Fluffy, tender Sourdough Waffles are perfect with maple syrup and so many other toppings. This recipe is a great way to use your sourdough starter!
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Sourdough waffles are a big hit in my house, either in sweet variations or as a slightly savory base for chicken and waffles. They are a bit less sweet than my regular waffle recipe because you’ll use tangy sourdough starter in the batter for texture and flavor. I don’t mind this—it’s a great excuse to add extra syrup and sliced fruit!
Fluffy Sourdough Waffles Recipe
If you’ve never worked with a sourdough starter before, it’s super easy to make your own. You can follow my method for making a sourdough starter from scratch, or you can buy a dried sourdough starter online and follow the instructions to get your starter going. Sometimes you can purchase a starter from a bakery or restaurant, but I really like making my own because it’s a fun science experiment, as well as a baking endeavor.
So, once you’ve got your starter, what should you do with it besides making a loaf of sourdough bread? These waffles are a great choice! Who doesn’t love waffles?
Saturday mornings were made for a pile of sourdough waffles, lots of maple syrup and melted butter, and fruit. Or serve waffles for dessert, topped with vanilla or chocolate chip ice cream. You can freeze leftover waffles for another time and simply pop them in the toaster oven for a quick breakfast.
Ingredients for Sourdough Waffles
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – All-purpose flour serves as the base for the waffles.
- Whole wheat flour – To give a little whole grain heartiness.
- Granulated sugar – For a touch of sweetness.
- Salt – I like kosher salt in this recipe.
- Baking powder and baking soda – These leavening agents help make the waffles rise.
- Sourdough starter – Use your own starter or buy one from a bakery.
- Eggs – To bind the batter.
- Buttermilk – Buttermilk reacts with the baking soda to make super fluffy waffles.
- Butter – You can use salted or unsalted butter.
Here are a few simple variations you can make to these stellar waffles:
- Make blueberry waffles. Blueberry waffles are pretty and delicious! Add 1 cup of fresh or frozen blueberries to your waffle batter to make blueberry waffles.
- Add chocolate chips. I love to throw in some mini chocolate chips to make chocolate chip waffles. You can add 1 cup of mini chocolate chips into your waffle batter to make them chocolate waffles.
- Throw in some raspberries. Raspberries are another wonderful addition to waffles. You can use 1 cup of fresh or frozen raspberries in your waffles for extra fruit flavor.
- Make whole-grain waffles. Substitute the all-purpose flour for whole wheat flour. You may need to add a little more buttermilk because whole wheat flour absorbs more moisture.
How to Make Sourdough Waffles
- Prepare: Preheat the waffle maker according to the manufacturer’s directions.
- Mix: In a large mixing bowl, whisk together the flours, sugar, salt, baking powder, and baking soda, breaking up any clumps.
- Finish batter: In a separate bowl, whisk together the sourdough starter, eggs, buttermilk, and melted butter. Pour the dry ingredients into the wet and gently stir together until just combined. It’s okay if there are still some small lumps; overmixing will result in tougher waffles.
- Cook: Drop the batter into the preheated waffle iron (¼ to ½ cup dollops, depending on the size of the iron) and cook according to the manufacturer’s directions, 3 to 5 minutes per waffle. Serve immediately with desired toppings.
If you have an active sourdough starter, this is a great way to use up your discard! Simply fold 1 cup sourdough starter into the batter and make sure to feed the starter enough to make up for what you’ve removed.
How to Store Sourdough Waffles
Store leftover sourdough waffles in a zip-loc bag with a piece of wax or parchment paper between each waffle, for up to 3 days. You can also freeze waffles. Place waffles in a freezer-safe bag or container with a piece of wax or parchment paper between each waffle, for up to 3 months.
Here are a few suggestions for how to serve sourdough waffles:
- Maple syrup and butter. Yes, please! Melted butter plus maple syrup is the simplest and most delicious way to serve homemade waffles. You can’t go wrong with this one.
- Fruit compote. Add homemade fruit jam—try my Crockpot Strawberry Raspberry Jam or Strawberry Rhubarb Jam recipes—to your sourdough waffles for an easy and colorful addition. Of course, you can also use store-bought jam on your waffles.
- Whipped cream. Top your sourdough waffles with whipped cream and fruit or a drizzle of chocolate sauce. Waffles are perfectly acceptable as dessert as well, especially topped with a scoop of ice cream!
- Homemade syrup. My Pancake Syrup is not just for pancakes! It’s also great on waffles.
- With fruit salad. Homemade waffles paired with a fruit salad are a classic breakfast combination. Try my Fruit Salad recipe or Cherry Fluff Salad for a treat.
Yes, sourdough discard is considered healthy. It is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion.
A sourdough sponge, or levain, is the second of three steps in the sourdough process. You will make the sourdough sponge after you make the starter, which can take 5-7 days.
You sourdough starter can get too large if you forget to discard part of it, leaving you with way too much starter to deal with!
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup sourdough starter (if you don’t have your own, many bakeries have plenty on hand to sell or even give you if asked)
- 2 eggs
- ¾ cup buttermilk
- 3 tablespoons unsalted butter, divided
- Preheat the waffle maker according to the manufacturer's directions.
- In a large mixing bowl, whisk together the flours, sugar, salt, baking powder, and baking soda, breaking up any clumps.
- In a separate bowl, whisk together the sourdough starter, eggs, buttermilk, and melted butter. Pour the dry ingredients into the wet and gently stir together until just combined. It is okay if there are still some small lumps, overmixing will result in tougher waffles.
- Drop the batter into the preheated waffle iron (¼ to ½ cup dollops, depending on the size of the iron) and cook according to the manufacturer’s directions, 3 to 5 minutes per waffle. Serve immediately with desired toppings.