Sourdough Waffles are wonderfully soft, fluffy, and full of flavor. Use leftover sourdough starter to make these waffles for an easy weekend breakfast.

This sourdough discard waffles recipe may sound complicated but they’re really easy. They do take a few hours of downtime, though.

Don’t expect to hop out of bed and whip up a batch in less than an hour. Unlike sourdough doughnuts or a quick mango banana smoothie this recipe does take some time to come together.

These are more like sourdough discard pancakes, cinnamon rolls in that these sourdough waffles need time to develop before being cooked.

If you’d prefer faster waffles, this homemade Belgian waffle recipe is one of my favorites!

How to make sourdough waffles:

Please note, for this recipe you’ll need a sourdough starter. We’ll use some of the starter or discard for the recipe.

It doesn’t matter if the starter is active and bubbly or unfed discard. Either one will work.

In a bowl, combine the flour, buttermilk, starter, and sugar. Make sure to mix well until a sticky mass forms.

Cover with plastic wrap, and place in a cool area (about 65°F to 70°F) for 4 hours or up to overnight.

The mixture (sponge) will spread out, rise some, and turn gelatinous in texture.

Collage style photo showing how to make sponge for sourdough waffles.

When you’re ready to make the waffles, use a sifter to add the baking soda to the sponge. Then add the oil, eggs, salt, and vanilla.

Use a spatula or wooden spoon to combine the ingredients. Meanwhile, heat a waffle iron according to the manufacturer’s instructions and grease the waffle iron if necessary.

After the waffle iron heats, scoop 1 cup of batter onto the hot surface. Close the lid and cook for 3 to 4 minutes or whatever is recommended per manufacturer.

When the time is up, remove the waffle to a waiting plate and repeat with the remaining batter.

Serve warm with maple syrup, cinnamon butter, or cinnamon apples, or fresh fruit. Sourdough waffles store well in an airtight container in the refrigerator for up to 3 days.

Collage style photo showing how to make batter for sourdough waffles.

Can you use milk instead of buttermilk?

Yes, whole milk will work in place of buttermilk in this recipe. The taste will be slightly different. The amount will be exactly the same (1.5 cups or 340 grams).

Do you have to let the batter rest before making the waffles?

It’s best to let the batter rest before making the waffles. It gives the flavor time to develop and provides a wonderful texture to the waffles.

Is the batter supposed to bubble after the baking soda is added?

Yes, the batter will bubble some after the addition of baking soda. That means it’s activating and working in the batter. Some batter may bubble more than others depending on age and brand of the baking soda.

What kind of oil works best in sourdough waffles?

A light tasting cooking oil works best for our sourdough waffle recipe. Something like vegetable oil, canola oil, coconut oil, or avocado oil. Try to avoid oils that leave a heavy aftertaste or alter the taste of food.

Can you freeze sourdough waffles?

These waffles freeze well when wrapped properly and placed in a freezer-safe container. They’ll be good in the freezer for about 3 months.

What’s the best way to reheat waffles?

We like to reheat waffles in a toaster oven or conventional oven on 200°F to 250°F just until warm. This helps the waffle maintain texture without becoming soggy or overly soft and chewy.

Other breakfast recipes you may enjoy:

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