Sourdough Waffles are wonderfully soft, fluffy, and full of flavor. Use leftover sourdough starter to make these waffles for an easy weekend breakfast.
Sourdough waffles 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 steel cut oats, eggnog waffles, sourdough doughnuts, or a quick mango banana smoothie, this recipe does take some time to come together.
If you’d prefer a faster, non-sourdough waffle, 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.
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.
Can you use milk instead of buttermilk?
Do you have to let the batter rest before making the waffles?
Is the batter suppose to bubble after the baking soda is added?
What kind of oil works best in sourdough waffles?
Can you freeze sourdough waffles?
What’s the best way to reheat waffles?
Other breakfast recipes you may enjoy:
- Sausage and Potatoes Skillet
- Sourdough Doughnuts
- Sourdough Starter Pancakes
- Lemon Ricotta Pancakes
- 10 Minute Raspberry Smoothie
- French Omelette
Don’t forget to check out our Sourdough Waffles web story!
- 2 Cups (240 g) All-purpose Flour
- 1 ½ Cups (340 g) Buttermilk
- 1 Cup (227 g) Sourdough Starter
- 2 Tablespoons Granulated Sugar
- ½ Cup (113 g) Cooking Oil
- 2 Large (100 g) Eggs, beaten
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Vanilla
- In a large bowl, combine the flour, buttermilk, starter, and sugar. Cover with plastic wrap, and let rest at room temperature for 4 hours or up to overnight (at 65°F to 70°F).
- The next day, add the oil, eggs, salt, baking soda, and vanilla to the flour mixture. Stir well to combine.
- Preheat the waffle iron according to manufacturer’s instructions. Scoop about 1 cup of batter on the hot waffle iron, and cook for 3-4 minutes. Carefully remove the hot waffle to a waiting plate and continue with the remaining batter.
- Serve immediately with maple syrup and fresh fruit. Store leftovers in the refrigerator for up to 3 days.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 waffle. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:Yield: 4 Serving Size: 1 Waffle
Amount Per Serving: Calories: 683Total Fat: 32gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 97mgSodium: 1057mgCarbohydrates: 81gFiber: 4gSugar: 11gProtein: 16g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.