Sour Cream Waffles

We liked this alternate recipe for waffles from our regular buttermilk recipe. My husband loves raspberry flavor so I decided to take a raspberry twist here with these yogurt waffles. I used raspberry yogurt, the sour cream and milk instead of water to make a richer, thicker waffle. I did use the vinegar because I know that makes for a richer waffle, as it will thicken (sour) the milk based ingredients…you never taste the vinegar…don’t delete this ingredient. For more flavor, I added a splash of vanilla extract and about a tablespoon of sugar. In keeping with the raspberry flavor, I made a quick raspberry syrup in a saucepan using raspberry preserves, a bit of honey and a small amount of orange juice. The syrup was sweet, hot and full of raspberry flavor for our raspberry yogurt waffles. Rounded out this breakfast with sides of sausage, hard boiled eggs, raspberry yogurt with a berry garnish to keep the theme going. Oh, and juice, of course! What a great breakfast! Update 7/31/22: Today I made these with vanilla lite yogurt, zest of a lemon, 1 t. lemon juice, 2 T. melted butter and made blueberry sauce as a topping.

These are delicious! I was looking for a way to use up sour cream and yogurt and this was perfect. The single batch makes about 11 waffles in our waffle iron. We had to add 1/4 cup of milk to a double batch because it was too thick. Otherwise, it was perfect.

This recipe needs a couple teaspoons (at least) of sugar to encourage browning and a couple tablespoons of melted butter for flavor. When you add those it’s very good; without them…meh.

First one stuck to my nonstick waffle iron even though I sprayed it liberally so I used the rest of the batter as pancakes. They made good pancakes. The only change I made was to separate the eggs and I folded the whites into the batter to make it fluffier, though the batter was plenty fluffy already.

I added lemon zest.

These were too dry for my liking

So easy and very tasty. I used liquid whey in lieu of the water and vinegar. And white whole wheat flour. Plus a teaspoon or so of vanilla extract.

I don’t normally write reviews but I LOVE this recipe. I did make 1 change… I separate my eggs. I put the yolk in with the batter & then beat the whites until they are firm & peak. After I beat the batter, I fold in my whites.

Not bad,….. needed some tweaks. Will not make again, my husband prefers my other sour cream waffle recipe.

These were great. Light fluffy and super easy to make. I used lemon Greek yogurt and added the teaspoon if vanilla extract as well. Our four year old son gobbled it down. I also whipped the eggs whites till fluffy and folded them in at the end. Will definitely make them again.

I found this recipe by doing a search for waffles excluding milk (had a craving for waffles but not a drop of milk in the house). These are the most amazingly delicious, light, fluffy waffles! At first I thought the batter was going to be too thick, but it was perfect. I would make these again even if I had milk!

I made this with 1/2 cup non-fat Greek yogurt and 1/2 cup 2% Skyr instead of sour cream. The batter was WAY too thick so I added about 1/2 cup more water. My 4-year old and I loved them! Next time I’ll try adding vanilla and cinnamon for a little more sweetness.

So good! I added in one TSP of vanilla and they were perfect. Fluffy and moist! For those that complained that the waffles weren’t crispy, just pop it in the toaster! I normally freeze them for my husband to eat for breakfast or just as a snack :). I also used whole wheat flour instead of AP flour and they still turned out great! I might try adding blueberries next time

Used low fat vanilla yogurt-turned out excellent

Very bland.

I make a lot of waffles; various recipes. This is one of my favorites. I like to throw in a few handfuls of chopped pecans. I also substitute vanilla in place of vinegar.

These were very easy to make and used all Greek yogurt (no sour cream) and White Lily self-rising flour, omitted the baking soda. Very nice and they came out very fluffy. They do puff up, so wont use as much batter to make as it spilled out a little. I will add bacon bits next time and perhaps spices as others have done. Will make again.

After reading reviews, I did use vanilla yogurt and added a teaspoon of vanilla too. Husband said very good, 4.5 stars! Wish I could of tried, but when you diet, you diet.

I just made a double batch of these and they are the best I’ve tried so far. Makes a lot more than reported if using a simple round wafflemaker (not belgian). I made 15 of 6″ round by about 1/3″ thick ones on a little Sunbeam wafflemaker I got second hand. I’m not a good baker but these were as easy to mix up as the recipe said. Packing them in freezer bags to give for Christmas gifts with homemade topping. Just used a hand beater and batter got smooth quickly and it was fun seeing the bubbles form from the vinegar and baking soda . Delicious as reported – crisp thin outer layer, soft, fluffy inside and really nice flavor. Changes: used fruit-on-the-bottom greek yogurt container instead of plain since that’s what I had on hand – fruit and all, worked fine. Added a little vanilla and 1/8c brown sugar as other recipes have been very bland or even bitter but may not have been necessary given the fruit yogurt. This will be my go-to recipe.

Best waffle recipe! I had no yoghurt or white vinegar but used double the sour cream and low fat milk instead of water. I halved the recipe and blended it in an Isagenix blender. It made 5 delicious waffles for the 2 of us.

I like these waffles, they didn’t get soggy after sitting in syrup for a bit. and I substituted the plain yogurt for strawberry, it’s what I had. still great taste!!