Melt the butter in the microwave or on the stovetop, then set aside to cool.

Separate the eggs, and preheat your waffle maker. (I prefer to use a medium heat setting).

Gently mix the wet and dry ingredients until a few small lumps remain.

Store leftover waffles in the fridge. To rewarm, toast in a wide-mouthed toaster or in a toaster oven. Alternatively, place waffles on a foil-lined baking sheet and place in a preheated 300°F for 10 minutes.

To freeze the waffles, place them on a parchment paper–lined baking sheet. Put the sheet into the freezer until the waffles are fully frozen (~2 hours). Then, transfer to freezer bags. They will keep for up to 6 months.

Notes:
The original recipe specified the following ingredients:
🔸 6 Tablespoons unsalted butter
🔸 1 Tablespoon sugar
🔸 1 teaspoon salt
🔸 1 cup Greek yogurt
🔸 No vanilla extract
The original recipe also did not call for separating the eggs.

Notes:
If you don’t have sour cream, you can use yogurt, buttermilk, or milk that has been soured with vinegar.

🤫 A little secret: once, I forgot to add the melted butter! 🤦🏼 The waffles were fine, but not as buttery, and not as crispy on the outside. They were still fluffy and delicious, though!

Notes:
These waffles can also be used for savory toppings!
Omit the sugar and add up to two teaspoons total of a combination of herbs (e.g. 1 teaspoon dried parsley + 1/2 teaspoon dried rosemary + 1/2 teaspoon dried tarragon). You can also add cheese (start with 1/4 cup).