Go Back
+ servings
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!

Lemon Sour Cream Waffles

These lemon sour cream waffles are light and fluffy with the perfect amount of tang. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 waffles
Calories 207kcal
Author Sara Welch


  • 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


  • 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.


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.


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