Sourdough Waffle Recipe: Crispy, Tangy, And Easy To Make

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I never thought I’d become the person who keeps a sourdough starter alive on my kitchen counter, but here we are. My journey with this Sourdough Waffle Recipe started on a lazy Sunday morning when I had a full jar of bubbly discard and zero desire to throw it away.

I’d been making regular waffles for years, but something about these felt different from the first bite. The slight tang from the sourdough paired with the crispy edges and fluffy interior created something I can only describe as breakfast perfection.

My kids now refuse to eat any other kind of waffle. My husband requests them every weekend.

And the best part? You’re actually putting that sourdough discard to good use instead of tossing it down the drain.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes (plus overnight rest)
Servings	8 waffles
Difficulty Level	Easy

Why You’ll Love This Sourdough Waffle Recipe

These aren’t just any waffles. They’re the kind that make you want to wake up early on a Saturday morning.

The sourdough gives them a complexity you simply can’t get from regular waffle batter. There’s a subtle tang that plays beautifully against maple syrup or fresh berries.

Here’s what makes this recipe stand out:

Uses sourdough discard you’d otherwise throw away
Creates incredibly crispy exteriors with tender, fluffy insides
The batter comes together in minutes
Overnight rest develops amazing flavor and texture
Freezes beautifully for quick weekday breakfasts
Works with both fed starter or unfed discard
No weird ingredients or complicated techniques required
Customizable with your favorite mix-ins

I spent months perfecting my Buttermilk Waffle Recipe, but these sourdough versions quickly became my new favorite.

Ingredients

This recipe uses simple pantry staples plus your sourdough starter or discard. I’ve tested this dozens of times with both active starter and week-old discard from the back of my fridge, and both work beautifully.

For the Overnight Batter:

1 cup (227g) sourdough starter or discard, fed or unfed
2 cups (480ml) whole milk, room temperature
2 cups (240g) all-purpose flour
1 tablespoon (12g) granulated sugar

To Add in the Morning:

2 large eggs, room temperature
6 tablespoons (85g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
3/4 teaspoon fine sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder

Optional Add-Ins:

1/2 teaspoon ground cinnamon
1 cup (170g) fresh blueberries or chocolate chips
Zest of 1 lemon for extra brightness

Kitchen Equipment Needed

Having the right tools makes all the difference when you’re making waffles. I learned this the hard way after ruining three batches with an old, temperamental waffle iron.

Essential Equipment:

Large mixing bowl for overnight batter
Medium bowl for morning additions
Waffle iron (Belgian style works best)
Whisk or wooden spoon
Measuring cups and spoons
Rubber spatula
Pastry brush for oiling the waffle iron
Wire cooling rack to keep waffles crispy

Nice to Have:

Kitchen scale for more accurate measurements
Instant-read thermometer to check butter temperature
Ladle for consistent batter portions

Recommended Products for This Recipe

After making these waffles countless times, I’ve found a few products that genuinely make the process easier and the results better.

1. Cuisinart WAF-F20 Double Belgian Waffle Maker

I upgraded to this double waffle maker last year, and it’s cut my breakfast prep time in half. The extra-deep pockets create those perfect crispy edges, and the adjustable browning control means everyone in the family gets their waffles exactly how they like them. The non-stick coating is genuinely non-stick, which means easy cleanup even with the stickiest batters.

Get it on Amazon

2. King Arthur Baking Company All-Purpose Flour

Not all flours are created equal, and I noticed a real difference when I switched to King Arthur. The protein content is consistent, which gives you predictable results every time. It’s especially important for sourdough recipes where you want that perfect balance of structure and tenderness.

Get it on Amazon

3. OXO Good Grips 3-Piece Mixing Bowl Set

These bowls have been workhorses in my kitchen for years. The non-slip base means I can whisk vigorously without the bowl sliding all over the counter, and the pour spout makes transferring batter to the waffle iron so much neater. The large bowl is perfect for the overnight batter.

