Imagine waking up to the most incredible, cloud-like waffles that are simultaneously tangy, sweet, and impossibly fluffy – welcome to your new breakfast obsession! These Sour Cream Yogurt Blueberry Waffles aren't just another morning meal; they're a culinary experience that will transform your entire breakfast routine. Packed with juicy blueberries and boasting a rich, creamy texture from the sour cream and yogurt, these waffles are about to become your weekend breakfast superstar.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup yogurt
- 2 large eggs
- 1/4 cup melted butter
- 1 cup fresh blueberries
Instructions
- Preheat your waffle iron to medium-high heat and lightly grease the cooking surfaces with non-stick cooking spray or melted butter.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk together the sour cream, yogurt, eggs, and melted butter until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix until just combined, being careful not to overmix. Some small lumps are acceptable.
- Gently fold in half of the fresh blueberries into the waffle batter, reserving the remaining berries for topping.
- Ladle the batter into the preheated waffle iron, using the amount recommended by your waffle iron's manufacturer. Close the lid and cook until the waffles are golden brown and crisp, typically 3-4 minutes.
- Carefully remove the waffle from the iron and place on a wire rack to prevent sogginess. Repeat with remaining batter.
- Serve immediately, garnishing with remaining fresh blueberries and optional toppings like maple syrup, whipped cream, or additional yogurt.
Tips
- Temperature is key: Ensure your waffle iron is properly preheated for that perfect golden-brown exterior.
- Don't overmix the batter – lumps are your friend! Overmixing can lead to tough, dense waffles.
- For extra fluffy waffles, separate your egg whites and whip them to soft peaks before folding into the batter.
- If you want to keep waffles crisp while cooking the entire batch, place cooked waffles on a wire rack in a warm oven (200°F) instead of stacking them.
- Fresh blueberries are best, but frozen work too – just don't thaw them first to prevent color bleeding.
- For make-ahead convenience, these waffles freeze beautifully. Cool completely, then freeze in a single layer before transferring to a freezer bag.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 10g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
