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Sourdough Waffles

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.

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

If you’d prefer a faster, non-sourdough waffle, this homemade Belgian waffle recipe is one of my favorites!

Sourdough waffles with fresh fruit.

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, blueberry compote, cinnamon butter, 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 suppose 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 sourdough waffles. 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.
Sourdough waffles with maple syrup.

Other breakfast recipes you may enjoy:

Don’t forget to check out our Sourdough Waffles web story!

Sourdough waffles with blueberries on a plate.

Sourdough Waffles

Yield: 4 Large Waffles
Prep Time: 15 minutes
Cook Time: 16 minutes
Additional Time: 4 hours
Total Time: 4 hours 31 minutes

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


  • 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


  1. 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).
  2. The next day, add the oil, eggs, salt, baking soda, and vanilla to the flour mixture. Stir well to combine.
  3. 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.
  4. 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.

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Sunday 5th of September 2021

Made excellent Belgian Waffles substituting on hand Almond "milk" with four hour rise time. Next try will be over night. Thanks for a very simple, no fuss recipe.


Monday 6th of September 2021

Thank you for commenting Ron! Almond milk is a good tip for non-dairy users, we appreciate you sharing the information. Have a great day!

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