Get it on Amazon

4. Plugrá Premium European-Style Butter

This might sound fancy, but the higher butterfat content in European-style butter makes a noticeable difference in the richness and flavor of these waffles. It’s one of those small upgrades that elevates the entire recipe without any extra work.

Get it on Amazon

5. Pure Bourbon Madagascar Vanilla Extract

Real vanilla extract (not imitation) brings depth and warmth to the batter that you simply can’t replicate. I use Nielsen-Massey, and a little goes a long way. That one teaspoon makes these waffles smell like a bakery.

Get it on Amazon

Step-by-Step Instructions: How to Make Sourdough Waffles

I’ll walk you through this process step by step. The overnight rest is crucial here, so plan ahead.

1. Mix the Overnight Batter

The night before you want waffles, combine your sourdough starter or discard with milk, flour, and sugar in a large mixing bowl.

Whisk together 1 cup sourdough starter, 2 cups milk, 2 cups flour, and 1 tablespoon sugar until smooth and no flour streaks remain
The consistency should be thick but pourable, similar to pancake batter
Don’t worry if you see a few small lumps; they’ll dissolve overnight
Cover the bowl loosely with plastic wrap or a clean kitchen towel (the batter needs to breathe slightly)
Leave it on your counter at room temperature overnight, or for at least 8 hours
You’ll know it’s ready when you see bubbles throughout the batter and it has increased slightly in volume
If your kitchen is particularly cold (below 65°F/18°C), place the bowl in your oven with just the light on for warmth

For a sweet breakfast option, try my Protein Waffle Recipe for a different take on morning waffles.

2. Prepare the Morning Additions

When you’re ready to make waffles, get all your morning ingredients ready. Room temperature ingredients mix better and create a more uniform batter.

Melt 6 tablespoons butter and let it cool for 5 minutes (it should be warm but not hot, around 110°F/43°C)
Crack 2 eggs into a medium bowl and whisk them lightly with a fork
Add the melted butter, vanilla extract, salt, baking soda, and baking powder to the eggs
Whisk everything together until fully combined and slightly frothy
The baking soda and baking powder are your leavening agents, so make sure they’re evenly distributed

3. Combine Everything

This step requires a gentle hand. Overmixing will make your waffles tough and dense.

Pour the egg mixture into your overnight batter
Use a rubber spatula to fold everything together gently, using broad strokes from the bottom of the bowl
Stop mixing as soon as you no longer see streaks of egg (some small lumps are perfectly fine)
The batter should look thick, bubbly, and smell slightly tangy
If you’re adding berries or chocolate chips, fold them in now with just a few gentle stirs
Let the combined batter rest for 5 minutes while you preheat your waffle iron
You’ll notice the batter becomes even more bubbly as the baking soda reacts with the acidic sourdough

4. Preheat and Prepare Your Waffle Iron

Getting the temperature right is crucial for crispy waffles. I made soggy waffles for weeks before I figured this out.

Turn your waffle iron to medium-high heat (setting 4 or 5 on most machines)
Let it preheat for at least 5 full minutes until the indicator light says it’s ready
Use a pastry brush to lightly coat the top and bottom plates with melted butter or neutral oil
Don’t skip this step even if you have a non-stick waffle iron (it helps with crispiness and easy release)
If your waffle iron has adjustable steam settings, open the steam release slightly for extra-crispy waffles
Place a wire rack on a baking sheet nearby to keep finished waffles warm and crispy

5. Cook Your First Waffle (The Test Waffle)

Your first waffle is always a test to dial in the timing and amount of batter. Don’t be discouraged if it’s not perfect.

Pour or ladle about 1/2 to 3/4 cup of batter into the center of the waffle iron (amount varies by machine size)
The batter should spread toward the edges but not quite reach them
Close the lid gently and don’t peek for at least 3-4 minutes
You’ll know it’s ready when steam stops escaping from the sides and the waffle iron’s indicator light signals it’s done
Carefully open the lid (a blast of steam will escape, so watch out)
Use a fork or the edge of a spatula to gently lift the waffle from one corner
If it sticks or looks pale, close the lid and cook for another 30-60 seconds
The perfect waffle should be deep golden brown with crispy edges
Adjust your batter amount, cooking time, or heat setting based on this first test waffle

6. Continue Cooking Remaining Waffles

Now that you’ve nailed the technique, the rest is easy. Develop a rhythm and you’ll be done in no time.

