The undisputed pancake and waffle king in my family is Grandpa Chuck. Now, Grandpa has been making breakfast feasts using the same tried-and-true pancake recipes for as long as I can remember. So I was amazed when we got into a conversation about pancake recipe experimentation – debating the merits of sour cream vs. buttermilk and whipped egg whites vs. non-whipped.

And I was even more shocked when he recommended a recipe from Gourmet. Grandpa? Grandpa making a different waffle recipe?! My mind reeled! But now, having made these Cardamom Sour-Cream Waffles myself, I have to admit that the recipe was a great find. 

You may recall from my cardamom Christmas cookies that cardamom is a popular spice in Sweden (it’s as commonly used there as cinnamon is in the U.S.). Grandpa Chuck and Grandma Hazel are not at all Swedish, but Grandpa makes the best Swedish pancakes, they both love lingonberries and now I know they like cardamom.

The cardamom flavor isn’t too strong in these waffles –  just a whisper of spicy warmth – while using sour cream in place of buttermilk makes them extra soft and rich. They’re perfect topped with tart lingonberries and a drizzle of maple syrup. Enjoy!

Cardamom Sour-Cream Waffles (or Pancakes)
From Grandpa Chuck, and Gourmet (Feb, 2008)

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom
1 cup milk
1 cup sour cream
1 teaspoon pure vanilla extract
1 tablespoon honey
2 large eggs
3 tablespoons unsalted butter, melted

Lingonberry preserves and maple syrup (for serving)

Preheat waffle iron (or griddle, if you’re making these as pancakes).

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.

Whisk together remaining ingredients in another bowl, then whisk into flour mixture until just combined.

Lightly brush waffle iron (or griddle) with oil and cook until slightly browned.