Sourdough Waffles Recipe

These super easy sourdough waffles are simply amazing! Sourdough starter or discard adds depth of flavor to these crisp, fluffy waffles.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 175kcal

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, sourdough starter, and eggs.
Add the wet ingredients to the dry ingredients and fold together a few times. (There should still be dry spots of flour.) Add the butter and gently stir until combined. (The batter should be lumpy). Set aside for 5 minutes while the waffle iron preheats.
Once ready, grease the waffle iron with more melted butter or nonstick spray. Work in batches to add about ⅓ cup of batter to each waffle section of the iron (or the amount suggested for your particular waffle iron). Cook for 3 to 4 minutes until the waffles are golden brown. Place the waffles on a wire rack to cool slightly, or hold warm in a 200°F oven.
Serve warm with butter, maple syrup, or fresh berries.

Weigh the flour. Using a kitchen scale to weigh the flour is the most accurate way to measure it. If you don't have a scale, fluff the flour in its container, spoon it into the measuring cup, and level off the top with a knife.
Don't over-mix the batter. Only mix until the wet ingredients and dry ingredients are just incorporated. Small lumps are normal and actually better to have, as they produce fluffier waffles.
How to keep waffles crisp: Don't pile the cooked waffles on a plate or platter, as the steam they release will cause them to become soft. Instead, to keep the waffles crispy, place them on a wire rack in a single layer. You can also keep them warm by placing the wire rack on a baking sheet in a 200°F oven.
Let the waffle iron reheat between waffles. If the waffle maker is only warm, the waffles will not crisp up. It needs to be very hot, so give it about 30 seconds between each waffle so it can heat up again.