Re-grease the waffle iron lightly between each waffle (just a quick brush with butter)
Give the batter a gentle stir before ladling each portion (the baking soda can settle)
Cook each waffle for 4-5 minutes without opening the lid
Transfer finished waffles to the wire rack in a single layer (don’t stack them or they’ll steam and lose their crispiness)
If you need to keep them warm, place the rack in a 200°F (93°C) oven
Don’t cover them with foil or they’ll get soggy
The batter should make approximately 8 Belgian-style waffles, depending on your iron size

7. Serve Immediately

Sourdough waffles are best enjoyed hot and fresh. I usually start serving as soon as the first few are ready.

Place waffles on warm plates (I heat mine in the oven while cooking)
Add your favorite toppings while the waffles are still hot so butter melts into all those crispy pockets
Serve with maple syrup, fresh berries, whipped cream, or Strawberry Sauce
For a savory twist, top with fried eggs, bacon, and a drizzle of hot sauce
Dust with powdered sugar just before serving for a bakery-style presentation
Have coffee ready because these waffles are best enjoyed with a hot cup in hand

Tips for The Best Sourdough Waffles

I’ve made every mistake possible with these waffles, so let me save you some frustration. These tips come from months of trial and error.

Temperature and Timing Tips:

Use room temperature ingredients for better mixing and a lighter texture
Don’t skip the overnight rest (it develops flavor and improves texture dramatically)
If you’re in a rush, a minimum 4-hour rest will work, but overnight is better
Preheat your waffle iron for the full 5 minutes (patience pays off here)
If waffles are browning too quickly but still doughy inside, lower your heat setting
Cook until steam stops escaping from the waffle iron, then add 30 more seconds

Batter Consistency Tips:

The batter should coat the back of a spoon but still drip off easily
Too thick? Add milk 1 tablespoon at a time until you reach the right consistency
Too thin? The waffles will be pale and soft instead of crispy (next time use less milk)
Give the batter a gentle stir between waffles as baking soda can settle to the bottom
Small lumps are fine, but no flour streaks should be visible

Crispiness Tips:

Don’t stack hot waffles or they’ll steam and get soggy
Use a wire rack instead of a plate to keep air circulating
Brush the waffle iron with butter between each waffle for extra crispiness
Let waffles cook an extra 30-60 seconds beyond when you think they’re done
If reheating, use a toaster or oven (never the microwave)

Sourdough Starter Tips:

Fed starter creates fluffier waffles with more rise
Unfed discard works perfectly fine and creates slightly tangier waffles
Even starter that’s been refrigerated for a week works great
If your starter is particularly liquidy, reduce the milk by 1/4 cup
If your starter is thick (100% hydration or less), you might need an extra 1/4 cup milk

What to Serve with Sourdough Waffles

These waffles are incredibly versatile. I’ve served them at everything from lazy Sunday brunches to holiday breakfast spreads, and they always disappear fast.

Classic Sweet Toppings:

Pure maple syrup (warm it slightly for extra luxury)
Fresh berries (strawberries, blueberries, raspberries, or blackberries)
Whipped cream or Caramel Sauce
Sliced bananas with a drizzle of honey
Nutella or your favorite nut butter
Greek yogurt with a sprinkle of granola
Powdered sugar dusted on top
Lemon curd and fresh blueberries

Savory Options:

Fried or poached eggs with crispy bacon
Avocado Toast toppings
Smoked salmon with cream cheese and capers
Southern Chicken Salad
Pulled pork with coleslaw
Sausage gravy

Sides That Complete the Meal:

Crispy bacon or breakfast sausage
Fresh fruit salad
Scrambled Eggs
Hash browns or home fries
Orange juice or fresh-squeezed grapefruit juice

Another favorite: Belgian Waffle Recipe

Variations of Sourdough Waffles

Once you’ve mastered the basic recipe, the variations are endless. I rotate through these all the time to keep things interesting.

