• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • Shop
  • Privacy Policy
  • Recipe Index
Flour On My Face
  • Home
  • Crock Pot Recipes
  • Easy Freezer Meals
  • Canning Recipes
  • Alfredo Sauce
  • Instant Pot Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Shop
  • Alfredo Sauce
  • Crock Pot Recipes
  • Canning Recipes
  • Easy Freezer Meals
  • Food Dehydrator Recipes
  • Instant Pot Recipes
×
Home » Breakfast Recipes » How To Make Sourdough Waffles

How To Make Sourdough Waffles

Published: Dec 21, 2020 · Modified: Dec 21, 2020 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

Crispy on the outside and fluffy on the inside homemade sourdough waffles are perfect for breakfast.

Sourdough waffles topped with blackberries on a plate.

Recipes using a sourdough starter are the best. You can not get that tangy sourdough flavor any other way.

And when you take the time to grow and feed to your very own starter and then cook or bake with it there is a sense of complete satisfaction that comes over you with the first delicious bite.

I don't know if you know it by now but I love my sourdough starter. I am on the constant look out for recipes like this waffle recipe all the time so I can  use my sourdough starter.

I decided to go with a tried and true recipe and found the King Arthur Flour Sourdough Waffles recipe which can be used to make sourdough waffles or sourdough pancakes.

Simple waffle ingredients

The full ingredient list with amounts are below in the recipe card.

A waffle ingredient list is pretty short. You will need all-purpose flour, a small amount of sugar, buttermilk and a cup of sourdough starter.

You will need to use an active well fed sourdough starter. You will need a starter that you have on hand that is very active and in the refrigerator.

A sourdough starter that has been fed a few times works the best. It is possible to use a brand new baby sourdough starter but it will not have had the proper time to develop that tangy sourdough flavor that everyone loves. That only comes with time. The more time the better.

Let's make sourdough waffles

The first step of this recipe will take 24 hours. You need a sourdough sponge to make the waffles. You will mix the sourdough starter, buttermilk, flour and sugar in a bowl and let it proof overnight in a draft free warm spot. Inside a cold oven with the light turned on works well.

Bubbling sourdough sponge in a glass bowl.
An active and bubbling sourdough sponge

After 24 hours you will see popped bubbles all over the top of the sourdough sponge. The sponge is now ready to use.

Waffle ingredients in a bowl before mixing.

In a separate small bowl with a fork beat the eggs with the oil. Add the egg mixture, salt and baking soda to the bowl. Mix the batter with a spoon until combined well. The batter should start to form small bubbles on top.

waffle batter in a bowl.

Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.

Filling a waffle iron with batter.

It can take anywhere from 5 yo about 8 minutes to cook each waffle. It really depends on the waffle iron you are using and how crisp and golden you like the outside.

Golden brown waffle in a waffle iron.

Serve waffles immediately, to ensure crispness. Or keep the waffles in a warm oven until ready to serve.

A serving of waffles on a plate topped with berries and syrup.
How do you keep waffles from getting soggy?

Place a wire rack on a baking sheet. As you take each hot waffle from the waffle iron place it in a single layer on the wire rack. Place the baking sheet into a warm oven to keep the waffles crisp and warm as you cook the remaining waffles.

Recipe Expert Tips

  • Making the sponge: Mix the sponge ingredients early in the morning the day before you plan on making the waffles for breakfast.
  • Proofing the sponge: Place the bowl in a warm spot like inside a cold oven with the light turned on.
  • Filling the waffle iron: Do not over fill the waffle iron. The batter will sqeeze out of the waffle iron and make a huge mess.
  • Crispy waffles: The trick to making sourdough waffles that are crispy on the outside but still tender on the inside is to place the cooked waffles on a wire rack. Do not stack the waffles on top of each other until you are plating them. The heat from the hot waffles will cause the golden outside to soften.

More Recipes You'll Love!

  • Cinnamon Sweet Roll Waffles with Apple Cinnamon Syrup
  • Nutella Banana Waffles
  • How to Make A Sourdough Starter
  • How to make fluffy Sourdough Pancakes
  • Fluffy Sourdough Biscuits

Print the recipe below

Sourdough waffles drizzled with syrup on a plate.

Sourdough Waffles Recipe

Arlene Mobley - Flour On My Face
Homemade Sourdough Waffles made with sourdough discard are crispy on the outside and fluffy on the inside.
5 from 1 vote
Rate this Recipe
Print Recipe Pin Recipe Save Recipe Saved!
Click here to add your own private recipe notes.
Prevent your screen from going dark
Cook Time 20 mins
Sourdough Sponge 1 d
Total Time 1 d 20 mins
Course Breakfast, Brunch
Cuisine American
Servings 4 Servings
Calories 535 kcal

Equipment

  • Waffle Iron
  • Wire Rack

Ingredients  

Sourdough Sponge

  • 1 cup sourdough starter
  • 2 cups buttermilk
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons sugar

Sourdough Waffle Batter

  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • vegetable oil
Follow Flour On My Face on Pinterest

Instructions 

Overnight Sponge

  • Remove your sourdough starter from the refrigerator. Stir the starter to mix in any liquid that has risen to the top.
  • In a large mixing bowl, mix together the 1 cup of starter and the buttermilk. Add all of the flour, and the sugar to the bowl and mix well.
  • Cover the bowl loosely with plastic wrap and let sponge proof in a warm location overnight.

