Perfectly golden brown and crispy, Sourdough Waffles can be made quickly with sourdough discard or long-fermented with active starter. Top them with all of your favorite toppings for a quick and delicious breakfast!
Ready to up your game at Saturday morning breakfast? Look no further than these Sourdough Waffles!
These buttery and sweet waffles turn out beautifully golden brown, with a crispy exterior and a fluffy, tender interior. They taste as amazing as they look – crispy on the outside and wonderfully fluffy and airy texture on the inside with ribbons of butter all throughout each bite. Plus, that mild sourdough tang far exceeds any taste of regular waffles.
Better yet, this recipe can be made quickly by using sourdough discard. Simply whip up the batter and begin cooking these waffles and enjoy this quick breakfast in just under 20 minutes!
But with a little extra planning, you can enjoy all of the health benefits that fermented dough can offer by prepping the batter with active sourdough starter the night before.
These golden delights are the perfect vessel for all your favorite toppings, from fresh fruit to syrup and whipped cream. It’s an easy go-to recipe for all your weekend breakfast or brunch needs.
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Why You’ll Love This Recipe:
Crispy
The best waffles are crispy on the outside and fluffy on the inside and these delicious sourdough waffles are no exception!
Flavor
What makes this sourdough discard waffle recipe so delicious is it’s flavor! The sourdough starter offers a mild tang that perfectly compliments the buttery ribbons throughout these waffles.
Excess Sourdough Starter
If you’re anything like me, I’m always on the hunt for tasty and easy ways to use up any extra sourdough discard. From Sourdough Peanut Butter Banana Muffins to Crispy Sourdough Chicken Tenders, this sourdough waffle recipe is just another great way eliminate waste.
Ingredients
Flour – I used all-purpose flour for these crispy waffles.
Baking Powder – Double check that your baking powder isn’t expired.
Sugar – Just a touch of sweetness! Can use cane sugar, maple syrup or honey as substitutes.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Eggs
Milk – I used whole milk, but this can be substituted with any of your favorite dairy or plant-based milk.
Sourdough Starter – If using sourdough discard, I prefer using discard that is no older than 2 weeks.
Butter – Salted or unsalted butter is fine for this recipe. You could also substitute the butter with coconut oil.
Vanilla Extract – For the best flavor, I suggest using vanilla extract over imitation.
Supplies
Large Mixing Bowls
Wire rack
Tips for the Best Sourdough Waffles
Room Temperature Ingredients
If you are making the quick version of this recipe, I highly suggest taking the time to use room temperature eggs and warm milk. Why? Because this will give you the most buttery and delicious tasting homemade waffles.
If the batter is warm when the melted butter is added, the butter will evenly disperse in the batter. However, if the batter is cool, the butter will harden into little bits, thus not being evenly dispersed.
I like to quicken this process by placing the eggs in a bowl of hot water for 5 minutes and using the microwave to heat up the milk.
Allow the Batter to Rest
Leave the batter to rest after mixing for at least 10-15 minutes. This allows the gluten to relax creating a more tender Sourdough Waffle.
Use a Hot Waffle Iron
In order to get that crispy exterior, it’s crucial to use a piping hot waffle iron. Be sure to thoroughly preheat your waffle maker, especially if you are using a cast iron waffle maker.
I also suggest allowing the waffle maker to reheat between each waffle made for consistently crispy Sourdough Waffles.
How to Make Sourdough Waffles
Quick Version
Preheat waffle iron.
In a large bowl, whisk together the flour, baking powder, sugar and salt until combined. Set aside.
In a liquid measuring cup, heat the milk in the microwave until warm, not hot. To a medium bowl, add the melted butter, warm milk, room temperature eggs, sourdough discard, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and whisk until blended. Careful not to over mix, a few lumps in the batter is okay! Allow the batter to rest for at least 10-15 minutes.
Spoon batter and pour into the hot waffle iron and cook until golden brown and crisp. (Refer to your waffle maker’s instruction for how much sourdough waffle batter will fit. Mine fit just under a 1/2 cup)
Overnight Version (Long Ferment)
In a large bowl, whisk together the flour, baking powder, sugar and salt until combined. Set aside.
