I used to be a pancake girl until I met my partner. Now, I’m completely in love with making waffles. We went through several recipes before we found a favorite. I was honestly surprised by the different variations of waffles exist, generally around the eggs. I saw some with separated eggs, whisked egg whites, whole eggs, etc. The list goes on for a while. So we ate quite a bit before getting it right.
The recipe I finally landed on has a higher sugar content than most of the recipes that I found. This is to help with crisping the edges of the waffle while still staying soft on the inside. I also like to add cinnamon for depth of flavor but that is optional. Or you can push it even further!
What I really like about this recipe is the small amount of dishes that it creates. I like using a 4 cup measuring cup to mix together the dry ingredients. All the ingredients will be able to fit into it and the lip allows for easy pouring of the batter into the waffle iron. I go off of weights entirely for this recipe so if you have a kitchen scale, I highly recommend that you use it. Now, I know it looks like I have 2 cups of flour, and I do, but that’s because it’s pastry flour and not all purpose flour. These two flours have two different densities and so I go off of the weight content rather than using the measuring technique. Now, if you haven’t accidentally gotten pastry flour, I can recommend measure one cup not using the scale. All the dry ingredients should be whisked together.
Next it’s down to mixing all of the wet ingredients except the butter. This step requires a little muscle because the mixture should be smooth and the sour cream doesn’t really like to incorporate. I found its easier to use a fork or whisk for this step. But it did take a few minutes to get everything perfect.
The butter is then melted in the microwave. This process generally takes about 30 seconds total in 10 second bursts. Any longer and the butter will explode in the microwave. And there we have our three bowls! Pretty simple for set up, if I do say so myself.
I like to wait to incorporate the ingredients together until the waffle iron has heated up. This gives the batter less time to settle. So once the iron has fully heated, mix all the ingredients together and fold to incorporate. Then it’s time to cook waffles! I generally pour about half a cup of batter into the waffle iron but it is not a perfect science. And this is more specific to my waffle iron so I highly recommend you follow your waffle iron instructions at home.
And within minutes you have some perfect and delicious waffles!
- 1 cup All-Purpose Flour 250 mL
- 4 Tbsp Granulated Sugar 60 mL
- 2 Tsp Baking Powder 10 mL
- 2 Tsp Salt 4 mL
- ¾ Cup Milk 175 mL
- ¼ Cup Sour Cream 60 mL
- 2 Tsp Vanilla Extract 10 mL
- 1 Egg
- ¼ Cup Unsalted Butter softened, 60 mL
- 4 Tsp Cinnamon Optional, 4 mL
- Plug in waffle iron, I like to spray the waffle iron with a butter/oil spray.
- In a 4 cup measuring cup (or a bowl) whisk together flour, sugar, baking powder, and salt.
- In a small bowl, whisk together milk, sour cream, vanilla and the egg.
- Melt the butter in the microwave. Use 10 second bursts to melt the butter.
- Once the waffle iron has fully heated, mix together dry mixture, wet mixture and butter. Mix just enough to incorporate the ingredients.
- Pour 1/6th of the batter into the waffle iron and follow waffle iron directions