Sourdough Waffles

4.94 from 63 votes

These tender, fluffy sourdough waffles use sourdough discard and baking powder for the perfect texture and mild sourdough flavor without the wait!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: Belgian sourdough waffles, homemade waffles, sourdough pancakes, sourdough starter

Servings: waffles

In a medium bowl, whisk 1 cup flour, sugar, baking powder and salt until well combined.
In a separate medium bowl, whisk eggs and 1/2 cup milk until well combined. Whisk in sourdough starter until completely blended. Add flour mixture and melted butter; stir until combined. The batter should be the thickness of pancake batter; depending on how much starter you added, you may need to add in more flour or milk to reach the desired consistency.
Cook in heated waffle iron according to manufacturer's directions.

Yield – 4-8 waffles depending on the size of your waffle iron.
Recipe Origin – Adapted from Serious Eats
Flavor Tips – I, Chef Lindsey, use 3.5 ounces of sourdough starter in this recipe because I want extra light, crispy waffles with a mild sourdough flavor that is pleasing to everyone, even toddlers!
Technique – You will need to add more milk depending on how much starter you use. Just go slow and whisk between each addition. It will thicken as it sits, but as I mentioned in the post, letting the batter sit doesn’t do any favors to the texture.
Variations – If you don’t have a waffle iron or don’t want to make waffles, you can make sourdough pancakes with this batter. Just cook them on a greased hot griddle instead of in a waffle iron.
Storage – Let the waffles cool completely on a wire cooling rack, then store leftover waffles in an airtight container in the refrigerator for up to 5 days or frozen for 3 months. I do not recommend making the batter in advance.