In a separate bowl, whisk together the milk and bubbly sourdough starter. Once smooth, pour the wet ingredients onto the flour mixture and mix until just incorporated. Cover and place the bowl into the fridge to ferment overnight.
The next morning, pull the sourdough waffle batter out of the fridge. There should visibly be lots of bubbles on top and the batter should have a pleasant tangy aroma.
In a small bowl, whisk the eggs and vanilla extract. Pour the egg mixture and melted butter into the batter and mix until incorporated. Careful not to over mix, a few lumps in the batter is okay! Allow the batter to rest for at least 10-15 minutes.
Spoon batter and pour into the hot waffle iron and cook until golden brown and crisp. (Refer to your waffle maker’s instruction for how much sourdough waffle batter will fit. Mine fit just under a 1/2 cup)
How to Keep Sourdough Waffles Warm
If you’re not going to enjoy the waffles straight off the waffle iron, place them in a single layer on a wire cooling rack. This is best because when you stack hot waffles on top of one another, the steam will cause the waffle to lose their crispy exterior and become soft.
You could also turn your oven to the “warm” setting or about 220 degrees F. and place the fresh waffles in an even layer on a baking sheet in the oven until ready to enjoy.
How to Serve Sourdough Waffles
Sourdough Waffles are perfectly delicious with a slab of butter and a drizzle of pure maple syrup. I mean, is there really anything better than the classic salty, sweet combo nuzzled in every knock and cranny on a waffle?
Sweet Toppings
But if you’re looking for some extra sweetness, why not top these crispy waffles with fresh fruit, like fresh berries or sliced bananas? A dollop of homemade whipped cream couldn’t hurt either.
These Sourdough Waffles are also a delicious dessert option! Top one with a scoop of your favorite vanilla ice cream and a drizzle of hot fudge for an easy, yet delicious, treat!
Savory Toppings
Sourdough Waffles are also enjoyable with savory toppings such as steak and eggs, sourdough sausage gravy or fried chicken.
Inclusions
This recipe is also perfect for all of your favorite inclusions!
After pouring the batter on the waffle maker, sprinkle chocolate chips or blueberries on top. You could even stir in some fresh lemon juice into the batter for blueberry lemon waffles. Yum!
How to Store Sourdough Waffles
Store leftover Sourdough Waffles in an airtight container for up to 3 days. Pop them in a toaster oven to reheat and gain back its crispness.
These homemade waffles also freeze beautifully! Allow them to cool before popping them in a gallon-sized ziplock bag and then into the freezer for up to 3 months.
Happy cooking!
More Sourdough Breakfast Recipes Like This:
Sourdough Apple Cinnamon Pancakes
Sourdough Cinnamon Toast Crunch Cereal
Sourdough Blueberry Bagels
Easy and Crispy Sourdough Waffles Recipe (Made Two-Ways!)
Perfectly golden brown and crispy, Sourdough Waffles can be made quickly with sourdough discard or long-fermented with active starter. Top them with all of your favorite toppings for a quick and delicious breakfast!
Ingredients
- 1 1/2 cups + 2 Tablespoons all-purpose flour (230g)
- 4 Tablespoons sugar (50g)
- 4 teaspoons baking powder (12g)
- 1/2 teaspoon salt (4g)
- 1 1/3 cups warm milk (310g)
- 2 eggs, room temperature
- 1/3 cup sourdough discard or 1/2 cup active sourdough starter (100g)
- 1/2 cup unsalted butter, melted (113g)
- 2 teaspoons vanilla extract (8g)
Instructions
Quick Version
1. Preheat waffle iron.
2. In a large bowl, whisk together 1 1/2 c + 2 T flour (230g), 4 tsp baking powder (12g), 4 T sugar (50g), and 1/2 tsp salt (4g) until combined. Set aside.
3. In a liquid measuring cup, heat 1 1/3c milk (310g) in the microwave until warm, not hot. To a medium bowl, add 1/2 c melted butter (113g), warm milk, 2 eggs, room temperature, 1/3 c sourdough discard (100g), and 2 tsp vanilla extract (8g). Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until blended. Careful not to over mix, a few lumps in the batter is okay! Allow the batter to rest for at least 10-15 minutes.
