Sourdough waffles made using sourdough starter – no need for any additional leavening, and fluffy, crisp, and flavourful waffles. There's a slight sourdough flavour to these waffles, but nothing overwhelming. If anything it makes them more breakfast-appropriate!
Ingredient Notes and Substitutions
- Flour: if you want to make the waffles a little more wholesome, you could do up to half whole wheat flour in the mix.
- Starter: use active starter for the best flavour in your waffles. Discard can be used, but it makes the waffles a little more sour and slightly chewier.
Step 1: add the dry ingredients to a large mixing bowl.
Step 2: whisk until well combined, making sure to break up any lumps.
Step 3: add the milk, starter, and melted butter to the bowl.
Step 4: whisk to combine, then set aside to rise overnight.
Step 5: in the morning, the batter should be bubbly and light.
Step 6: bake the waffles in a hot waffle iron and serve warm.
- The batter might deflate: don't worry if the waffle batter deflates completely once you start taking batter out to bake. This is normal, and the waffles will still fluff up properly in the iron.
- Not for pancakes: this recipe is specifically for sourdough waffles. For pancakes, see our sourdough pancake recipe.
- Bake according to instructions: every waffle iron is different, so the baking time and number of waffles will vary. Most waffle makers come with instructions, but you'll know yours best!
How to Store
Storage: keep the baked waffles in a sealed container at room temperature for a couple of days, and toast to refresh them. The batter can be refrigerated for up to 24 hours before baking.
Freezing: cool the waffles fully, then transfer to an airtight container or wrap well in aluminum foil. Freeze for up to a month, and thaw either at room temperature or right in the toaster.
A Note on Waffle Irons
The number of waffles this recipe makes will depend fully on your waffle iron. For the waffles pictured, a small-ish Belgian iron was used. The waffles are about 10cm (4 in.) square each so you can get an idea of how many the recipe might make in your iron.
You know your iron best, so we don't give instructions on baking the waffles beyond following the instructions for your waffle iron and baking until golden. This varies hugely - depending on if you're making thin German waffles, or thick Belgian waffles, or those huge round ones like you see in waffle houses. Or whatever kind you have.
No matter what, though, your sourdough waffles will taste fantastic! If you want to feed a large number of people, the recipe can easily be doubled or tripled.
How long can you keep sourdough waffle batter in the fridge?
The batter can be refrigerated once it's risen. Just cover tightly and refrigerate for up to a full day, the same way you might for sourdough bread dough.
How can I make my waffles more crisp?
Waffles might come out of the iron crisp and then soften as they rest – this is due to the steam from the heat softening the outside. To try to keep them crisp, you can place on a wire rack in a warm oven until ready to serve.
Why are my sourdough waffles chewy?
Sourdough waffles are going to be a bit chewier than normal waffles, that's just how they work. If they're really chewy and tough, though, then the batter has been over-mixed.
If you make this Sourdough Waffle recipe or any other sourdough recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
- Mixing bowl
- Waffle iron
- Measuring cups and spoons or a digital kitchen scale
- pastry brush
- Wire rack
- 2 ¼ cups all purpose flour
- 2 tablespoons sugar
- ¼ teaspoon sea salt
- 2 cups milk
- ¼ cup sourdough starter
- 2 tablespoons melted butter or oil
- In a large mixing bowl, whisk together the flour, sugar and salt. Stir in the milk, starter, and melted butter, mixing until no streaks of flour remain.2 ¼ cups all purpose flour, 2 tablespoons sugar, ¼ teaspoon sea salt, 2 cups milk, ¼ cup sourdough starter, 2 tablespoons melted butter
- Cover the bowl with a plate or lid and set it aside to rise overnight at room temperature. If your house is inordinately warm, above 20°C (68°F) or so, you may want to choose a cooler spot to prevent over-proofing.
- The following morning, your batter should have risen significantly and the top should be covered in small bubbles.
- Heat your waffle iron and grease with a bit of butter or oil before baking the waffles as instructed on your iron. They're done when the outside is lightly golden and crisp.
- Place the baked waffles into a warm 200°F (90°C) oven on a wire rack to keep them warm - and crisp - while you finish the batch.
- Serve warm with any desired toppings. Leftovers freeze well and can be reheated in the toaster.