Sourdough Waffles Recipe

Tangy and subtly sweet, these sourdough waffles are sure to be a frequent favorite!

Sourdough waffles combine two of my favorite things—sourdough and waffles. Every weekend I either make pancakes or waffles, and this recipe offers a delicious twist to this mainstay meal. Best of all, it’s simple to make and a sure crowdpleaser. 

Every once in a while, I just want to skip the whole wheat flour and healthy sugar substitutes and devour a pile of delicious waffles. But I must admit, even when I splurge, I can’t help but add my own nutritious twist to the mix. You see, I don’t just use the sourdough starter for its taste. It’s nutritious, too. More on that later.

I’m no stranger to remixing waffle recipes, but these sourdough waffles are becoming a fast favorite. If you’ve ever enjoyed a slice of freshly baked sourdough, you know how tasty it is. Well, these sourdough waffles are just as good. When baked right, you’ll get a crispy surface offset by a fluffy internal texture. That crispy, fluffy juxtaposition, coupled with the natural tanginess of the sourdough starter, complements sweet toppings like maple syrup and fruit.

Are Sourdough Waffles Healthy?

Let’s just say that these waffles are healthy-adjacent. After all, I’m using real butter, eggs, granulated and all-purpose flour. When you think healthy, these aren’t the first ingredients that come to mind. Still, what’s wrong with enjoying some refined carbs every now and again? No judgment here!

That said, the star ingredient in this recipe is absolutely healthy and arguably healthier than your standard yeast varieties. For example, if you are gluten sensitive (not celiac—that’s a serious thing), the sourdough starters actually break down excess gluten. For some people, that makes wheat-based bakery more digestible. Sourdough starters also contain prebiotics, which are crucial to creating new and healthy probiotics in your gut. I could go on and on, but suffice it to say that using sourdough starter with these waffles adds a nutritional boost. Does that make them guilt-free? That’s up to you. 

If you’d like to sub any of these ingredients you are certainly welcome to. You could always swap the all-purpose flour with whole wheat flour. And if you want to cut down on refined sugars, replace them with low glycemic options, like maple syrup or coconut sugar. However, it’s worth noting that any of these substitutes will alter the taste and texture of the waffles.

The resiliency of sourdough

I want to take a moment and tell you how awesome sourdough starter is. I mean, it’s truly amazing stuff. Unlike the typical commercial yeast you find at your chain grocery store, a sourdough starter contains a complex living ecosystem mix of wild yeast and bacteria—the good kind of bacteria. It’s a symbiotic relationship of sorts that leavens dough and prevents spoilage, i.e. the bad kind of bacteria. One of the things I love most about sourdough starters is that they last a long time, even when stored at room temperature. When stored in the fridge and properly taken care of, you can have a sourdough starter that will last indefinitely. Actually, a close friend of mine has been using the same sourdough starter for ten years. All you need to do is add a bit of water and flour to your starter once in a while, and you’ll never run out.

INGREDIENTS

• 1 cup all-purpose flour plus more as needed
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup milk plus more as needed
• 6 to 8 ounces sourdough starter
• 3 tablespoons unsalted butter melted and cooled

INSTRUCTIONS

Combine Dry Ingredients 

Whisk together flour, sugar, baking powder, and salt in a bowl.

Mix Wet Ingredients 

Beat eggs and milk, then whisk in sourdough starter. Combine with dry ingredients and melted butter to form a smooth batter.

Cook Waffles 

Pour batter into a preheated waffle iron and cook until golden and crisp.

Serve 

Enjoy with your favorite toppings

Devour!

FAQs & Tips

Serving Suggestions

I know a lot of people love adding fruit to their waffles, but I prefer whipped butter and a generous pour of maple syrup. And no stack of waffles is complete without some savory sides. I think these sourdough waffles go well with my million-dollar bacon recipe and spinach scrambled eggs. What did you find works with these waffles? Tell me in the comment section below!

Print

Sourdough Waffles Recipe

Tangy and subtly sweet, these sourdough waffles are sure to be a frequent favorite!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Author FoodFaithFitness

Ingredients

• 1 cup all-purpose flour plus more as needed
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup milk plus more as needed
• 6 to 8 ounces sourdough starter
• 3 tablespoons unsalted butter melted and cooled

Instructions

• In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  
• In a separate bowl, beat the eggs with the milk, then whisk in the sourdough starter until smooth.
  
• Gradually mix in the dry ingredients and melted butter, stirring until you achieve a batter with the consistency of pancake batter. You can adjust with additional flour or milk if necessary.
  
• Preheat your waffle iron and lightly grease it if needed.
• Pour the batter into the waffle iron and cook according to the manufacturer’s instructions, the waffles should be golden brown and crisp.
• Add your favorite toppings (I go with powdered sugar when I feel decadent or Greek yogurt and blackberries to feel less guilty).

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