Chocolate Lover’s Sourdough Waffles:

Add 1/3 cup cocoa powder to the morning additions
Fold in 3/4 cup chocolate chips
Top with whipped cream and chocolate sauce
Reduce flour to 1 3/4 cups to compensate for the cocoa powder

Blueberry Lemon Sourdough Waffles:

Add zest of 2 lemons to the overnight batter
Fold in 1 cup fresh or frozen blueberries in the morning
Serve with lemon curd and additional fresh berries
Add 1 tablespoon lemon juice to the morning additions for extra brightness

Cinnamon Roll Sourdough Waffles:

Increase sugar to 3 tablespoons
Add 2 teaspoons cinnamon to the morning additions
Drizzle with cream cheese glaze (4 oz cream cheese, 1 cup powdered sugar, 2 tablespoons milk)
Sprinkle with chopped pecans before serving

Whole Grain Sourdough Waffles:

Replace 1 cup all-purpose flour with whole wheat flour
Add 2 tablespoons honey to the overnight batter
Increase milk by 2 tablespoons as whole wheat absorbs more liquid
Top with Greek yogurt and fresh fruit

Pumpkin Spice Sourdough Waffles:

Add 1/2 cup pumpkin puree to the morning additions
Include 2 teaspoons pumpkin pie spice
Reduce milk to 1 3/4 cups
Serve with maple syrup and whipped cream

Savory Herb and Cheese Sourdough Waffles:

Omit the sugar and vanilla
Add 1 cup shredded sharp cheddar cheese
Fold in 2 tablespoons fresh chopped herbs (chives, thyme, rosemary)
Add 1/2 teaspoon garlic powder
Serve with fried eggs and bacon

You might also enjoy: Baked Oatmeal Recipe

Storage and Reheating

These waffles freeze beautifully, which means you can make a double batch and have quick breakfasts ready for busy weekday mornings.

Refrigerator Storage:

Let waffles cool completely on a wire rack (about 30 minutes)
Stack cooled waffles with parchment paper between each one
Place in an airtight container or resealable bag
Store in the refrigerator for up to 3 days
The longer they sit, the softer they’ll become (they’re best within 24 hours)

Freezer Storage:

Follow the same cooling process as above
Wrap individual waffles or stacks in plastic wrap, then place in a freezer bag
Remove as much air as possible before sealing
Label with the date and contents
Freeze for up to 3 months
They maintain quality best in the first 6 weeks

Reheating Methods:

Toaster: My favorite method for crispy waffles (toast on medium heat for 2-3 minutes)
Oven: Place on a wire rack on a baking sheet at 350°F (175°C) for 5-7 minutes
Toaster oven: Great for 1-2 waffles at a time (350°F/175°C for 4-5 minutes)
Air fryer: Crispy in just 3-4 minutes at 350°F (175°C)
Never use the microwave (it makes them soggy and chewy instead of crispy)

Storing the Batter:

The mixed batter can be stored in the refrigerator for up to 2 days
Cover tightly with plastic wrap
Give it a good stir before using
You may need to add a splash of milk if it has thickened overnight
The batter will continue to ferment slowly, developing more tangy flavor

Read Also: Homemade Biscuit Recipe

Nutritional Facts

Here’s the approximate nutritional information per waffle (1 waffle out of 8 total, without toppings):

Calories: 285
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 380mg
Total Carbohydrates: 36g
Dietary Fiber: 1g
Sugars: 5g
Protein: 7g

Important Notes:

These values are estimates based on standard ingredients and may vary depending on the specific brands you use and the size of your waffles. Toppings like maple syrup, butter, fruit, or whipped cream will add additional calories and nutrients.

The sourdough fermentation process may make some of the nutrients more bioavailable and easier to digest compared to regular waffles. The overnight fermentation also reduces the glycemic index slightly.