Making the waffle batter

  • Preheat the waffle iron following the manufacturers directions.
  • In a small bowl beat the eggs and oil together.
  • Add the eggs, oil, salt and baking soda to the bowl of sourdough sponge. Mix until combined. The batter should begin to bubble slightly.
  • Brush the waffle iron with vegetable oil.
  • Fill the hot waffle iron with the waffle batter and cook following the manufacturers directions.
  • Cook the waffles until golden brown. Repeat with remaining batter.
  • Place the hot waffles in a single layer on a wire rack while cooking the remaining waffles. This will keep the waffle crisp.
  • about 8 large Belgian style waffles.

Video

Recipe Expert Tips

  • Making the sponge: Mix the sponge ingredients early in the morning the day before you plan on making the waffles for breakfast.
  • Proofing the sponge: Place the bowl in a warm spot like inside a cold oven with the light turned on.
  • Filling the waffle iron: Do not over fill the waffle iron. The batter will sqeeze out of the waffle iron and make a huge mess.
  • Crispy waffles: The trick to making sourdough waffles that are crispy on the outside but still tender on the inside is to place the cooked waffles on a wire rack. Do not stack the waffles on top of each other until you are plating them. The heat from the hot waffles will cause the golden outside to soften.

Nutrition

Serving: 2Waffles | Calories: 535kcal | Carbohydrates: 72g | Protein: 15g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 873mg | Potassium: 263mg | Fiber: 2g | Sugar: 12g | Vitamin A: 333IU | Calcium: 161mg | Iron: 3mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

« Crock Pot Loaded Potato Soup
December Menu Plan 4 »
  • Tweet
  • Yummly
  • Mix
  • Share
  • Email

About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

social social social social social

We Have Been Featured In

Flour On My Featured In Image

Todays Popular Recipes

Drinks

Tall glasses filled with Pineapple Sage Mojito cocktail on a serving tray with fresh pineapple and fresh mint.

Sweet Summer Pineapple Sage Mojito recipe

Lipton Tea and Honey Sangria Mocktail #FamilyTeaTime

Lipton Green Tea and Honey Sparkling Sangria Mocktail

A glass and pitcher filled with Carambola Iced Tea.

Carambola Iced Tea Cooler Recipe

Mason jars filled with Watermelon Thyme Lemonade.

Watermelon Thyme Lemonade

Food Preserving

January Produce Recipe preview.

January Produce in Season

Cherry Vanilla Pie Filling via flouronmyface

Sweet Cherry Vanilla Pie Filling

Dehydrating Star Fruit on a dehydrator drying tray

Dehydrated Star Fruit

Fresh From Florida, Ciitrus, backyard citrus recipes, Citrus Marmalade,

Citrus Marmalade Recipe

Herbs

How to make Calendula oil for a base for homemade bath and body products like lip balm, salve and lotions. via flouronmyface.com

DIY Calendula Oil

Dehydrated rosemary in a glass spice bottle.

How To Dehydrate Rosemary

Collage image showing a sample of recipes using fresh herbs.

25 Recipes Using Fresh Herbs

How To Dehydrate Parsley

Side Dish Recipes

Fresh from Florida Sweet Corn makes a delicious Grilled Corn Casserole recipe via flouronmyface.com

Grilled Corn Casserole

Closeup of a serving of garlic potatoes on a dinner plate.

Garlic Potatoes (best BBQ side dish)

A serving dish filled with homemade apple cranberry compote.

Easy Apple Cranberry Compote (Crock Pot or Stove Top)

Small serving bowl filled with a Cheese Bacon Garlic Potato Side dish.

Easy Cheesy Bacon Garlic Potatoes Recipe

Freezer Meals

Bags of pizza dough on a sheet pan ready to go into the freezer.

Freezer Meals-Pizza Dough

Breakfast muffins cooling on a wooden cutting board.

Scrambled Egg Breakfast Muffins

Freezer Meals: Hamburger Soup recipe via flouronmyface.com

Freezer Meals: Hamburger Soup

Breakfast Burritos stacked on a tray.

Breakfast Burritos (Freezer Meals)

Crock Pot Recipes

Crockpot recipe: Crock Pot Peach Crunch Cake recipe via flouronmyface.com

Crock Pot Peach Crunch Cake 100th #CrockPot Recipe Giveaway

Lentil and ham soup in a bowl with biscuits.

Crock Pot Lentil Ham Soup

crock pot applesauce in a blue Fiestaware bowl on an orange Fall cloth napkin.

Crock Pot Applesauce

Freezer Meals Crock Pot Pineapple Pulled Pork Recipe using the FoodSaver Vacuum sealer

Freezer Meals Crock Pot Pineapple Pulled Pork

crock pot chicken tomato and bean soup

Crock Pot Chicken Tomato Bean Soup

Slow Cooker Black Beans and rice recipe

Melt In Your Mouth Slow Cooker Black Beans

Featured Recipes

Instant Pot Stuffed Pepper Soup served in a green glass bowl with crackers on the side.

Instant Pot Stuffed Pepper Soup

A purple glass bowl filled with Instant Pot Chicken Barley Soup

Instant Pot Chicken Barley Soup

Ham and white bean soup topped with white rice in a serving bowl.

Instant Pot Ham and White Bean Soup

Instant Pot Cajun 15 Bean Soup

a bowl of Instant Pot Chicken and Rice Soup on a linen place mat with a bowl of crackers

Instant Pot Chicken and Rice Soup

Overhead photo of chicken mushroom and wild rice soup.

Instant Pot Chicken Wild Rice Mushroom Soup

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Flour On My Face is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright ©2022 Flour On My Face

171 shares