Instructions

01
In a large bowl, whisk together flour, baking powder, baking soda, kosher salt, and sugar.
02
In a separate bowl, whisk eggs, then add milk, 1/2 cup sour cream, melted butter, and vanilla extract. Stir to combine.
Herb says
The melted butter integrates best if the eggs and milk aren’t ice-cold. Cold liquid = seized butter clumps.
03
Pour wet ingredients into dry and gently mix until just combined. A few lumps are good.
Herb says
Overmixing develops gluten, which is great for bread but not your waffles. Let the batter be imperfect.
04
Preheat your waffle iron according to manufacturer instructions.
05
Ladle batter into the waffle iron (about 1/2 to 3/4 cup per waffle depending on your model) and cook until golden and crisp, about 3–5 minutes.
Herb says
For peak crispiness, don’t stack hot waffles, let them breathe on a wire rack.
06
While waffles cook, toss sliced strawberries with a teaspoon of sugar in a bowl. Let sit for 5 minutes so they get nice and juicy.
07
Stack waffles on plates. Spoon strawberries over the top, drizzle with maple syrup, and add a big dollop of the remaining sour cream to each serving.
Herb says
Sour cream on waffles = tangy richness. It’s counterintuitive, sure, but so is electricity, and both are glorious discoveries.

HERB