Ingredients
Dry 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
Wet Ingredients
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 2 eggs
- 2 tablespoons unsalted butter, melted
- 1 cup sour cream (regular or low fat)
- 1/2 cup milk
Other
- Cooking spray for waffle iron
Instructions
- Preheat the waffle iron. Heat your waffle iron according to the manufacturer’s instructions so it’s ready when your batter is mixed.
- Mix dry ingredients. In a large bowl, combine the all purpose flour, white whole wheat flour, baking powder, sugar, salt, and lemon zest. Mix well to evenly distribute all dry ingredients.
- Mix wet ingredients. In a separate bowl, whisk together the lemon juice, vanilla extract, eggs, melted butter, sour cream, and milk until smooth and well combined.
- Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the waffles light and fluffy.
- Cook the waffles. Lightly grease the preheated waffle iron with cooking spray. Pour about 1/2 cup of batter per waffle onto the iron, close the lid, and cook for 5 to 6 minutes or until the waffles are golden brown and cooked through.
- Serve. Remove the waffles carefully and serve hot with maple syrup or your favorite toppings.
Notes
- For a lighter texture, do not overmix the batter; a few lumps are fine.
- You can substitute low-fat sour cream to reduce fat content.
- If you don’t have whole wheat flour, you can use all-purpose flour only.
- Fresh lemon zest and juice enhance the lemon flavor; avoid bottled lemon juice for best taste.
- Waffles can be kept warm in a low oven while you finish cooking the rest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