5. Spoon batter and pour into the hot waffle iron and cook until golden brown and crisp. (Refer to your waffle maker's instruction for how much sourdough waffle batter will fit. Mine fit just under a 1/2 cup)
Overnight Version (Long Ferment)
1. In a large bowl, whisk together 1 1/2 c + 2 T flour (230g), 4 tsp baking powder (12g), 4 T sugar (50g) and 1/2 tsp salt (4g) until combined. Set aside.
2. In a separate bowl, whisk together 1 1/3 c milk (310g) and 1/2 c bubbly sourdough starter (100g). Once smooth, pour the wet ingredients onto the flour mixture and mix until just incorporated. Cover and place the bowl into the fridge to ferment overnight.
3. The next morning, pull the sourdough waffle batter out of the fridge. There should visibly be lots of bubbles on top and the batter should have a pleasant tangy aroma.
4. In a small bowl, whisk 2 eggs and 2 tsp vanilla extract (8g). Pour the egg mixture and 1/2 c melted butter (113g) into the batter and mix until incorporated.
5. Spoon batter and pour into the hot waffle iron and cook until golden brown and crisp. (Refer to your waffle maker's instruction for how much sourdough waffle batter will fit. Mine fit just under a 1/2 cup.)
Notes
Tips for the Best Sourdough Waffles
Room Temperature Ingredients
If you are making the quick version of this recipe, I highly suggest taking the time to use room temperature eggs and warm milk. Why? Because this will give you the most buttery and delicious tasting homemade waffles.
If the batter is warm when the melted butter is added, the butter will evenly disperse in the batter. However if the batter is cool, the butter will harden into little bits, thus not spreading evenly.
I like to quicken this process by placing the eggs in a bowl of hot water for 5 minutes and using the microwave to heat up the milk.
Allow the Batter to Rest
When whipping up the quick version, leave the batter to rest after mixing for at least 10-15 minutes. This allows the gluten to relax creating a more tender Sourdough Waffle.
Use a Hot Waffle Iron
In order to get that crispy exterior, it's crucial to use a piping hot waffle iron. Be sure to thoroughly preheat your waffle maker, especially if you are using a cast iron waffle maker.
I also suggest allowing the waffle maker to reheat between each waffle made for consistently crispy Sourdough Waffles.
How to Keep Sourdough Waffles Warm
If you’re not going to enjoy the waffles straight off the waffle iron, place them in a single layer on a wire cooling rack. This is best because when you stack hot waffles on top of one another, the steam will cause the waffle to lose their crispy exterior and become soft.
You could also turn your oven to the “warm” setting or about 220 degrees F. and place the fresh waffles in an even layer on a baking sheet in the oven until ready to enjoy.
How to Serve Sourdough Waffles
Sourdough Waffles are perfectly delicious with a slab of butter and a drizzle of pure maple syrup. I mean, is there really anything better than the classic salty, sweet combo nuzzled in every knock and cranny on a waffle?
Sweet Toppings
But if you're looking for some extra sweetness, why not top these crispy waffles with fresh fruit, like fresh berries or sliced bananas? A dollop of homemade whipped cream couldn't hurt either.
These Sourdough Waffles are also a delicious dessert option! Top one with a scoop of your favorite vanilla ice cream and a drizzle of hot fudge for an easy, yet delicious, treat!
Savory Toppings
Sourdough Waffles are also enjoyable with savory toppings such as steak and eggs, sourdough sausage gravy or fried chicken.
Inclusions
This recipe is also perfect for all of your favorite inclusions!
After pouring the batter on the waffle maker, sprinkle chocolate chips or blueberries on top. You could even stir in some fresh lemon juice into the batter for blueberry lemon waffles. Yum!
How to Store Sourdough Waffles
Store leftover Sourdough Waffles in an airtight container for up to 3 days. Pop them in a toaster oven to reheat and gain back its crispness.
These homemade waffles also freeze beautifully! Allow them to cool before popping them in a gallon-sized ziplock bag and then into the freezer for up to 3 months.
Can you use sourdough discard for the overnight version? Just want to make it the night before but don’t have active starter on hand. Thanks!
Yes, you can!