Put sourdough starter or discard to use and make a batch of fluffy sourdough waffles with buttermilk and pantry staples. Enjoy them right away or ferment batter overnight!
Easy Sourdough Waffles Recipe
My entire family gets excited about sourdough waffles! They’re soft and fluffy, and because they’re made with sourdough starter AND buttermilk, they’re extra flavorful. The smell alone is enough to get everyone out of bed!
I love finding new and creative ways to use my sourdough starter recipe, like sourdough pancakes, sourdough chocolate chip cookies, and, of course, sourdough bread. This sourdough waffle recipe is this week’s favorite!
Why I Love This Recipe
- It makes the best-tasting sourdough waffles that are slightly crisp on the outside and fluffy on the inside.
- You can whip up a batch in under 30 minutes and freeze some for later.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- All-purpose flour: When working with sourdough I prefer using a scale, but you can measure the flour correctly using the spoon and level method.
- Buttermilk: I have a great homemade buttermilk substitute you can use if you don’t have any on hand.
- Baking powder and baking soda: Two leavening agents react with the sourdough starter and the buttermilk so that the waffles get a nice rise.
- Sourdough starter: You can use active sourdough starter or sourdough starter discard, although I prefer active starter in these sourdough waffles.
Helpful Tools
If you plan to skip the frozen waffles from here on out, investing in a waffle iron or a waffle maker is a great idea. You don’t need anything fancy, just something that does the job.
How to Make Sourdough Waffles
In a large mixing bowl, whisk the dry ingredients, then add the wet ingredients and mix gently until combined into a smooth batter. Small lumps are ok! Let the batter sit for 10 minutes to give it time to activate and aerate.
Preheat the waffle maker to your desired heat level then pour 1/3 cup of the batter into the hot waffle iron, close the lid, and let it cook for 2-3 minutes, or until golden.
Repeat until all the waffle batter is used up while keeping the others warm on a baking sheet in the oven while they wait. Enjoy!
Tips for Making the Best Sourdough Waffles
- Make a buttermilk substitute. Use 1 Tablespoon of lemon juice or white vinegar and 1 cup of milk.
- Overnight sourdough waffles. For a stronger flavor and further fermentation (with more health benefits), whisk the batter ingredients together except the baking powder, salt and eggs. Cover and let it sit overnight. Add remaining ingredients in the morning and let it sit for 10 minutes until bubbly.
- Mix-ins. Try adding some mini chocolate chips or sprinkles in the batter for something extra.
- Toppings. Fresh berries, powdered sugar, cinnamon sugar, chocolate syrup, whipped cream, sprinkles.
Storage and Freezing
- Store: Keep any leftover waffles in the fridge for up to a week in an airtight container or zip-top bag. You can also freeze them for up to 3 months. Layer them with parchment paper so they don’t freeze stuck together.
- Freeze: Take what you need out of the freezer and pop them in the toaster to warm up! The microwave works, too, if you prefer a super soft sourdough waffle.
More breakfast recipes with buttermilk include buttermilk pancakes, buttermilk syrup, and buttermilk waffles.
More Sourdough Recipes
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Sourdough Waffle Recipe
Video
Ingredients
- 1 ½ cups (215 g) all purpose flour
- 3 Tablespoons (40 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- ¾ cup (200 g) sourdough starter
- 2 large eggs
- 1 cup buttermilk , see note
- 4 Tablespoons butter , melted and cooled
- 1 teaspoon vanilla
For serving: syrup, berries
Instructions
- Whisk dry ingredients in a large mixing bowl, Add wet ingredients and continue mixing gently until combined. It should be smooth, but some small lumps are okay. Let the batter sit 10 minutes.
- Preheat waffle maker to medium heat, or desired level.
- Pour 1/3 cup of batter into the waffle maker. Cook 2-3 minutes, or until golden.
- Repeat the process. You can keep the waffles warm in the oven on a cookie sheet while cooking the rest of the pancakes. Serve with maple syrup and fresh berries.
Notes
- Whisk together all wet and dry ingredients together EXCEPT the baking powder, baking soda, salt and eggs. The batter will be thicker, so I reccomend adding 2 extra Tablespoons milk. Cover and let sit at room temperature overnight. The next day, add remaining ingredients. If the mixture is too thick, add 1-2 Tablespoons milk. Let the batter sit at room temperature for about 10 minutes until bubbly. Cook as directed.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Categorized as: American, Breakfast, Meal Prep, Reader Favorites, Sweet Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
