Butter Milk Waffles

These waffles can tip savory or sweet. They freeze wonderfully. Make ‘em, eat a few and freeze the rest for a rainy day.


  • 4 eggs

  • 2 cups sifted all purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 cup sour cream mixed with 1 cup milk (instead of butter milk)

  • 1 cup butter melted


  1. Preheat waffle iron of your choice. Mine is a thinner one that is round.

  2. Beat eggs until light

  3. Sift together dry ingredients

  4. Whisk together flour mixture with eggs and “butter milk” mixture

  5. Fill your waffle iron as directed… mine is about 1/3 of a cup to keep it from seeping out the sides

  6. Close cover and do not open the iron until it is indicated as done, mine beeps

  7. Remove with fork

To Serve

Serve immediately! Syrup, jam, nutella, it all works for these.

Let the rest cool and wrap individually to freeze. Once frozen, to reheat use toaster to get a nice crispy warm waffle.