud be (other than the “oat flour”), but these look quite good. Question though: Does the lemon flavour actually come through or is it a replacement for butter milk?

Lisa Ernst March 14, 2011 at 10:15 am

Looks like a great recipe! Love blueberries and chocolate in my pancakes and waffles, although not at the same time.

Sue March 14, 2011 at 10:35 am

We love waffles! I prefer my waffles without add ins, but I love to change up the toppings. We’re on spring break too, and my son has asked for some cooking and baking lessons!

Adam March 14, 2011 at 10:49 am

@Sue
That’s awesome about your son. I wish I had discovered I enjoyed baking when I was still in school, my career path would likely have been completely different. There were plenty of family members available to teach, I just never knew that I wanted to learn :).

Helena March 14, 2011 at 11:01 am

I’d love to have spring break already, I have to wait for another 2 months :( But I guess I could make these waffles to brighten my day.

Julie March 14, 2011 at 11:17 am

Looks like a good recipe. I was wondering what you think about regular versus reduced fat sour cream. Every time I cook with it, I wonder if the reduced fat stuff (which is what I always buy and have in the fridge) makes inferior pancakes, scones, etc? I can’t decide if I should bother purchasing the regular kind.

Anna March 14, 2011 at 12:37 pm

Adam, no. You really can’t taste the lemon. If you want a little lemon flavor, throw in some lemon zest. I’m not sure why I didn’t add any this time!

Lisa, I know what you mean. It’s either or. Though I have had good blueberry & chocolate chip cookies. Or at least I think. Maybe it was strawberry & chocolate chip….

Sue, that’s great your son taking an interest in baking. Like Adam, I wonder what my life would have been like if I’d gone that route instead of or in addition to regular college. My situation was the opposite. I loved to cook and bake, but had no one to teach me. It seems like so many chefs talk about growing up in a restaurant or playing in the kitchen while their mother’s cooked, or cooking with grandma etc. I’m always a little envious of that.

Julie, I don’t buy light sour cream unless a recipe specifically calls for it. It may work here, but these waffles have a lot of sour cream so there’s not a huge margin of error.

Mackenzie@The Caramel Cookie March 14, 2011 at 8:22 pm

I’ve never made waffles with sour cream but these look interesting.

Barbara March 15, 2011 at 6:41 am

I do love sour cream in pancake and waffles! These look wonderful.

Gloria March 15, 2011 at 7:44 pm

I want someone to make these for me!!! I have no waffle iron…Also, blueberries and chocolate can go great together, but maybe not in a pancake…I make blueberry banana brownies and they seem good to me….

Valerie March 19, 2011 at 1:07 am

Sure wish I had the ingredients to make these in the morning! They look delicious.

Ashley April 8, 2011 at 9:37 am

I’ve never tried sour cream waffles but can imagine they’d be delicious!

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