Sourdough Waffles

There’s something deeply satisfying about turning bubbly sourdough starter into a stack of golden, crisp-edged waffles. Sourdough waffles have airy centers, crackly exteriors and a subtle tang that boxed mixes just can’t touch. One pour of batter into a hot waffle maker, and suddenly your kitchen smells like a weekend worth savoring.

It all begins with sourdough starter, a simple mixture of flour and water that ferments over a few days. Sourdough starter is a living culture of wild yeast and bacteria that acts as a natural leavener, imparting a slightly tangy flavor that’s hard to beat. For this waffles recipe, you still use flour, baking powder, baking soda, salt, eggs, buttermilk and melted butter for richness. You can use either the active sourdough starter or the discard (the portion removed during the feeding process). It’s like liquid gold.

Whether you pile them high with berries and cream, or top them with a fried egg and hot sauce, this waffle recipe will hold its own at any special breakfast or brunch.

Ingredients for Sourdough Waffles

• All-purpose flour: This pantry staple provides the structural backbone of the waffles, giving them body and chew. Its moderate protein content strikes the right balance between tender and sturdy, so each waffle holds up to toppings without turning tough.
• Baking powder: A double-acting leavener, baking powder creates lift both when you mix the batter and again when it hits the hot waffle maker. It works alongside baking soda to give these waffles their signature light, airy interior.
• Baking soda: Buttermilk and sourdough starter both contain acid, which reacts with baking soda to produce extra rise and a beautifully golden, crisp exterior. This alkaline leavener also neutralizes some of the tanginess, keeping the flavor balanced.
• Salt: Salt amplifies the buttery, tangy flavors in the batter and prevents the waffles from tasting flat. It also strengthens the gluten structure, contributing to a waffle that’s crisp on the outside and tender on the inside.
• Buttermilk: Tangy, rich buttermilk adds moisture to the batter, and activates the baking soda for extra lift. It gives these waffles a delicate, melt-in-your-mouth crumb. Here’s how to make buttermilk if you don’t have it on hand.
• Eggs: Eggs bind the batter together and contribute richness. Their proteins set during cooking, so the waffles hold their shape.
• Sourdough starter: The star ingredient adds a distinctive tang and subtle depth of flavor, setting these waffles apart from ordinary ones. Its natural fermentation also contributes to a more complex, slightly chewy texture.
• Butter: Melted butter adds moisture to the waffles and gives them a luxurious, tender crumb. It also encourages browning on the waffle maker, encouraging those irresistibly crisp edges.

Directions

Step 1: Make the batter

In a large bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, whisk the buttermilk and eggs until they’re blended.

Add the wet ingredients to the dry ingredients, stirring just until they’re moistened

Stir in the starter and melted butter.

Editor’s Tip: Let the batter sit for a few minutes before baking the waffles. You can even leave the batter to rest overnight in the fridge; the flavor will become even more pronounced.

Step 2: Cook the waffles

Pour about 3/4 cup of the batter onto a lightly greased preheated waffle maker. Bake the waffles according to the manufacturer’s directions until they’re golden brown. Repeat the process with the remaining batter. Garnish the waffle with your desired toppings.

Editor’s Tip: Don’t overfill the waffle maker! Adding too much batter can create more steam during cooking, resulting in waffles that are softer and doughier than they are crisp.

Sourdough Waffles Variations

• Add warm spices: Whisk cinnamon, nutmeg and a pinch of ground ginger into the dry ingredients for an autumn-inspired waffle.
• Make it chocolaty: Stir a few tablespoons of cocoa powder into the flour mixture and fold in a generous handful of mini chocolate chips for a waffle that doubles as dessert.
• Swap in whole wheat flour: Replace half of the all-purpose flour with whole wheat flour for a heartier, nuttier waffle with extra fiber and a deeper golden color.
• Fold in fresh blueberries: Gently stir a cup of fresh blueberries into the finished batter so they burst into jammy pockets of sweetness as the waffles cook.
• Try a lemon-poppy seed twist: Add lemon zest and poppy seeds to the batter, then top the finished waffles with an easy lemon glaze for a bright, bakery-style treat.
• Give them a cornbread spin: Substitute fine cornmeal for half of the flour to make waffles with a subtle crunch and a slightly sweet, toasty corn flavor that’s perfect alongside chili or pulled pork.

How to Store Sourdough Waffles

Let leftover waffles cool completely on a wire rack before storing them so trapped steam doesn’t make them soggy. Once they’ve cooled, layer them between sheets of parchment or wax paper, then place them in an airtight container or a zip-top bag in the refrigerator.

How long do sourdough waffles last?

When stored in an airtight container in the refrigerator, sourdough waffles will keep for three to four days. Separate them with parchment or wax paper so they don’t stick together or turn soggy.

Can you freeze sourdough waffles?

Sourdough waffles can be frozen for two to three months. Cool them completely on a wire rack, then arrange them in a single layer on a baking sheet and freeze them until they’re solid. Once the waffle are frozen, transfer them to a zip-top bag or airtight food storage container, layering parchment or wax paper between them to prevent sticking.

How should you reheat sourdough waffles?

For the crispiest results, reheat waffles in a toaster or toaster oven until they’re warmed through. The edges should turn golden and crisp again. You can also pop them into an oven preheated to 350°F for about five minutes.

Sourdough Waffles Tips

What if the sourdough waffle batter is too thick?

Sourdough starters vary (some are thicker than others), so if your sourdough waffle batter is too thick, add a small amount of milk or water to thin it out.

How do you make sourdough starter?

Making sourdough starter from scratch is simpler than you might think; it just takes patience. Combine equal parts flour and water in a jar, then feed the mixture daily with fresh flour and water until it becomes bubbly and active, which usually takes about five to seven days. The natural yeast and bacteria in the flour do all the work, creating the tangy, fermented culture that gives sourdough its signature flavor.

Can you use sourdough discard for waffles?

This recipe is a great way to use up sourdough discard—that portion of starter that you remove during the feeding process. Instead of throwing it away, use it in sourdough brownies, cookies, cakes and other baked goods.

What else can you serve with sourdough waffles?

The tangy flavor of sourdough waffles makes them a versatile base for both sweet and savory toppings. For a classic breakfast spread, set out maple syrup, fresh berries, whipped cream and a dusting of confectioners’ sugar. For a savory waffle spread, try topping them with crispy fried chicken for a Southern-inspired brunch. Scrambled eggs, crispy bacon and a handful of fresh herbs.