Sour Milk Waffles

Hopefully you didn’t get a carb overload from yesterday’s waffles because we are back for Sunday brunch with Sour Milk Waffles. I don’t know how to make sour milk and I certainly don’t want to come about it the natural way, ick. We probably won’t make these at my house.

Sour Milk Waffles

2 cups flour

1 tsp salt

3/4 tsp soda

1 tsp baking powder

1 1/2 cups sour milk

2 eggs well beaten

4 tbsp melted butter

12 thoughts on “Sour Milk Waffles

  1. Sour milk can be made by adding a tablespoon of white vinegar to a cup of milk, stirring, and letting it sit five minutes. A cup and a half of milk should get 1 Tablespoon, plus 1 1/2 teaspoons. Don’t worry it won’t go all lumpy, it’ll just look creamier than usual. This is also what you do if you have a recipe with buttermilk in it, but have no buttermilk on hand. I’ve been using it for years, my yummies always come out all right. :-)


  2. From Mom’s Cookbook, page iii, Sour Milk or Buttermilk – Use 1 tablespoon vinegar or lemon juice, plus enough fresh milk to make 1 cup; let stand for five minutes before using. I’ve used this once or twice and it does work.


  3. I made these after trying Alton Brown (great), Martha Stewart (good), package mix (meh) and others. Yeah, new wafflemaker. These were light and crisp, the best of the bunch this is now “my” recipe. I used lemon juice, as my mom used to do, to sour the milk. I used the standard waffler, not the Belgian. Five Yums Up.


    • Aunt Deb, that’s great news! I’m so glad you found “your” recipe, one that really works for you. Gram would be delighted. :-)


      • Raw milk still contains the good bacteria and intact enzymes that naturally culture the milk as it ages. Pasteurization destroys these things so it just putrefies. Raw milk that is properly handled from clean grass fed cows is the most nutritious and natural food on the planet. Only within the last 100 years has mankind corrupted this staple which has nourished generations for thousands of years. *stepping off soap box* ;)


  4. Just made these as per the recipe and they were delicious. Lucky enough to live where RAW milk is available.
    It made 4 belgian waffles.


  5. Well reading all these comments I am surprised I am still alive. My mother, an excellent Pennsylvania Dutch-raised cook, always made pancakes with soured, pasteurized milk. Of course, the milk will eventually go too far, separate, thicken, etc., but if we had “blinky” milk, we would enjoy light, fluffy pancakes with a nice tang. Still would make them today, but rarely buy milk.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.