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!

Breakfast will never be the same with these bright flavored lemon waffles. I often make a double batch and freeze the leftovers!

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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! Looking for more amazing breakfast recipes? Check out my overnight yeast waffles and red velvet puffed pancake recipes!

How do you make lemon 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.

Try these lemon sour cream waffles for a unique take on an old classic. They are great for breakfast or brunch and freeze beautifully for those busy weekday mornings.

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.

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!

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.

Try these lemon sour cream waffles for a unique take on an old classic. They are great for breakfast or brunch and freeze beautifully for those busy weekday mornings.

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.

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!

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4.86 from 14 votes

Lemon Sour Cream Waffles

AuthorSara Welch
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!
These lemon sour cream waffles are light and fluffy with the perfect amount of tang. 
Time
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Breakfast
Cuisine American
Serves 8 waffles

Ingredients 

  • 1 cup all purpose flour
  • 1/2 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • zest from 2 lemons
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 2 tablespoons unsalted butter , melted
  • 1 cup sour cream (can use regular or low fat)
  • 1/2 cup milk
  • cooking spray

Instructions 

  • 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 1/2 cup batter per waffle and they cook for 5-6 minutes.
  • Serve with maple syrup.

Notes

Little Helpers: The kids can measure and mix together most of the ingredients.
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.

Nutrition

Calories: 207kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 119mg | Potassium: 151mg | Fiber: 1g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1.2mg

Hello! I’m Sara!

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4.86 from 14 votes (5 ratings without comment)

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  1. 5 stars
    Sara, how fortunate your family has you as Wife and Mother. Your recipes never disappoint. I used a mini waffle maker and the result was spot on. I added frozen thawed blueberries and whipped cream. Over the top-I donโ€™t think so! Always look forward to my inbox with your thoughts, ideas & recipes.

  2. 4 stars
    I have made these twice. I like the recipe but people should know they are best made with a smaller waffle iron. They are quite dense and thick. If I make them again I will add more lemon juice and more sugar for a sweeter flavor. Thanks!