Sourdough Waffles Recipe

Sourdough Waffles with butter and maple syrup

Yield: sourdough waffles

Prep Time: 10

Cook Time: 15

Total Time: 25

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!

4.50 from 16 votes

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Equipment

Ingredients

230 grams all-purpose flour 1 1/2 cups + 2 Tablespoons
12 grams baking powder 3 teaspoons
50 grams sugar 4 Tablespoons
3 grams salt 1/2 teaspoon
320 grams warm milk 1 1/3 cups
2 eggs room temperature
100 grams sourdough discard 1/3 cup
113 grams unsalted butter, melted 1/2 cup
8 grams vanilla extract 2 teaspoons

Instructions

Quick Version

Preheat waffle iron.
In a large bowl, whisk together the flour, baking powder, sugar and salt until combined. Set aside.
230 grams all-purpose flour, 50 grams sugar, 12 grams baking powder, 3 grams salt
In a liquid measuring cup, heat the milk in the microwave until warm, not hot.
320 grams warm milk
To a medium bowl, add the melted butter, warm milk, eggs, room temperature, sourdough discard and vanilla extract. Whisk until smooth.
2 eggs, 100 grams sourdough discard, 113 grams unsalted butter, melted, 8 grams vanilla extract
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 (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.
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 the melted butter into the batter and mix until incorporated.
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

This recipe card was updated on 03/05/26.

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.

Nutrition

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