This lemon sour cream waffle recipe yields light, fluffy waffles with a bright, tangy lemon flavor. Serve them with maple syrup, lemon curd, or fresh berries for a delightful weekend breakfast.
These lemon waffles are a breakfast favorite—bright, tender, and easy to make. I often double the batch and freeze extras for quick mornings.
Meyer lemons thrive in Northern California, and my parents’ tree supplies us with plenty each year. If you don’t have Meyer lemons, any lemon will work—just use the zest and juice to boost the bright citrus flavor. These waffles are easy to adapt and great alongside other breakfast favorites.
How do you make lemon waffles?
Two ingredients make these waffles stand out: lemon (zest and a touch of juice) and sour cream. The lemon delivers fresh citrus brightness while the sour cream adds moisture and a subtle tang that enhances the lemon without tasting overtly of dairy.
The sour cream keeps the batter tender and helps create a light, fluffy texture. These waffles freeze exceptionally well—package them in portions and reheat for crisp, satisfying breakfasts on busy days.
I enjoy serving them for breakfast or breakfast-for-dinner. Maple syrup is a classic choice, but lemon curd and fresh berries are also excellent pairings that complement the citrus notes.
Kids love helping measure and mix the ingredients, and my own little ones couldn’t resist the lemon slices while I photographed these waffles. For easy meal prep, make a double batch and freeze single-serving portions—two waffles per bag works well.
Follow the recipe below for ingredients, step-by-step instructions, and notes about freezing and kid-friendly tasks.
More breakfast recipes
- Baked Oatmeal Cups
- Strawberry Waffles
- Cream Cheese Danish
- Nutella Crepes
- Oatmeal Waffles
Lemon Sour Cream Waffles
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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
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Preheat waffle iron according to the manufacturer’s directions.
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In a large bowl, whisk together the dry ingredients including the lemon zest: all-purpose flour, white whole wheat flour, baking powder, sugar, and salt.
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In a separate bowl combine the wet ingredients: eggs, melted butter, sour cream, milk, lemon juice, and vanilla.
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Add the wet ingredients to the dry ingredients and stir gently until just combined; do not overmix.
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Grease the waffle iron with cooking spray. Use about 1/2 cup batter per waffle (adjust to your waffle iron) and cook until golden and crisp, about 5–6 minutes per waffle, or according to your waffle iron’s instructions.
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Serve warm with maple syrup, lemon curd, or fresh berries.
Notes
Freeze It: Make a double batch and freeze single servings (two waffles per bag). To reheat, thaw briefly in the microwave (20–30 seconds) and finish in a toaster oven to crisp.