Raspberry Sour Cream Waffles – a delicious recipe with fresh raspberries, milk, sour cream, egg, oil, krusteaz pancake. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Fold raspberries into whipped topping and chill.
2
Whisk together milk, sour cream, egg and oil.
3
Sift the pancake mix into the wet mix, and whisk to incorperate.
4
You should have a very smooth batter that is a tad on the runny side, but they are WONDERFUL!
5
These cook up very light and fluffy and melt in your mouth.
6
They are not a typical crisp waffle.
7
These were so popular when I made them Sunday morning that I had to make a second batch, but we were out of sour cream.
8
I tried a cup of lemon yogurt just for kicks.
9
They turned out wonderful as well!
10
They had a light scent of lemon while cooking, and you will taste a hint of lemon when eating.
11
Very light, and yummy!
322
kcal
Calories
31
g
Fat
6
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup fresh raspberries or 1 cup frozen raspberries, 2 cups whipped topping, 1 cup milk, 1 cup sour cream, and more.
Yes, Raspberry Sour Cream Waffles falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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