For a lighter version: Hashbrown Casserole Recipe

Health Benefits of Key Ingredients

While these waffles are definitely an indulgence, the sourdough fermentation process actually offers some nutritional advantages over regular waffles.

Benefits of Sourdough Fermentation:

The fermentation process breaks down phytic acid, making minerals like iron, zinc, and magnesium more bioavailable
Creates beneficial lactic acid bacteria that may support gut health
Produces prebiotics that feed good bacteria in your digestive system
Breaks down gluten proteins, which some people find easier to digest (though these are not gluten-free)
Lowers the glycemic index compared to regular waffles, leading to steadier blood sugar levels
The longer fermentation time allows enzymes to pre-digest some of the starches

Whole Milk Benefits:

Provides calcium for strong bones and teeth
Contains vitamin D which aids calcium absorption
Offers complete protein with all essential amino acids
The fat content helps you feel satisfied longer

Eggs Contribute:

High-quality protein for muscle maintenance and repair
Choline, which supports brain function and memory
Lutein and zeaxanthin for eye health
Vitamin D, B vitamins, and selenium

Butter Adds:

Vitamin A for healthy vision and immune function
Vitamin K2, which helps direct calcium to bones instead of arteries
Conjugated linoleic acid (CLA) which may have health benefits
Butyric acid that supports gut health

You might also like: French Toast Recipe

FAQs About Sourdough Waffles

1. Can I make sourdough waffles without the overnight rest?

While you technically can skip the overnight rest, I really don’t recommend it. The overnight fermentation is what gives these waffles their signature tangy flavor and incredible texture. If you’re really in a pinch, let the batter rest for at least 4 hours at room temperature. The longer it sits, the better it gets.

2. What’s the difference between using fed starter versus discard?

Both work beautifully, but they produce slightly different results. Fed, active starter creates fluffier waffles with more rise because the yeast is at its peak activity. Discard (even week-old refrigerated discard) works perfectly fine and creates slightly tangier waffles with a more pronounced sourdough flavor. I actually prefer using discard because it eliminates waste and I love that extra tang.

3. Why are my sourdough waffles turning out soggy?

Soggy waffles usually come from one of three issues: not cooking them long enough, stacking them while hot, or having too much liquid in the batter. Make sure to cook until steam stops escaping and add an extra 30 seconds beyond that. Always place finished waffles on a wire rack in a single layer to keep air circulating. If your batter seems too thin, it might be from a very liquid starter, so reduce the milk by 1/4 cup next time.

4. Can I make these waffles dairy-free or vegan?

Absolutely! For dairy-free waffles, replace the whole milk with your favorite non-dairy milk (oat milk or almond milk work great) and use vegan butter. For vegan waffles, you’ll also need to replace the eggs. I’ve had success using flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or 1/2 cup unsweetened applesauce. The texture will be slightly different but still delicious.

5. How do I know when the overnight batter is ready?

Your overnight batter is ready when you see lots of bubbles throughout and it has increased in volume by about 25-50%. It should smell pleasantly tangy and yeasty. If you’re in a cold kitchen and it hasn’t risen much after 12 hours, place it in your oven with just the light on for a couple more hours. The batter should look active and alive, not flat and dense.

Final Thoughts

These sourdough waffles have completely transformed weekend breakfast in our house. The overnight batter means minimal morning work, and the flavor is so much more complex and interesting than regular waffles.

I love that I’m using something (sourdough discard) that would otherwise end up in the trash. Plus, knowing that the fermentation process makes the nutrients more available and easier to digest makes me feel a little less guilty about the maple syrup I drown them in.

Once you try these, regular waffles will seem boring in comparison. The crispy exterior, fluffy interior, and that subtle tangy kick make every bite special.

Make a big batch this weekend and freeze the extras. Future you will be incredibly grateful on those rushed weekday mornings when you can pop a waffle in the toaster and have a restaurant-quality breakfast in minutes.

I’d love to hear how yours turn out! Drop a comment below and let me know if you tried any of the variations or came up with your own creative twists. And if you love these as much as my family does, share this recipe with your friends who are also trying to figure out what to do with all that sourdough discard.

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