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Crunchy and golden on the outside, soft and fluffy in the middle, these Easy Sourdough Waffles are the perfect classic breakfast when you have a sourdough starter on hand!
If you love the taste of sourdough bread and the texture of waffles, get ready for your new favorite breakfast!
Simple Homemade Sourdough Waffles
This recipe is adapted from Becki, one of the three women who has nourished and fed my starter for the last 20-something years. It’s the first sourdough recipe I ever tried and fell in love with (yes, before bread even!). I think of my mentors every time I make these waffles. They're just a fun spin on a classic breakfast dish, with hearty, comforting flavors and the best textures.
Sourdough waffles are light and airy, with just the right amount of crispiness on the outside. The batter is very quick to put together and doesn't need any resting time since baking soda is used as the leavening agent. They are a great quick option for weekday or weekend mornings alike. Feel free to use mature starter or discard in this recipe. They both work great and taste good either way!
How Long Does It Take to Make Sourdough Waffles?
Unlike their bread cousin, sourdough waffles come together super quickly. There's no overnight waiting for the batter to rise; in fact, there's no rise time at all! Just mix up the batter and add it to your waffle iron, and you'll have waffles in less than a half-hour.
Homemade Sourdough Waffle Ingredients:
Sourdough waffles are made of simple staples that you likely have around already.
Sourdough starter or discard:Don't have a starter? Learn how to make one in about a week here. You can use either the mature starter or the discard; both taste great.
Milk:Milk is your main liquid to thin out the batter.
Oil:Oil helps the outside of the waffles get crisp and helps them to not stick to the waffle iron.
Sugar:Sugar adds a little touch of sweetness!
Eggs:Eggs help to bind the waffles and let them rise.
Flour:All-purpose works best for this recipe.
Baking soda:Baking soda helps the batter to expand as it bakes in the waffles iron.
Waffle toppings:Use whatever toppings you like! Butter, syrup, fresh fruit, or jam are great options.
How to Make Sourdough Waffles:
I love making these waffles, and they're just as easy as classic waffles!
- Preheat your waffle iron as directed.
- Mix the sourdough starter, milk, oil, sugar, and eggs together in a bowl.
- Add the flour and baking soda, and stir until combined.
- Pour the batter into your waffle iron according to the manufacturer's directions.
- Place cooked waffle on a wire rack to cool (do not stack the waffles or else they'll get soggy).
- Serve waffles hot with your favorite topping, such as buttermilk syrup, fruit, or whipped cream.
How to Store Leftover Waffles:
Let you leftover waffles cool completely, and store in an airtight bag or container with a lid. Store in the refrigerator for up to 5 days or in the freezer for up to 3 to 4 months.
How to Reheat Leftover Waffles:
To reheat refrigerated waffles, place them on a wire rack placed inside of a baking sheet in a 35o degree F. oven for 10 minutes, or until heated through. You can also pop them into your toaster until heated to the temperature you desire.
To reheat frozen waffles, either allow them to thaw overnight in the fridge and follow the instructions above, or follow the oven instructions and heat for about 15 to 20 minutes rather than 10. You can also pop them frozen into the toaster; it may just take two times to thaw and heat all the way!
Love waffles? Give these recipes a try:
- Fluffy Chocolate Chip Waffles
- Banana Waffles
- Easy Chocolate Waffle Recipe
- Classic Belgian Waffle Recipe
- The Best Homemade Whole Wheat Waffles Recipe
- Cornbread Waffles with Chili
Easy Sourdough Waffle Recipe
- Author: Melissa Griffiths - Bless this Mess
- Total Time: 25 minutes
- Yield: 6 large waffles 1x
Description
Crunchy and golden on the outside, soft and fluffy in the middle, these easy sourdough waffles are the perfect classic breakfast dish when you have a sourdough starter on hand!
Ingredients
Scale
- 1 cup sourdough starter or discard
- ⅔ cup milk
- 2 tablespoons oil
- 1 tablespoon sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- Waffle toppings, such as syrup, butter, jam, or fresh berries
Instructions
- Preheat your waffle iron as directed.
- In a medium mixing bowl, add the sourdough starter, milk, oil, sugar, and eggs. Mix well to fully incorporate all of the ingredients together.
- Add the flour and baking soda, and stir until combined. Adjust the flour or milk as needed to get the right consistency. It should be as thick as a traditional waffle or pancake batter, and your starter will play a role in the consistency.
- Pour the batter into your waffle iron according to the manufacturer's directions.
- When the waffle is done cooking, carefully place it on a wire rack to cool, taking care not to stack the waffles on top of each other. Repeat with remaining batter.
- Serve waffles hot with your favorite topping, such as buttermilk syrup, fruit, or whipped cream.
Notes
- This recipe is really easy to scale up if you’d like to make a larger batch of waffles. They freeze very well and heat in a toaster nicely.
- Feel free to adjust the flour or milk as needed to get a smoother batter; your starter or discard will influence the initial texture.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: breakfast
- Method: waffle iron
- Cuisine: American
Keywords: sourdough waffles, waffles with sourdough discard, discard waffles, sourdough discard waffles
Love waffles? Try these waffle recipes:
- Healthy Banana Waffles
- Sweet Cherry Waffles
- Easy Chocolate Waffle Recipe
- Classic Belgian Waffle Recipe
- The Best Homemade Whole Wheat Waffles Recipe
More Sourdough recipes to enjoy:
- My Favorite Go-To Sourdough Bread Recipe
- Quick Sourdough Biscuits
- Same Day Sourdough Cinnamon Rolls
These easy sourdough waffles are the best classic breakfast recipe if you love the flavor of sourdough and the fun of waffles! You can use sourdough starter or discard to achieve the lovely sourdough taste.
