This recipe for lemon waffles made with sour cream are light and fluffy with the perfect amount of tang. Serve these waffles with maple syrup or lemon curd for the perfect weekend breakfast!
Meyer lemons grow very well here in Northern California and my parents have a tree that produces hundreds of lemons a year. We have a different type of lemon tree in our yard but it doesn’t produce much so I readily accept all the lemons my parents offer my way. Even if you’re not growing your own lemons you can still make and enjoy these lemon sour cream waffles!
This waffle recipe has two ingredients that stand out from all the other waffles out there. First is the lemon zest and juice. If you can’t find Meyer lemons where you live, you can definitely use whatever variety is sold at your grocery store. Second is the sour cream, which really accentuates the lemon by adding an underlying tang to the batter.
The sour cream isn’t a particularly strong flavor in these waffles, in fact, you’d be hard pressed to identify it. But aside from the slight tang it also adds a lot of moisture and creates a very fluffy waffle.
I serve these waffles both in the morning and for nights when we’re having breakfast for dinner. I tend to serve them with maple syrup because I always have it in the fridge, but you know what would also be really good? Lemon curd and maybe even some fresh berries.
My girls were stealing those lemon slices and eating them while I took these photos. I really wish I had gotten a picture of my toddler’s face when she bit into them, it was priceless. These lemon waffles freeze really well too, so make a double batch and stash some away in the freezer for another day for all the lemon lovers in your life.
- Preheat waffle iron.
- Mix together all the dry ingredients in a large bowl (including lemon zest). In a separate bowl, mix together the wet ingredients.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Grease the waffle iron with cooking spray and cook according to manufacturer instructions. I use about ½ cup batter per waffle and they cook for 5-6 minutes.
- Serve with maple syrup.
Freeze It: Make a double batch and put some away in the freezer. I put single servings of 2 waffles into a zip top bag. To reheat, thaw in the microwave for 20-30 seconds and then put them in the toast oven to crisp up.