Sour Cream Waffles

Sour Cream Waffles

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Vicki Butts (lazyme)


A traditional dish from Norway called Flotevafler, these were traditionally cooked on special cast-iron waffle irons made by the local blacksmith and embossed with individual patterns. Traditionally served with lingonberry or other tart jam.

From Crepes, Waffles & Pancakes! by Kathryn Hawkins.


☆☆☆☆☆ 0 votes

15 Min
20 Min
No-Cook or Other


  • 5
  • 1/2 c
    extra fine sugar, generous (125g)
  • 1 c
    plain flour (125g)
  • 1/2 tsp
    ground cardamom
  • 3/4 c
    sour cream (180ml)
  • 1/2 stick
    unsalted butter, melted, plus extra to serve (60g)
  • ·
    sour cherry jam, to serve

How to Make Sour Cream Waffles


  1. In a large bowl, beat together the eggs and sugar until thick and pale. Sieve in the flour and cardamom, and carefully fold into the whisked eggs together with the sour cream until well incorporated. Gently stir in 1/2 stick (60g) melted butter and set aside for 10 minutes.
  2. Prepare the waffle irons or waffle machine as directed. Ladle about 3 Tbsp batter over each plate, ensuring that the molded surface of the lower plate is covered sufficiently. Close the irons and cook until the waffles are just brown on the outside, about 3 minutes.
  3. Note: these waffles will be softer than those made with a more traditional batter.
  4. When the waffles are ready, remove them with a two-pronged fork or a skewer, taking care not to scratch the non-stick coating. Place on a wire rack lined with a clean tea towel and baking parchment. Fold the paper and towel over the waffle to keep it moist. Continue to make about 15 waffles, stacking the cooked waffles between sheets of parchment until you are ready to serve. Serve warm, drizzled with melted butter and sour cherry jam.

Printable Recipe Card

About Sour Cream Waffles

Course/Dish: Waffles
Main Ingredient: Flour
Regional Style: Scandinavian
Other Tag: Quick & Easy

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