Blueberry Sour Cream Waffles
These Blueberry Sour Cream Waffles are a breakfast game-changer! Fluffy, tangy, and bursting with juicy blueberries, they're perfect for any occasion.
Servings: 4 servings
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 3 tablespoons granulated sugar
- 0.33 cup unsalted butter melted
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 0.25 cup whole milk
- 1 heaping cup fresh blueberries plus more for serving
- 2 cups confectioners' sugar
- 2 tablespoons unsalted butter melted (for syrup)
- 3 tablespoons pure maple syrup
- 2 tablespoons whole milk (for syrup)
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, sour cream, and whole milk until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together until just combined.
- Gently fold in the fresh blueberries until evenly distributed throughout the batter.
- Lightly grease the waffle iron with non-stick spray if necessary, then pour a generous amount of batter onto the hot waffle iron and cook until golden brown and crispy, about 4-5 minutes.
- Carefully remove the waffles and serve warm, topped with extra blueberries, confectioners' sugar, or maple syrup.
Equipment
- Waffle Iron
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula
Notes
- For extra fluffy waffles, let the batter rest for about 10 minutes before cooking.
- Experiment with flavor by adding a pinch of cinnamon or nutmeg.
- Ensure your blueberries are fresh and plump for the best flavor.