Tender Sour Cream Waffles with Merry Berry Syrup
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I am so excited to share this recipe for tender sour cream waffles with you! Several years ago, we went on a family vacation to Disneyland. We stayed at a hotel that included a breakfast buffet. Every morning, they had Belgian waffles as a part of the buffet.
Every day, my husband would rave about their waffles and discuss how he wished we could make them at home. One Christmas, I gave my husband a fancy Belgian waffle maker to make him delicious waffles that reminded him of Disneyland.
In Search of the Perfect Waffle Recipe
Once I found the waffle iron, I needed to find a great waffle recipe. I found this recipe for tender sour cream waffles which are now a family favorite!
These waffles are amazing. I usually make them with canola oil and reduced-fat sour cream.
We also make a double batch for my family. Then, we typically have a few leftovers for the next day.
I just put them back into the waffle iron for a few minutes to heat them back up. I also make extra Ziploc bags of the dry mixture when I make them. This reduces the prep time for the next time we are in the mood for waffles.
Ingredients to Make Tender Sour Cream Waffles and Merry Berry Syrup
- ALL PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- BAKING SODA
- SALT
- EGGS
- SOUR CREAM
- BUTTERMILK
- VANILLA
- VEGETABLE OIL
- WATER
- CORN SYRUP
- CORNSTARCH
- RASPBERRY GELATIN MIX
- FROZEN RASPBERRIES
- FROZEN BLUEBERRIES
How to Make Tender Sour Cream Waffles
To begin, preheat your waffle iron so it’s ready to go. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and a pinch of salt. Create a well in the center of the flour mixture and add the wet ingredients: egg yolks, sour cream, buttermilk, vanilla extract, and oil.
Mix these until the batter is smooth and well combined. In another bowl, whisk the egg whites until they are fluffy and form soft peaks. Then, carefully fold them into the batter without losing air.
Ladle the batter for your waffle maker and cook according to the manufacturer’s instructions until the waffles are golden and crisp. This method ensures that your waffles are fluffy inside and crispy outside, perfect for breakfast or brunch.
Two of my children are happy to eat them with good old maple syrup. However, my husband, my older son, and I have slightly more sophisticated tastes.
We love just about any combination of fruit and cream on top of them. We’ve done caramel banana topping, sweetened sliced strawberries from the freezer section, and triple-berry fruit syrup.
I have also included one of my favorite recipes for berry syrup. It came from a Gooseberry Patch Cookbook I checked out from the library. I love it because it keeps the berries whole and fresh, even when using frozen berries. I use the frozen triple berry mixture from Sam’s or Costco. However, feel free to use fresh berries instead.
How to Make Merry Berry Syrup
To create the berry syrup, combine water, sugar, corn syrup, and cornstarch in a 2-quart saucepan. Heat the mixture over medium heat, stirring continuously, until it begins to thicken.
At this point, remove the pan from the heat and stir in your gelatin until you completely dissolve it. Add raspberries and blueberries or mixed frozen berries. Gently stir the berries into the syrup to maintain their integrity.
Frequently Asked Questions
Can I use a low-fat or nonfat sour cream in this waffle recipe?
While full fat adds richness, you can use a lighter version. I recommend using low-fat only. Keep in mind that it may affect the texture slightly.
Can I substitute yogurt for the sour cream?
Yes, plain yogurt is a good substitute for sour cream, maintaining moisture and a tangy flavor.
Can I make the waffle batter ahead of time and refrigerate it?
It’s best to make the batter just before cooking for optimal texture, but you can refrigerate it for a short amount of time. I recommend saving time by measuring the dry ingredients ahead of time to help.
Can I make the syrup ahead of time?
Yes, you can make it ahead of time and keep it in the refrigerator. Ensure it’s covered to prevent any flavor absorption.
How long can the syrup stay in the refrigerator?
It should stay fresh for about a week if stored in an air-tight container.
FOR MORE RECIPES LIKE THIS, TRY:
- Waffles French Toast with Strawberry Butter
- Pumpkin Waffles with Pumpkin Spiced Syrup
- Sour Cream Waffles
- Vanilla Syrup
Tender Sour Cream Waffles
Real Mom Kitchen
Ingredients
- 1 ½ cups flour
- ¼ cup sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 3 large eggs seperated
- ¾ cup sour cream
- ¾ cup buttermilk
- 1 tsp. vanilla
- ½ cup vegetable oil
Instructions
- Heat waffle iron.
- Stir together flour, sugar, baking powder, baking soda, and salt. Add egg yolks, sour cream, buttermilk, vanilla, oil, and blend well.
- In separate bowl, beat eggs whites until soft peaks form when beaters are lifted. Gently fold egg whites into creamed mixture until no white streaks remain. Pour 1 cup of mixture into belgian waffle maker and bake until done. (1/2 cup for regular waffle iron).
Nutrition
Merry Berry Syrup
Real Mom Kitchen
Equipment
Ingredients
- 1 â…” cup water
- â…” cup sugar
- 2 Tbsp corn syrup
- 2 Tbsp cornstarch
- 3 oz pkg raspberry gelatin mix
- 8 oz frozen raspberries thawed
- 8 oz frozen blueberries thawed
Instructions
- Stir together water, sugar, corn syrup, and cornstarch in a 2 qt sauce pan. Cook over medium heat, stirring constantly, until mixture thickens. Remove saucepan from heat and stir in gelatin until dissolved.
- Fold in raspberries and blueberries; gently stir. Serve over pancakes or waffles. I like to use mixed frozen berries in place of raspberries and blueberries. Makes 8 servings.
