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Blueberry Sour Cream Waffles


I have been looking for a "scratch" recipe for waffles for quite some time. I didn't want the hassle of whipping egg whites and folding them in. This recipe was my answer, which I found on the food blog "The Cutting Edge of Ordinary". The Blueberry Sour Cream waffles were tender, and far from bland tasting. The sour cream is the key. I used lite sour cream and 1% milk, which offset the fact that you do use one stick of butter! This is my "go to" recipe for waffles from now on. Love it!

You can view how I made this on my blog at:

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Rate this recipe 4.2/5 (13 Votes)


  • 1 3/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter melted
  • 1 cup milk
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 1/2 cups of frozen blueberries.
  • Maple syrup or jam, for serving


Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

Heat a waffle iron according to manufacturer's directions. Lightly oil the grids.

Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center.

If adding the blueberries, add about 1/4 cup of the flour to the blueberries and gently mix-- this will help prevent the blueberries from sinking to the bottom of the batter - just a favorite tip I use!

Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.

(Very gently fold the blueberries into the batter, to avoid the batter from turning purple. )

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes.

Serve the waffles hot, with the syrup passed on the side. Makes twelve 4-inch waffles.


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